Ganache is a chocolate lovers best friend. It can be milk chocolate, dark chocolate or white chocolate ganache. It is nothing else but a mix of chocolate and cream that produces a smooth delicious mixture. I like white chocolate ganache for filling my cakes with. Though, the most common icing is buttercream, I always prefer using ganache instead.
White chocolate ganache is made of pure white chocolate melted with a certain amount of boiling fresh cream.
It’s perfect for filling cakes, macarons, as well as piping or decorating cakes and cupcakes. The ganache can be whipped for fluffier consistency, or used as it is. And if you want to cover your cake with fondant, chocolate ganache is perfect to go beneath the fondant too.
The best way to be successful with this recipe is to use good quality white chocolate. Some people also add butter to the ganache for a shiny finish.
INGREDIENTS
- whipping cream
- white chocolate
For:
cake filling – use 1:1 ratio (equal parts chocolate and cream)
decorating cakes – use 2:1 ratio (two parts chocolate to one part cream)
soft icing and pourable glaze – use 1:2 ratio (one part chocolate to two parts cream)
frosting used under fondant – use 3:1 ratio (three parts chocolate to one part cream)
STEPS
And now let’s see how we make the white chocolate ganache.
The process is super simple. Put the white chocolate chips in a mixing bowl and pour the hot whipping cream on top. Make sure the chocolate chips are fully covered by cream and let sit for about a minute. Stir until smooth. That’s it!
Allow the white chocolate ganache to chill and if used for filling a cake, whip until fluffy, about 1-2 minutes or less. Make sure you do not over-whip, otherwise the cream can go from smooth and creamy to broken and grainy in a matter of seconds. I have to confess I made this mistake so many times 🙂 And it’s a shame I didn’t know there is a very simple way to fix it.
How to fix broken ganache
First, don’t panik. Relax. Remember there is a way to fix it!
The moment you realize your cream is grainy, STOP and add a few tablespoons of fresh cream to the grainy whipped cream. Now use a hand whisk to blend in the added cream. In a few seconds the cream becomes smooth again.
If the cream started to separate, heat it in the microwave for a few seconds and then gently stir. Keep doing this step until the cream becomes smooth again. Then, carefully whip again.
Here’s a picture of broken white chocolate ganache.
And here’s a picture of fixed broken ganache.
Keep in mind:
The longer ganache sits, the thicker it becomes.
Ganache can stay at room temperature for a couple of days or in the refrigerator for up to one week.
