Despite it sounding like it will be too sweet, this white chocolate icing is anything but. It was the perfect topping for the poppy seed cake. Everyone who tasted this cake noted how the icing was what made it. I really agree, and might try this again when I bake something that needs frosting.
It was probably a year ago that I first thought about changing my blogging schedule. But nothing came of it, and I stuck with my Monday, Wednesday and Friday postings as I have done for years. I have been blogging consistently since 2009, and have been on WordPress since April 2010. After 13 years, I have lost my joy. I didn’t realize that until I heard Julie Goodwin say that on MasterChef Australia. There is a lot of recipe testing going on in my kitchen, but not a lot of development. And even everyday cooking has become a chore. The musings for my blog posts have some days felt like pulling hens teeth which is really not like me at all. And then I went against my own better judgement and entered a competition. Once again I was led down the proverbial garden path by the PR Agent.
Today’s inspirational recipe from Lavender and Lime ♥ White Chocolate Icing ♥ #LavenderAndLime Click To Tweet
She called me to encourage me to enter, and when I told her why I did not want to, she made all sorts of assurances. This blog is my hobby, not my career. And being pitted against trained chefs and professional photographers does not make for a level playing field. She told me that I had nothing to be concerned about and so I entered. But then the rug was pulled out from me when I saw who the other entrants were. All of them are professionals, earning money from creating recipes and photographing them. One blogger even has an editor! It was the last straw that has made me to decide to pare back. I need to find my bliss so that being in the kitchen is a pleasure, and not a chore.
Click on the links for conversions and notes.
White Chocolate Icing
- 100 g crème fraîche
- 25 g soft butter
- 32 g icing sugar, sifted
- 2.5 mls vanilla extract
- 100 g white chocolate, melted and left to cool slightly
- Place the crème fraîche and butter into a mixing bowl and cream together with an electric beater
- Add the icing sugar and vanilla and whisk to combine
- Continue whisking while you slowly add the white chocolate
- Continue whisking until thickened *
- Use as needed to ice your cake
View the previous posts on November 3:
- 2021: October 2021 Showcasing In My Kitchen
- 2019: All That’s Dead
- 2017: Grapefruit Cake
- 2014: November 2014 Showcasing In My Kitchen
- 2013: Samantha Taylor Interview
- 2010: Wholewheat Chilli Pancakes