My tip for white choc cream cheese BC
Posted: 19 December 2008 01:36 PM   [ Ignore ]
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I have never made this delish frosting without the chocolate seizing. I know that I can push it thru a strainer, but it is really time consuming and I wonder, “what’s the point if i’m sieving it all out?” 

THis week I got so frustrated that I decided to take a chance on heating it. I added the choc to the cream cheese and it seized, of course. I still had the bath on the stove from the choc so i just put the bowl over it and started whipping. the chocolate melted very quickly and though the cream cheese was soft it never became runny. when it was fully combined i popped it in the fridge for a few minutes and the result was perfect!

it was the only time i have ever made the recipe that it had absolutely no lumps!

yay!

jen

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Posted: 19 December 2008 09:53 PM   [ Ignore ]   [ # 1 ]
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Jen, I validate your method!  As long as the white chocolate doesn’t get heated pass its tempering temperature limit, the consistency of your buttercream will not be jeopardized.  If you keep your cake refrigerated, then no worries.  But if you need to serve your cake at room temperature than the over heated white chocolate will get thick enough to heat.

I suspect your weather is too cold.  The cream cheese needs to be at room temperature (above 72oF) to prevent the white chocolate to lump when mixed.  I often add the white chocolate before it completelly cools.

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Posted: 06 January 2009 11:20 PM   [ Ignore ]   [ # 2 ]
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Beating the softened butter into the melted white chocolate by hand, then beating the whole thing into the cream cheese in the mixer gives me smoother results than the cream cheese+ chocolate+ butter order.

Cathy

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Posted: 07 January 2009 12:20 PM   [ Ignore ]   [ # 3 ]
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Hey Kathy,
I have to tell you that I did the recipe out of order once, by mistake not by design, and the butter and cream cheese wouldn’t combine. It was a ton of product, so i would be hesitant to do it again,

jen

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Posted: 22 January 2009 11:48 PM   [ Ignore ]   [ # 4 ]
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Wow-

Maybe it’s a temperature thing. I use softened butter and stir the white chocolate with it all at once just as the bowl I’ve microwaved the chocolate in stops feeling actively warm to the touch. The first time, I wondered if it would seize, but it hasn’t (knock on wood).

Cathy

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