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.

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Prep Time 20

Chill Time 1

Servings 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 g) kirīmi mātao (chilled cream)

Instructions

White Chocolate and Yogurt Stable Cream - Kirīmi Tiakarete Mā me te Miraka Tepe

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.
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.
You can also do this in 30 second bursts in the microwave.
Stir gently until it is all melted.
Remove from the heat and leave for 10 minutes to cool slightly.
Once slightly cool, stir through the miraka pē (yogurt).
Cover and refrigerate for an hour.
After an hour, whip on medium speed with a hand mixer or whisk until thick. Then slowly drizzle in the extra kirīmi (cream) until thick.
It is now ready to use for whatever you want.
This will keep in the fridge for up to five days, stored in a sealed container. Once you are ready to use it, it may need another whip before piping or smearing!