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.
Servings 1 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 used a caramelised chocolate but use whatever kind you want)
- 3 tablespoon (45 ml) kirīmi (cream). This can be swapped for 2 ½ tablespoon of milk.
- 150 g kirīmi tīhi (cream cheese, make sure it has had at least half an hour to come to room temperature)
- 1 teaspoon (5 ml) wanira (vanilla)
- ¼ (20 g) puehu huka (icing sugar)
Instructions
Make the White Chocolate Ganache:
- 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 10-20 second bursts in the microwave, stir gently after each 10-20 seconds.
- Note: Be careful if you are using a microwave to melt the tiakarete mā (white chocolate) and kirīmi (cream) because it can burn easily. If your microwave is super high powered, melt it in 10 second increments instead of 20.
- With both melting methods, once the tiakarete (chocolate) is 90% melted, remove it from the heat and stir it gently until it is all melted. Leave it to the side to cool slightly.
Whip the Cream Cheese:
- 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 to a minute until smooth. Do not over whip.
Whip in the Chocolate Ganache:
- Add a third of the cooled tiakarete mā (white chocolate) in to the cream cheese at a time as you whip on medium speed for around 15 seconds. Continue the process until all of the white chocolate is used.
- You can also fold it in with a spatula. Do not over whip, just mix until incorporated.
Chill:
- Whakamātaohia (refrigerate) for a minimum of 30 minutes.
Use it however you want:
- Pipe or spread it on to the Ginger Loaf, add the finely rare tinitia (crystallised ginger)and rau koura (gold leaf). Slice and enjoy. You could also use it on my Gluten free orange cake, my banana cupcakes or so much more.
Store the Cream Cheese and White Chocolate Frosting:
- This will keep in the fridge for up to five days.
- If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.