I have never made this delish frosting without the chocolate seizing. I know that I can push it thru a strainer, but it is really time consuming and I wonder, “what’s the point if i’m sieving it all out?”
THis week I got so frustrated that I decided to take a chance on heating it. I added the choc to the cream cheese and it seized, of course. I still had the bath on the stove from the choc so i just put the bowl over it and started whipping. the chocolate melted very quickly and though the cream cheese was soft it never became runny. when it was fully combined i popped it in the fridge for a few minutes and the result was perfect!
it was the only time i have ever made the recipe that it had absolutely no lumps!