Ingredients2.00 oz White Chocolate, Les Louis Blanc (DGF 2120)8.00 oz Cream Cheese1/2 cup Unsalted Butter1/4 tsp Pure Vanilla Extract (60000)2 tsp Passion Fruit Paste (DRE 26904 7)4 cups Sifted Powdered Sugar2 tsp Heavy Cream

** This icing is very diverse. You can add any type of flavoring.

Flavors tried:Mandarin Flavor (DRE 21004 9), Mango (DRE 29304 2),Passion Fruit (DRE 26904 7), Black Currant (DRE 22704 7)

White Chocolate, Cream Cheese IcingBy: Dawn Parrott

DirectionsAssembly

1. Melt the chocolate over a double boiler. Allow to cool to room temperature

2. In a mixing bowl, cream butter and cream cheese together until smooth

3. Mix in melted chocolate.4. Add vanilla and desired flavoring.5. Slowly add the powdered sugar. Continue

until you get a fluffy but stiff consistency.6. To smooth out the icing and soften if needed,

you can add up to 2 Tbsp. of heavy cream.7. Recipe can be refrigerated for up to 7 days.