• In a medium bowl, whip the cream cheese until it is just soft and fluffy. Be careful not to over beat the cream cheese or the frosting will become too thin.
• Melt the white chocolate chips in a microwave safe bowl on high setting for 30 seconds. Stir. Continue to heat in 15-second increments or until all the chips are completely melted and the white chocolate is smooth.
• Add the melted white chocolate to the cream cheese and mix until just combined.

To Make Glaze

• Gradually add 1 cup of powdered sugar. Mix on low speed until it is just incorporated, then on high until the white chocolate cream cheese frosting is smooth and creamy.
• Add milk, one tablespoon at a time, until it reaches your desired drizzling consistency. I used 4-5 tablespoons.

To Make Thick, Pipeable Frosting

• Gradually add 2 cups of powdered sugar to the cream cheese-white chocolate mixture. Do not add milk.

  Chill the frosting for a couple of hours, until firm. If the frosting is still too thin to pipe once it has cooled, mix in more powdered sugar until it reaches piping consistency.

Frost or Glaze Your Dessert

• If you are making glaze, glaze your cake immediately. Add decorations like white chocolate shards, sprinkles, or others immediately after frosting.

  Place the cake in the refrigerator to allow the frosting to set.

  To serve room temperature cake, remove the cake from the refrigerator about an hour before you plan to serve it.
• Store cakes frosted with white chocolate cream cheese frosting or glaze in the refrigerator for up to 3 days.