Whipped White Chocolate Ganache

Baking By shyann_rayne Updated 16 Mar 2014 , 12:44pm by katarinas

shyann_rayne Posted 13 Apr 2011 , 11:12am
post #1 of 15

I need white chocolate ganache for cupcakes for a baby shower. The cupcakes are going to be standard size with a simple swirl similar to the "DC Cupcake Swirl", I am planing to use the large Ateco round tip. Can any one help me with a ratio, should I go with 2:1 or 3:1? Also can any one give me a idea of how much I will need to do around 48 cupcakes. Thanks for your help!----Julie

14 replies
cakeandpartygirl Posted 13 Apr 2011 , 12:09pm
post #2 of 15

I think that I would use a 3:1 ratio. As far as how much I think that you would have to make at least 4 lbs of chocolate. I know that when I make the ganache I use for a 6 and 8 in cake I have to double my recipe and it just makes it but for cupcakes it takes a lot of icing to do a swirl. I wish that I could help but maybe someone else with more expertise will come to help you with that part.

cakeandpartygirl Posted 13 Apr 2011 , 12:10pm
post #3 of 15

sorry about the repeat post!

cakeandpartygirl Posted 13 Apr 2011 , 12:11pm
post #4 of 15

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cakeandpartygirl Posted 13 Apr 2011 , 12:12pm
post #5 of 15

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shyann_rayne Posted 13 Apr 2011 , 12:39pm
post #6 of 15

Thank you! I was leaning toward 3:1 but just wasn't sure! Ganache is just so dang expensive but oh so yummy!

Kiddiekakes Posted 13 Apr 2011 , 1:06pm
post #7 of 15

cakeandthepartygirl....You are too funny.....LOL

VaBelle Posted 13 Apr 2011 , 1:19pm
post #8 of 15

I just made a cake that I covered with white chocolate ganache and used 3:1. I bought 4 12-oz bags of white chocolate chips and two cups of heavy whipping cream. It was more than enough to cover two small 8" cakes. I didn't pipe more than a dam, but it was just as easy as buttercream. I didn't whip it either. I just stuck it in the fridge for a few hours and when I took it out, it was buttercream consistency. It worked great and everyone loved it.

cookiedoescakes Posted 13 Apr 2011 , 1:19pm
post #9 of 15

Can you tell me what you mean by the ratio? 2:1 or 3:1

Cupcations Posted 13 Apr 2011 , 1:33pm
post #10 of 15
Quote:
Originally Posted by cookiedoescakes

Can you tell me what you mean by the ratio? 2:1 or 3:1




It means 2 parts chocolate & 1 part heavy cream, for example 600g of dark chocolate needs 300Ml of cream


cookiedoescakes Posted 13 Apr 2011 , 3:54pm
post #11 of 15

how silly of me not to know that. icon_redface.gif thank you

shyann_rayne Posted 13 Apr 2011 , 8:13pm
post #12 of 15

Thanks everyone!

AileenGP Posted 13 Apr 2011 , 11:27pm
post #13 of 15

When whipping white chocolate ganache for a cupcake swirl I personally use a 1:1 ratio with real white chocolate and a touch of vanilla vs. using white chocolate chips (which aren't really white chocolate) .. I find everyone that's tried it prefers the lighter ganache it to the 2:1 ratio I used to use.

JulieMN Posted 14 Apr 2011 , 2:25am
post #14 of 15

Sounds lovely....will have to try this.....

katarinas Posted 16 Mar 2014 , 12:44pm
post #15 of 15

I need an advice here! I have done recipe from Ciccio cakes twice, but neither the time will my ganache whip! It was tasty and usable but not what i want it to be! ANy idea what i could do wrong? i did use only normal cream, not heavy whipping cream! could that be the cause? I just want it nice and fluffy!

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