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White Chocolate, Cream Cheese Icing By: Dawn Parrott Ingredients
Directions
2.00 oz White Chocolate, Les Louis Blanc (DGF 2120) 8.00 oz Cream Cheese 1/2 cup Unsalted Butter 1/4 tsp Pure Vanilla Extract (60000) 2 tsp Passion Fruit Paste (DRE 26904 7) 4 cups Sifted Powdered Sugar 2 tsp Heavy Cream
Assembly 1. Melt the chocolate over a double boiler. Allow to cool to room temperature 2. In a mixing bowl, cream butter and cream cheese together until smooth 3. Mix in melted chocolate. 4. Add vanilla and desired flavoring. 5. Slowly add the powdered sugar. Continue until you get a fluffy but stiff consistency. 6. To smooth out the icing and soften if needed, you can add up to 2 Tbsp. of heavy cream. 7. Recipe can be refrigerated for up to 7 days.
** This icing is very diverse. You can add any type of flavoring. Flavors tried: Mandarin Flavor (DRE 21004 9), Mango (DRE 29304 2), Passion Fruit (DRE 26904 7), Black Currant (DRE 22704 7)