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Buttercream mixed with white chocolate ganache! - Page 2

post #16 of 24

Great idea :)

post #17 of 24

I use white chocolate ganache mixed with butter cream all the time. My butter cream frosting is 1/2 hi-ratio shortening to 1/2 butter. The ganache is a 3 to 1 ratio, 3 parts chocolate to 1 part heavy whipping cream. I use equal parts, 2 pounds butter cream added to 2 pounds of ganache. I warm the ganache up in the microwave for about 30 seconds and then whip it until it is very smooth. I add this to the buttercream. I apply the mixture and smooth with my flat bench scraper. I dip the blade in hot water to help get a smooth edge. I use my agbay cake leveler to level the top of the frosted cake. I wipe the blade clean with a hot  clean cloth each time I pass it over the top. I get perfect clean top edges and the sides are silky smooth. This is great for a customer that does not want a fondant covered cake. When the icing has set for awhile, you can go back and smooth with a viva paper towel.

post #18 of 24
Thread Starter 
Yes exactly!!!! Works like a dream, and tastes amazing!!! Glad I'm not the only one that does this....
post #19 of 24

Can I ask a quick one - this may be stupid but because it's mixed with butter cream does it still taste significantly of white chocolate? I wanted to do a white chocolate and raspberry flavour combo. I didn't want to use straight white chocolate ganache because it sets to hard and i wanted something softer to cut into.

post #20 of 24
I just iced two cakes (6, & 8 inch) with white chocolate ganache. They will be covered with fondant and they are filled with buttercream. Now I need to ice the 10" but don't have enough ganache. I really don't want to buy more chocolate and cream to make more ganache so I thought about combining the two like you did. But will it be sturdy enough to still cover with fondant and still hold the sharp edges?
post #21 of 24

Thanks for the tip! I once mixed chocolate ganache and buttercream, and the result was a liquid soup :-O

post #22 of 24
Did it turn to soup because the ganache was still warm or did you combine them when they were both room temperature and they still turned to soup?
post #23 of 24
Quote:
Originally Posted by bvwilliams View Post

Did it turn to soup because the ganache was still warm or did you combine them when they were both room temperature and they still turned to soup?

 

They were both room temperature! The ganache was of peanut butter consistency and the buttercream was fluffy.

post #24 of 24
Thanks for letting me know. I guess I won't try it after all. icon_smile.gif
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