WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE
Finish baked goods with our White Chocolate-Cream Cheese Frosting Recipe. This frosting recipe makes a fluffy frosting to spread over cakes and cupcakes.
Provided by My Food and Family
Categories Baking Ingredients
Time 10m
Yield 3 cups or 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
- Add sugar gradually, beating until light and fluffy after each addition.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 1 g
GOAT CHEESE FROSTING
Top our Pumpkin Layer Cake with this frosting.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Yield Makes 3 cups (enough for one 8-inch layer cake)
Number Of Ingredients 3
Steps:
- Beat cheeses until combined. Gradually add sugar, and beat until smooth and creamy.
WHITE CHOCOLATE GOAT CHEESE FROSTING
If you enjoy a cream cheese frosting, you must try it with goat cheese! It adds a subtle tang to the frosting but complements the sweetness of the chocolate just perfectly!
Provided by Corrinne J
Categories Dessert
Time 12m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a stainless steel electric mixer bowl mix Goat Cheese, white cream cheese and sugar.
- Whip at medium speed for 1 minute then increase speed to high for 5 more minutes.
- While cheese and sugar is mixing melt white chocolate in the microwave until it reaches a pourable consistency.
- Reduce mixer speed and add melted white chocolate mix on high speed for 1 minute.
- Use to decorate cupcakes or carrot cake.
Nutrition Facts : Calories 180.8, Fat 13.3, SaturatedFat 8.1, Cholesterol 32.7, Sodium 134, Carbohydrate 11.7, Sugar 11.4, Protein 4.4
CREAMY GOAT CHEESE FROSTING
If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.
Yield makes enough for one 6-inch layer cake
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the goat cheese and cream cheese on medium-high speed until fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add sugar, and beat until well-combined and fluffy, about 4 minutes. The frosting can be refrigerated, covered, up to 3 days; bring to room temperature, and beat about 3 minutes before using.
WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE BRANDY SAUCE
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.
Provided by Judy Wilson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 10h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
- Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
- Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
- Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
- To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 39.8 g, Cholesterol 157 mg, Fat 44.2 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 27 g, Sodium 229.4 mg, Sugar 35.5 g
WHITE CHOCOLATE CREAM CHEESE FROSTING
This recipe comes from "The Cake Bible" by Rose Levy Beranbaum. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. It makes an unusual and spectacular presentation because it pipes wonderfully and is the identical color of the cheesecake within. White chocolate adds firmness, texture, sweetness, and an undefinable flavor
Provided by Caryn
Categories Dessert
Time 25m
Yield 13 cups (frosts a three tier cake), 150 serving(s)
Number Of Ingredients 4
Steps:
- Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
- The water must not touch the bottom of the bowl.
- Remove the pot from the heat and stir until the chocolate begins to melt.
- Return to the heat if the water cools, but be careful it does not get too hot.
- Stir until smooth.
- (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
- In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
- Gradually beat in the cooled chocolate until smoothly incorporated.
- Beat in the butter and lemon juice.
- Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
- Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
- Allow to come to room temperature before rebeating.
- Pointers for success: Do not overheat the chocolate and stir constantly while melting.
- Be sure no moisture gets into the melted chocolate.
- Beat constantly while adding the chocolate to prevent lumping.
- If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
- Buttercream may separate slightly if room temperature is very warm.
- This can be corrected by setting the bowl in ice water and whisking the mixture.
- The buttercream becomes spongy on standing.
- Rebeat to restore smoothy creamy texture.
- Use ice to chill your hand during piping to maintain firm texture of the buttercream.
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