White (or Dark) Chocolate Icing
Prep time: 
Total time: 
Serves: 1080g

Icing is then ready to use for your cake or cupcakes

  • 250g white or dark chocolate, cut into small pieces (bud size)
  • 100g butter, room temperature
  • 250g cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 500g icing sugar mixture
  1. Place chocolate into TM bowl and mill 5 seconds x speed 9 (if there are still some large pieces, then repeat 2 seconds x speed 9)
  2. Scrape around sides, then melt 6 minutes / 50 degrees / speed 3 (pause and scrape after 3 minutes if chocolate is not melting uniformly … you want it to be completely melted so keep going until it is all liquid … if after 6 minutes it still has some small lumps, scrape around bowl and melt for another minute until smooth)
  3. Set aside, do not clean TM bowl
  4. Add butter, cream cheese, vanilla extract and salt to TM bowl and mix 10 seconds / speed 5, scrape around bowl and repeat 5 seconds / speed 5
  5. Add icing sugar first to the TM bowl, then place melted chocolate on top
  6. Mix 15 seconds / speed 10, scrape around bowl and repeat 10 seconds / speed 10, scrape around bowl and repeat for a final 2 seconds / speed 10
  7. Use as desired
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/