I tried making some white chocolate glaze to cover my chocolate cake but the glaze separated and looked nasty. This is what I did...
18oz of Merkens white slowly melted then added to this 3 sticks of unsalted butter and three tablespoons of corn syrup to make the mix shine. All of this was slowly mixed together in a warm water bath, like a double boiler. The butter separated from the mix and I threw it out.
I next tried another batch using heavy whipping cream. I heated the cream to almost boiling stage, then added this to 18oz or Merkens white. Stirred carefully until melted then added 3 tablespoons of corn syrup for the shine. I then strained this mix to rid a small amount of unmelted white chocolate. Looks promising but taking a long time to thicken.
Has anyone had experience in making white chocolate glaze? My second attempt was centered around the thought of a ganache-thinned enough to pour over my cake.
Recipe I have is: 6 oz white choc., chopped
4 TBS light corn syrup
3 TBS water
(of course you can double it)
Heat all slowly, stirring 'til combined.