White Chocolate Whipped Cream Recipes

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.

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.)

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.

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.

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.

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.

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!