Sweet and creamy white chocolate cream is perfect to frost any cakes or cupcakes. It is deliciously thick, even without any butter.
Prep Time: 10 mins
Cooling Time: 4 hours
Total Time: 4 hours and 10 mins
Yield: 15 cupcakes
Special Equipment:
Hand blender, stand mixer/hand mixer and medium mixing bowl
Ingredients:
250g white chocolate
200g double cream
4 tbsp mascarpone
100g double cream
1 tsp vanilla paste or essence
Directions:
Heat up the double cream in the microwave (about 1 min)
In a medium mixing bowl add 250 g white chocolate, then pour 200g hot double cream on top. Let it sit for 1 minute.
Use the hand blender to mix it until smooth and bright.
Cover it and refrigerate for at least 4 hours.
Remove from the fridge add 4 tbsp mascarpone, 100 g double cream and 1 tsp vanilla paste.
Whisk your mixture, using your stand mixer/ hand mixer until fluffy, about 1 minute or less.
Tips:
You can make this cream with milk or dark chocolate too!
Alternative chill time: 2 hours in the freezer
Do not over whip or the cream will separate.
If the cream over-whips and starts to separate, heat in the microwave for a few seconds, then gently stir. Keep doing this until the cream becomes smooth again. Then whip again.
This quantity is enough for 15 cupcakes.
Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days.
