Jul 15, 2015

Easy Whipped White Chocolate Ganache Recipe - Three Ingredient White Chocolate Ganache Recipe



Ganache is one of my favourite frosting. Since they are made with real chocolate they taste fantastic. I have already shared a version of chocolate ganache with milk. This is a version of ganache made with white chocolate. I used this frosting to deocrate several of my best vanilla cupcakes..

Similar Recipes,
Chocolate Buttercream 
Chocoholid Chocolate Frosting
Cream Cheese Frosting
Vanilla Buttercream
Flour Buttercream
Rolled Fondant
Chocolate Orange Frosting
Rum Chocolate Frosting
Chocolate Ganache with milk
Whipped Cream Frosting


But this version has less cream than normal ganache. This is a version of white chocolate ganache which is actually a whipped one. Traditional ganache can be less creamy and more fudgy. But when you whip the ganache it will turn fluffy and more creamier. 


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 15 to 20 mins
Cooling Time : 30 mins
Makes enough frosting to ice 20 cupcakes

Ingredients:

Cream - 1/2 cup / 120 ml ( I used milkymist fresh cream)
White Chocolate - 350 grams shred finely
Unsalted Butter - 4 tblspn

Method:

Take cream in a sauce pan and heat it. Bring it to a simmer. Once it is hot add in white chocolate and butter and mix well till it is melted. Heat on a low heat.

Once everything is melted, use a whisk to mix it so everything is melted.

Now pour this in a bowl and let it get cold. It will harden as it cools. Whisk every now and then.

You can pop this bowl in fridge for 15 to 30 mins untill it get a little set.

Now use a electric beater to whip this for 2 to 4 mins till it turns fluffy. Dont over whip.

You can use this for frosting cakes or cupcakes.

Pictorial:
Take your ingredients


Measure your white chocolate


slice them pretty thinly so it melts evenly


take it in a bowl and set aside


Take cream in a sauce pan


heat till it comes to a simmer..Dont let it boil over


Now it is hot


add in white chocolate


add in butter


heat gently and mix well


it will melt down


whisk well and make sure everything is melted


pour it in a bowl and let it cool down


i whisked it every now and then


as it cools it will get thick and set 


Now you can pop this in fridge to set for 15 to 30 mins


Now it has got thick 
Now whip this, it will get thicker and fluffier as you whip them
Whip it up
as you whip, it will get fluffy..Dont over whip this, 
it will take just 2 to 4 mins


As soon as you see it has turned creamy, stop whipping


now it is all whipped


you can use this to frost..

18 comments:

  1. Where will I get misty cream? I live in Mumbai. Can I use Amul whipping cream instead?

    ReplyDelete
  2. After whipping the frosting .for how long can we keep this outside .after we decorate on the cupcakes.

    ReplyDelete
  3. Hi...can I use amul fresh cream?

    ReplyDelete
  4. nyc one...loved ths....

    ReplyDelete
  5. This looks so incredible! Will try it tonight

    ReplyDelete
  6. Can you tell me how much cream for 200 gms chocolate

    ReplyDelete
  7. Hi aarthi after making ganache can i store it and re use it?if so how to store and use please let me know

    ReplyDelete
  8. @Anonymousjust keep it in fridge. And bring it back to room temp before using

    ReplyDelete
  9. Are you able to pipe this onto cakes?

    ReplyDelete
  10. My ganache was watery even after refrigerating it for an hour.. And when tried whipping it using electric beater...it nvr got whipped.. It was still runny.. Why? :-(

    ReplyDelete
    Replies
    1. there must be something wrong with measurements u used

      Delete
  11. Hi,
    Does the panache set hard if cake frosted with it is kept in fridge?How long will it take for it to become soft so that while cutting the cake it is soft??
    Thanks in advance.

    ReplyDelete
    Replies
    1. Remove it from fridge about an hour before

      Delete

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