How To make White Chocolate Cake/White Chocolate Frosting
4 Egg whites
4 oz White chocolate baking bar
chop 1 c Butter
2 c Sugar
4 Egg yolks
1 ts Vanilla
2 c Sifted cake flour
1 ts Baking powder
1 c Buttermilk
1 c Coconut
1/2 c Chopped pecans
White chocolate frosting: 4 oz White chocolate baking bar
:
chop 1/4 c Butter
1 ts Vanilla
4 c Sifted powdered sugar
3 tb Water; (3 to 4)
In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 8" or 9" round baking pans. Set pans aside. Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat and stir until smooth. In a large mixing bowl beat butter and sugar with an electric mixer on medium speed until fluffy. Add egg yolks and vanilla; beat until light. Add chocolate; beat until combined. Stir together flour and baking powder. Alternately add flour mixture and buttermilk, beating on low speed just until combined. Thoroughly wash beaters. In a large mixing bowl, beat egg whites with electric beater on high speed until stiff peaks form. Gently fold egg whites into batter; fold in coconut and pecans. Spread batter in prepared pans. Bake in a 350 oven for 25 to 30 minutes or until cake is golden and springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool completely. Prepare White Chocolate Frosting:: To assemble, place first cake layer on a large serving plate; spread with 3/4 cup frosting. Top with a second cake layer; spread with 3/4 cup frosting. Top with the remaining cake layer. Stir 1 tablespoon hot water in remaining frosting; pour over top of cake. Frosting-- Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. In mixing bowl combine melted chocolate, butter and vanilla. Beat in powdered sugar and enough water to make of spreading consistency. Makes about 2-1/2 cups. Makes 12 servings.
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How To make White Chocolate Cake/White Chocolate Frosting's Videos
Easy White Chocolate Ganache without Cream and White Chocolate
This is an easy white chocolate ganache recipe with out white chocolate or any cream.
White chocolate ganache
Milk 1 Cup
Milk Powder 4 tbsp
Sugar 3 tbsp
Corn flour 1 tbsp ( or 2 tbsp depending on the thickness required )
Butter 1 tbsp
White Chocolate Buttercream Frosting For Cake | White Chocolate Frosting In Two Ways |Bake and Toss
Today I'm sharing with you White Chocolate Buttercream Frosting For Cake In Two Ways -easy to make and perfect for piping onto cupcakes, layer cakes, macarons or special celebration cakes. Here I'm sharing with you two white chocolate buttercream recipes. One is using swiss meringue and the other is eggless version. You may choose any one as per your preference. Both the frostings are perfect and delicious. Very fluffy, smooth, light and easy to pipe and frost cakes. These frostings are less sweet and buttery. You can also color these frostings easily with gel colors. So let's begin.
Do give this recipe a try. I promise you will love it and please let me know how it turned out to be as comments below. I love to hear from you all :)
Ingredients ( for a 6 inch cake):
Frosting 1:
White Chocolate Buttercream (Using Swiss Meringue) :
100g (3.5 oz) white chocolate (with 28% cocoa butter )
50ml (3 tbsp + 1tsp) whipping cream
150g (2/3 cup) unsalted butter (room temperature)
2 eggs whites ( eggs with shell weight 50 -52g each)
70g (1/3 cup) sugar
1/2 tsp vanilla essence (optional)
Frosting 2:
White Chocolate Buttercream (Eggless) :
100g (3.5 oz) white chocolate (with 28% cocoa butter )
50ml (3 tbsp + 1 tsp) whipping cream
220g (1 cup) unsalted butter (slightly cold and cut into cubes )
70g ( 1/2 cup) milk powder
1/2 tsp vanilla essence (optional)
80g (2/3 cup) icing powder (sifted)
60ml (1/4 cup) cold milk
Tips and Notes:
1. Use baking chocolate and not compound chocolate. Look for the cocoa butter in the ingredients listed on the packaging to distinguish a good quality white chocolate from compound chocolate that contains palm oil as it's main ingredient.
2. Make sure you let your chocolate cool to room temperature before adding it to the butter and sugar, otherwise it’ll melt the butter and you’ll end up with runny buttercream.
3. You should find that your buttercream is the perfect consistency for piping. If it’s a little too soft then pop it into the fridge for a few minutes to firm up slightly. Do not leave these frosting in the fridge for more than an hour, they will turn grainy. You will have to re-whip to use.
4. You can store the left over buttercream in an airtight container or zip lock bag. Freeze up to a month. When you are ready to use, leave it out to thaw for 30- 45 mins and then re-whip. Whip till the frosting is smooth and fluffy.
5. For coloring, please use gel colors as liquid colors tends to change the consistency of the buttercream.
6. If using microwave to melt chocolate, heat in 20-30secs burst of intervals. Stir in between each interval. This is very important else the chocolate will burn and taste bad.
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Music by Relaxing Music - [No copyright] | Piano Music
#bakeandtoss #white chocolate buttercream #butter cream #white chocolate #frosting #cakes #cakedecorating
White Chocolate Ganache
Make this decadent Whipped White Chocolate Ganache using just two ingredients: white chocolate and cream! White chocolate ganache can be used to frost desserts like cake, truffles, cheesecakes, pies, cupcakes and more. Full recipe:
How to Make White Chocolate Ganache | Cupcake Jemma
If you watched my latest Masterclass on how to achieve a professional finish on your sugarpasted/fondant cakes, you may be wondering how to make White Chocolate Ganache. Well, wonder no longer! Here is the recipe. If you didn't watch it GO AND WATCH IT NOW!
RECIPE -
3:1 white chocolate:double cream
eg. 300g white chocolate:100g cream
EASY!
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White Chocolate Buttercream Recipe
This is my favorite white chocolate buttercream recipe for frosting cakes and cupcakes! It has the perfect white chocolate flavor without being too sweet and is super easy to whip up. Full recipe + instructions are on my blog here:
White Chocolate Buttercream
Yield: 2 1/2 Cups
Ingredients:
6 oz (170g) white chocolate chips
1 Cup (226g) unsalted butter, room temperature
1 1/2 Cups (180g) powdered sugar
1 tsp vanilla extract
1/4 tsp kosher salt
Instructions:
1. Melt the white chocolate chips in the microwave or a double boiler, stirring until there are no lumps. Set aside to cool slightly.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted white chocolate a few stirs and make sure it’s not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding!), then add it in. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla and salt and mix on low for another minute, until fully combined.
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FLUFFY WHITE CHOCOLATE GANACHE FROSTING- The Scran Line
This white choc frosting is perfect for white choc lovers! It's probably the easiest frosting you'll ever make.
Loved the video? You'll find the recipe here:
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1. To convert grams into US cups, please follow this link:
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The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.