White Chocolate Cream Cheese Frosting

12 oz. Bakers® white chocolate (12 squares)

8 oz. cream cheese, softened

1/2 C. unsalted butter, softened

1 T. fresh lemon juice

2 t. vanilla

1 T. meringue powder

1 lb. sifted powdered sugar (approx. 4 C.)

Melt white chocolate in top of a double boiler. In a  mixing bowl, beat the cream cheese till smooth & creamy. Gradually beat in the cooled white chocolate till smooth. Beat in the butter, lemon juice & vanilla. Add meringue powder & gradually beat in powdered sugar until completely incorporated & smooth. Icing will be thin. Chill for about 1/2 hour to stiffen slightly before frosting cake. Must be stored in the refrigerator.

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