I want to make an icing out of whipped white chocolate ganache for cupcakes, but am unsure of the proportions of cream to white chocolate. I make dark chocolate ganache regularly, but I've heard you have to adjust the amounts when using white chocolate.
Any tried and true testers out there?
The only thing I could find on-line listed 1 1/2 c. cream to 8 oz. white chocolate. That sounds like a lot of liquid to me, I thought with white choc. you'd need less.
I don't have the luxury of experimenting on christmas eve, not enough time or ingredients! I got one or two shots to get it right. Help!
and yet another recipe book calls for 6 oz. choc to 1/2 cup cream.....any good educated guesses? I won't hold you responsible. I usually make a poured ganache, have only whipped it once.
Everything you ever wanted to know about ganache:
(Includes overview, master and white chocolate recipes, how to glaze, stack, smooth and more.)
Boy did I need this thread about a month ago -- my ganache looked like I whipped it with a cat of nine tails to within an inch of it's life by the time I was done with it!