I made this recipe for white chocolate icing, which was perfect on this cranberry filled cake. You do agree, don’t you?
This recipe for white chocolate icing tops a cranberry cake I made, as part of a pink celebration to welcome a new baby.
I figured it abut time to share this delicious recipe that is perfect for the holiday season.
This white cake recipe is enhanced with a cranberry filling, a white chocolate flavor in the icing on top and in between the layers, which only adds to the decadence of this white chocolate cranberry cake.
Of course one can’t resist the sparkly sugared cranberries on top that add flavor and texture and elegance to this gorgeous cake.
I loved making these and cranberry leftovers are dutifully eaten as snacks.
But I will also tell you there isn’t much that can’t be garnished with those red jewels.
And though this cake began with white chocolate icing, I couldn’t resist dying it pink with food coloring, but the choice is up to you.
One could almost think of this as a Barbie cake!
Just a few steps to making this Cranberry Cake and many of them can be done in advance, so that the cake assembly can be done the day of-if you prefer.
5 Steps To Making This Cranberry Cake with White Chocolate Icing:
1. Begin by making the Cranberry puree which is used between the layers and in the frosting.
You could also use about 2 cups of cranberry butter if you find it in the grocery store, which would eliminate this step!
2. Now make the two white cake layers. Note that these can be stored in plastic wrap at room temperature for up to two days. Do not slice int 4 layers until you are ready to assemble the cake. AND do not worry if your slices are a bit uneven!
3. Make the sugared cranberries. These can be started up to three days ahead and do need at least 4 hours sitting in the sugar syrup before they can be rolled in granulated sugar.
4. Last but certainly not least, is making this white chocolate frosting recipe.
5. Assembling the cake!
Recipe for White Chocolate Icing:
A perfect recipe for white chocolate icing that deservedly belongs on this white cranberry cake.
This divine concoction contains honey instead of confectioners sugar or icing sugar, which makes this a bit different than a white chocolate buttercream frosting.
This luscious blend turns most any cake into a culinary masterpiece.
Grab your baking tools, and let’s create a white chocolate icing that will steal the show.
For starters though-What exactly is white chocolate?
White chocolate is a sweet confection made from cocoa butter, sugar, and milk solids.
Because it is high in cocoa butter it has a smooth, creamy, melt in your mouth texture.
Unlike traditional chocolate, which includes cocoa solids derived from cocoa beans, white chocolate contains no cocoa solids.
Often milk solids are added to the white chocolate to achieve creaminess and give the chocolate a distinct dairy flavor.
It also adds to the ivory color of the white chocolate.
What does white chocolate taste like?
White chocolate has a sweet and milky flavor with subtle notes of vanilla.
It lacks the intense cocoa flavor found in dark chocolate, making it an ideal choice for those who prefer milder chocolatey tastes.
The best way to familiarize yourself with white chocolate is by tasting good quality white chocolate.
Because once you know, you know!
Selecting High-Quality White Chocolate:
When choosing white chocolate, look for high-quality options with the following characteristics:
- Cocoa Butter Content:
- A higher percentage of cocoa butter generally indicates better quality. Quality white chocolate should contain a significant amount of cocoa butter for a smoother texture.
- Natural Ingredients:
- Opt for white chocolate made with natural ingredients, avoiding excessive use of artificial additives or flavors.
- Even Color:
- The color should be consistent and free from any discoloration or unevenness.
- Best White Chocolate:
- Choose white chocolate from reputable brands known for their commitment to quality.
- What white chocolate to use in a recpe?I love Ghirardelli white chocolate, Bakers and I have also had great success with Trader Joes white chocolate chips. All three of these are found in the baking aisle at the grocery.
If you want to go all out, Callebaut is the way to go.
Ingredients for White Chocolate Honey Cream Cheese Icing:
- High-quality white chocolate chips or white chocolate chips chopped
- Cream cheese, softened
- Unsalted butter, softened
How To Melt White Chocolate in the Microwave:
Place white chocolate chunks or pieces in a microwave-safe bowl.
Heat no more than 20 seconds at a time.
Each time you heat the chocolate, take it out of the microwave and stir.
Continue to heat and stir until the white chocolate is fully melted.
It is very easy to burn white chocolate, so do not try to do this fast!
Whatever you do be careful not to introduce any water into the chocolate.
The chocolate will seize up and you can’t remelt it.
Step-by-Step Guide to Recipe For White Chocolate Icing with Honey and Cream Cheese:
1. Melt the White Chocolate:
- Place the white chocolate chips in the top of a double boiler or in a heatproof bowl or see above directions for how to melt white chocolate in the microwave.
- Slowly melt the chocolate, stirring occasionally until smooth.
- Allow the melted chocolate to cool to room temperature.
2. Cream the Butter and Cream Cheese:
- In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, cream together the softened butter and cream cheese and beat until light and fuffy, 2 to 3 minutes.
3. Incorporate the White Chocolate:
- With the mixer on medium speed, slowly add the cooled, melted white chocolate, honey and brandy, to the creamed butter and cream cheese. This is the point to add food dye if you choose to color the icing.
- Mix until well combined, ensuring a smooth and velvety consistency.
- Chill until thick and spreadable, stirring occasionally for about 40 minutes.
4. Store for Later:
- Cover the icing with plastic wrap or store the icing in an airtight container until ready to use.
5. How To Use This Easy Recipe:
- This versatile icing complements a variety of my favorite layer cakes, from classic white chocolate cake, to moist carrot cake, or even a decadent chocolate sheet cake.
- I love it on this cranberry cake and also on a red velvet cake. Different from a cream cheese frosting-it is similar-but to me it adds a more sophisticated flavor.
Tips for Success:
1. Quality Matters:
- Choose high quality white chocolate chips for an authentic and rich flavor. Quality is paramount in achieving the best results.
2. Room Temperature Ingredients:
- Ensure that your butter, and cream cheese, are at room temperature for a smoother blending process.
3. Honey Harmony:
- The addition of honey brings a natural sweetness that perfectly complements the richness of white chocolate.
4. Brandy Boost:
- The touch of brandy adds a subtle warmth to the icing. If you’re not a fan of brandy, feel free to omit it or replace it with a flavor of your choice. You could even use vanilla extract but be sure to replace the liquid with milk or heavy cream.
5. Consistency is Key:
- Achieving the perfect consistency is crucial to this white chocolate icing recipe.
Why Choose White Chocolate Honey Cream Cheese Icing?
This particular icing combines the velvety smoothness of white chocolate, the tanginess of cream cheese, and the rich sweetness of honey, with a touch of brandy for flavor.
The brandy introduces a subtle warmth that elevates the frosting and adds another level of flavor.
This recipe for white chocolate icing with honey, cream cheese and brandy is not a white chocolate ganache frosting.
White chocolate ganache is made with just white chocolate and heavy cream and can be a bit sweet.
This simple white icing recipe is maybe not as rich or as sweet as ganache, but it is equally as good.
Experiment with different cake pairings, and I bet you will be tempted to add this white chocolate honey cream cheese icing to more of your favorite cake recipes.
Your cakes will never be the same again.
Enjoy this cranberry cake and as an added bonus you now have a great new recipe to frost your favorite cakes!
More Great Cakes:Print
This white chocolate frosted white cake with cranberry filling and sparkling cranberries is one of the most festive Christmas cakes I know of.
1 c fresh or frozen cranberries
2 T granulated sugar
1/2 c water
3/4 c evaporated milk
6 large egg whites, room temperature
2 t vanilla extract
2 1/4 c cake flour
1 3/4 c granulated sugar
4 t baking powder
1 t fine salt
6 ounces/1.5 sticks/12 T unsalted butter, cut into 12 pieces softened
White Chocolate Honey Frosting
12 ounces white chocolate chopped
2 sticks/16 T unsalted butter at room temperature
12 ounces cream cheese, room temperature
2 T honey
2 T brandy
2 c cranberries
1 c sugar
1 c water
Place cranberries, sugar and water in a sauce pan. Cook over medium-high heat until cranberries have popped and become mushy, about 5 minutes. Pour cranberry mixture into a fine meshed strainer over a mixing bowl and press through using a spatula. Discard solids. Cook for 10 minutes.
In a 2-cup measuring cup whisk together 1/4 c of puree, milk, egg whites and vanilla. Set aside.
Adjust oven rack to middle position and heat to 350. Great 2 9″ round cake pans, lining the bottoms with parchment. Grease and flour.
In the bowl of a stand mixet fitted with paddle attachment, add flour, sugar, baking powder and salt. Mix on low speed until combined. Add butter, 1 piece at a time and mix until pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium high, and beat until light and fluffy, about 1 minutes. Reduce speed to medium-low, add remaining milk mixture and beat until incorporated, about 30 seconds. Stir down sides of bowl and make sure everything is incorporated.
Divide batter evenly between the two pans and bake untila toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pan on wire rack for 10 minutes. Remove from pans, discarding parchment and cool completely, about 2 hours.
Chocolate Honey Frosting
Melt white chocolate in a double boiler over simmering water until smooth, stirring occasionally OR I do it in the microwave. Place white chocolate in a glass bowl and heat at low increments for 20 seconds at a time, stirring between each, until smooth. (White chocolate does burn easily, so do not forget to stir.) Cool for 20 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, add butter, cream cheese and beat until light and fluffy, about 2 to 3 minutes. Add melted chocolate, honey and brandy and beat until smooth. It will be on the liquid side. Chill until thick and spreadable, stirring occasionally, about 30-40 minutes.
Rinse cranberries and set aside.
Heat 1 c water with 1 c sugar and stir over medium heat until sugar is dissolved. Remove from heat and allow to cool. If this syrup is too hot the cranberries will pop and you don’t want that!
Once the syrup has cooled, pour the cranberries into the syrup and stir well. They tend to float so you may have to put plastic wrap over the top to hold them down. Let them sit in the syrup for up to 3 days, but at the minimum for 4 hours. Strain the berries from the syrup and toss them with granulated sugar. Leftover syrup can be refrigerated and used in cocktails!
Place sugared cranberries on a parchment lined baking sheet and allow them to dry at room temperature. Leftover cranberries can be stored in the refrigerator for other uses.
Cut each cake layer in half horizontally. Place one cake layer, flat side down on the bottom of a cake stand or serving platter. Spread a generous layer of cranberry puree over cake and top with another cake layer. Spread 1 cup of frosting on top and spread evenly. Repeat with another layer spread with cranberry puree. Finish with last layer and frost with the rest of the frosting. Garnish with sparkling cranberries.
Refrigerate for 30 minutes.
Cake layers can be wrapped with plastic wrap and stored at room temperature for up to 2 days.
Leftover sugar syrup can be used in cocktails or fruit salad.
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