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Trust me when I say that you will find it hard not to eat this White Chocolate Cream Cheese Frosting directly out of the bowl. It is so luscious, creamy and perfectly balanced. Whatever you are decorating, this is your decorating friend.

On a wooden table sits a small stone board. Two candles are burning in the background. On the stone board is a baked spiced gingerbread loaf that is having cream cheese frosting piped on it in a squiggly pattern.

I just love this White Chocolate Cream Cheese Frosting, it really is my favourite type of icing. I don't like an overly sweet frosting on any of my cakes so I just use white chocolate ganache, a touch of puehu huka (icing sugar) and some wanira (vanilla). Happy baking!

How to use this recipe:

I used this delicious frosting to add to my Ginger Loaf recipe and as you can it works perfectly. Finish it off with some rare tinitia (crystalised ginger) and rau kōura (gold leaf) and you have a showstopper. This would also pair perfectly with my whole orange cake and banana cupcakes:

Videography and photography by Sarah Henderson.

Ingredient Tips for this White Chocolate Cream Cheese Frosting:

Ingredients are in different vintage bowls and are sitting on a wooden board on top of wooden table. Caramelised white chocolate and vanilla are in focus.

White chocolate: I used a caramelised tiakarete mā (white chocolate) which gives a golden tone to the frosting but use whatever kind you want.
Cream: This is used to turn the white chocolate in to a ganache but it can also be swapped for 2 ½ tablespoons of milk.
Cream Cheese: For the best frosting, make sure you use full fat kirīmi tīhi (cream cheese). I would not recommend spreadable or lite cream cheese because it does not have the same hold.

Expert Tips:

Name: Cream Cheese and White Chocolate Frosting - Pani Reka Kirīmi Tīhi me te Tiakarete Mā
Prep time: 20 min
Total time: 20 min
Ingredients: 100 g tiakarete mā (white chocolate, I used a caramelised chocolate but use whatever kind you want); 3 tbsp (45 ml) kirīmi (cream). This can be swapped for 2 ½ tbsp of milk.; 150 g kirīmi tīhi (cream cheese, make sure it has had at least half an hour to come to room temperature); 1 tsp (5 ml) wanira (vanilla); ¼ (20 g) puehu huka (icing sugar)

Be careful if you are using a microwave to melt the tiakarete mā (white chocolate) and kirīmi (cream) because it can burn easily. If your microwave is super high powered, melt it in 10 second increments instead of 20.

Make sure the cream cheese is room temperature before whipping. This will only take 30 minutes to an hour on the bench. This ensures it whips smoothly and reduces the likelihood of it splitting when adding the warm chocolate mixture in to it.

Do not over whip the cream cheese because it is prone to splitting. In the first stage whip until smoothfor around a minute. When adding the kirīmi tiakarete mā (white chocolate ganache), whip only for around 10-15 seconds after each addition.

Double the recipe if you are using this is on a doubled layered cake. If you want a simpler version, try my Simple Cream Cheese Frosting.

STEP BY STEP INSTRUCTIONS FOR THE WHITE CHOCOLATE CREAM CHEESE FROSTING:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

Chocolate drops and cream are set over a double boiler in a vintage jagged edge bowl, sitting in a pot on a black stove.

1. Make the White Chocolate Ganache:

Chop the tiakarete mā (white chocolate) in to small pieces and add to a small bowl. Pour over the kirīmi (cream).

Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.You can also do this in 10-20 second bursts in the microwave, stir gently after each 10-20 seconds.

With both melting methods, once the tiakarete (chocolate) is 90% melted, remove it from the heat and stir it gently until it is all melted. Leave it to the side to cool slightly.

Cream cheese is being whipped in a vintage bowl on a wooden board. It is being whipped with a hand mixer.

2. Whip the Cream Cheese:

Smoosh the kirīmi tīhi (cream cheese) with a fork to remove the lumps.

Add the puehu huka (icing sugar) and wanira (vanilla).

Whip it all together for 30 seconds to a minute until smooth. Do not over whip.

The melted white chocolate filling is being added in to the lemon and white chocolate cheesecake filling. from one bowl to another.

3. Whip in the Chocolate Ganache:

Add a third of the cooled tiakarete mā (white chocolate) in to the cream cheese at a time as you whip on medium speed for around 15 seconds. Continue the process until all of the white chocolate is used.

You can also fold it in with a spatula. Do not over whip, just mix until incorporated.

4. Chill:

Whakamātaohia (refrigerate) for a minimum of 30 minutes.

5. Use it however you want:

Pipe or spread it on to the Ginger Loaf, add the finely rare tinitia (crystallised ginger) and rau koura (gold leaf).

Slice and enjoy.

You could also use it on my Gluten free orange cake, my banana cupcakes or so much more.

On a wooden table sits a small stone board. Two candles are burning in the background. On the stone board is a baked spiced gingerbread loaf that has piped white chocolate cream cheese frosting on it. A lice has been cut and is laying flat, showing the inside of the loaf.

Store the Cream Cheese and White Chocolate Frosting:

This will keep in the fridge for up to five days.

If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

White chocolate cream cheese frosting is being piped on to a Ginger loaf in a squiggly pattern. Candles are in the background.

Print Pin

Cream Cheese and White Chocolate Frosting - Pani Reka Kirīmi Tīhi me te Tiakarete Mā

A simple creamy cream cheese and white chocolate frosting perfect piping or spreading on cakes, loaves or cupcakes.

Course Baking

Cuisine Frosting

Keyword cream cheese and white chocolate frosting recipe, cream cheese and white chocolate icing nz, te reo Māori, white chocolate and cream cheese frosting recipe, white chocolate and cream cheese frosting recipe nz

Prep Time 20

Total Time 20

Servings small loaf or single layer cake

Ingredients

Cream Cheese and White Chocolate Frosting - Pani Reka Kirīmi Tīhi me te Tiakarete Mā

100 g tiakarete mā (white chocolate, I used a caramelised chocolate but use whatever kind you want)
3 tablespoon (45 ml) kirīmi (cream). This can be swapped for 2 ½ tablespoon of milk.
150 g kirīmi tīhi (cream cheese, make sure it has had at least half an hour to come to room temperature)
1 teaspoon (5 ml) wanira (vanilla)
¼ (20 g) puehu huka (icing sugar)

Instructions

Make the White Chocolate Ganache:

Chop the tiakarete mā (white chocolate) in to small pieces and add to a small bowl. Pour over the kirīmi (cream).
Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.
You can also do this in 10-20 second bursts in the microwave, stir gently after each 10-20 seconds.
Note: Be careful if you are using a microwave to melt the tiakarete mā (white chocolate) and kirīmi (cream) because it can burn easily. If your microwave is super high powered, melt it in 10 second increments instead of 20.
With both melting methods, once the tiakarete (chocolate) is 90% melted, remove it from the heat and stir it gently until it is all melted.
Leave it to the side to cool slightly.

Whip the Cream Cheese:

Smoosh the kirīmi tīhi (cream cheese) with a fork to remove the lumps.
Add the puehu huka (icing sugar) and wanira (vanilla).
Whip it all together for 30 seconds to a minute until smooth.
Do not over whip.

Whip in the Chocolate Ganache:

Add a third of the cooled tiakarete mā (white chocolate) in to the cream cheese at a time as you whip on medium speed for around 15 seconds.
Continue the process until all of the white chocolate is used.
You can also fold it in with a spatula. Do not over whip, just mix until incorporated.

Chill:

Whakamātaohia (refrigerate) for a minimum of 30 minutes.

Use it however you want:

Pipe or spread it on to the Ginger Loaf, add the finely rare tinitia (crystallised ginger)and rau koura (gold leaf). Slice and enjoy.
You could also use it on my Gluten free orange cake, my banana cupcakes or so much more.

Store the Cream Cheese and White Chocolate Frosting:

This will keep in the fridge for up to five days.
If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.

White Chocolate Cream Cheese Frosting

How to use this recipe:

Ingredient Tips for this White Chocolate Cream Cheese Frosting:

Expert Tips: