Ingredients
100 grams Icing Sugar
200 grams Powdered Milk
150 grams Butter
200 grams High-quality White Chocolate
200 milliliters Heavy Cream
2 teaspoons Vanilla
2 drops Almond Flavoring
Method
Sources
📖
Recipe1M+
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White chocolate callets — mousse, ganache, decorating
Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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sift the icing sugar and powdered milk twice then put both into a large bowl and set it aside. dice the room temperature butter and finely chop the white chocolate. pour the heavy cream into a heavy-bottomed saucepan, add the butter and white chocolate and melt everything together over very low heat. do not let it boil. when everything is melted and blended, remove it from heat and immediately pour it over the sifted powdered milk and icing sugar. whisk it to initially blend the ingredients. then switch to an electric mixer and beat the batter on low for about a minute. then add vanilla and almond flavoring and gradually increase the speed to high. beat for another 5 minutes on high, until the batter thickens up slightly and cools down. immediately pour the spread into small jars with tight fitting lids, close the lids and let it cool down to room temperature. store in your refrigerator. yields about 600 grams (roughly 3 cups).