Ask a Vegan Baker

Our community would love to help you with your vegan baking questions. Please log in to ask or answer a question. Want to be on the Ask a Vegan Baker answer team? Contact us!

Subscribe via email
Subscribe via email
Discussions
Guest
or Ask a Question
Add a reply View Replies (3) →
Nyx
Nyx
Offline

White chocolate

Resolved
0 votes
Hello everyone,

I am trying to make a white chocolate icing and have followed a recipe for white chocolate (vegan) that came out alright but it is not sweet enough. I am making it to use in icing and will have to remelt (don't even know if I should bother solidifying it after making before melting to put in the icing). Anyhow, I want to make it sweeter and the rest of the recipe does not call for sugar (the icing recipe that is). So I am wondering how to add more sugar without changing the composure of the chocolate bar itself.

Does this make sense?

The recipe for the white chocolate is here:

http://www.buzzle.com/articles/how-to-make-white-chocolate.html

It was already vegan!

The recipe for the icing is something to the effect of 3 ounces white chocolate melted + butter + heavy cream.

I was going to melt my vegan chocolate, add soy creamer and EB.

Should I add some sugar as well to the icing since the white chocolate is not sweet enough? I'm doing this for a bake off in a couple days and don't have too much time or money to experiment.

Thanks.
In Ask a Vegan Baker
Tuesday, September 28 2010, 07:36 PM
Subscribe via email
Share this post:
Responses (3)

  • Accepted Answer

    Mattie
    Mattie
    Offline
    Monday, November 01 2010, 05:20 PM - #Permalink
    Resolved
    0 votes
    Hi Nyx,

    I just spent some time this weekend developing a white chocolate recipe and it's now posted here:
    http://veganbaking.net/candies-and-truffles/673-white-chocolate

    In testing I found that you can be pretty flexible on adding or reducing sugar up to a few Tablespoons in the above recipe. The more sugar you add the more soft the chocolate will be. I went with icing sugar because it made a stiffer bar than ones made with powdered sugar. This is due to icing sugar containing less corn starch than icing sugar.

    Give it a shot and let me know how it works out!
    The reply is currently minimized Show

  • Accepted Answer

    sandywhite
    sandywhite
    Offline
    Saturday, October 30 2010, 06:06 PM - #Permalink
    Resolved
    0 votes
    Hi Nyx,

    Your chocolate sounds yummy. I would to try that. Anyway why don't try maple syrup it taste sweet if you use in making ice cream or baking cakes.
    The reply is currently minimized Show

  • Accepted Answer

    Mattie
    Mattie
    Offline
    Thursday, October 07 2010, 06:57 PM - #Permalink
    Resolved
    0 votes
    Hi Nyx! Sorry for the late response. If you're still wrestling with this, it looks like a great recipe and shouldn't be too hard to veganize- I would go exactly the same veganizing route as you. To make the icing sweeter you should definitely place the sugar in a saucepan place it over low heat while whisking constantly until the sugar is fully melted. Then you can just add it to the melted white chocolate with the EB and soy creamer. I advise not melting the sugar with the soy creamer because the starches in the soy creamer will get too activated (thicken) and cause issues.

    BTW, I have recipes for White Chocolate Frosting and White Chocolate Ganache here:
    http://veganbaking.net/frostings-icings-sauces/645-rich-white-chocolate-frosting
    http://veganbaking.net/frostings-icings-sauces/590-white-chocolate-ganache

    I haven't made true white chocolate yet but I'd love to. I have 2 pounds of cocoa butter just waiting to be used.

    Good luck! :cheer:
    The reply is currently minimized Show
Your Reply