White Chocolate Ganache for Covering a Cake
Calories: 26
Adjust Servings Here: 1 lb
Description
Making white chocolate ganache can be a bit tricker than regular chocolate ganache. Today, I'm going to share my step by step tutorial on how to make the perfect cake decorators' white chocolate ganache. No seized chocolate, no lumpy, grainy ganache just pure, creamy smooth goodness.
Ingredients
Makes enough to frost one 8-inch round or 7-inch square cake layer cake
For fondant covered cakes
- 1 ¾ lb (790 g) white chocolate
- 1 cup (240 ml) whipping cream heavy cream (38%)
For ganache Frosting
- 12 oz White Chocolate
- ½ cup Heavy cream whipping cream (38)
Instructions
Hot Cream Method
- Place chocolate in a heatproof bowl - and set aside. Heat heavy cream in a saucepan over medium heat and bring to a simmer but do not boil.1 cup whipping cream
- Next, pour the hot cream mixture over the chocolate. Cover and let sit for a minute.1 3/4 lb white chocolate
- Stir until smooth with a heatproof spatula then whisk.Pro tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. But, If you still have undissolved chocolate use a blender to blend to a smooth consistency.
Microwave Method
- Break the chocolate in a microwave-safe bowl. Pour heavy cream over the chocolate.12 oz White Chocolate, ½ cup Heavy cream
- Place the bowl in the microwave for a minute on high.
- Stir with a silicone spatula well until you have a smooth ganache. If necessary - continue to heat in the microwave at 30-sec intervals until you have a smooth mix.Pro tip - White chocolate melts easily. So, try to use the heat in the cream to melt the chocolate rather than heat it. Overheated white chocolate can separate easily.
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using. Depending on your climate, it may be too firm or too soft. So, you still need to bring it to consistency.
- The ideal consistency is peanut butter consistency. You want to be able to hold the ganache on the spatula and spread it around the cake.
- The best way to bring it to the right consistency is:In cold weather - stick it in the microwave for 10 secs.Chilled ganache - If the ganache was in the fridge, keeping it out for an hour helps to bring it to the right consistency.Hot and humid climate - just a vigorous stir with a spatula is all you need because chocolate melts at room temperature. Pro tip - when it comes to chocolate 10 secs in the microwave is a lot so don't over-heat it
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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