White Chocolate Ganache Frosting Food

Steps:

• Add chopped white chocolate to a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl (at regular power), for 2-3 minutes or until warm.
• Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. There shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
• Cool on counter, then pour into large mixing stand bowl (if you have one)- any large bowl will do. Then cover (I use glad press n' seal) and let stand in refrigerator for 24 hours.
• Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
• Serve with any recipe calling for whipped cream. Spread on cupcakes or a standard size cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 1 week.

WHITE CHOCOLATE GANACHE RECIPE

Steps:

• Microwave chocolate in microwave safe bowl for 1 minute to soften
• Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutes
• Whisk gently to combine cream and chocolate, do not incorporate air
• Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)
• Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

WHITE CHOCOLATE GANACHE

Steps:

• Place finely chopped chocolate in small heatproof bowl.
• Set over warm water on low heat (water should not touch bottom of bowl).
• Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
• In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
• Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
• Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
• Gradually stir in remaining cream.

WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
• Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
• Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
• For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
• For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
• For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.

WHITE CHOCOLATE GANACHE

Steps:

• Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
• Allow to rest, covered, overnight at room temp.
• For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.

WHITE CHOCOLATE-CREAM CHEESE FROSTING RECIPE

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
• Add sugar gradually, beating until light and fluffy after each addition.
• Use to frost your favorite cake or cupcake recipe.

CHOCOLATE GANACHE

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

WHITE CHOCOLATE GANACHE RECIPE

Steps:

• Add white chocolate chips to a heat resistant bowl and set aside. In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot. Remove the cream from the heat and pour over the chocolate chips. Let stand for 2-3 minutes and then stir until completely smooth. Let the white chocolate ganache cool to room temperature. Cover then refrigerate until completely cooled. Use as desired or store in the refrigerator for up to two weeks.

WHITE CHOCOLATE GANACHE FROSTING

Steps:

• In a small, heavy saucepan, heat the cream just until it starts to simmer.
• Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
• Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
• Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
• Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.

WHITE CHOCOLATE GANACHE

Steps:

• In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute.
• Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined.
• Refrigerate for at least 4-5 hours or until completely chilled.
• Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate.

WHIPPED WHITE CHOCOLATE GANACHE

Steps:

• Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
• Beat ganache with electric mixer until stiff peaks form.

WHITE CHOCOLATE GANACHE

Steps:

• Fill a saucepan with enough water so it is about 2 inches deep. Bring the water to a very gentle simmer. You don't want the water to boil. You want to melt the chocolate with very gentle, indirect heat.
• Place a metal or glass bowl over the warm water. Make sure the bowl does not touch the water.
• Place the chocolate and cream in the bowl and stir frequently. When the chocolate is almost completely melted, remove it from the heat and let the rest of the chocolate melt while it sits off the heat. If there is any un-melted chocolate then let it continue to sit until all the chocolate melts. As long as the mixture is warm, the chocolate will continue to melt.

WHITE CHOCOLATE GANACHE FILLING

Steps:

• Heat cream in a medium saucepan over low heat until just about to boil.
• Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.