Stable White Chocolate Cake Covering Cream

Ingredients

• 200 g Butter (Softened)
• 200 g White chocolate
• 160 g Cream cheese (Curd cheese)
• Titanium dioxide (Added while whipping the butter; the quantity is not specified in the source)

Steps

1. 1

   Whip the softened butter until very light, almost white. To neutralize the yellowish tint of the finished cream, add titanium dioxide while whipping; the source does not specify the quantity.

2. 2

   Melt the white chocolate in short bursts in the microwave or over a double boiler. The chocolate should be at a working temperature of approximately 30 °C.

3. 3

   Add the cream cheese to the whipped butter and whip again. Continue until there are no lumps of cheese and the mixture is smooth.

4. 4

   Reduce the mixer speed to the minimum and slowly pour in the melted white chocolate in a thin stream. Try to pour the chocolate so that it does not touch the sides of the bowl.

5. 5

   Once all the chocolate has been added, increase the speed to maximum and whip for another 10–20 seconds. Do not overwhip the cream.

6. 6

   For covering the cake, apply a layer of cream approximately 0.5 cm thick, and no thinner. Before covering, the cake should rest and settle in a cake ring; for stability, use a reinforced cake board that protects the cake from movement.

7. 7

   Before slicing, use a hot knife: this will make the cut neater and prevent the cream from cracking during slicing.

Notes

The cream is very stable: wafer paper does not become soggy on it, and fondant and caramel do not melt. The source does not specify the exact quantity of titanium dioxide. To prevent cracking, it is important to apply the cream in a layer of at least approximately 0.5 cm, allow the cake to settle in a ring, and use a reinforced cake board.

Nutrition per serving

• dessert
• cake cream
• cake covering
• white chocolate
• stable cream
• confectionery cream
• no-bake