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White Chocolate Cream Cheese
Posted: 12 June 2008 12:53 PM   [ Ignore ]
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I am looking for a frosting recipe for a coconut cake for Father’s Day.  All of the coconut frosting recipes I find seem to be very sweet and I am pretty sure my dad would prefer something less sweet.  I noticed the WCCC frosting has no sugar. 

Is it less sweet than the usual cream cheese frosting?

Would it pair well with a coconut cake?

Anybody ever try different extracts in it?  I thought about subbing some of the lemon juice for coconut extract.  Or should I just leave the frosting recipe alone and add coconut extract somewhere else (i.e. to simple syrup, filling, etc)?

Anybody have a good coconut filling recipe?

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Posted: 12 June 2008 01:28 PM   [ Ignore ]   [ # 1 ]
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Hi - the WCCC is much less sweet than traditional cream cheese frosting because it doesn’t contain any powdered sugar like traditional cream cheese frostings do.  The sweetness of the WCCC comes mostly from the white chocolate (use a good brand), but also from the sweet butter and cream cheese - tastes similar to a white chocolate truffle! 
PS - the WCCC holds it’s shape much better than the traditional cream cheese frosting too.

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Posted: 12 June 2008 02:21 PM   [ Ignore ]   [ # 2 ]
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I make a chocolate and a vanilla coconut cake and I simply use mousseline butter cream with a couple of tablespoons of coconut cream and then cover with toasted coconut.  since coconut is a subtle flavor, i don’t think it overwhelms, but you could skip the extra coconut and just go with the MBC. I find the white chocolate buttercream to be very sweet due to the sweetness of the chocolate, although, as already mentioned not painfully sweet like confectioner’s sugar varietys you find on carrot cake.

jen

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Posted: 12 June 2008 02:57 PM   [ Ignore ]   [ # 3 ]
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jen68 - 12 June 2008 05:21 PM

I simply use mousseline butter cream with a couple of tablespoons of coconut cream and then cover with toasted coconut.  since coconut is a subtle flavor, i don’t think it overwhelms, but you could skip the extra coconut and just go with the MBC. jen

What a neat idea Jen… does the MBC take on a coconut flavor from just the coconut cream?

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Posted: 12 June 2008 05:13 PM   [ Ignore ]   [ # 4 ]
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I wish I had known about the WCCC icing a few weeks ago.  I haven’t invested in TCB yet, since I am a newbie to real baking and am waiting for the updated version to come out.  My husband LOVES cream cheese icing.  I could put it on everything and he’d be ok with that…of course I have yet to find any version that holds up very well.

I may have to go to the book store and peak at the recipe as I have several occasions to make cakes over the summer and everyone wants cream cheese.

I am going to have to go get the old TCB and find this recipe!!

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Posted: 12 June 2008 09:20 PM   [ Ignore ]   [ # 5 ]
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Cakemom,

The version currently sold of TCB is the updated version (minor revisions really, updated equipment and ingredients section, small notations for using 2” instead of 1.5” pans).  There won’t be any updates of TCB in the near future and perhaps never ever since it is a perfect book from when it got published near 20 years ago… unless I rewrite it!

Rose’s upcoming book:  Rose’s Heavenly Cakes, is coming in Fall 2009.  It IS NOT an updated TCB, but instead more of an art book of beautiful cakes Rose has designed since TCB came out.  The science of cake baking won’t be explained in depth, so I am certain everyone that buys Rose’s Heavenly Cakes will want to buy TCB in addition.

And I know, we can’t wait.

Mousseline would be my take for coconut frosting, with the recommended amount of liquor, coconut puree, and if available a drop of La Cuisine’s marvelous coconut arome.

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Posted: 12 June 2008 10:49 PM   [ Ignore ]   [ # 6 ]
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Ahhhhh!!!  Hector, I am glad you told me that!  THen I will go out and get the latest/only version. No problem.  OF course I may need to wait til my birthday.  I apologize if I sounded uninformed….I am new to all of this.  Perfection is perfect, but sometimes presumptions are not.

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Posted: 12 June 2008 11:28 PM   [ Ignore ]   [ # 7 ]
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Cakemom, if you are looking to buy the revised edition of the Cake Bible, there is a small label the size of a quarter on the cover that says “revised ingredients and equipment sections.”

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Posted: 12 June 2008 11:31 PM   [ Ignore ]   [ # 8 ]
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Yes, I have both =)

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Posted: 12 June 2008 11:46 PM   [ Ignore ]   [ # 9 ]
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Hector, don’t you have two copies of the Pie and Pastry Bible too? I saw it in one of your pictures. I think it was your b’day cake pic from this year. Was it revised as well? I don’t think so but I could be wrong.

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Posted: 13 June 2008 01:32 AM   [ Ignore ]   [ # 10 ]
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omg, people pay close attention to my pictures and my house!  PPB hasn’t been revised, just a few errata corections, small ones and all listed on blog.

I have 2 copies of BB, too!!!  same not revised.  really there is a need and even so that blog exists.

happy baking… making a stacked triple chocolate cake in advance this/next week for wedding in september.  freezes and ripens extremelly well.  I do peel my own hazelnuts btw.

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Posted: 13 June 2008 11:52 AM   [ Ignore ]   [ # 11 ]
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One problem with the MBC….I don’t know how to make it….never even tried.  And from reading other posts, I don’t know that I could master it in time to use this weekend.  But I have been reading the blogs and forum posts about it.  So, hopefully, I will have some knowledge prior to trying it….rather than just jumping in head first.  (Now that I think about it, why would I not want to jump head first into a big bowl of the yummy goodness of buttercream.)


Hector ~
I know you live in Hawaii.  Oahu, I believe.  We got married on Kapalua Bay last year.  While I was there I purchased a cookbook (which I do everytime we go on vacation) at the store at Kapalua Villas where we stayed.  It is a small ring binder of traditional Hawaiian desserts.  I was in a rush and didn’t really look through it first.  When I was doing some research on the coconut cake, I pulled it out.  While going through it, I noticed about 75% of the cake recipes use a cake mix.  Is that common in Hawaii?  I have always heard spam is popular there.  I thought maybe the laid back nature of the islands supported the use of “fast” food items like spam and cake mixes.

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Posted: 13 June 2008 12:07 PM   [ Ignore ]   [ # 12 ]
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GolfAddict - 13 June 2008 02:52 PM

One problem with the MBC….I don’t know how to make it….never even tried.  And from reading other posts, I don’t know that I could master it in time to use this weekend.  But I have been reading the blogs and forum posts about it.  So, hopefully, I will have some knowledge prior to trying it….rather than just jumping in head first.  (Now that I think about it, why would I not want to jump head first into a big bowl of the yummy goodness of buttercream.)

I was apprehensive before I made my first batch of MBC too… I started with the Classic and Neoclassic versions, but once I made the Mousseline… I never went back!  Oh, I had absolutely no trouble making it either… just read through the directions thoroughly, and take your time.  Don’t stress yourself out by waiting until the last minute to make it - it can be made well in advance and stored in the fridge or freezer.

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Posted: 13 June 2008 12:15 PM   [ Ignore ]   [ # 13 ]
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Know of a good tutorial on YouTube or somewhere???

Is MBC more like IMBC or SMBC?  Or is it not like either of those?

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Posted: 13 June 2008 12:23 PM   [ Ignore ]   [ # 14 ]
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Mousseline is an Italian Meringue Buttercream (cooked sugar syrup is added to the meringue off the heat).  Swiss Meringue is sugar/egg whites whipped over a heat source.

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Posted: 13 June 2008 02:18 PM   [ Ignore ]   [ # 15 ]
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yes for oahu, yes for kapalua is gorgeous, and congrats on your wedding!

the rest you say is a very common but unfair generalization!  unless you are here as a tourist, we are NOT laid back!  neither spam nor cake mix.  I think there is a wide distribution of cookboks nationwide that uses cake mix.  spam is popular due to our culture and local people which has created extraordinay dishes with it that you will be surprised and impresed to a point of becoming a spam lover.  don’t laugh…we invented high end dishes that uses spam.  moreover, recent report from Hormel, the maker of spam, say that the consumption of spam per capita in the USA is not the highest in Hawaii.

I am sorry you picked up a ‘strange’ cookbook!  and perhaps did not have a chance to sample Hawaii’s extraordinary cuisine.  Do tell me when you come next, and I promise to take you to eat at the most interesting places, really.. we are mecca and melting pot.

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