Whipped Carmel Ganache Icing Food

GANACHE FROSTING

Steps:

• Place the chopped chocolate into the bowl of a food processor.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

WHIPPED CARAMEL GANACHE ICING

Steps:

• Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
• In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
• When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
• Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

WHIPPED GANACHE FROSTING

Steps:

• Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.

WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)

Steps:

• Place chopped chocolate in a medium-sized bowl.
• Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
• Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
• Let stand for 15mins to be sure all chocolate is melted.
• Stir ganache gently until perfectly smooth, let cool.
• Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
• When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
• Spread whipped ganache immediately, as it will firm as it sits.
• NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
• If you're just using this as a filling, halve the recipe.
• If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.

WHIPPED CHOCOLATE GANACHE

Steps:

• Place chocolate in large metal mixing bowl.
• Heat cream to boiling, either on the stove, or in the microwave.
• Pour hot cream over chocolate and stir until chocolate is melted.
• Add powdered sugar, sm amt at a time to taste.
• Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
• Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
• Use as desired on cake or cupcakes.

WHIPPED GANACHE FROSTING

Steps:

• put chopped chocolate in a bowl.
• in a small saucepan bring cream to a boil, pour over chocolate.
• sit 2 minutes, whisk until smooth.
• let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
• beat until smooth and spreadable.
• *you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.