I have a recipe for Chocolate Glaze (Whimisical Bakehouse)....it has
(3lbs) semi-sweet chocolate
(1 quart) heavy whipping cream
(10 ounces) butter
(1/2 cup) corn syrup.
Can I just use white chocolate instead of semi-sweet w/o adjusting any of the other ingredients? I read somewhere on here...but can't find it now....to use less whipping cream. But I'm not sure how much to adjust and I think that was for Ganache??!!
Any suggestions??
Thanks,
Christine
i never made white choc glaze that way so im not sure.... at work we melted the choc with corn syrup and added hot water.. it was awsome and worked great.. but we eyeballed everything
Well generally white chocolate is more liquidy, so you may well have to reduce your liquid, the whipping cream somewhat.
One note if folks are going to try the recipe, an American quart is 32 ounces, a Canadian quart is 40 ounces, make sure you are aware of that, this is an American recipe.
Hugs Squirrelly Cakes
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