I made white chocolate gananche tonight and it is YELLOW. I have pure white fondant and now yellow gananche

Is there anything I can add to the the ganache to make it whiter?

Brandy

Here is a bump, I have no idea what to tell you about this, but maybe someone else can help. Were you planning to use the ganache under the fondant? If so, the color won't really matter, I wouldn't think.

Cindy

No, it is for the cupcakes. So the cupcakes will be yellow and the cake with them will be white. I am thinking about scrapping the whole thing and just making dark chocolate gananche

oh no. i have only ever made chocolate ganache. let us know what happens?!

I think you may have to go with the chocolate. The only think I can think is that your white chocolate was not truly white. You can always save it and use it for something else.

Cindy

Never made white ganache before. Can you add colouring to it? If so, try adding the Americolour Bright White to see if it works. Just my 2 cents worth.

there was a tip on here awhile ago about adding a little bit of violet to buttercream icing to get a white white. I don't know if it will work with ganache but maybe if you put a little bit in a bowl and tried it. Just use a little tiny bit of the violet.

I have noticed that if you use white chocolate chips, or the white almond bark, that it is not white, it is off white and sometimes has a yellowish tinge. You might try the bright white but can't say if that will help.Maybe a little more cream might help also.

Could you colour it to match some of the decorations you may have on the cake and perhaps have white decorations on your cupcakes. Just a suggestion. Good Luck.

How about adding a little yellow to the fondant/ It will taste great so just relax.

Real white "chocolate" is always going to be a little yellow because of the cocoa butter content. I don't know if you were able to use what you had, but next time try using either white candy melts or vanilla coating that you can find in the grocery store. Sorry!

Amber

I have used the Wilton version of the Bright white and that works well. I have also seen a thread somewhere on here about violet canceling yellow and another post that someone tried it and was amazed that it worked. I remember the thread saying to use just a teeny bit of violet at a time and work your way up. Hope that helps!

I agree with adding "just a touch" of the violet. The other possibility is to add the whitener that you add to buttercream. Try it in just a little bit and see if it works before trying the whole bunch. I know that the whitener works in fondant. I've used it when I got the color a bit too dark and had to lighten it up a bit.

Just be careful about adding colors to chocolate it can make it seize! You should use candy colors if you are going to add more than the tip of a toothpick 'bumped' into the color. But that was my first thought though... the violet color or the white/white.

Sorry but your ganache is going to be as yellow as the white chocolate you use. Really good white chocolate leans more towards the yellow shade. I do buy a great tasting white chocolate compound made by Guittards that is whiter, but still not snow white.