This White Chocolate Cream is very versatile for a glaze, icing, sauce or filling for cakes and pastries. It is lovely as it is, but you can add flavours to it. Make Matcha Cream by adding Matcha Powder, Coffee Cream by adding Coffee Powder, or Pink Cream by adding a little bit of Beet juice. Possibilities are endless.


1. Basic White Chocolate Cream

200g White Chocolate *chopped
100ml Cream

Method
  1. Place chopped White Chocolate or White Chocolate Buttons in a heatproof bowl.
  2. Bring cream just to the boil in a saucepan over medium heat. Pour the cream over chocolate. Stir until smooth.
  3. *Alternatively, place White Chocolate and Cream in a large heat-proof bowl, and heat in the microwave for 30 to 60 seconds. Stir until smooth.
2. White Chocolate Whipped Cream

200g White Chocolate
100ml Thickened Cream
200ml Thickened Cream *whipped

Method
  1. Whip 200ml Cream until soft peaks form.
  2. Place chopped White Chocolate or White Chocolate Buttons in a heatproof bowl.
  3. Place the bowl over a saucepan of simmering water and melt chocolate. *Alternatively you can melt the chocolate in the microwave on medium power for 2 to 3 minutes, stirring every 30 seconds, or until smooth.
  4. Add 100ml Cream and mix well. Then fold in the whipped Cream and gently mix to combine.