WHITE CHOCOLATE MELT RECIPES

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WHITE CHOCOLATE BUTTERCREAM FROSTING | MY CAKE SCHOOL



White Chocolate Buttercream Frosting | My Cake School image

This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 6

3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
5 cups (575g) powdered sugar
1 teaspoon (4g) vanilla extract
4 tablespoons (42 g) milk or cream
1/2 teaspoon (3g) salt - optional to cut the sweetness

Steps:

  • Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
  • Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  • Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

WHITE CHOCOLATE & RASPBERRY CAKE RECIPE | BBC GOOD FOOD



White chocolate & raspberry cake recipe | BBC Good Food image

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Provided by John Whaite

Categories     Afternoon tea

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Cuts into 8-10 slices

Number Of Ingredients 9

200g butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar
200g self-raising flour
175g raspberries, fresh or frozen
200g white chocolate, chopped
250ml double cream
a little icing sugar, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Nutrition Facts : Calories 540 calories, FatContent 34 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.7 milligram of sodium

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