White Chocolate Ganache Recipe
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- čas přidán 3. 02. 2017
- White chocolate ganache has a great vanilla flavor, is great for using for drip cakes, glazing a cake or for using in place of buttercream in super hot areas. Did you know that white chocolate ganache doesn't sweat? So awesome!
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Recipe:
1lb 8oz Guittard Vanilla A'Peels (or other brand of melty)
8 oz Heavy Whipping Cream
Microwave chocolate in microwave safe bowl for 1 minute to soften
Bring heavy whipping cream just to a simmer then pour over chocolate
Make sure the chocolate is fully covered.
Let set for 5 minutes
Whisk gently to combine cream and chocolate, do not incorporate air
Let sit until ganache reaches 90 degrees F
Ganache is now ready to glaze over a chilled cake or let set overnight and then stir until creamy for a thicker, icing consistency ganache suitable for frosting and filling cakes.
For more tutorials visit www.sugargeekshow.com
brilliant idea to slightly warm the chocolate first. Love it
Fur Elise
Hi, Liz, I love, love all your videos and recipes. I have a big favor to ask... by any chance, do you have a table that shows how many ounces of chocolate to use when making ganache for different size cakes. I live in Florida and it is hot and humid year-round, so I always use ganache underneath my fondant because buttercream softens. Somehow, I always end up with too much ganache or not enough. Most of my cakes are either 6, 8 or 10 inches. Can you help? Thanks :)
Liz - can I use whipped white chocolate ganache underneath my fondant? I watch most of your tutorials and learning loads. Thank you
Can u do on the regular round cake?
Hi
Can I use peak full cream for the frosting
Can I color the white chocolate with regular food gel by Chefmaster or Americolor?
Hi can we use home made white chocolate for white ganache
can we use it under fondant after whipping?
Can I cover cheesecake with white ganache and fondant after. I have a strange order. Cheesecake but to look like normal birthday cake
Kya hum tropolite ki whipped cream use kar sakte hai
can I used allpurpose cream?
Hi sugar geek aka Liz! I tried to look for my answer in the comments already but I couldn’t find exactly what i was looking for- I need to frost and fill(crumb coat included) an 8x8 cake. Will one recipe of this be enough or should i use 2? I feel like I should use 2 but I’ve never made your recipe and it doesn’t say how much it yields. Thank you! Michelle☺️🥳
What kind of cream?
Which cream did you use!?
Orrrrrr, I'm pretty sure once the white chocolate cools, you can put it in the fridge? I'm not sure if this works with this recipe, but it works for every other wc ganache.
Can we use milkybar as white chocolate?? 🤔
what makes this white chocolate so white??
Can we use the white chocolate that's in the baking section , like Ghirardelli bars?
Yes you can, any white chocolate will work
Can you talk about whether or not this can be whipped? I try whipping which chocolate ganache and it always separates on me. I don’t know if it needs to refrigerated, have a different ratio or what exactly.
3 parts white chocolate 1 part cream. Microwave for only 30 seconds at a time, cook in fridge for 20 mins then whip
Have you ever used almond bark to make ganache? I'm wondering if this would work in place of regular chocolate or white chocolate.
Can I whipped it and use to cover cakes? Thanks!
Did you whip it and then cover cake? I interested in knowing how it came out
On the video it states leave it overnight and then use it to frost a cake.
@@barbiegarcia210 i have done it...its just whipped ganache frosting...but its not as firm as pure ganache. But it taste delicious. If you want to use it under fondant it will not work though !!
Thanks for your tips.
My white chocolate ganache turned out heavy not fluffy to decorate a cake. I used 3 to 1 ratio. What can I do?
Try using 2 to 1 or 2.5 to 1
She used candy melts. The texture drastically changes. Candy melts dry brittle like tempered chocolate. Maybe use slightly more chocolate than she did, about 2.5 to 1 like the other comment said or 2 to 1
measurement?
So more white chocolate than heavy whipping cream?
Why is that white chocolate so white? Normally it’s yellow... where do you get yours?
Easy butter cream
did u use fresh creme or whipping creme?
Fresh
Are you using my real white chocolate? Or does it matter if it’s just melts?
Hi, where can we see the recipe in metric? Having a hard time converting with ounces. 😁
Is that white chocolate or white candy melts? I have never seen white chocolate that white (its usually a light yellow colour)
Tasha Leeson ingredients are in description box below video (drop down arrow)
"white chocolate" ganache haha
Technically melts because they don't contain cocoa butter, which is why it is so white
How much Ganage is needed for a 7inch by 4 inch high round cake?
Just keep on making batches when you need more.
One batch would be plenty
That has to be candy melts not pure white chocolate
Definitely candy melts
Those are candy melts! Can you use real white chocolate?
I have a very hard time cutting my white chocolate ganache cakes. It's so sticky. What am I doing wrong?
Try putting it in the fridge, or leave it out like she said in the video.
what kind of white chocolate is this? It looks really white
Ruby Love White chocolate has a tendency to look yellow, it is extremely rare to find such a white chocolate.
Ruby Love trying to act smart when you don't know what your talking about you troll
Guittard Vanilla A'Peels
This is Guittard vanilla a'peels but you can use any white chocolate
Sugar Geek Show I use local white chocolate which we get here in india . It turns yellow . This one is really really white .
When ever I make white ganash its never White its always cream
artemesia vegh that’s because these are candy melts not pure white chocolate.