White Chocolate and Yogurt Stable Cream – Kirīmi Tiakarete Mā me te Miraka Tepe
I love finding different ways of decorating my slices and cakes apart from buttercream. After having a good play with these ingredients, I mastered a sturdy white chocolate and yogurt cream. What I love about it the most is it has the sweetness of tiakarete mā (white chocolate) and the sharpness of miraka tepe (yogurt). It is perfect for piping on to any baking. It would work beautifully with my Whole Orange Cake (GF & DF) if you were not fussed on it being dairy free. It would also work as a beautiful replacement for the meringue on my Lemon and White Chocolate Syrup Cake as well. However, I originally made this simple recipe to decorate Lemon Bars. I know they are not usually decorated but I sent them away as part of The Giving Series, so I always try to make the baking extra special for people when they open their treats. Let me know how you use this recipe and how you decorate with it! I look forward to seeing your creations.
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 g) kirīmi mātao (chilled cream)
Instructions
White Chocolate and Yogurt Stable Cream – Kirīmi Tiakarete Mā me te Miraka Tepe
- 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.
- 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.You can also do this in 30 second bursts in the microwave. Stir gently until it is all melted.
- Remove from the heat and leave for 10 minutes to cool slightly. Once slightly cool, stir through the miraka pē (yogurt). Cover and refrigerate for an hour.
- After an hour, whip on medium speed with a hand mixer or whisk until thick. Then slowly drizzle in the extra kirīmi (cream) until thick.
- It is now ready to use for whatever you want. This will keep in the fridge for up to five days, stored in a sealed container. Once you are ready to use it, it may need another whip before piping or smearing!
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