Ingredients

• 36 ounces good-quality white chocolate (such as Baker's or Lindt,), chopped
• 5 8-ounce packages cream cheese, room temperature
• 3 cups (6 sticks)unsalted butter, room temperature
• 1 cup Cointreau or other orange liqueur

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Instructions

1. Stir 18 ounces white chocolate in top of double boiler set over barely simmering water until melted and smooth (do not let top pan touch water). Remove from over water; cool to barely lukewarm.
2. Using electric mixer, beat 2 1/2 packages cream cheese and 1 1/2 cups butter in large bowl until fluffy. Gradually add melted white chocolate, beating to blend well. Add 1/2 cup liqueur in 4 additions, beating to blend after each. Reserve remaining ingredients for second batch of frosting.