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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 korus (gold leaf) and you have yourself a showstopper. This would also pair perfectly with my whole orange cake and my banana cupcakes.
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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 100g 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
- 3. Whakapāhukahukatia. Whip it until just incorporated.4. Whakamātaohia – refrigerate for 30 minutes or overnight. 5. Pipe or spread it on to the ginger loaf, add the finely rare tinitia and rau koura. Slice and enjoy.
- Chop the tiakarete mā (white chocolate) in to small pieces and add to a small bowl. Pour over the kirīmi (cream) and microwave for 30 seconds until just melted. 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. It is ready to use as you will.
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