Doing some cooking this weekend and realised I hadn't got any cream. However, I did have whipped
Last week, feeling sorry for myself (the tooth saga) I bought a rotisserie chicken and we had chicken sandwiches and salad for supper for a couple of nights. Then I de-boned the rest of the meat and Sunday I finely sliced a leek, chopped up half an onion, chopped up a carrot and some celery then sautéed them in butter. After a while I added 3 tbs sherry and a cup of chicken stock. I thickened it with cornstarch and let it cook for a while. Once it had thickened I stirred in the chicken and 2 Tbs of cream. We ate it with noodles and it was delicious. I got the idea from a recipe for leftover turkey and ham which I posted at Christmas, but I adapted it.
When I saw the picture of this White Chocolate Butter Cream, I started drooling LOL. I simply had to share it.
White Chocolate Buttercream
Creamy, sweet, and perfect for any treat, you'll want to make this frosting for all of your favorite cakes.
2 sticks (1/2 pound) unsalted butter, softened
12 oz white chocolate, melted and cooled slightly
1 cup confectioners' sugar
1 tsp pure vanilla extract
1. In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.
Yield: 2 3/4 CUPS
Source: Food and Wine
Have a great day