WHITE CHOCOLATE CREAM CAKE
The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.
Provided by MCLISA
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
- In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
- In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
Nutrition Facts : Calories 851.3 calories, Carbohydrate 133.2 g, Cholesterol 157.3 mg, Fat 33.1 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 19.8 g, Sodium 352.8 mg, Sugar 103.9 g
WHITE CHOCOLATE POTS DU CREME
Steps:
- Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 degrees F., about 4 to 5 minutes. Evenly divide the mixture into 8 small pot de creme forms or glass custard cups. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines.
- Remove the seeds from 2 pomegranates and set aside. Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes. Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds.
- Recipe courtesy Emeril Lagasse, 2000
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks.
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
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.)
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.)
WHITE CHOCOLATE CREME BRULEE
When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 854 calories, Fat 62g fat (36g saturated fat), Cholesterol 488mg cholesterol, Sodium 86mg sodium, Carbohydrate 70g carbohydrate (68g sugars, Fiber 0 fiber), Protein 9g protein.
WHITE CHOCOLATE CREAM PIE
This dessert earned a prize at our church picnic. It's a favorite with my husband- he can't get enough of white chocolate.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine sugar and cornstarch; gradually whisk in milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; stir in white chocolate and vanilla. Let stand until chocolate is melted, stirring occasionally. Pour into pastry shell. Refrigerate for at least 3 hours. , For holly leaf garnish, melt 1/2 oz. white chocolate; tint with red food coloring. Place in a pastry or plastic bag. Pipe 24 small berries on waxed paper; let stand until hardened. Melt remaining white chocolate; tint with green food coloring. Spread into a rectangle on waxed paper; let stand at room temperature until harden. Using a 1-1/2-in. holly leaf cookie cutter, cut 18 leaf shapes. , Just before serving, beat cream and confectioners' sugar until soft peaks form; spread over pie. Garnish with holly leaves and berries. Store in the refrigerator.
Nutrition Facts :
WHITE CHOCOLATE ICE CREAM
Make and share this White Chocolate Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Add the milk to a heavy medium-size saucepan; bring to a simmer.
- Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
- Pour the entire mixture back into the pan and put over low heat.
- Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
- Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
- Pour the hot custard through a strainer into a large, clean bowl.
- Allow the custard to cool slightly, then stir in the cream and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.
Nutrition Facts : Calories 3379.5, Fat 260.1, SaturatedFat 156.9, Cholesterol 993.9, Sodium 701.6, Carbohydrate 224, Sugar 202.6, Protein 47.9
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.
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 CREAM CHEESE BUTTERCREAM
This is an ivory colored buttercream with a slight tang. I like to fill carrot cakes with it, but it's good enough for any yellow cake as well. From Rose Levy's "The Cake Bible". One batch should be enough to fill one 9-inch cake.
Provided by Steve_G
Categories Dessert
Time 20m
Yield 4 3/4 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Coarsely chop the chocolate and melt in a double boiler over 160°F water.
- Don't allow the water to touch the bottom of the bowl.
- Stir the chocolate until smooth, 10 minutes or so.
- •OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.
- Allow chocolate to cool.
- In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.
- Beat in the butter, vanilla and optional lemon juice.
Nutrition Facts : Calories 237.2, Fat 21.2, SaturatedFat 13.2, Cholesterol 48.5, Sodium 78.5, Carbohydrate 10.1, Sugar 9.5, Protein 2.6
WHITE CHOCOLATE ICE CREAM
Sometimes I'm afraid to admit that I love white chocolate. Purists argue, "It's not real chocolate." Although that may technically be true, who cares? (French fries aren't "real chocolate" either...yet they're pretty darn good.) So I don't compare it to dark chocolate, since it's a whole other ballgame. White chocolate's creamy-smooth, delicate cocoa butter flavor is perfect when melted and stirred into ice cream, and the result makes a truly outstanding dessert when topped with Sour Cherries in Syrup (page 185). And I've yet to come across any chocolate cake that couldn't be improved by a scoop of white chocolate ice cream melting seductively alongside.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
- Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Make White Chocolate-Cherry Ice Cream by folding very well-drained and coarsely chopped Sour Cherries in Syrup (page 185) or Candied Cherries (page 215) into the just-churned ice cream.
- For Black and White Chocolate Ice Cream, layer one recipe of Fudge Ripple (page 210), Dark Chocolate Truffles (page 211), or Stracciatella (page 210) into the just-churned ice cream.
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
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