This stable whipped cream uses melted white chocolate and unsweetened yogurt for a perfectly balanced cream. Use it decorating your baked goods as a lighter alternative to buttercream.
This White Chocolate Yogurt Cream is such a perfect addition to your baking repertoire. 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!.
The origins behind the White Chocolate Yogurt Cream:
I originally created this stable kirīmi (cream) when I was developing my Lemon Bar recipe. The Lemon bars were being sent away as part of The Giving Series so I wanted to decorate them. I needed to make the baking extra special for the recipients. Buttercream was definitely not the right choice as it was too heavy. 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 also perfect for piping on to any baking.
The simple steps:
Start this tohutao (recipe) by gently melting the tiakarete mā (white chocolate) and kirīmi (cream). Allow it to cool and stir in the miraka tepe (yogurt). Whakamātaohia (chill) for an hour. Then drizzle in a little more kirīmi (cream), whipping until a thick, stable cream forms. Koinā noa iho - that is it!
If you want a simpler version, no worries at all, check out my Stable Whipped Cream recipe.
Other ways to use this recipe:
The recipe would work beautifully with my Whole Orange Cake (GF & DF). It would also work as a replacement for the meringue on my Lemon and White Chocolate Syrup Cake as well. Let me know how you use this recipe and how you decorate with it! I look forward to seeing your creations.
Videography and photography by Sarah Henderson.
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
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. Stir gently until it is all melted. You can also do this in the microwave. Heat the tiakarete mā (white chocolate) and first measure of kirīmi (cream) in 20 second increments, stirring well after time. Be very careful not to burn it through as white chocolate is very sensitive.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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