Cream Cheese and White Chocolate Frosting - Pani Reka Kirīmi Tīhi me te Tiakarete Mā

A simple creamy cream cheese and white chocolate frosting perfect piping or spreading on cakes, loaves or cupcakes.

Keyword best icing for carrot cake, carrot cake icing, carrot cake icing nz, cream cheese and white chocolate frosting, cream cheese and white chocolate frosting nz, cream cheese and white chocolate frosting recipe, cream cheese and white chocolate frosting recipe nz, cream cheese and white chocolate icing nz, cream cheese icing, cream cheese icing for carrot cake, cream cheese icing for carrot cake nz, cream cheese icing nz, easy cream cheese frosting, easy cream cheese frosting nz, easy cream cheese frosting recipe, easy cream cheese frosting recipe nz, ginger loaf with cream cheese frosting, ginger loaf with cream cheese icing, maori, maori food, maori kai, maori recipes, spiced gingerbread loaf, spiced gingerbread loaf nz, spiced gingerbread loaf recipe, spiced gingerbread loaf recipe nz, te reo Māori, te reo maori baking, white chocolate and cream cheese frosting, white chocolate and cream cheese frosting nz, white chocolate and cream cheese frosting recipe, white chocolate and cream cheese frosting recipe nz

Prep Time 20

Servings small loaf or single layer cake

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 .