I wanted to make a chocolate ganache filling and realized I only had one package of chocolate chips. But I DID have a 12 oz. package of WHITE chips. So, I fighured I would use the chocolate with the chocolate layer , and use the white chips with the white cake.
White Chocolate Strawberry ganache
- 1 12 oz. Package white chocolate chips
- 8 oz. heavy whipping cream, scalded
- 1 Tbs. of softened butter
- 1/2 package Strawberry or Raspberry jello ( I would think any flavor of your choosing would do )
- 1. Pour white chips into medium sized bowl. ( I use metal because it seems to hasten the cooling process.
- 2. Heat 8 oz. of heavy whipping cream to the boiling point.
- 3.Pour cream and sprinkle about 1/2 package of jello ( your choice) over chips. Let stand for a couple of minutes, then stir until chips are melted.
- 4. Place bowl into refrigerator until cooled and thickened ( can be placed in freezer if you are in a hurry.
- 5. Whip with mixer until thick and fluffy enough to spread between cake layers…..
Not considered a “diet” food……..
Does this need to be refrigerated after using between cakes?
can this be used for cupcakes icing? thanks.
I'm sorry........ I never checked for responses......Vicky..... Ganache doesn't need to be refrigerate........... Pinay_ako...... I haven't done it, but I think it would make a DELISIOUS icing !!
can i omit the strawberry or raspberry jello? Is that significant in the process?
When do you add the butter?
Love this recipe. I made a strawberry cake with Strawberries N Cream filling and poured the White Chocolate Ganache over it. I was a huge hit. Easy to make. Thank you , Thank you , Thank you.
how long will this keep for?
When do you add the butter and what size package of Jell-o?
I absolutely love this recipe, it was a great success and everyone loved it.
I never did see the response for when is the butter added, or what size of package the jello is. This sounds delish and I'd like to try it please anyone who's done it? mind sharing?
I must have done this wrong because it never got stiff enough to spread. I put it in the fridge for a while to harden it up but it never really hardened. I just had to dam my cake and pour the ganache in. I really didn't care for the strawberry flavor, it was very strong and artificial tasting.
I know a lot of ganache recipes say to chill overnight. Maybe that was the problem.
is it instant jello? what's the outcome of the butter question? i would LOVE to try this recipe!
I did this, I used 3 bags of the chips, no butter, 1 1/2 cups of cream, and 3/4 of a big box of instant jell-o, the strawberry taste was subtle and you could still taste the white chocolate in the background, it came out thick right away, but I chilled it over night to make it thicker so it can go on cupcakes...
Oh, I'm sorry....... I add the butter when I add the hot cream so that it melts right in...... Emily, it is Jello Gelatin, and I use a small box size........ I only use about a teaspoon ....I didn't measure.... I just sprinkled and tasted........ you may want more or possibly less according to your taste......
Can I use this recipe to crumb a cake that I'll cover in fondant? Also, what is the quantity that results from one batch?
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