Caramel White Chocolate Whipped Cream Frosting Food

WHITE CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting.
• While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined.
• Add the whipping cream to the cold bowl.
• Using a mixer, whip for a few minutes until peaks form.
• Add the powdered sugar / pudding mixture a little bit at a time.
• If you are adding color, you can add this now, it is best to use gel coloring.
• Mix frosting until it is thick and it is the consistency to pipe with.
• If it gets too thick add a little bit of milk (1 teaspoon at a time.).
• Be careful to not over mix as the whipping cream will start to separate.
• Happy frosting!

Steps:

• Add chopped white chocolate to a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl (at regular power), for 2-3 minutes or until warm.
• Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. There shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
• Cool on counter, then pour into large mixing stand bowl (if you have one)- any large bowl will do. Then cover (I use glad press n' seal) and let stand in refrigerator for 24 hours.
• Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
• Serve with any recipe calling for whipped cream. Spread on cupcakes or a standard size cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 1 week.

WHITE CHOCOLATE CARAMEL

Steps:

• Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
• To reheat, warm the jar in a pot of simmering water.

CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• You can caramelize the milk any way you like.
• There are several recipes on this site.
• I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
• Cook on high setting 3-4 hours.
• Mine cooks hot and was done in 3 hours.
• LET COOL COMPLETELY!
• In a small microwaveable bowl melt the White Chocolate Chips.
• Mix the caramel into the melted White Chocolate, add salt.
• Whip the cream in a large chilled bowl with chilled beater until very thick.
• Don't allow it to Break.
• Stir in Vanilla.
• Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
• Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
• Fill and frost layer cake.
• I am sure this would be good on almost any cake variety.

CARAMEL CREAM FROSTING

Steps:

• Cook first 3 ingredients to melt.
• Add milk and cook 3 minutes.
• Cool down and mix in powdered sugar.
• Beat smooth and spread on cake.

WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Place white chocolate in a small microwave-safe cup.
• Microwave at medium (50%) for 1 minute.
• Stir until smooth.
• Cool slightly.
• In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
• Stir a few tablespoons of the cream into the white chocolate to lighten it.
• Reduce to low speed and beat the white chocolate into the whipped cream.
• Continue to beat until soft peaks form.
• Cover and refrigerate until ready to serve.

MOCHA WHIPPED CREAM FROSTING

Steps:

• Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
• Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.