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Hello suevalentine

I use macarpone cream cheese because it has more body than something like Philadelphia. Adding melted white chocolate gives it structure so it holds better. Try this recipe http://allrecipes.co.uk/recipe/5048/carrot-cupcakes-with-white-chocolate-cream-cheese-icing.aspx?o_is=Hub_TopRecipe_3 You may need to make slightly more as this is for cupcakes.
There are loads of other recipes online to choose from which can be adapted for the white chocolate .
Over mixing cream cheese makes it go very runny, so perhaps that would be a big don’t. And if you’ve stored it in the fridge bring it to room temperature before re beating to prevent it from splitting/curdling.

Thank You. I will try it this weekend, or maybe the banana cake, or maybe both 🙂

I have a question relating the this cream cheese frosting, will it hold up under fondant or is it just going to be too soft?

Hello Veebl

I’ve never used this frosting under fondant only on cakes which are to be consumed on the same day or for a few days and which are refrigerated. The frosting does crust up slightly because of the added white chocolate. How it would behave under icing I wouldn’t like to say. Cream cheese does contain a lot of moisture which might affect the fondant. My local food lab and environmental health department have advised me to keep refrigerated anything with cream cheese. I know lots of people who use this type of frosting and keep it out without problems, that is up to individual practice and experience. If you type in the above search box ‘cream cheese frosting’ you’ll see other related Q & A s on this topic.
Other members may be able to advise differently. Hope this helps.

Thank you madeitwithlove, just spotted you thread from Jan 2013. Was thinking about using it as filling only and then white chocolate ganache to cover before fondant so that nicely answers the question 🙂

You’re welcome!