The holy grail for many local bakers is a chantilly frosting like the sweet, buttery concoction made by Liliha Bakery. It tops chocolate cakes and Liliha's famous Coco Puffs.
frosting requires real
butter and a double boiler
Jasmyn Nuga wrote recently for the frosting, although she specifically mentioned the old Hau'ula Bakery version -- "da kine with macadamia nuts."
Chantilly frosting of this style is a very local creation. Classic French chantilly is made of sweetened whipping cream, sometimes flavored with nuts, toasted coconut, fruit, mint or maple sugar.
What we know as chantilly, however, is a buttercream frosting, maple colored and very smooth.
Liliha Bakery's Chantilly Cake -- chocolate, with the signature frosting (but no nuts) is the second most popular item, after the Coco Puff. President William Takakuwa closely guards recipes, but he does allow that it is basically a German chocolate cake frosting, without the nuts and coconut, and with a whole lot of butter added.
Getting it exactly the same would take hours of experimentation, but here is an approximation, based on a recipe from www.cakerecipe.com (where contributor Linda Waddy calls it "a Hawaiian favorite") and other German chocolate cake recipes.
It's not the Liliha formula, but it is tasty. The key is to cook the frosting in a double boiler -- not direct heat -- for smoothness. Also, use real butter, not margarine, and fully fatted evaporated milk, not skim.
1 cup evaporated milk
CHANTILLY CAKE FROSTING
1 cup white sugar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
Optional: 1-1/3 cups flaked coconut and/or 1 cup chopped macadamia nuts
Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.
Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.
Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.
Nutritional information unavailable.
Food Stuffs: Morsels
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