Cream Cheese and White Chocolate Frosting – Pani Reka Kirīmi Tīhi me te Tiakarete Mā
I just love this White Chocolate Cream Cheese Frosting, it really is my favourite type of icing of many cakes. This one is made even more luscious with the addition of a kirīmi tiakarete mā (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). If you are using this is on a doubled layered cake, make you sure you double the recipe. If you want a simpler version, try my Simple Cream Cheese Frosting. Happy baking!
How to make this White Chocolate Cream Cheese Frosting:
Start this recipe by gently melting the tiakarete mā (white chocolate) and kirīmi (cream). Then whip together the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) until light and fluffy in colour. Add the kirīmi tiakarete mā (white chocolate ganache) and whip again until smooth. Koirā noa iho te mahi – that is all. It is now ready to pipe, smear or do whatever you want to do to your cakes, cupcakes or baked goods.
How to use this recipe:
I used this delicious frosting to add to my Ginger Loaf recipe and as you can see in the photo’s, it works perfectly. Finish it off with some rare tinitia (crystalised ginger) and rau kōura (gold leaf) and you have a showstopper. This would also pair perfectly with my whole orange cake and my banana cupcakes:
This frosting would be the perfect topping for my banana cupcakes. I use a Simple Cinnamon Buttercream on my Whole Orange Almond Cake but again, this pani reka kirīmi tīhi (cream cheese frosting) would also work well.
Sime decorations to try:
Are you making a cake or cheesecake but want it to stand out amongst the crowd? These White Chocolate Decorations take no time at all to make and are so easy to execute. Want to decorate my Chocolate Cake with Biscoff Buttercream with homemade māngohe (marshmallows)? It looks so beautiful and vibrant, try it here.
Want to decorate mawhene (muffins) or my Lime Pie with a whispy merenge (meringue)? Then try my French Meringue and Meringue Shards.
Videography and photography by Sarah Henderson.
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 (45 ml) 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 (5 ml) wanira (vanilla)
- ¼ (20 g) 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).
- Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.You can also do this in 15 second bursts in the microwave, stir gently after each 15 seconds.
- With both melting methods, only melt 3/4's of the tiakarete (chocolate) and then remove from the heat. Stir gently until it is all melted and leave to the side.
- 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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