Cream Cheese and White Chocolate Frosting – Pani Reka Kirīmi Tīhi me te Tiakarete Mā
I just love cream cheese frosting/icing, it really is my favourite type of icing of many cakes. This one made even more luscious with the addition of a white chocolate ganache. Trust me, you will find it hard not to eat it directly out of the bowl. I don’t like an overly sweet frosting on any of my cakes so I just use a touch of puehu huka (icing sugar) and some wanira (vanilla) because I love it. What’s more, I used this delicious frosting to add to my Ginger Loaf recipe and it works perfectly. I finish it off with some rare tinitia (crystalised ginger) and rau koura (gold leaf) and you have yourself a showstopper. This would also pair perfectly with my whole orange cake and my banana cupcakes.
If you are using this is on a two layered cake, make you sure you double the recipe! Happy baking!
Cream Cheese and White Chocolate Frosting – Pani Reka Kirīmi Tīhi me te Tiakarete Mā
Ingredients
Cream Cheese and White Chocolate Frosting – Pani Reka Kirīmi Tīhi me te Tiakarete Mā
- 100 g tiakarete mā (white chocolate, I use Whittakers buttermilk but use whatever kind you want)
- 3 tbsp kirīmi (cream)
- 150 g kirīmi tīhi (cream cheese, make sure it has had at least half an hour to come to room temperature)
- 1 tsp wanira (vanilla)
- ¼ C puehu huka (icing sugar)
Instructions
- Chop the tiakarete mā (white chocolate) in to small pieces and add to a small bowl. Pour over the kirīmi (cream).
- Microwave for 30 seconds at a time, stirring gently each time, until just melted. You can also do this over a double boiler. Stir until smooth. Leave to cool slightly for five minutes.
- Smoosh the kirīmi tīhi (cream cheese) with a fork to remove the lumps. Add the puehu huka (icing sugar) and wanira (vanilla). Whip it all together for 30 seconds until smooth. Do not over whip.
- Add a third of the cooled tiakarete mā (white chocolate) in to the cream cheese at a time as you whip on medium speed. You can also fold it in with a spatula. Do not over whip, just mix until incorporated.
- Whakamātaohia (refrigerate) for 30 minutes or overnight.
- Pipe or spread it on to the Ginger Loaf, add the finely rare tinitia and rau koura. Slice and enjoy. You could use it on my Gluten free orange cake or my banana cupcakes .
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