Buttercream Mixed With White Chocolate Ganache!
Decorating By Sissys Goodies Updated 14 Mar 2015 , 4:41am by kamill
AHi!
I just wanted to share with you my success with mixing these two icings!! I had an order for a smash cake to be covered with buttercream. I wanted the soft, creamy taste if buttercream, but for it to hold up like ganache does, so I mixed the two. It came out amazing!!! It was so soft, silky and had a light creamy taste to it. Plus, I was still able to get the straight, crisp edges like I do with ganache, but it's still soft to the touch like buttercream. It didn't bulge or droop at all. I recommend this to everyone. It also looks like fondant, so I don't see and reason for covering it. I will post a picture soon!!! Just wanted to share......
What kind of buttercream did you mix your ganache with. American? (all butter, 1/2 butter - half shortening, all shortening? SMBC? IMBC?
AIt was a buttercream made with 1 cup of butter, 1/2 cup shortening, vanilla, milk and powdered sugar. I mixed that with softened white ganache. It got tons of rave reviews!
Do you think it would work with Indydebi's BC?That's the only BC I make.
Are you using 3:1 ratio for the White Chocolate ganache?
Also, what brand of white chocolate do you use? I have always made chocolate and dark chocolate ganache but never tried white.
TIA and apologize for bombarding you with a ton of questions..
Thank you Superstar and Jiya11!
And Jiya11, Im not quite sure if it would work because I've never worked with the Dream Whip, But I would say to try it if you want. Just maybe on a personal cake, just in case it doesnt. . But I use the regular Nestle White Chocolate chips, the 3:1 ratio.
I know what you mean, Bows took a lot of practice (and a lot of Gumpaste) to work for me. oh, and I still watch tons of tutorials on bow making. lol
Thank you Superstar and Jiya11!
And Jiya11, Im not quite sure if it would work because I've never worked with the Dream Whip, But I would say to try it if you want. Just maybe on a personal cake, just in case it doesnt. . But I use the regular Nestle White Chocolate chips, the 3:1 ratio.
I know what you mean, Bows took a lot of practice (and a lot of Gumpaste) to work for me. oh, and I still watch tons of tutorials on bow making. lol
I cant wait to try.. one more question.. how much ganache to BC ratio? Also for the ganache, do u mix it right away with BC after making it let it sit for a few hours until it thickens (the way cake is frosted in ganache)
I think I used half ganache and half BC. Maybe a little less Ganache. but you can always tweak it the way you want. I had make the Ganache the night before so it was still soft. Just make sure its soft like Peanut Butter. Add that to the BC and mix it. (I used a hand-mixer).
A
Original message sent by Sissys Goodies
I think I used half ganache and half BC. Maybe a little less Ganache. but you can always tweak it the way you want. I had make the Ganache the night before so it was still soft. Just make sure its soft like Peanut Butter. Add that to the BC and mix it. (I used a hand-mixer).
I use white chocolate ganache mixed with butter cream all the time. My butter cream frosting is 1/2 hi-ratio shortening to 1/2 butter. The ganache is a 3 to 1 ratio, 3 parts chocolate to 1 part heavy whipping cream. I use equal parts, 2 pounds butter cream added to 2 pounds of ganache. I warm the ganache up in the microwave for about 30 seconds and then whip it until it is very smooth. I add this to the buttercream. I apply the mixture and smooth with my flat bench scraper. I dip the blade in hot water to help get a smooth edge. I use my agbay cake leveler to level the top of the frosted cake. I wipe the blade clean with a hot clean cloth each time I pass it over the top. I get perfect clean top edges and the sides are silky smooth. This is great for a customer that does not want a fondant covered cake. When the icing has set for awhile, you can go back and smooth with a viva paper towel.
AYes exactly!!!! Works like a dream, and tastes amazing!!! Glad I'm not the only one that does this....
Can I ask a quick one - this may be stupid but because it's mixed with butter cream does it still taste significantly of white chocolate? I wanted to do a white chocolate and raspberry flavour combo. I didn't want to use straight white chocolate ganache because it sets to hard and i wanted something softer to cut into.
AI just iced two cakes (6, & 8 inch) with white chocolate ganache. They will be covered with fondant and they are filled with buttercream. Now I need to ice the 10" but don't have enough ganache. I really don't want to buy more chocolate and cream to make more ganache so I thought about combining the two like you did. But will it be sturdy enough to still cover with fondant and still hold the sharp edges?
Thanks for the tip! I once mixed chocolate ganache and buttercream, and the result was a liquid soup :-O
ADid it turn to soup because the ganache was still warm or did you combine them when they were both room temperature and they still turned to soup?
Bvwilliams you use buttercream filling then cover in ganache. Do you let your cake settle after filling ive been doing the same thing but I've been so afraid of bulges so I still do a stiff dam and let it settle overnight I've heard that since your using ganache then you don't need to do a dam or let the cake settle what is your experience?
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