Crème Ivoire Deluxe

By norsegal8

This glorious buttercream is for the white chocolate lover. The addition of extra cocoa butter, clarified butter and a neutral oil softens the texture and provides a pale ivory color reminiscent of an antique satin wedding gown. It is excellent as frosting for a wedding cake and equally dramatic when used to frost or glaze a one-layer cake such as the Chocolate Oblivion Truffle Cake. This buttercream pipes with the most exquisite detail. The contrast of the bittersweet chocolate against the white chocolate buttercream is striking.
Crème Ivoire is like the finest bonbon or chocolate truffle. On fist bite it seems firm, only to dissolve immediately in the mouth, releasing the buttery and faintly chocolate flavors. Because of its richness, this amount is enough to glaze or lightly frost and decorate a 9-inch cake.

Ingredients

• 1 1/2 pounds white chocolate (preferably Tobler Narcisse)
• 1/4 cup cocoa butter, melted
• 1/4 cup clarified unsalted butter
• 1/4 cup safflower oil or mineral oil

Details

Servings 3

Preparation

Step 1

Melt the cocoa butter either in a double boiler or in a microwave the same way you would chocolate.

If you do not have clarified butter, you will have to clarify 5 1/2 tablespoons unsalted butter. In a heavy saucepan, melt the butter over medium heat, partially covered to prevent splattering. When the butter looks clear, cook uncovered, watching carefully until the solids drop and just begin to brown. Pour immediately through a fine mesh strainer or a strainer lined with cheesecloth.

Break the chocolate into squares and place in the top of a double boiler. Add the cocoa butter, clarified butter and oil and place over very hot water over low heat. The water must not exceed 160°F., or touch the bottom of the double boiler insert.

Remove the double boiler from the heat and stir until the chocolate begins to melt. Return the pan to the heat if the water cools, but be very careful that it does not get too hot. Stir for 10 minutes or until smooth. (The chocolate may be melted with the oil and butters in a microwave oven on high power if you be very sure to stir every 15 seconds.) Remove before the chocolate is fully melted, and continue stirring, using the residual heat to finish the melting of the chocolate.

Because of the milk solids in the white chocolate, the buttercream must be chilled and stirred to prevent seeding (the the formation of tiny lumps). Fill a large bowl with ice cubes and water and sprinkle the ice with 1 or 2 tablespoons salt. Fill a second bowl or the sink with very hot water. Set the top part of the double boiler directly in the ice water.

Stir constantly with the whisk until you just see whisk marks on the surface. Immediately place the bowl in hot water to take off the chill. This will only take seconds. The bottom of the pan should feel barely cool.

Allow the buttercream to sit for a few minutes, whisking occasionally. If it does not form peaks when the whisk is raised, chill again for a little longer.

Stir the chocolate with a spoon to avoid air bubbles. Chill only until a small amount dropped from a spoon just mounds before smoothly disappearing into the mixture.