Rose 05 Red Velvet Cake (page 83) – the dreamy dreamy white chocolate frosting.

this is cream cheese frosting elevated for the kings, recipe at ROSE’S heavenly CAKES: Rose Red Velvet Cake (page 83).  this frosting makes beautiful rosettes, specially when using a polycarbonate piping tip.

my method is a little different since i prefer to use a blender instead of a food processor.  be aware that my blender is 800 rpm.  here are the progress photos:  using the microwave to melt white chocolate together with butter, pausing frequently to stir until the glass bowl feels cool to the touch (the melting takes place while hand stirring and not while microwaving), using my infrared thermometer to check temperature, blending at 800 rpm, checking temperature, adding the rest of ingredients.

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4 thoughts on “Rose 05 Red Velvet Cake (page 83) – the dreamy dreamy white chocolate frosting.

  1. Julie says:

    How interesting, both the blender variation and the polycarbonate tip. Is the tip different to use than the classic metal version?

    • myyellowkitchen says:

      J, it is fair to give my food processor some time to breathe! Not all blenders are made equal, mine’s seems to work better than fine!

      The polycarbonate piping tips are top of the line pricey, but they never rust nor loose its shape. I also like the fact that they are large tips and the way they are shaped makes them very easy to fit a tip over a tip rather than having to use a coupler to change tips (tubular on its base then angles conical to form the tip shape).

      The manufacturer informed me that these are made in France and are available for the USA market thru special order.

    • myyellowkitchen says:

      R, it is PERFECTLY smooth. virtue of white chocolate is that it contains emulsifiers. if you don’t want it this smooth, you can use the powdered sugar variation. do follow the guides to properly melt white chocolate, it isn’t difficult, just be exact with temperature handling.

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