Cream that won't melt in the heat
This stable white chocolate cream will save your cake, even if it is +35°C outside. It is a heat-resistant frosting perfectly suited for covering cakes in warm environments where standard buttercreams might fail.
This quantity of finished cream is enough to cover a cake approximately 16 cm in diameter and 16 cm in height. Alternatively, it works well for a cake 18 cm in diameter and about 13 cm high.
Ingredients
For the Stable White Chocolate Cream:
- 40 gr cocoa butter
- 260 gr white chocolate
- 120 gr butter
- 1 tbsp powdered sugar
- 200 gr cream cheese
Instructions for Making Your Heat-Resistant Cake Cream
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To prepare this frosting, start by melting the cocoa butter in the microwave. Separately, melt the white chocolate in a water bath or using short pulses in the microwave.
If this is your first time combining white chocolate and cocoa butter, it is highly recommended that you do not melt them together in the same bowl. They have different melting points, and there is a significant chance of overheating the delicate white chocolate. While it is technically possible to melt them together under very specific conditions (for example, if using very small mycryo cacao and large chocolate cullets), playing it safe is usually the best approach. To minimize any risk of overheating, simply heat the white chocolate and cocoa butter separately.
Once both ingredients have reached a liquid state, gently mix them together. This blend forms the sturdy base for your cream.
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In a separate bowl, whip the softened butter with one tablespoon of powdered sugar until it becomes light and fluffy.
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Add the cream cheese to the butter mixture and beat briefly with a mixer until just combined and smooth. Be careful not to overbeat the cream cheese, as it can become runny.
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Gently fold the cooled chocolate and cocoa butter mixture (the “chocolate part”) into the cream cheese and butter mixture (the “cream cheese part”) until thoroughly combined into a smooth, cohesive frosting.
Working with Your Stable Cake Frosting
The ideal working temperature for this cream is approximately 23-25 degrees Celsius.
Even if the ambient temperature is +30 degrees Celsius or higher, you will find this frosting robust, convenient, and easy to work with. It maintains its structure beautifully, making it an ideal choice for summer events or hot weather conditions.
As a reminder, this recipe yields enough cream to elegantly cover a cake approximately 16 cm in diameter and 16 cm in height, or a wider cake of 18 cm diameter and about 13 cm high.
