WINTER WHITE FILLING OR FROSTING
How versatile! Prepare this recipe for use as a cake filling, frosting or both. -Sarah Thompson, Greenfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 cups filling or 6 cups frosting.
Number Of Ingredients 10
Steps:
- TO MAKE FILLING OR FROSTING: In a microwave, melt baking chocolate; stir until smooth. Cool to room temperature., In a large bowl, beat cream cheese and butter until light and fluffy. Beat in cooled baking chocolate and lemon juice until smooth., Spread between cake layers and/or over top and sides of cake.
Nutrition Facts : Calories 83 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE FROSTING
Provided by Food Network Kitchen
Time 20m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
- Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)
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.
FLUFFY WHITE FROSTING
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Categories Cake Milk/Cream Chocolate Dessert Bake Freeze/Chill Christmas Vanilla Amaretto Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher White Chocolate
Yield Makes 12 to 14 servings
Number Of Ingredients 23
Steps:
- For chocolate stars:
- Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
- For filling and frosting:
- Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
- Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
- Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
- Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Arrange chocolate stars decoratively atop cake and serve.
WHITE FUDGE FROSTING
From a July 1961 insert entitled "Good Housekeeping's recipes for summer living...when your dining room is all outdoors"
Provided by Laura Sage
Categories Dessert
Time 10m
Yield 1 cakes-worth
Number Of Ingredients 5
Steps:
- In a saucepan melt butter.
- stir in granulated sugar and milk.
- Bring to boil, stirring occasionally.
- cool.
- Gradually add confectioners' sugar while beating with a spoon until smooth;.
- blend in vanilla.
Nutrition Facts : Calories 2572.5, Fat 94.5, SaturatedFat 59.7, Cholesterol 252.6, Sodium 686.4, Carbohydrate 442.4, Sugar 435.4, Protein 3
WHITE CHOCOLATE CHERRY CUPCAKES OR ICING
Recipe for the "basic vanilla cupcakes" recipe I previously posted or use the recipe of you're liking. Add some white chocolate chips and/or cherries to batter before baking! Or use as topping! I like to dip stemmed cherries in melted white chocolate before I set atop!
Provided by GoldsmithLissa
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 8
Steps:
- Prepare, bake and cool cupcakes.
- Melt 2 1/4 c white chocolate chips, cool slightly.
- On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
- Chill until thickened (approx 15 mins).
- Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
- Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
- Optional topping:.
- Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.
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