Hi, all.
I'm playing around with an all white chocolate cake recipe and was looking
for some type of icing. I think the one Penny posted could be adapted using
white chocolate rather than the semi sweet chocolate chips.
Does the cake need to be refrigerated after it's ice due to the icing
containing heavy cream?
The recipe is below.
This is a thin frosting, almost a glaze. If you like your icing
thicker, you can add some confectioner's sugar to thicken it up - or
look up a more complicated recipe in another book. Since I discovered
this one, however, I hardly ever make the time to make anything more
complicated!
1. In microwave, melt together: 1/2 cup heavy cream; and
3/4 cup semi-sweet chocolate chips.
2. When chips are melted - after about 4 minutes at your microwave's
medium power setting - whisk the mixture together, and set it in the
refrigerator to cool.
3. Whisk once or twice more until ready to spread on top and between
layers of cake.
??
Lisa Belville
[email protected]
[email protected]
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
