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
Whipped White Chocolate Frosting | Simple Happiness
Learn how to make this decadent yet simple White chocolate ganache frosting. With only 2 ingredients, you can create the most delicious frosting for your next birthday cake!
Here's how you make it:
Ingredients:
- 400g of good quality white chocolate
- 1 cup of heavy whipping cream
Steps:
- combine the white chocolate and the cream in a microwave safe bowl
- microwave on high for 30 second intervals, mix in between heating.
- stair until the mixture is completely incorporated, refrigerate until thickened
- mix with electric mixer until light and fluffy
- enjoy!
All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
BEST WHITE CHOCOLATE BUTTERCREAM FROSTING RECIPE - Boiled Milk Buttercream Frosting Technique
White chocolate Buttercream Recipe using the Boiled Milk Buttercream Technique:
This White Chocolate Buttercream recipe follows my most popular video of the Boiled Milk Buttercream Frosting. It is super easy to make. It is very important to be mindful of the sweetness in buttercream frostings especially when you have white chocolate as it tends to be cloyingly sweet as an individual ingredient. Imagine adding more icing sugar to this - I don't know about you, but it'd surely make me sick!
This is where the boiled milk buttercream frosting works wonders - especially because you can completely control the amount of sweetness in this - I'll be so bold as to say that it is completely okay to eliminate sugar completely from this recipe and the frosting will still work its magic - although I don't really recommend that as the balance of flavours will be off!
Usually, in my previous videos, I've made flavoured frosting using chocolate milk and dark chocolate in the milk pudding mix. However, white chocolate works a bit differently and is more sensitive to heat. So, if you try to boil the milk with the white chocolate in it, the chocolate may seize as you won't get to control the temperatures. So, I add the white chocolate after melting it and towards the end after the frosting is ready.
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Frosts 12 - 18 cupcakes depending on how tall you frost them.
For layer cakes, frosts 3 6-inch layer cakes
Recipe:
200 grams milk
2 tablespoons sugar
2 tablespoon all purpose flour
116 grams salted butter
100 grams white chocolate, melted (You can add up to 20 - 30 grams more melted white chocolate as per your taste preferences)
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If you liked this recipe, you will surely enjoy these recipes:
1. Boiled Milk Buttercream Frosting:
2. Chocolate Buttercream Frosting:
3. Cream Cheese Frosting - Super Stable and firm:
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Ingredients and Equipments used:
Caster Sugar:
White Chocolate (Compound):
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ULTRA SMOOTH White Chocolate Ganache Frosting
This easy, one-bowl White Chocolate Ganache Frosting Recipe can be used to frost cupcakes, cakes and fill macarons! The ultimate all-rounder!
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2 Ingredient White Chocolate Frosting | No Cream, No Powdered Sugar | White Chocolate Buttercream
#frosting #2ingredientfrosting #whitechocolatefrosting #whitechocolateganache
Welcome to Wow Delicious
Today's Recipe is 2 Ingredient White Chocolate Frosting | No Cream, No Powdered Sugar | White Chocolate Buttercream
It is the best white chocolate frosting ever... It is the perfect smooth and silky cream and it tastes so delicious. It is a must try simple 2 ingredient frosting recipe.
How to make White Chocolate frosting?
INGREDIENTS:-
Unsalted butter - 200grams
White Chocolate - 150grams
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How to make White Chocolate Buttercream Frosting | Easy-to-Make Frosting
People love our chocolate buttercream recipe, and we’ve had quite a few requests for the recipe of white chocolate buttercream too.
It can be tricky to make as it gets challenging to manage the sweetness of the buttercream. Generally, bakers use a 1:1 ratio of butter and icing sugar which is very sweet and then add melted white chocolate. This makes it extra sweet.
I have tried to cut down this sweetness to our liking in my recipe.
Find the Full eggless recipe here:
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