I can't tell how many recipes for buttercream I've tried.. I was so frustrated.. Always had something negative about it.
The problems were:
-Too sweet or -Gritty or -Greasy or -Not stiff or -Not crusting or -Too rich or- tastes bad
Crisco tastes so bad, and we dont have other brands like hi-ratio.. even the combination of butter and Crisco tastes bad..
Anyway, I finally tried whipped white chocolate ganache, i was amazed :) It tasted good, not gritty, stiff...etc
But before i get happy that i found the perfect frosting, i need to ask about it, how will it hold up? and does it need refrigerating before piping?
There are lots of frosting recipes that include white chocolate, some have butter, some have Crisco..etc
can anybody advice me of a good recipe that dont have the negatives above? or should i stick to white chocolate ganache only?
Thank you for any help :) I cant stand the thought of trying more frosting recipes..
I used
600 g white chocolate
300 ml cream
And waited for it to chill overnight at room tempreture. Then whipped it.
The problem is when refrigerated it becomes hard. So if i decorated cupcakes ahead of time and put them in the fridge, or even if the customer refrigerate the cake. It will not be nice..
And regarding the perfect frosting...I don't think there is such thing. Everyone's taste is so different! For me the perfect frosting complements the flavours of the cake. Just to through some out...American buttercream for kid's cakes, ganache for chocolate lovers, whipped cream for a fruit cake in summer, cream cheese for red velvet cake etc etc.........
Oh okay...sorry I think I read your question wrong. You are NOT looking for regular white chocolate ganache to cover cakes etc but light and fluffy WHIPPED white chocolate ganache right? If so...forget my above comment. Yes, you have to INCREASE the amount of cream. For chocolate whipped cream you can make a ganache 2:1 as you did, chill and then whip until light and fluffy. Then add another part of cream gradually to your mix, increasing the speed on your mixer as you go. And yes, you have to keep it refrigerated due to the high amount of cream. So for example 300ml cream and 600g chocolate then another 300ml added later.
No it won't be solid. Only half of it is chocolate and the other half is cream. The whipped cream will keep it "soft" and the chocolate will give it some "body". Just make sure to whip enough to incorporate the second batch of cream. It's a nice fusion of the two ingredients.
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