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–+ small loaf or single layer cake
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Cream Cheese and White Chocolate Frosting - Pani Reka Kirīmi Tīhi me te Tiakarete Mā

A creamy cream cheese and white chocolate frosting perfect for any cake or cupcake!
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Prep Time 20 minutes
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 use Whittakers buttermilk but use whatever kind you want)
  • 3 tbsp 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 wanira (vanilla)
  • ¼ C 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).
  • Microwave for 30 seconds at a time, stirring gently each time, until just melted. You can also do this over a double boiler. Stir until smooth. Leave to cool slightly for five minutes.
  • 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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