Someone on Rose Beranbaum's website wrote, "I have used white chocolate to stabilize whipped cream...it works beautifully but it definitely adds a cocoa butter taste to the cream." He did not give proportions, and the post was from 2007. Has anyone done this, adding chocolate or cocoa butter to whipping cream before whipping? I'm wondering how much I can add, and have the cream still be whippable.

I mentioned in another thread that I will have quite a bit of cocoa butter in a few days. At the other side of the proportions continuum, I will be able to make sugar free ganache, controlling the intensity of the vanilla (and sometimes cocoa), and sweetening with pure sucralose. Seems like that'd be a nice frosting for almond flour/Splenda cupcakes. Very low carb, and fine for those who avoid gluten as well.

--Bryan