WHITE CREAM AND SUGAR SET RECIPES

Steps:

• To make this white frosting recipe, you must have a mixer. I use a simple cheap hand-held mixer, and it works great in turning the heavy cream into thick whipped frosting.
• This frosting has to be made right before you frost the cake. So make the cake first, then make the homemade frosting!
• In a large bowl, mix all ingredients – heavy cream, vanilla and powdered sugar. Turn on the mixer first on low speed, and mix until all the sugar is incorporated into the whipped cream. Then turn on the mixer on the highest speed, and keep mixing until the heavy cream becomes very thick.
• How do you know when to stop mixing? If in doubt, keep mixing! When the frosting is done, it should be very thick – the consistency of the whipped cream from the can :) It takes at least 5 minutes of mixing on High setting to whip the frosting, so be patient and keep whipping the cream until it’s ready.
• Once the white vanilla whipped cream frosting is ready, go ahead and frost the cake. Just use a spoon to put the frosting on a cake, and spread it with a spoon and with your hands.
• When you finished frosting the cake, put the cake in the refrigerator. The cake with the white vanilla frosting tastes even better the next day, when the frosting is very cold and the flavor of the frosting has combined with the flavor of the cake! Yum!

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.