CHOCOLATE WHIPPED CREAM
This simple whipped cream is great to garnish all kinds of espresso and coffee drinks. From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona.
Provided by lazyme
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- In a chilled bowl, whip cream until it begins to thicken.
- Add sugar and cocoa.
- Continue whipping until soft peaks form.
- Store covered in the refrigerator if not using immediately.
Nutrition Facts : Calories 151.3, Fat 14.9, SaturatedFat 9.3, Cholesterol 54.3, Sodium 15.5, Carbohydrate 4.8, Fiber 0.6, Sugar 2.7, Protein 1.2
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 MOUSSE
Make and share this White Chocolate Mousse recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
- Cook and stir until chocolate is melted and mixture is smooth.
- Cool to room temperature.
- In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
- Fold about 1/4 cup into chocolate mixture.
- Fold in remaining whipped cream mixture.
- Spoon into dessert dishes.
- Cover and refrigerate for at least two hours.
WHITE CHOCOLATE CHEESECAKE - AN EASY NO BAKE RECIPE
This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base, it is foolproof!
Provided by Sarah Barnes
Categories Dessert
Time 10m
Number Of Ingredients 9
Steps:
- About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
- Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
- Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 2 hours or even better, over night.
- Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.
Nutrition Facts : Calories 486 kcal, Carbohydrate 29 g, Protein 5 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 102 mg, Sodium 228 mg, Sugar 23 g, ServingSize 1 serving
This 2 ingredient whipped cream frosting (ganache) is made with only 2 ingredients - whipping cream and white chocolate. It's a nice, light and not-too-sweet white chocolate frosting (icing) that's the perfect match for any cake or cupcake!
Provided by Terri Gilson
Time P1DT25m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 102 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 17 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
WHITE CHOCOLATE WHIPPED CREAM
This is one of my favorite whipped creams. I love to use it on pies,cakes,and pudding. It is full of white chocolate flavor,and accents any dessert. If you need a whip cream to accent a dessert. This is a definite to add to any dessert.
Provided by Nor Mac
Categories Other Desserts
Time 15m
Number Of Ingredients 4
Steps:
- 1. place whipping cream and sugar in a sauce pan. Heat on medium and stir to dissolve sugar. Heat but do not boil. Heat until you just see little bubbles on the outside of pan.
- 2. Remove from heat. Stir in white chocolate chips. Stir until melted. Place in refrigerator until cold. It may take a couple of hours. When chilled well. Remove from fridge,and add the vanilla. Whip until soft peaks. Serve on your favorite pudding or dessert.
WHITE CHOCOLATE WHIPPED CREAM
Make and share this White Chocolate Whipped Cream recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 245, Fat 24.3, SaturatedFat 15.1, Cholesterol 82.5, Sodium 29, Carbohydrate 5.9, Sugar 4.3, Protein 1.6
WHITE CHOCOLATE WHIPPED CREAM FROSTING
This frosting recipe is a great alternative to buttercream frosting. What is great about this frosting is that it great to pipe with.
Provided by Mebriella
Categories Dessert
Time 20m
Yield 1 batch, 24 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 89.6, Fat 7.4, SaturatedFat 4.6, Cholesterol 27.2, Sodium 63.2, Carbohydrate 5.6, Fiber 0.1, Sugar 4.3, Protein 0.5
EASY WHITE CHOCOLATE MOUSSE
Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that's perfect for Valentine's Day or any day!
Provided by Erin
Categories No-Bake
Time 15m
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
- Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.
- Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
- Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
- Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!
- Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
- Serve immediately or refrigerate for 1-2 hours for a firmer version.
- Refrigerate any leftovers for up to 2 days.
CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM
Chocolate Pots de Crème: an elegant chocolate custard that's the perfect ending to any meal!
Provided by Liz Berg
Categories Chocolate
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 300º. Place 6 6-ounce ramekins in large baking dish.
- Add cream to a saucepan and bring to a simmer. Remove from heat and add chocolate. Stir till chocolate is melted.
- Whisk eggs and sugar in a large bowl, till thick and pale.
- Drizzle a bit of the hot chocolate mixture into eggs to temper, whisking constantly.
- Continue slowly adding hot liquid while whisking till all liquid is incorporated.
- Avoid incorporating air into mixture if possible. If you find you have some small, unmelted particles of chocolate at the bottom of the saucepan, gently heat till melted and add to bowl.
- Place a fine mesh sieve over a large measuring cup. Strain custard.
- Pour custard into the ramekins, then pour enough hot water into pan to reach halfway up ramekins.
- Cover pan with foil and poke a few holes in foil to allow steam to escape.
- Bake 25-30 minutes or till outer inch of custard is set.
- Cool to room temperature, then cover and refrigerate till serving time.
- Combine white chocolate and the 2 tablespoons whipped cream in small microwave safe bowl.
- Gently microwave stopping and stirring frequently, till chocolate is melted and smooth.
- Cool 10 minutes.
- Whip the remaining cream to soft peaks. Whisk in white chocolate. Cover and refrigerate.
- Serve with a dollop of white chocolate whipped cream and garnish with berries.
Nutrition Facts : Calories 681 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 321 milligrams cholesterol, Fat 59 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 36 grams saturated fat, ServingSize 1 ramekin, Sodium 52 grams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
WHIPPED WHITE CHOCOLATE GANACHE
Quick, easy frosting recipe. Very rich and easy to pipe onto a cake of your choice. For regular ganache, skip the cooling and whipping. Pipe onto cakes.
Provided by Kayla
Categories Desserts Frostings and Icings Chocolate
Time 4h13m
Yield 20
Number Of Ingredients 2
Steps:
- Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
- Beat ganache with electric mixer until stiff peaks form.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.5 g, Cholesterol 20.1 mg, Fat 10.7 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 23.5 mg, Sugar 10.2 g
CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING
I developed this frosting because I hate heavy sugary frostings. I love whipped cream on cake but the problem with frosting a cake with whipped cream is that it either soaks into the cake or breaks. This seemed to stabilize pretty well.I frosted a Red Velvet Cake with this and it made such an interesting color combination.
Provided by KerryBnTX
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 269.5, Fat 19.1, SaturatedFat 11.9, Cholesterol 66.2, Sodium 74.3, Carbohydrate 21.9, Sugar 20.9, Protein 3.7
WHITE CHOCOLATE CREAM
Categories Condiment/Spread Sauce Milk/Cream Chocolate Dairy Dessert Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Stir chocolate in top of double boiler set over simmering water until smooth. Remove from water. Cool to room temperature. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream. (Can be made 4 hours ahead. Cover; chill.)
CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM
Categories Chocolate Dairy Egg Dessert Bake Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
- Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon White Chocolate Whipped Cream atop custards and serve.
CHOCOLATE WHIPPED CREAM
Provided by Food Network
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.
WHITE CHOCOLATE WHIPPED CREAM
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM
Categories Liqueur Chocolate Dessert Bake Valentine's Day Orange Winter Bon Appétit
Yield Serves 2
Number Of Ingredients 17
Steps:
- To make the souffle:
- Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
- Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
- Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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TWO INGREDIENT WHITE CHOCOLATE GANACHE WHIPPED …
From whattheforkfoodblog.com
4.6/5 (159)Category DessertCuisine AmericanTotal Time 15 mins
- For the White Chocolate Ganache: Heat 1/2 C cream and the white chocolate chips in the microwave at 50% power for 45 seconds. Stir well and then heat at 50% power for 20 second intervals until the chocolate is completely melted, stirring each time. There shouldn't be ANY lumps in your white chocolate.
- Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment and whip with an electric mixer on low speed and gradually working up to high speed until the ganache is light and fluffy, about 1 minute.
- Pour the remaining 1/2 cup of whipping cream then whip on low speed working your way up to medium-high speed until soft peaks form and the whip cream holds it's shape on the whisk, about 1 minute (more or less depending on the speed and power of your mixer).
WHITE CHOCOLATE GANACHE DRIP CAKE RECIPE + TIPS [VIDEO ...
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4.6/5 (25)Estimated Reading Time 7 minsServings 1
- Place white chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a white chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.
- In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it’s just starting to boil, pour it over the white chocolate and let sit for about five seconds.
- Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Whiten or color the ganache (optional), then cool ganache at room temperature for about 30 minutes, or until the ganache itself is room temperature.
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5/5 (13)Total Time 35 minsCategory DessertCalories 429 per serving
- Combine the chopped white chocolate and the 4 tbsp of whipped cream into a heavy saucepan and place over medium heat.
- Beat the three cups of chilled whipping cream plus the vanilla in a large bowl until soft peaks form.
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Reviews 5Category DessertsServings 2Total Time 10 mins
- Break the white chocolate bar into pieces and melt in the microwave for 1½-2 minutes. Stop to stir every 30 seconds. Set aside.
- Using a stand mixer with the whisk attachment, whip the heavy cream on medium/high until it thickens and peaks form.
- Very quickly add the melted white chocolate and immediately begin whipping the mixture until it is fully incorporated.
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Reviews 3Category DessertCuisine AmericanTotal Time 20 mins
- To a mixing bowl or stand mixer, add the cream, powdered sugar, espresso powder and cocoa powder.
- Whip using a hand mixer or stand mixer on slow until the powders are mixed, then increase speed and whip until the cream is soft peaks. Don't over whip or it will be too heavy for the drink. Refrigerate.
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- Combine all of the ingredients in a cold mixing bowl and beat on high with cold beaters until light and fluffy.
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4.7/5 (9)Category DessertCuisine AmericanTotal Time 45 mins
- In the bowl of a stand mixer, sift together gluten-free flour, xanthan gum, sugar, baking powder, nutmeg and salt. Mix until combined.
- In a separate bowl (or glass measuring cup) whisk together eggs, vanilla extract and 1/2 cup of the eggnog. Set aside.
- Beat the butter and the remaining 1/2 cup of the eggnog into the flour mixture (2 minutes) until the batter is light. Slowly add in the egg mixture and mix until combined.
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Servings 2Total Time 20 minsCategory RecipesCalories 1140 per serving
- We begin by making our homemade whipping cream first. Pour the heavy cream into a bowl and mix using an electric mixer until it become partially solid. Add the vanilla followed by the powdered sugar and continue to mix until light and fluffy. Cover and set into the refrigerator.
- Pour the milk into a small saucepan and place onto a burner set to medium-low heat. Simmer, but don’t boil, stirring constantly until heated through, about 5 minutes. Remove from heat and set aside.
- Now melt the white chocolate chips in the microwave. Pour the chips into a microwave safe bowl and heat at 15 to 20 second intervals, stirring between each one until melted. Add in the melted butter or coconut oil and stir to combine. This addition of a little fat will help the melted chips not to clump. A nice trick when melting chocolate.
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STABILIZED WHIPPED CREAM/ WHITE CHOCOLATE MOUSSE FROSTING
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4.3/5 (44)Category Frosting, IcingCuisine American, FrenchTotal Time 20 mins
- Microwave on 50% power for 1 minute , stopping and stirring at 15 second intervals until the chocolate has melted and the mixture is smooth and creamy.
TWO INGREDIENT WHITE CHOCOLATE MOUSSE - I AM BAKER
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5/5 (6)Total Time 1 hr 10 minsCategory DessertCalories 580 per serving
- In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).
- Add the white chocolate chips to the cream and stir until the chips have melted. This will take 1-2 minutes. Set aside to cool.
- Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
- Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
WHITE CHOCOLATE BUTTERCREAM - SUGAR SPUN RUN
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Ratings 25Calories 299 per servingCategory Dessert
- Place white chocolate in a small, heat-proof bowl and heat for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.
- Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
- While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.
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