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–+ servings
White chocolate yogurt cream piped on to lemon bars with a sprinkle of freeze dried raspberries on top.
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White Chocolate and Yogurt Stable Cream - Kirīmi Tiakarete Mā me te Miraka Tepe

A stable whipped cream using a combination of melted white chocolate and unsweetened yogurt. Both sweet and tangy, this cream is perfect for decorating cakes, muffins and slices as a lighter alternative to buttercream.
Keyword stable whipped cream, stable whipped cream recipe nz, te reo Māori, white chocolate and yogurt whipped cream, white chocolate whipped cream recipe nz
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 Cup of Delicious Stable Whipped Cream

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

  • 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.

Prepare the White Chocolate:

  • 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 but be very careful not to burn it as white chocolate is very sensitive.
    If you do use a microwave, heat the tiakarete mā (white chocolate) and first measure of kirīmi (cream) in 20 second increments, stirring well after time.
    Stir gently until it is all melted. 
  • Remove from the heat and leave for 10 minutes to cool slightly.

Stir through the Greek Yogurt:

  • Once the tiakarete mā (white chocolate) is slightly cool, stir through the miraka pē (yogurt).

Chill the Mixture:

  • Cover the bowl with a plate or bowl cover and refrigerate for an hour.

Whip the White Chocolate and Yogurt Stable Cream:

  • After an hour, remove it from the fridge.
  • Whakapāhukahukatia (whip it) on medium speed with a hand mixer or hand whisk until thick.
  • Once it is thick-ish, slowly drizzle in the extra kirīmi (cream) and continue whipping until it is thick.
  • It is now ready to use for decorating. Pipe it or smear it on to your favourite baking.

Storing the White White Chocolate and Yogurt Stable Cream:

  • This will keep in the fridge for up to five days, stored in a sealed container.
  • If it has been sitting in the fridge longer than four hours it may need another whip before piping or smearing.