WHITE CHOCOLATE FROSTING
Creamy, easy to spread frosting made with white chocolate! Use this white chocolate frosting on cakes, cupcakes and brownies.
Provided by Julie Clark
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
- Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
- Add the powdered sugar and vanilla.
- Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
Nutrition Facts : Calories 328 kcal, Carbohydrate 26 g, Protein 1 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 46 mg, Sodium 160 mg, Sugar 26 g, ServingSize 1 serving
EASTER CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes, 2 cups frosting
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line 3 (6-cup) muffin pans with cupcake liners.
- Frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla, and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes. Cover with plastic wrap and set aside.
- Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy. Add the egg and egg yolks, 1 at time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest, and juice until blended. Add the flour mixture on low speed, and beat until just blended.
- Fill each muffin cup 2/3 full with the batter. Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a rack.
- With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes.
WHITE CHOCOLATE BUTTERCREAM FROSTING
Make and share this White Chocolate Buttercream Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
- Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
- Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Nutrition Facts : Calories 1037.9, Fat 73, SaturatedFat 45.7, Cholesterol 167.3, Sodium 513, Carbohydrate 97.6, Fiber 0.1, Sugar 95.8, Protein 3.7
ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING
This dreamy white cake is made for almond lovers. For even extra nutty flavor, decorate your cake with some crunchy Jordan almonds.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
- Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
- Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
- Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
DOUBLE-THE-LOVE CHOCOLATE CAKE
A simple white chocolate buttercream looks great when it's swirled over this gorgeous wedding cake - however roughly you do it
Provided by Sarah Cook
Categories Dessert
Time 3h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of deep, round 20cm and 15cm cake tins with baking parchment - making sure the paper comes a few cms above the sides.
- Boil the kettle. Put half the butter and chocolate in a pan and gently melt, stirring. Mix together half of the flour, sugar, cocoa and bicarb with a pinch of salt. Whisk 2 of the eggs and 200ml buttermilk together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients. Add 150ml boiling water and whizz everything together with an electric whisk until lump-free. Divide between the tins and bake for 40-45 mins, swapping round after 30 mins if they're on different shelves (the 15cm one should be done after 40 mins). To test they're cooked, push in a skewer and check it comes out clean. Cool the cakes in their tins.
- Repeat steps 1 and 2 again, so you end up with 2 x 20cm cakes and 2 x 15cm cakes.
- Melt the white chocolate in a bowl over a pan of barely simmering water. Beat together the butter and icing sugar, then beat in the white chocolate. When the cakes are cool, split each one in half. Use the icing to sandwich back together so you end up with 2 x four-layered cakes. Sit the 20cm cake on your serving plate and spread some more icing over the top. Sit the smaller cake on top of that, and completely cover with icing. Decorate with the chocolate buttons.
- If you want to add some flowers choose something edible, like roses. Make a posy, wrapping the stems in a little damp kitchen paper then some cling film, add a ribbon and add to the cake on the day of the wedding.
Nutrition Facts : Calories 729 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.79 milligram of sodium
WHITE CHOCOLATE CAKE
Bake our easy white chocolate traybake with creamy icing and get creative with toppings. These bite-sized cakes are ideal for sharing or bake sales
Provided by Good Food team
Categories Treat
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
- Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.
Nutrition Facts : Calories 489 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium
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
WHITE CHOCOLATE ICING
From Cake Central. -- their notes:"I have used this recipe for a lot of cakes. It is great for wedding cakes. Takes paste colors pretty well too."
Provided by nonnie4sj
Categories Dessert
Time 35m
Yield 1 9 inch cake
Number Of Ingredients 6
Steps:
- Melt chocolate in top of double boiler.
- Stir flour into chocolate.
- Add milk a little at a time and blend well.
- Cook over medium heat, stirring constantly, until very thick.
- It should have the texture and consistency of thick pudding.
- Cool completely.
- In a large bowl, beat sugar, butter and vanilla until light and fluffy.
- Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
Nutrition Facts : Calories 3272.1, Fat 229.7, SaturatedFat 144.2, Cholesterol 538.1, Sodium 1530.1, Carbohydrate 297.3, Fiber 0.6, Sugar 267.8, Protein 19
WHITE CHOCOLATE BUTTERCREAM ICING
Make and share this White Chocolate Buttercream Icing recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 10m
Yield 1 Batch of frosting
Number Of Ingredients 8
Steps:
- Combine 2 cups sugar, 3/4 cup water and 1/4 cup corn syrup in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 234 to 240 degrees F(soft ball stage).
- Meanwhile, using a heavy-duty electric mixer, beat 6 egg whites with 3/4 cup sugar in large bowl until soft peaks form. Beat in hot syrup in slow steady stream. Beat on medium speed until egg white mixture cools to room temperature, about 20 minutes.
- Cream 2 cups plus 2 tablespoons (4 1/2 sticks) butter in medium bowl until light and fluffy. Gradually beat into egg white mixture (mixture may appear curdled). Continue beating until smooth, light and fluffy.
- Place 2/3 pound chocolate in top of double broiler over barely simmering water. Turn off heat and stir until chocolate melts. Cool slightly. Using low speed, gradually beat chocolate into buttercream. Mix in 1 1/2 teasps vanilla. Transfer to large bowl.
- Repeat process 2 more times with remaining ingredients. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before beating slightly to restore mixture.).
- Makes enough to frost and decorate a 6", 9" and 12", three tier wedding cake.
Nutrition Facts : Calories 22739.2, Fat 1466.5, SaturatedFat 919.5, Cholesterol 3238.5, Sodium 2132.7, Carbohydrate 2391.1, Sugar 2260.5, Protein 130.3
CHOCOLATE FROSTING
this is what makes all cupcakes scrummy , double this recipe for a 20cm cake
Provided by lovelessons
Time 10m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Beat the icing sugar , butter and cocoa power together in a free standing electric mixer with a paddle attachment (or use a hald held electric whisk)on medium-slow speed until the mixture comes together and is well mixed .
- Turn the mixerdown to slow speed. Add the milk to the butter mixture a couple of teaspoons at a time . Once all the milk has been incorporated , turn the mixer up to high speed. Continue beating until the frosting is light and fluffy , about 5 minutes . The longer the frosting is beaten, the fluffier and the lighter it becomes.
WHITE CHOCOLATE FROSTING
Categories Liqueur Mixer Chocolate Dessert Wedding Cream Cheese Triple Sec Birthday Engagement Party Bon Appétit
Number Of Ingredients 4
Steps:
- 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.
- 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.
WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING
Make and share this White Chocolate Pound Cake With White Chocolate Icing recipe from Food.com.
Provided by mailbelle
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
- Pour into a greased and floured 10-inch tube or bundt pan.
- Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack; cool completely.
- FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
- Remove from the heat.
- Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
- Drizzle over cake.
Nutrition Facts : Calories 607.5, Fat 28.4, SaturatedFat 17, Cholesterol 138.1, Sodium 386.8, Carbohydrate 81.7, Fiber 0.8, Sugar 57.2, Protein 8.2
EASY WHITE CHOCOLATE GLAZE
An elegant and different spin on dark chocolate glazes; perfect for muffins, cookies, cakes, and scones.
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.
Nutrition Facts : Calories 1165.3, Fat 54.7, SaturatedFat 33, Cholesterol 35.7, Sodium 208, Carbohydrate 168.3, Fiber 0.3, Sugar 123.9, Protein 10
WHITE CHOCOLATE FROSTING
Steps:
- In a small saucepan over very low heat, melt the white chocolate until smooth, stirring constantly. Allow the pan to stand on the counter for 10 minutes to cool down to room temperature.
- Blend in the shortening with a handheld mixer. Place the saucepan in the refrigerator for 20 minutes, until the frosting is slightly chilled and thickened.
- Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Before using, set the frosting on the counter for 1 to 2 hours, to allow it to come to room temperature, then stir with a flexible spatula until spreadable. This frosting works best at room temperature.
WHITE CHOCOLATE-COCONUT FROSTING
Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Beat butter, sugar and milk in medium bowl with electric mixer on low speed until well blended. Beat on medium speed 30 seconds.
- Add melted chocolate; beat until well blended. Stir in coconut; mix well.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 14 g, Protein 1 g
COFFEE AND WHITE CHOCOLATE FROSTING
White chocolate frosting with a caffeine kick? We're in! Slather this luscious mixture on cakes or cupcakes when you REALLY want to impress.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Beat butter and 1 cup sugar in medium bowl with mixer on low speed until well blended.
- Add remaining sugar alternately with coffee, beating after each addition until of spreading consistency. Stir in chocolate.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 42 g, Fiber 0 g, Sugar 39 g, Protein 0 g
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