[Sca-cooks] On a whim: white chocolate buttercream???

[Huette von Ahrens]

--- "Phil Troy / G. Tacitus Adamantius"
<adamantius at verizon.net> wrote:

> Does anybody know of any more obvious method?
> I've earned a living as a 
> pastry chef, but in general baking isn't
> something that hugely 
> interests me, so there may be something obvious
> that is eluding me.

Here are two recipes from Rose Levy Beranbaum's
"The Cake Bible".  I hope that they help you.

Huette

1) White chocolate cream cheese buttercream

Makes 4 3/4 cups (enough to fill and frost two 9"
by 1 1/2" layers or 3 9" by 1" layers}

3 3 oz bars of white chocolate (preferably Tobler
Narcisse)

4 12 oz packages cream cheese (softened)

3/4 cup unsalted butter (softened)

1 1/2 tbsp lemon juice, freshly squeezed

Break chocolate into squares and place in the top
of a double boiler, set over very hot water (no
hotter that 160 deg. F.} on low heat.  The water
must not touch the bottom of the double boiler
insert.

Remove the double boiler from the heat and stir
until the chocolate begins to melt.  Return to
the heat if the water cools, but be careful it
doesn't get too hot.  Stir 10 min. or until
smooth. (White chocolate may be melted in
microwave, if stirred every 15 seconds.  Remove
before fully melted and stir, using residual heat
to complete the melting.)
Allow to cool.

In a mixing bowl beat the cream cheese until
smooth and creamy.  Gradually beat in cooled
chocolate until smoothly incorporated.  Beat in
butter and lemon juice.  Rebeat at room
temperature to ensure smoothness before frosting.
 Do not rebeat chilled buttercream until it has
reached room temperature or it may curdle.

2) White ganache.

Makes 2 cups (enough to frost one 8" by 3" cake
layer.

1 3 oz bar white chocolate chopped.
1 liquid cup (8 0z) heavy cream

Refrigerate the mixing bowl and beater for at
least 15 min.

Using a double boiler or microwave on high power
(stirring every 10 seconds, if using microwave)
melt the chocolate with 1/4 cup cream.  Remove
from heat before the chocolate is fully melted
and stir until melted.  Set aside until no longer
warm.

In the chilled bowl, beat the cream until traces
of the beater marks just begin to show
distinctly.  Add the white chocolate mixture and
beat until stiff peaks form when the beater is
raised.

For a deliciously tart white ganache, great for
serving with fresh fruit, replace the heavy cream
with creme fraiche.

+++++
 

=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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