Inspiring Celebrations Since 2006
Christmas / Sweets 02.1.11

Gorgeous Winter Dessert Table + Recipes!

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winter white dessert table ideas

I’ve been wanting to share this gorgeous winter-inspired dessert table with you for a while – and since half the country seems to be snowed-in right now, I can’t think of a more fitting time! Kristine of Kristine Shin Designs {a floral styling & food boutique} is the creative mastermind behind this beautiful set-up… such fantastic presentation style for everything from the desserts to the feathers & candles backdrop!

Added bonus: Kristine was kind enough to share the recipes for several of the treats pictured here – including Chocolate Mousse, Joyful Shortbread, Espresso Panna Cotta, Meringue Pudding, Buttercream Icing, and Magnolia Bakery‘s famous Vanilla Cupcakes! {Thanks, Kristine!}

winter white dessert table ideas

Read on for lots more yummy pics + creative details and recipes!

winter white dessert table ideas

winter white dessert table ideas

winter white dessert table ideas

winter white dessert table ideas


PARTY DETAILS from Kristin:

“My focus for the table was a winter theme, so I picked items like feathers, snowflake picks, crystallized sugar, floating candles and a white & gold color palette. Some of the sweet treats were store-bought, but most were actually made by me – including the chocolate mousse, espresso Panna cotta, shortbread cookies, meringue puddings.

I wanted to create a luxurious feel for the guests, so I incorporated champagne colored linens and labels decorated with sparkling pins. The white-as-snow color of the roses and Gardenia was not only beautiful, but was also fragrant – everybody there mentioned it!”


– Photography: Shawn Lee
– Flower arrangement, food styling: Kristine Shin

winter white dessert table ideas


1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso coffee
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

In top of a double boiler combine chocolate chips, espresso coffee and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Wait for 10 minutes. Then carefully heat by swirling the measuring cup over a low heat. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream here may be streaks of whipped cream in the chocolate and that is fine. Do not overwork the mousse.
Spoon into espresso cup and chill for at least 1 hour. Garnish with gold flakes and biscotti.



3/4 pound unsalted butter, at room temperature
1 cup sugarplus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces quality semisweet chocolate, finely chopped

Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and- sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with desired cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 10 to 15 minutes, until the edges begin to brown. Allow to cool to room temperature.



1 1/2 cups heavy cream
1 tablespoon instant coffee
3 tablespoons sugar
1 teaspoon powdered sugar

Place the heavy cream,instant coffee and sugar in a small saucepan over medium-low heat. Bring to a simmer then turn off the heat and steep for 6 to 8 minutes.

Add the powdered gelatin and using a wisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve then pour into individual Magarita glass. Cover with plastic and refrigerate until set, about 30minutes. If you want to decorate your glass with crystalized sugar you need to place water and sugar in the seperate shallow plate and dip rim of the glass in the water first and then dip in the sugar.



I used the famous Magnolia Bakery’s recipe for these cupcakes. You can get dragee from

1-1/2 cups self-rising flour
1-1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream icing {see recipe below}

Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.



“The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
{via More from Magnolia}

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.



2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1-1/2 teaspoons butter
1/2 teaspoon vanilla extract
store-bought meringue cookie for decoration
culinary torch

In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Stir over medium heat until thickened and bubbly. Reduce heat stirring constantly. Cook and stir 1 minute longer to a gentle boil. Remove from the heat. Gently stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to individual remakin and refrigerate for 1 hour. Caramelize store-bought meringue with torch. When you use torch, keeping your hands away from frame and wave the frame evenly over the meringue until you get nice brown color.


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POSTED BY:jenn s.JENNIFER SBRANTI is the Founder and Creative Director of Hostess with the Mostess®, a hip and modern party planning resource.

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