White Chocolate can be used just like "real chocolate" in most recipes such as cookies, baked goods, melted for lollipops, ganache, chocolate covered strawberries and this White Chocolate Frosting recipe.
Is White Chocolate Real Chocolate?
Some purists say white chocolate isn't real chocolate at all. They would argue that white chocolate contains neither chocolate liquor or cocoa solids. According to Ghirardelli Chocolate, "The creamy flavor and silky smoothness of Ghirardelli White Chocolate Baking Bar starts with a careful selection of pure ingredients like real cocoa butter and vanilla." Simply speaking, white chocolate is a confection of sugar, cocoa butter, and milk solids.
What Does the FDA Say about White Chocolate?
The U.S. Food and Drug Administration says, "White chocolate is the solid or semiplastic food prepared by intimately mixing and grinding cacao fat with one or more of the optional dairy ingredients specified" by the FDA. White chocolate has to have at least 20% cacao fat, a minimum of 3.5 per cent milk fat, and at least 14 per cent milk solids. White chocolate can also contain a maximum of 55 per cent carbohydrate sweetener.
How to Melt White Chocolate Coating
White gourmet chocolate such as Callebaut Chocolate, Ghirardelli chocolate or Lindt white chocolate are best for making cheesecake and White Chocolate Macadamia Cookies. Wilton's white chocolate coating is packaged in a bag of round discs, and is also good for this white chocolate frosting recipe and Penuche Fudge.
If chocolate chips are not available, make sure to chop the chocolate bars extra fine. In a metal bowl over a pan of simmering water, melt white chocolate with half-and-half, stirring occasionally until smooth. Make sure no water comes in contact with the chocolate or it will seize up. Remove and keep warm, it can always be warmed up later.
White Chocolate Frosting Recipe
- 12 ounces (3 cups) white chocolate coating discs
- 2 Tablespoons half & half
- 12 ounces (1 1/2 blocks) cream cheese, softened
- 6 ounces (3/4 stick) butter, softened
- 1 Tablespoon lemon juice, fresh
How to Make White Chocolate Frosting
- Coarsely chop coating and place in the top of a double boiler. Melt and cool white chocolate coating as per directions above. Let cool slightly.
- Using a high speed mixer or hand mixer with beater attachment, beat cream cheese and butter until light and fluffy. Scrape down bowl. Turn speed to low.
- With mixer still running on low speed, add lemon juice and beat till blended.
- Very slowly, and with mixer still running, add melted white chocolate in a slow and steady stream. Beat well until thick and fluffy. Scrape and beat again.
- If the frosting is too thick, add a little milk as needed to thin it down.
- Cover bowl with a towel until ready to use, or spoon into a tightly covered covered in the refrigerator for longer storage. Remove from refrigerator and bring to room temperature before attempting to spread, pipe or decorate cakes.
- Makes enough to decorate 1 - 9 inch double layer cake, 1 - 9 X 13 inch cake, or 12-18 Red Velvet Cupcakes, depending on the size.
Source: gharardelli.com
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
