Cream Cheese Buttercream

• Chop 200 grams of high-quality white chocolate into small, uniform pieces to ensure it melts evenly and smoothly, without any lumps.
   
• Bakers note; Warming white chocolate on the stove is a delicate process because it can burn easily due to its high sugar content.
   
• Set up a double boiler by simmering 2 1/2 cm/1 inch of water in a saucepan over low heat. Place a heatproof bowl over the saucepan, ensuring the bottom does not touch the water. This indirect heat helps melt the white chocolate gently and prevents scorching. Add the chopped white chocolate to the bowl and continuously stir with a silicone spatula as it begins to melt from the steam below. Continue stirring until the chocolate is fully melted and smooth. Patience is key here; a gentle and gradual melt yields the best results. Once fully melted, remove the bowl from the heat, taking care to prevent any water or steam from entering the chocolate, which can cause it to seize. Let the melted chocolate cool to about 86–90°F (30–32°C), which should feel slightly warm. This is the ideal temperature for combining with the cream cheese buttercream to maintain the perfect consistency.
   
• In a stand mixer fitted with a paddle attachment, (preferably a paddle attachment with silicon wings) begin by creaming 200 grams of semi-cold unsalted butter and 2 teaspoons vanilla bean paste. Start at the lowest speed and gradually increase it. Use a rubber spatula to scrape the sides of the bowl as needed. Continue until the butter turns a light color, becomes perfectly smooth, and makes a slapping sound against the bowl's sides. Depending on how cold your butter is this usually takes 1-3 minutes.
   
• Next, add half of the powdered sugar, ( 100 grams) and mix at the lowest speed until it's fully incorporated before adding the next 100 grams. Once all the powdered sugar is added, remember to scrape the paddle and the bottom and sides of the bowl. Add 1/8 teaspoon fine sea salt, and beat at low speed for 15 seconds. Increase the speed as high as you can without creating a mess, and whip the buttercream until it becomes perfectly smooth, creamy, and light, which usually takes around 3 minutes. Occasionally, pause the mixer to scrape the bowl and paddle, then resume beating.
   
• Scrape the side and the bottom of the bowl, and check that the temperature for melted white chocolate before adding it to buttercream is 30–32 degrees Celsius / 86–90 degrees Fahrenheit. Add the 200-gram melted white chocolate, and mix at the lowest speed until it's fully incorporated. Increase the speed as high and whip the buttercream until it becomes perfectly smooth, creamy, and light, which usually takes around 3 minutes. Occasionally, Stop and pause the mixer to scrape the bowl and paddle.
   
• Stop the mixer and scrape the side and bottom of the bowl. Ensure the cream cheese is well-chilled before use to help maintain a good consistency in your cream cheese buttercream. Then Add 250 grams of cold Philadelphia cream cheese and mix at the lowest speed until it's fully incorporated.  Increase the speed as high the speed as high as you can without creating a mess, and whip the cream cheese buttercream until it becomes perfectly smooth, creamy, and light, stiffen and increase in volume. About 3 minutes.
   
• Use it immediately to pipe onto your cupcakes or use it on or inside your cakes. I use Ateco #849 nozzle, which helps create those pretty swirls atop your cupcakes, as showcased in the photos.
   
• Remember, due to the inclusion of cream cheese, this frosting should be refrigerated. While chilled, the frosting maintains its stability and piped beauty without developing a hard crust. It stays firm to the touch, yet delightfully soft when you indulge in a bite. 
   
• Store leftovers in an airtight container in the refrigerator for up to 4 days. When you're ready to use it, return it to the stand mixer. Use the paddle attachment to beat it until it becomes creamy and stiff again.