Mary Berry’s White Chocolate Icing is made with white chocolate, butter, cream cheese, icing sugar, and vanilla extract. This delicious white chocolate icing recipe creates a creamy and smooth topping that takes about 20 minutes to prepare and can be used to frost cakes or cupcakes for up to 12 people.
This White Chocolate Icing Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry White Chocolate Icing Ingredients
- 100g (4oz) good-quality white chocolate (Belgian or Swiss)
- 50g (2oz) butter, softened
- 75g (3oz) full-fat cream cheese
- 200g (7oz) icing sugar, sifted½ tsp vanilla extract
How To Make Mary Berry White Chocolate Icing
- Melt the White Chocolate: Place the white chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Prepare the Icing Base: In a separate bowl, whisk together the softened butter, cream cheese, icing sugar, and vanilla extract until light and fluffy.
- Combine: Stir the cooled melted white chocolate into the butter mixture until well blended.
- Use or Store: Use immediately to ice cakes or cupcakes, or store in an airtight container in the fridge. If chilled, let it come to room temperature before using.
Recipe Tips:
- Ensure the white chocolate is properly melted and cooled: Overheating can cause it to seize, while adding it too hot can melt the other ingredients, resulting in a runny icing.
- Use full-fat cream cheese for the best texture: Low-fat alternatives can result in a thinner, less creamy icing that may not hold its shape well on cakes or cupcakes.
- Sift the icing sugar before mixing: This helps avoid lumps and ensures a smooth, fluffy texture. Unsifted sugar can make the icing grainy and difficult to spread.
- Avoid overmixing the icing: Overmixing can incorporate too much air, leading to a whipped, airy texture rather than a dense, creamy consistency that holds well on desserts.
What To Serve With White Chocolate Icing?
This creamy white chocolate icing pairs well with cupcakes, vanilla cake, shortbread cookies, or brownies. It can also be served alongside fruit tarts, cheesecake, or waffles for a delicious treat.
How To Store Leftovers White Chocolate Icing?
- Refrigerate: Cool leftovers white chocolate icing to room temperature, then put it in an airtight container and refrigerate for up to 1 week.
- Freeze: You can freeze leftovers white chocolate icing. Put it in an airtight container and freeze for up to 3 months. Thaw it in the refrigerator overnight and stir before using.
Mary Berry White Chocolate Icing Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 224
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 23mg
- Sodium: 14mg
- Potassium: 43mg
- Total Carbohydrate: 29g
- Dietary Fiber: 0g
- Sugars: 28g
- Protein: 1g
More Mary Berry Recipes:
- Mary Berry Iced Biscuits
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Coconut Meringue Slices
- Mary Berry Pecan And Cinnamon Ripple Squares
- Mary Berry Passion Fruit and Orange Cheesecake
Mary Berry White Chocolate Icing
Description
Mary Berry’s White Chocolate Icing is made with white chocolate, butter, cream cheese, icing sugar, and vanilla extract. This delicious white chocolate icing recipe creates a creamy and smooth topping that takes about 20 minutes to prepare and can be used to frost cakes or cupcakes for up to 12 people.
Ingredients
Instructions
- Melt the White Chocolate: Place the white chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Prepare the Icing Base: In a separate bowl, whisk together the softened butter, cream cheese, icing sugar, and vanilla extract until light and fluffy.
- Combine: Stir the cooled melted white chocolate into the butter mixture until well blended.
- Use or Store: Use immediately to ice cakes or cupcakes, or store in an airtight container in the fridge. If chilled, let it come to room temperature before using.
Notes
- Ensure the white chocolate is properly melted and cooled: Overheating can cause it to seize, while adding it too hot can melt the other ingredients, resulting in a runny icing.
- Use full-fat cream cheese for the best texture: Low-fat alternatives can result in a thinner, less creamy icing that may not hold its shape well on cakes or cupcakes.
- Sift the icing sugar before mixing: This helps avoid lumps and ensures a smooth, fluffy texture. Unsifted sugar can make the icing grainy and difficult to spread.
- Avoid overmixing the icing: Overmixing can incorporate too much air, leading to a whipped, airy texture rather than a dense, creamy consistency that holds well on desserts.
Mary Berry White Chocolate Icing