Chocolate Or White Frosting Recipes

WHITE CHOCOLATE FROSTING

Steps:

• **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
• Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
• Add the powdered sugar and vanilla.
• Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.

WHITE CHOCOLATE BUTTERCREAM FROSTING

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 FROSTING RECIPE

Steps:

• Place the heavy cream and white chocolate chips into a heatproof bowl. Heat in the microwave on a high power for 1 minute.
• Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips.
• Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat in additional 10 second increments and stir until the mixture is smooth.
• In the bowl of a stand mixer or a separate large bowl, beat the room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Add in the vanilla extract and salt. Beat on low until combined.
• Pour in the cooled white chocolate and heavy cream mixture, and mix on a low speed.
• Slowly add in the powdered sugar, 1 cup at a time.
• Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream, 1 teaspoon at a time. If the frosting is too thin, add in more powdered sugar, a quarter of a cup at a time.
• Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside until you're ready to use it!

CHOCOLATE OR WHITE FROSTING

Steps:

• Cream the sugar, cocoa (if making chocolate frosting) and vegan butter together with an electric mixer. Add the vanilla and 2 tablespoons of milk, beating well to combine, and additional milk (if and only as necessary) to achieve a spreadable consistency, beating for several minutes at the end until light and fluffy. Note:*Depending on whether you use butter, Earth Balance, coconut oil or shortening, you may not need much or any milk to achieve spreading consistency. White FrostingUse recipe above, and omit cocoa powder. Reduce milk to 1-2 Tablespoons, adding more only if needed to achieve the desired consistency. Food coloring, optional.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

WHITE CHOCOLATE FROSTING

Steps:

• Stir 18 ounces white chocolate in top of double boiler set over barely simmering water until melted and smooth (do not let top pan touch water). Remove from over water; cool to barely lukewarm.
• Using electric mixer, beat 2 1/2 packages cream cheese and 1 1/2 cups butter in large bowl until fluffy. Gradually add melted white chocolate, beating to blend well. Add 1/2 cup liqueur in 4 additions, beating to blend after each. Reserve remaining ingredients for second batch of frosting.

WHITE CHOCOLATE FROSTING

Steps:

• Place chocolate, corn syrup, vanilla, and salt in food processor.
• In small saucepan, bring cream to boil.
• With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
• Stop food processor and add confectioners' sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
• Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You'll know it's ready when a spoon can stand up in it.
• TIP: This frosting produces a silky, creamy consistency. For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.

WHITE CHOCOLATE CAKE WITH SPIKY MERINGUE FROSTING

Steps:

• TO MAKE THE CAKE: Place 1 oven rack in the top third of the oven and the second in the bottom third. Preheat the oven to 350°F. Line three 9-inch cake pans with parchment paper rounds, grease with butter or cooking spray, dust the pans with flour, and knock out the excess.
• Using an electric mixer fitted with the paddle attachment, cream the 1 cup butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. In a bowl, stir together the flour, baking powder, and salt. Stir the vanilla into the 1 cup whipping cream. Add the flour mixture and cream in alternating batches, beginning and ending with flour. After each addition, mix on low speed just to combine the ingredients. Stir in the 1 1/2 cups nuts.
• In a separate bowl, using an electric mixer fitted with the whisk attachment, whip the 5 egg whites on high speed until stiff, but not dry, peaks form. Gently fold the egg whites into the batter.
• Spoon the batter evenly into the prepared cake pans. Set 2 layers on 1 rack and the third on the other. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake until the cake is firm to the touch, and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Monitor the layers carefully for doneness; each may be done at a different time. Cool the layers in their pans about 10 minutes; unmold onto wire racks to cool completely.
• TO MAKE THE FILLING: Melt the 2 cups white chocolate chips in a metal bowl set over a saucepan with 2 inches of lightly simmering water. Stir constantly until the chocolate is melted completely. Or melt the chocolate in a glass bowl in the microwave at 50 percent power-30 seconds at first, then in 15-second increments, stirring the chocolate between each heating until melted. Let the chocolate cool for about 15 minutes.
• Using an electric mixer fitted with the paddle attachment, cream the 2 cups butter on medium-high speed, about 1 minute. Add the powdered sugar and 1/4 cup whipping cream and beat on medium-high speed for about 2 minutes. Beat in the cooled white chocolate until it is completely incorporated.
• TO MAKE THE MERINGUE FROSTING: Set a large, perfectly clean metal bowl over a pot filled with 2 inches of lightly simmering water. Pour in the 10 egg whites and the 3 cups granulated sugar. Heat the egg whites and sugar, whisking constantly, until the sugar melts and there are no visible grains in the meringue. (Rub a little bit of meringue between your fingers to make sure all sugar grains have melted.) Remove the meringue from the heat and beat it in a mixer fitted with a whisk attachment on high speed until the meringue is stiff and shiny, about 5 minutes. Fold in the 1 cup cooled melted chocolate.
• TO ASSEMBLE THE CAKE: Place 1 cake layer on a serving plate and spread the top with half of the filling. Repeat with a second layer. Stack the final cake layer on top of the first 2 and generously cover the top and sides with meringue frosting. Sprinkle with chopped macadamia nuts.
• You can make and assemble the cake layers and filling up to 1 day in advance. Wrap and refrigerate. Make the icing within a few hours of serving.
• For a spectacular presentation, use a kitchen torch to toast the meringue frosting until it is a light golden brown. Hold it 2 to 3 inches away from the meringue and move the flame slowly around the frosted cake until it is golden all over. I love the way it makes the cake look like a giant meringue.
• White chocolate is made with just cocoa butter, the fat component of the cacao bean, plus milk solids, sugar, and, depending on the brand, other flavorings and ingredients. But some manufacturers replace all or most of the cocoa butter with vegetable oils-even partially hydrogenated vegetable oils. For best results, I recommend Sunspire white chocolate chips, Bernard Callebaut white chocolate drops, or Guittard white chocolate wafers.