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White Chocolate Frosting

sweet.chef's picture
<p><a href="http://www.flickr.com/photos/scrumptiousphoto/2342741910/">Image Credit</a></p>
Ingredients
  Heavy cream 5 Cup (80 tbs) (Divided)
  White chocolate 16 Ounce, chopped (Good Quality Ones, Divided)
  Red food coloring 3 Drop
Directions

1. In medium saucepan, heat 1/2 cup heavy cream (from first 2 1/2 cup batch) to boiling over medium heat. Remove from heat. Add 8 ounces chopped white chocolate and whisk until melted and thoroughly blended. Pour into large bowl, and place in refrigerator until thoroughly chilled, but not hardened, about 1 to 2 hours. Also chill beaters and 2 cups heavy cream in refrigerator. Clean and dry saucepan. Repeat with remaining cream and chocolate, combining 1/2 cup cream and 8 ounces chocolate and chilling remaining 2 cups cream. Keep batches separate.
2. Working with the two batches, add 2 cups chilled cream to each batch of chilled chocolate mixture. With electric mixer on medium-high speed with chilled beaters, beat each mixture until soft peaks form. Frosting should look like whipped cream. Do not overheat.
3. Remove 2 cups frosting to clean bowl. Tint pink with few drops red food coloring. Refrigerate frosting to chill and thicken. Spread over cake or cupcake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Simmering
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Chocolate
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
4

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