I have made dark chocolate ganache and used it under fondant on cakes successfully. And love it! Now I want to use white ganache. People say that white ganache is harder to make and use. I notice on the internet that some recipes call for butter and some do not. So my question is, do you need to use butter in white chocolate ganache recipes for covering cakes under fondant? Thank you for any help you can give. I will be usung Guittard's white chocolate.
Also, does anyone have any tips or warnings about using white ganache under fondant?
As I said, I would be using Guittards white chocolate, but let me add it would be the A' peels.
1 part double (heavy) cream to 3 part white chocolate.
Put both in a bowl and microwave until just melted (careful not to over heat it as it may curdle, If this happens add a little cold cream and whisk). When the chocolate has completely melted whisk until smooth. Allow it to cool until it's the desired consistency.
I use it on all my cakes, easy to make and easy to use, you can't go wrong! no need for butter
Your cakes are awesome!
I so as Fabricake said. In the summer (being a coward), I use one part heavy whipping cream to four parts of chocolate so it will set more firmly. If it gets too stiff when I am applying it, I just warm it in the microwave a bit. I much prefer white chocolate ganache, for everything but chocolate cake, because it doesn't interfer with the other flavors.
Thank you, Sandra and Fabricake. You both are such pros, it makes me feel calm, like I can do it.
Haha! I am not a pro by any stretch of the imagination, rdevon! If I an do it, you certainly can. I found it to be easier than buttercream.
I am about to but 150 pounds of Guittards white chocolate Apeels assuming I can use it to make ganache that goes under fondant, Will this brand work?
I know of no reason why Guittards white chocolate Apeels would not work just fine. The first time I made white chocolate ganache, I didn't know I was not supposed to and I used plain old white chocolate chips and they worked perfectly. After that, I used Ghirardelli premium baking bars. I couldn't tell the difference, so I certainly would not spend a lot of money on a more expensive chocolate.
Me also Sandra
Ghiradelli from the grocery store
Thank you Sandra and Mbalaska. I have had success with the dark Guittards A peels so want to go with that brand again but I read something negative about this brand somewhere on the internet. Can't find where now.
You probably should buy a small quantity and give it a couple of trys before you order 150 pounds. I would certainly want to know what I was getting before I invested that much money.