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White Ganache Frosting
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White ganache frosting

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This contains: A video making white chocolate ganache.
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A delicious addition to your cakes & desserts. White Chocolate & Vanilla Whipped Ganache Ingredients • 500 gm of heavy cream • 1 vanilla bean, split lengthwise • 300 gm pure white chocolate (32%) either Valhrona Ivoire or Callebaut Velvet • a pinch of salt, optional Note - The unwhipped ganache must be refrigerated for 6 hours or preferably overnight. Method: • Coarsely chop the chocolate and place it in a heatproof jug. • Put the cream and vanilla bean in a medium saucepan. Heat cream until just simmering (do not boil or the cream may separate and burn the chocolate). • Pour the warm cream over the chocolate, scraping the vanilla bean seeds from the bottom of the pan. Leave the mixture to rest for 1-2 minutes before stirring. Gently stir well with a spatula or use an immers
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White Chocolate Ganache I use a ratio of 3:1 chocolate:double cream (heavy) Eg 300g White Chocolate to 100g Cream Once cool pop into the fridge until it is thick and slightly firm to the touch. I now whip this to be able to use the ganache with a buttercream texture, this makes applying the ganache to cake with ease. All the products I used including @callebautchocolate are available from @the_cake_decorating_co To whiten I use @colour.mill Violet & White. I also piped with the whipped c...
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White chocolate cremeux recipe video - this easy chocolate cremeux recipe is the best cake filling idea for a chocolate cake or vanilla cake. It’s a simple chocolate cake filling recipe to pipe between your cake layers. Watch the video to learn how to make white chocolate cremeux.
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A delicious and easy ganache to elevate cakes and desserts. Use this instead of cream, so much better! Whipped White Chocolate Ganache • 125g of white chocolate (30%) • 400g heavy cream • 10g mascarpone (optional) • 2-3g Gelatine • Vanilla beans or paste (the more the merrier) you can also use extract. Method: • Heat 1/4 of the cream and pour it over the white chocolate to melt then add the Gelatine and vanilla. • Pour over the rest of the cold cream. It's important that the cream not be heated or it will denature the cream. • Refrigerate overnight and while the desired stiffness. • You can use this in any way you like. Think of it as whipped cream but a million times better. • Also, I used 30% white chocolate. If you use 35% you can reduce the amount a little and increase the
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