I tried to make white chocolate ganache to frost my cupcakes with, but it came out too thin. Any way I can save it? I used 8oz of cream and 12oz of white chocolate chips. Somehow that sounded like 3:1 to me...which it obviously isn't. Can I just melt more chips and stir them in? Another 12oz?
A 3:1 ratio would be 3 ounces of chocolate to 1 ounce of cream, so,yes, you'd need to add 12 more ounces of chocolate for a total of 24 ounces.
I would think that if you melt the chocolate and warm the stuff you have made to about the same temps, you could mix them together to get the stiffness that you need.
I agree with Rae--that is not a 3 to 1 ratio.
You actually did a 1 to 1.5 ratio. I would do the same as Rae suggested as well. Good luck!
Thanks everybody! I added the 12oz and it worked great. And what an easy way to wow people!
Anybody know how much ganache to make to cover a 3 tier cake, the cake will also be covered in fondant. I am using white ganache???
A 3 tier cake that has 6", 5", 4" rounds requires less ganache than a cake with 22", 18", 14" squares. Now tell us what the sizes are.
It is 12, 9, and 6, and I used 3lbs. of choc. It was plenty, I am just not happy with the results. It is solid enough, but not as hard on the outside as the dark gets. Too much cocoa butter I guess, I have never made it, so really wasn't sure how it performed.
Maybe if you add more white chocolate, it would perform better.
It probably would, but too late, it was about the consistency of peanut butter when I put it on. Maybe next time, honestly I think I like the dark chocolate better.