White Chocolate Frosting

6 ounces white chocolate, coarsely chopped
1 package (8 ounces) cream cheese, at room temperature
4 Tablespoons (1/2 stick) butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small saucepan and melt over low heat, 4 minutes, stirring constantly. Remove the pan from the heat and let the chocolate cool.

2. Place the cream cheese and the butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low for 30 seconds. Add the vanilla and confectioners' sugar and blend on low speed for 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.

3. Use to frost the top and sides of the cake of your choice. Refrigerate the frosted cake until serving time.

Makes 3 cups of frosting, enough to frost a 2 or 3 layer cake.