The other night I found myself craving cream cheese frosting so I took to Pinterest to look for frosting recipes I’d saved (hurray for actually using saved pins!). After searching for a while I came across this recipe. It used heavy whipping cream and not very much sugar so it intrigued me. I’ve made an almond buttercream before and it used so much confectioner’s sugar. I wanted to avoid that if I could. Also, me being me, I had to figure out how to add white chocolate to it. Well I decided to substitute the granulated sugar for confectioner’s sugar. Somehow I thought that would make the whipped frosting thicker (I don’t like the texture of whipped frosting) but nope. I have since found out that confectioner’s sugar thins, not thickens. So it doesn’t act like flour? Who knew? Either way, the taste was a hit and most people liked or didn’t mind the consistency. I, however, was not pleased. After giving it some thought I decided it would make a great fruit dip. It’s creamy like yogurt a not at all too sweet. I made it again and it turned out even better.
What you’ll need:
1 1/2 cups heavy cream
1 8 ounce package cream cheese, softened
1 tbsp unsalted butter
1 cup white chocolate chips
1 tbsp vanilla extract
1 3/4 cups confectioner’s (powdered) sugar, unsifted
1/4 tsp salt
First, beat the heavy cream. I start on the lowest setting and slowly work my way up every 15 seconds or so to minimize splatter. You want it to be very stiff. Set aside in the fridge to keep it cold.
With the paddle attachment, beat the cream cheese and set aside. If it was a bit too firm like mine was don’t worry. While you’re melting your chocolate it will have more time to loosen up. Also the warm chocolate will melt it down some.
Next, fill a small saucepan with about an inch of water over medium low heat. DO NOT BOIL THE WATER (unless you want seized chocolate, then boil away). Place a metal bowl on top to create a double boiler (or use a double boiler if you have one). Melt your butter and slowly add your chips a half palmful at a time. Stir until your chips are almost melted then add more. When the last chips are almost melted remove your bowl from the heat and continue to stir until they.ve melted.
Add the chocolate to the cream cheese and beat until combined. Add the vanilla and beat until combined. Whisk the salt into the confectioner’s sugar and starting with the mixture alternate between it and the whipped heavy cream, ending with the whipped heavy cream.
And there you have it. Once you refrigerate it (the heat from the chocolate thins it out), it thickens up and could be used as a frosting but for my taste it’s still too thin. As a frosting, I imagine it going on those cakes that are only frosted on the top and in between layers. You could also put it on cupcakes, but I think the consistency will cause it spread when you try to build it up. No ice cream swirls here. I think it works best as a dip. It could also go in a smoothie. Strawberries would work well. And those cakes in a jar. This cream will top it of pretty nicely. Let me know about any serving suggestions you could add.
Recipe:
1 1/2 cups heavy cream
1 8 ounce package cream cheese, softened
1 tbsp unsalted butter
1 cup white chocolate chips
1 tbsp vanilla extract
1 3/4 cups confectioner’s (powdered) sugar, unsifted
1/4 tsp salt
- Beat heavy cream in a stand mixer starting on low, then gradually increase to high in order to reduce splatter as the cream thickens. Beat until it clumps to the beater. Set aside in the refrigerator.
- With the paddle attachment, beat the cream cheese until it’s smooth.
- In a small sauce pan over medium low heat, place a metal bowl over an inch a water and melt the butter. The water shouldn’t touch the bowl and DO NOT LET THE WATER BOIL. Once melted, add the chocolate chips in small palmfuls.
- Combine chocolate and cream cheese adding vanilla once it’s fully mixed.
- Whisk salt into confectioner’s sugar. Starting with this mixture, beat on medium alternating and ending with the whipped cream.
- Refrigerate for approximately 1 hour before use.
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Tonie Irish 