White Chocolate Ganache Frosting

White Chocolate Ganache Frosting. Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly) Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake.

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Pour the hot cream over the chocolate. It does not make any difference whether you melt chocolate and cream in double boiler or in microwave oven. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer, whisking constantly.

Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator.

Pour hot cream over; stir until melted.

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Set aside to cool and thicken, covered with plastic wrap. Place the chocolate and cream in the bowl and stir frequently. When the chocolate is almost completely melted, remove it from the heat and let the rest of the chocolate melt while it sits off the heat.

Judul: White Chocolate Ganache Frosting
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Ronald Farrel

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