This White Chocolate Yogurt Cream merges the sweetness of white chocolate and the sharpness of unsweetened yogurt for a perfectly balanced cream. Use it for decorating your baked goods as a lighter alternative to buttercream.
I originally created this stable kirīmi (cream) when I was developing my Lemon Bar recipe. Buttercreams have become a super popular way to decorate cakes and muffins over the years. However, it can be too heavy for certain recipes. So I created this amazing recipe and I absolutely love it and know you will too.
If you want a simpler version, check out my Stable Whipped Cream recipe.
Other ways to use this recipe:
The recipe would work beautifully on my Whole Orange Cake (GF & DF). It would also work as a replacement for the meringue on my Lemon and White Chocolate Syrup Cake. Let me know how you use this recipe!
Videography and photography by Sarah Henderson.
Ingredient Tips for the White Chocolate Yogurt Cream:
- White Chocolate: I recommend using a good quality tiakarete mā (white chocolate) in this kirīmi (cream) because it will yield the best result in flavour and texture.
- Cream: Kirīmi (cream) is used two times in this recipe. Once to create the ganache and secondly to help lighten the chilled white chocolate and yogurt cream.
- Yogurt: For this recipe it is essential to use a Greek yogurt because it is thick and maintains its hold well.
Expert Tips:
If you are using this stable cream to cover a full cake (sides and tops), double the recipe. You can change the ratios by simple pressing the number next to the 'Servings' and changing the quantities to what you want.
Be careful if you are using a microwave to melt the tiakarete mā (white chocolate) and kirīmi (cream) because it can burn easily. If your microwave is super high powered, melt it in 10 second increments instead of 20.
Step by Step Instructions for the White Chocolate Yogurt Cream:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the White Chocolate:
Chop the tiakarete mā (white chocolate) in to fine pieces. Add the tiakarete mā (white chocolate) and first measure of kirīmi (cream) in to a heat-proof bowl.
Sit the bowl on to a pot of barely simmering water (around 3 cm deep). Make sure the bowl is not touching the water. Stir gently until it is all melted.
You can also do this in the microwave but be very careful not to burn it as white chocolate is very sensitive. If you do use a microwave, heat the tiakarete mā (white chocolate) and first measure of kirīmi (cream) in 10-20 second increments, stirring well after time. Stir gently until it is all melted.
Remove from the heat and leave for 10 minutes to cool slightly.
2. Stir through the Greek Yogurt:
Once the tiakarete mā (white chocolate) is slightly cool, stir through the miraka pē (yogurt).
Chill the Mixture:
Cover the bowl with a plate or bowl cover and refrigerate for an hour.
3. Whip the White Chocolate Yogurt Cream:
After an hour, remove it from the fridge.
Whakapāhukahukatia (whip it) on medium speed with a hand mixer or hand whisk until thick.
Once it is thick-ish, slowly drizzle in the extra kirīmi (cream) and continue whipping until it is thick.
4. Decorate with it:
It is now ready to use for decorating. Pipe it or smear it on to your favourite baking.
Storing the White White Chocolate and Yogurt Stable Cream:
This will keep in the fridge for up to five days, stored in a sealed container.
If it has been sitting in the fridge longer than four hours it may need another whip before piping or smearing.
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Techniques
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White Chocolate and Yogurt Stable Cream - Kirīmi Tiakarete Mā me te Miraka Tepe
Ingredients
White Chocolate and Yogurt Stable Cream - Kirīmi Tiakarete Mā me te Miraka Tepe
- 120 g tiakarete mā (white chocolate)
- ⅓ C (85 ml) kirīmi (cream)
- ⅓ C (85 g) miraka tepe Kiriki (Greek yogurt, unsweetened). Greek yogurt is thicker and works best in this recipe.
- ¼ C (60 ml) kirīmi mātao (chilled cream)
Instructions
- Please note: If you are using this stable cream to cover a full cake (sides and tops), double the recipe. You can change the ratios by simple pressing the number next to the 'Servings' and changing the quantities to what you want.
Prepare the White Chocolate:
- Chop the tiakarete mā (white chocolate) in to fine pieces. Add the tiakarete mā (white chocolate) and first measure of kirīmi (cream) in to a heat-proof bowl.
- Sit the bowl on to a pot of barely simmering water (around 3 cm deep). Make sure the bowl is not touching the water. Stir gently until it is all melted.
- You can also do this in the microwave but be very careful not to burn it as white chocolate is very sensitive.If you do use a microwave, heat the tiakarete mā (white chocolate) and first measure of kirīmi (cream) in 20 second increments, stirring well after time. Stir gently until it is all melted.
- Remove from the heat and leave for 10 minutes to cool slightly.
Stir through the Greek Yogurt:
- Once the tiakarete mā (white chocolate) is slightly cool, stir through the miraka pē (yogurt).
Chill the Mixture:
- Cover the bowl with a plate or bowl cover and refrigerate for an hour.
Whip the White Chocolate and Yogurt Stable Cream:
- After an hour, remove it from the fridge.
- Whakapāhukahukatia (whip it) on medium speed with a hand mixer or hand whisk until thick.
- Once it is thick-ish, slowly drizzle in the extra kirīmi (cream) and continue whipping until it is thick.
- It is now ready to use for decorating. Pipe it or smear it on to your favourite baking.
Storing the White White Chocolate and Yogurt Stable Cream:
- This will keep in the fridge for up to five days, stored in a sealed container.
- If it has been sitting in the fridge longer than four hours it may need another whip before piping or smearing.
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