Flexible White Chocolate Flowers | Easy White Chocolate Flowers | Bake and Toss

Here is the recipe for piping Flexible White Chocolate Cream Flowers. This recipe is an adapted version of Chantyflex Cream. With this recipe you can pipe flexible wax flowers using white chocolate. The flowers look more realistic than buttercream flowers. The cream is very stable and can withstand humidity. You can leave the piped flowers at room temperature for hours and still they will look the same. The cream taste very much like white chocolate and hence for those of you who do not like buttercream, this cream is an alternative to try.

If you haven't yet check out my recipe for Chantyflex cream flower, here it is:
   • Chantyflex Cream Flowers | Chantyflex...  

Do give it a try. Please leave your valuable feedback as comments below. I love to hear from you all :)

Ingredients:

10g Gelatin powder + 60ml Water
200g White Chocolate (or white chocolate chips) + 70ml Whipping cream ( or Heavy cream )
100g Sour cream or Greek yogurt
14g Milk powder
150g Corn starch
100g Icing sugar or powdered sugar
250ml Water
160ml ~180ml Heavy cream or Whipping cream (adjust as per need)
1 tsp Vanilla essence

Tips and Notes :
1. Soaking gelatin overnight is very important. Gelatin give shape and strength to the flowers. Add gelatin as per the instructions as too little gelatin will make the cream unstable to pipe flowers. If you are soaking gelatin for fewer hours, refrigerate for at least 6 hours.
2. Use good quality white chocolate, one that contains higher cocoa butter. You can use white chocolate chips too.
3. Use sour cream with at least 20-25% fat (fat content is important). If not available use full fat greek yogurt.
4. If you mix corn starch and water earlier, corn starch will settle to the bottom. So make sure to stir well to avoid lumps before you add it to the other basic ingredients.
5. Blend the mixture well, there shouldn't be any lumps else the cream won't be smooth. If you do not have a blender cup, add the ingredients into a bowl and whip it using a hand mixture on medium speed.
6. Use a wide and thick sauce pan as it heats evenly and we need to work with the mixture.
7. Once you make the mixture, pour it immediately into a sauce pan and work as the longer it stands, corn starch settles to bottom and you will have to blend it again.
8. Stir the melted gelatin well into the mixture in the sauce pan. Then only turn on the flame.
9. Keep the flame on low and stir continuously. This is very important. If you stop stirring the mixture, it will stick to pan, harden and turn brown. Use a silicon spatula as we need to scrape the bottom and sides of the pan while the mixture boils. Silicone spatula will prevent scratches on the pan.
10. At the end, add heavy cream as instructed. Start by adding 160ml of heavy cream, if you find the resulting cream is too thick then add extra 20ml of heavy cream to loosen it. Remember if you add more cream initially, it will turn very lose and you cannot bring it back to original state. So add heavy cream in stages after checking the piping consistency.
11. Whip the thicken mixture and heavy cream, only to combine them. We do not want to make it fluffy as it will create air bubbles in the mixture and this will interfere while you pipe. Use spatula to do the rest of the work.
12. Since the mixture is warm before you whip, the temperature of the cream doesn't matter here but if you cool the mixture , then add slightly warm cream.
13. If white chocolate cream has lumps , there are 3 reasons for it: First, corn starch didn't blend well in the basic ingredients. Second, you might have not stirred continuously from the beginning. First moments of boiling is crucial for the mixture and needs to be stirred continuously else corn starch will settle to the bottom of the pan. Third, delay in adding gelatin. Make sure you add gelatin and stir it into the mixture before you turn on the flame.
14. As the white chocolate cream rests at room temperature, it will firm up and will be harder to pipe. If this happens, all you need to do is slightly warm it up in microwave for 20 seconds and it will turn back to pipable consistency.
15. You can store the left over white chocolate cream in freezer for a month. When you want to use it, defrost it in microwave for an interval of 30 secs. Stir and check. If needed defrost it for another 30 secs till it become smooth and spreadable.
16. If it is still thick after defrosting, add 1 or 2 tsp of heavy cream to make it workable to pipe. Stir with spatula. Do not whip!

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bake and toss # flexible white chocolate flowers