White Chocolate Raspberry Cream Cheese Frosting

1 stick of unsalted butter (room temp)
1 8 ounce package of cream cheese (room temp)
6 ounces melted white chocolate (I use bakers chocolate so it melts easier)
1/2 teaspoon vanilla
2 teaspoons raspberry extract
3 to 4 cups powdered sugar (depends on your desired consistency)

Directions

• Melt the white chocolate in a double boiler over simmering water NOT boiling. Once the chocolate is melted, set aside to cool slightly.
• Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth.
• Beat in butter, vanilla and raspberry extracts.
• Gradually beat in the powdered sugar until it is all incorporated and smooth.  I like my frosting less sweet, so if the frosting isn't very thick, that's ok.

After the frosting was well blended, I mixed in a tad of pink food coloring and mixed until thoroughly combined. I pipe the frosting on using a Ziploc bag with the end snipped off.

From: My Baking Addiction