Need Help with a recipe....
I wanted to make a White Chocolate Cream Filling for a cake. searched on-line for a recipe and finding several different sites that seemed to all have the same recipe. so,
this is the recipe I used....1 1/2 tsp plain gelatin sprinkled over 3 T of water to softend, then heated on stove on low till dissolved. Added 6 oz. white chocolate (I used white chocolate chips) cooked on low till chocolate was melted. cooled slightly. Combined the choclate mixture with 1 1/4 C of whipping cream, mixed on med....this is where it failed....after several minutes into mixing, it started to seperate and get very lumpy and curdled.......I tried this recipe 3 times, each time trying something different (whipping the cream first, adding the cream slowly to chocolate, using less gelatin...but got the same result...ended up throwing it out.....could someone tell me what happened....and also if someone has a recipe that works for a white choclate cream filling ( not buttercream)..I would be greatful to you
Thanks
Sue
Replies to This Discussion
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Permalink Reply by Jeanne on
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You are going to have to watch it carefully. It's a bit like a whipped ganache, and if it goes too far it's going to break on you. It also could be that your chocolate mixture cooled too much. Chocolate is tempermental, and if it cools past a certain point it will seize on you when you add other ingredients. It should still feel a slightly warm to you lip.
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Permalink Reply by Eileen S on
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Sue - here's the white chocolate filling recipe I use.
Melt 12 oz. of white chocolate with 1/4 cup of heavy cream over LOW heat on the stove. Once melted, allow to cool while you do the rest of the steps.
In a large mixing bowl, beat 3 oz. of cream cheese with a mixer until fluffy. Set aside.
Beat 1 & 1/4 cups heavy cream to soft peak stage.
Add melted chocolate to cream cheese and beat until well combined.
Fold whipped cream into white chocolate mixture.
Allow to set for at least 4 hours or overnight.
I use this in between my layers of Oreo cake. It gets raves every time. I've used both the Baker's white chocolate and white chocolate chips and they both work equally well. The chips melt faster, though.
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Permalink Reply by jeri c on
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Eileen.. that sounds really good...
You could also use a white chocolate ganache... 1 cup of heavy cream in a pan until it begins to boil... pour over 3 cups of white chocolate wafers (I like the merkens wafers) let it sit for 1 minute then stir until all the chocolate is melted. put a piece of saran wrap over the surface of the ganache and let it sit on the counter for at least 4 hours or over night. It spreads just like buttercream and tastes amazing. Super easy too!
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Permalink Reply by Danielle Musselman on
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it could also be the type of white chocolate you are using it may not hace enouogh cocoa in it.
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White chocolate has absolutely no cocoa in it. It's cocoa butter, milk solids, sugar, and usually vanilla. It is technically not really chocolate at all. It is easy to scorch though, and sensitive to high temperatures.
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I had meant to say cocoa butter, sorry. white chocolate has a better temperment when you more cocoa butter in it.
Jeanne said:White chocolate has absolutely no cocoa in it. It's cocoa butter, milk solids, sugar, and usually vanilla. It is technically not really chocolate at all. It is easy to scorch though, and sensitive to high temperatures.
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Permalink Reply by Connie Walker on
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thk you i will try this
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