APlease help? I have to do a cake in. White choc ganache and I made I last night using the 3:1 ratio of white choc to heavy cream and it's still pouring consistency and not stiff enough to spread.
How can I stiffen it? I was thinking of whisking it with butter and PS, kind of like fudge frosting...will that work?
You would add butter only if it was too hard.
Put 1/3 of it in the fridge until it sets. Then put all of it--set and soft-- into a food processor and give it a minute.
The first thing I'd do is whip a small amount, see if it turns out how you'd like- don't add anything just whip it, it should stiffen up and if you like the texture (I like it way more whipped!) then whip the rest :)
if it won't whip up or you don't like the texture you can add more melted white choc- this just increases the ratio of chocolate to cream and it won't do your batch any harm :)
AThank you bakingirene! I'll try that...
I had the same problem using Baker's white chocolate. I added a second bar which didn't help then added a pkg of cream cheese which helped some but it never set up properly. I used it as it was and still have some in the freezer. The Baker's choc is the problem. HTH
AThanks everyone! I added more choc then whipped it a bit and was able to use it... Didnt set up like the dark choc one but was usable.