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➠ White chocolate Easter cake frosting

White chocolate Easter cake frosting

2272

Kitchen Russian

Calorie content 168 kcal

Portions 4 port.

Cooking time 15 minutes.

Proteins * 1.8 gr.

Fats * 10.3 g

Carbohydrates* 16.9 gr.

Content

For those who love it when the Easter cakes are decorated with sweet icing, we suggest making a white chocolate coating. It has a mild, creamy sweet taste that hardens well on the surface of baked goods. When sliced, this glaze will not be plastic and will break slightly. However, if you want a softer consistency and viscosity, you can adjust this during the creamy chocolate melting phase.

Ingredients

Butter 15 gr. White chocolate 100 g Cream 10% 1 - 4 tbsp

Cooking process

Break the white chocolate into small pieces. You can use regular chocolate bars or take culinary scraps.

Place the chopped chocolate in a refractory bowl or saucepan and pour over the cream. If you want a thick, brittle frosting, add one or two tablespoons of cream. If you like the glaze softer, plastic, then pour in three to four tablespoons of cream.

We put the dishes with chocolate and cream on the stove in a water bath. On minimal heat and with constant stirring, heat the mass until completely homogeneous. All pieces of chocolate should melt.