White Chocolate Cream Recipes

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WHITE CHOCOLATE CREAM CAKE



White Chocolate Cream Cake image

The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.

Provided by MCLISA

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 8

Number Of Ingredients 13

3 (1 ounce) squares white chocolate, chopped
2 ¼ cups all-purpose flour
1 ½ cups white sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ⅔ cups heavy cream
3 eggs
1 teaspoon almond extract
3 (1 ounce) squares white chocolate, chopped
3 ½ cups confectioners' sugar
¼ cup butter, softened
4 tablespoons water
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
  • In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
  • In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

Nutrition Facts : Calories 851.3 calories, Carbohydrate 133.2 g, Cholesterol 157.3 mg, Fat 33.1 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 19.8 g, Sodium 352.8 mg, Sugar 103.9 g

WHITE CHOCOLATE WHIPPED CREAM



White Chocolate Whipped Cream image

Make and share this White Chocolate Whipped Cream recipe from Food.com.

Provided by tazdevilfan

Categories     Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 ounce white chocolate, finely chopped
1 cup heavy cream
1/2 teaspoon vanilla extract

Steps:

  • Place white chocolate in a small microwave-safe cup.
  • Microwave at medium (50%) for 1 minute.
  • Stir until smooth.
  • Cool slightly.
  • In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
  • Stir a few tablespoons of the cream into the white chocolate to lighten it.
  • Reduce to low speed and beat the white chocolate into the whipped cream.
  • Continue to beat until soft peaks form.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 245, Fat 24.3, SaturatedFat 15.1, Cholesterol 82.5, Sodium 29, Carbohydrate 5.9, Sugar 4.3, Protein 1.6

WHITE CHOCOLATE SAUCE



White Chocolate Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

6 ounces good quality white chocolate
1-1/2 cups of whipping cream
3/4-cup heavy cream
1/3-cup firmly packed light brown sugar
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2-stick (1/4-cup) unsalted butter, softened
1/2-tsp. cinnamon

Steps:

  • WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth.
  • CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm.

WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE



White Chocolate-Cream Cheese Frosting Recipe image

Finish baked goods with our White Chocolate-Cream Cheese Frosting Recipe. This frosting recipe makes a fluffy frosting to spread over cakes and cupcakes.

Provided by My Food and Family

Categories     Baking Ingredients

Time 10m

Yield 3 cups or 24 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted, cooled slightly
1 tsp. vanilla
2 cups powdered sugar

Steps:

  • Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
  • Add sugar gradually, beating until light and fluffy after each addition.
  • Use to frost your favorite cake or cupcake recipe.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 1 g

WHITE CHOCOLATE CREAM CHEESE FROSTING



White Chocolate Cream Cheese Frosting image

This recipe comes from "The Cake Bible" by Rose Levy Beranbaum. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. It makes an unusual and spectacular presentation because it pipes wonderfully and is the identical color of the cheesecake within. White chocolate adds firmness, texture, sweetness, and an undefinable flavor

Provided by Caryn

Categories     Dessert

Time 25m

Yield 13 cups (frosts a three tier cake), 150 serving(s)

Number Of Ingredients 4

24 ounces white chocolate baking bar (preferably Tobler Narcisse)
4 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/4 cup freshly squeezed lemon juice

Steps:

  • Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
  • The water must not touch the bottom of the bowl.
  • Remove the pot from the heat and stir until the chocolate begins to melt.
  • Return to the heat if the water cools, but be careful it does not get too hot.
  • Stir until smooth.
  • (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
  • In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
  • Gradually beat in the cooled chocolate until smoothly incorporated.
  • Beat in the butter and lemon juice.
  • Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
  • Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
  • Allow to come to room temperature before rebeating.
  • Pointers for success: Do not overheat the chocolate and stir constantly while melting.
  • Be sure no moisture gets into the melted chocolate.
  • Beat constantly while adding the chocolate to prevent lumping.
  • If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
  • Buttercream may separate slightly if room temperature is very warm.
  • This can be corrected by setting the bowl in ice water and whisking the mixture.
  • The buttercream becomes spongy on standing.
  • Rebeat to restore smoothy creamy texture.
  • Use ice to chill your hand during piping to maintain firm texture of the buttercream.

WHITE CHOCOLATE WHIPPED CREAM



White Chocolate Whipped Cream image

Yield Makes about 1 cup

Number Of Ingredients 2

2 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 tablespoons plus 1/2 cup chilled whipping cream

Steps:

  • Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

WHITE CHOCOLATE CREAM



White Chocolate Cream image

Categories     Condiment/Spread     Sauce     Milk/Cream     Chocolate     Dairy     Dessert     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 2

2 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
1/2 cup chilled whipping cream

Steps:

  • Stir chocolate in top of double boiler set over simmering water until smooth. Remove from water. Cool to room temperature. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream. (Can be made 4 hours ahead. Cover; chill.)

WHITE CHOCOLATE CREME BRULEE



White Chocolate Creme Brulee image

When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

3 large egg yolks
6 tablespoons sugar, divided
1 cup heavy whipping cream
2 ounces white baking chocolate, finely chopped
1/4 teaspoon vanilla extract

Steps:

  • In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts : Calories 854 calories, Fat 62g fat (36g saturated fat), Cholesterol 488mg cholesterol, Sodium 86mg sodium, Carbohydrate 70g carbohydrate (68g sugars, Fiber 0 fiber), Protein 9g protein.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM



White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  • Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

WHITE-CHOCOLATE BUTTERCREAM



White-Chocolate Buttercream image

Use this to make our Igloo Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 9 cups

Number Of Ingredients 4

20 ounces best-quality white chocolate, finely chopped
1 1/2 cups whipping-quality pasteurized egg whites
1 3/4 cups plus 3 tablespoons sugar
2 1/4 cups unsalted butter, (4 1/2 sticks), softened, cut into 1-inch pieces

Steps:

  • Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
  • Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
  • Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

WHITE CHOCOLATE CREAM PIE



White Chocolate Cream Pie image

This dessert earned a prize at our church picnic. It's a favorite with my husband- he can't get enough of white chocolate.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2/3 cup sugar
1/3 cup cornstarch
3 cups milk
3 egg yolks, beaten
4 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Holly Garnish:
4 ounces white baking chocolate, divided
Red and green paste food coloring
Topping:
2 cups heavy whipping cream
3 tablespoons confectioners' sugar

Steps:

  • In a saucepan, combine sugar and cornstarch; gradually whisk in milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; stir in white chocolate and vanilla. Let stand until chocolate is melted, stirring occasionally. Pour into pastry shell. Refrigerate for at least 3 hours. , For holly leaf garnish, melt 1/2 oz. white chocolate; tint with red food coloring. Place in a pastry or plastic bag. Pipe 24 small berries on waxed paper; let stand until hardened. Melt remaining white chocolate; tint with green food coloring. Spread into a rectangle on waxed paper; let stand at room temperature until harden. Using a 1-1/2-in. holly leaf cookie cutter, cut 18 leaf shapes. , Just before serving, beat cream and confectioners' sugar until soft peaks form; spread over pie. Garnish with holly leaves and berries. Store in the refrigerator.

Nutrition Facts :

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WHITE CHOCOLATE & CREAM CHEESE ICING - CHATELAINE
Coarsely chop chocolate. Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Remove and stir until smooth. In …
From chatelaine.com


WHITE CHOCOLATE BUTTERCREAM FILLING - GOOD HOUSEKEEPING
2012-06-06 Directions. Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water. When melted and smooth, lift off and set aside to cool for 15min. Put the softened butter into a ...
From goodhousekeeping.com


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