White Chocolate Cream

Smell of Rosemary - White Chocolate Cream - After Beating

This white chocolate cream recipe is a component of a Layered Meringue Terrine that I will blog about later this week.  This recipe also features meringue cookies, which I blogged about last week (http://www.smellofrosemary.com/2017/03/17/meringue-cookies/)


  • 1 ½ cups of heavy whipping cream
  • ½ cup (85 grams) of white chocolate, melted
  • 3 cups of crumbled Meringue Cookies (click here to see this recipe)

Smell of Rosemary - White Chocolate Cream - Ingredients

Using a stand mixer equipped with a whisk attachment, beat the heavy whipping cream until thickened.  It will be soft but not yet at the point of soft peaks.

Smell of Rosemary - White Chocolate Cream - Ingredients Ready For Mixing

Fold in melted chocolate and after chocolate is incorporated, fold in crumbled Meringue Cookies.

Smell of Rosemary - White Chocolate Cream - Folding in Melted Chocolate

Refrigerate until ready to use.

Inspired by ‘Bake From Scratch’ magazine from March/April 2017.

Prep time: approximately 10 minutes

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