Rons Carrot Cake With White Chocolate Buttercream Recipes
RON'S SWISS MERINGUE BUTTERCREAM
Steps:
- Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool.
- Beat in small pieces of cool but soft butter on medium speed. The mixture may curdle before coming together. Add the vanilla extract or other flavoring if using. (Re-beat occasionally while frosting a cake to maintain smooth texture.)
WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM
This is an ivory colored buttercream with a slight tang. I like to fill carrot cakes with it, but it's good enough for any yellow cake as well. From Rose Levy's "The Cake Bible". One batch should be enough to fill one 9-inch cake.
Provided by Steve_G
Categories Dessert
Time 20m
Yield 4 3/4 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Coarsely chop the chocolate and melt in a double boiler over 160°F water.
- Don't allow the water to touch the bottom of the bowl.
- Stir the chocolate until smooth, 10 minutes or so.
- •OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat.
- Allow chocolate to cool.
- In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth.
- Beat in the butter, vanilla and optional lemon juice.
Nutrition Facts : Calories 237.2, Fat 21.2, SaturatedFat 13.2, Cholesterol 48.5, Sodium 78.5, Carbohydrate 10.1, Sugar 9.5, Protein 2.6
CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING
This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.
Provided by BAKERAMA
Categories Desserts Frostings and Icings Chocolate
Time 1h55m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
- Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g
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