CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING
I developed this frosting because I hate heavy sugary frostings. I love whipped cream on cake but the problem with frosting a cake with whipped cream is that it either soaks into the cake or breaks. This seemed to stabilize pretty well.I frosted a Red Velvet Cake with this and it made such an interesting color combination.
Provided by KerryBnTX
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- You can caramelize the milk any way you like.
- There are several recipes on this site.
- I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
- Cook on high setting 3-4 hours.
- Mine cooks hot and was done in 3 hours.
- LET COOL COMPLETELY!
- In a small microwaveable bowl melt the White Chocolate Chips.
- Mix the caramel into the melted White Chocolate, add salt.
- Whip the cream in a large chilled bowl with chilled beater until very thick.
- Don't allow it to Break.
- Stir in Vanilla.
- Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
- Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
- Fill and frost layer cake.
- I am sure this would be good on almost any cake variety.
Nutrition Facts : Calories 269.5, Fat 19.1, SaturatedFat 11.9, Cholesterol 66.2, Sodium 74.3, Carbohydrate 21.9, Sugar 20.9, Protein 3.7
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