Does White Chocolate Whipped Ganache Ever Really Whip??!!

Baking By Foxicakes Updated 9 Jul 2010 , 4:14am by Foxicakes

Foxicakes Posted 8 Jul 2010 , 7:51pm
post #1 of 6

UGH!! I am totally frustrated!! I am making the recipe White Chocolate Rum Whipped Ganache and cannot seem to get it to "whip to stiff" so I can use it as a filling in my cake. It is just the same consistency of the heavy cream, but maybe a little heavier. Some foam on top, but definitely not whipped!! Can someone please help me??

5 replies
TexasSugar Posted 8 Jul 2010 , 8:28pm
post #2 of 6

What was your liquid (whipping cream) to chocolate ratio?

Foxicakes Posted 8 Jul 2010 , 10:03pm
post #3 of 6

It was 1 quart of heavy cream to 1 lb (16 oz...it comes 12oz to a bag, so I had to add 4 1oz cubes of Baker's white chocolate) of white chocolate, then about 1Tbs of extract for flavoring.

I followed all of the directions as per the recipe (from the CakeCentral site). And, AFTER I made it and had this issue, I re-read the comments on the recipe and saw that the only other person that tried it had the same issue and could not use it on the cake.

I have made sure that the liquid is super cool, I even transferred it all to a bowl that I'd had in the freezer before trying to whip it the second time.

I tried adding a box of white chocolate instant pudding mix to it and that thickened it up a little, but still nowhere NEAR what it needs to be in order to use as a filling.

mamawrobin Posted 8 Jul 2010 , 10:24pm
post #4 of 6

When I make White Chocolate Ganache I use three 6 ounce boxes of Baker's White Chocolate and 1 cup (8 ounces) of heavy whipping cream. A 3 to 1 ratio. I let mine "rest" at least 6 hours or overnight and I don't have any trouble getting mine to whip up.

dawncr Posted 9 Jul 2010 , 2:44am
post #5 of 6

It looks to me like you're going to need to add a bunch more white chocolate. Ganache that's whipped can tolerate a slightly lower ratio of chocolate to cream. However, white and milk chocolate require a higher ratio than dark.

If I'm figuring correctly, your current ratio is .5 to 1. [16 oz white chocolate to 32 oz cream]

I don't know what the outer limits are, but I'd say it needs to be at least 1:1, and that's just because it's whipped. That means you'd need at least another 16 oz of white chocolate.

I may be figuring this wrong, so I'm hoping someone will correct me if that's the case. Rylan has an excellent ganache tutorial on his blog. Just search on his user name, and you should get a link to it.

Foxicakes Posted 9 Jul 2010 , 4:14am
post #6 of 6

Thanks for all of the help. I actually followed the recipe from the recipe forum on here. I ended up adding a box of sugar free jello white chocolate pudding mix and whipped it into the mix. I let it set in the fridge and apparently that worked. It is now an extremely delicious filling.

Again, thanks to everyone. I really appreciate the help!!
Desiree

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