3 ounces white chocolate containing cocoa butter, chopped (85 grams)
4 ounces cream cheese, softened but still cool (113 grams)
2 tablespoons unsalted butter, softened but still cool (65°F/19°C) (1 ounce, 28 grams)
1/2 tablespoon crème fraîche or sour cream (0.2 ounces, 7 grams)
1/8 teaspoon Almond Extract
Melt the White Chocolate
Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).
Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.
Make the Frosting
In a food processor, process the cream cheese, butter, and crème fraîche for a few seconds until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and pulse it in a few times until it is smoothly incorporated. Add the almond extract and pulse it in.
Highlights for Success
Use white chocolate containing cocoa butter, such as Green & Black’s with vanilla seeds or Valrhona. The frosting becomes more firm in the refrigerator.
For a whiter frosting without the subtle flavor of the white chocolate, you can replace the white chocolate with 1 cup (lightly spooned into the cup)/4 ounces/115 grams powdered sugar and ¼ teaspoon Rain’s Choice vanilla extract.
Compose the Cake
When the cake is completely cool, set it on a serving plate. Frost the top with swirls of buttercream.
Makes Almost 1 cup (7.6 ounces/216 grams)