White Chocolate Frosting
used for White Chocolate Fantasy Cake with Raspberry Filling
(Fix it just before frosting the cake.)
4 oz. white baking bar, chopped
1 1/2 cups whipping cream
1 Tbsp. cold water
1/2 tsp. unflavored gelatin
3 Tbsp. sugar
Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking
bar and 1/2 cup of the whipping cream in a small heavy saucepan over very low heat,
stirring constantly till baking baking bar starts to melt.
Immediately remove from heat and stir till smooth. Cool completely. In a 1-cup glass
measure combine the cold water and unflavored gelatin. Let stand for 2 minutes.
Place cup in saucepan of boiling water. Heat and stir till gelatin is completely
dissolved. In the chilled mixing bowl beat the remaining 1 cup whipping cream and sugar
with the chilled beaters on medium speed while gradually drizzling gelatin over the
whipping cream mixture. Beat till soft peaks form. Continue beating, gradually adding
cooled baking bar mixture till stiff peaks form.
Do not overbeat! Use immediately to frost cake. Makes about 2 1/2 cups frosting.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart