Recipe: Perfect Whipped White Chocolate Raspberry Ganache Frosting and Filling

Delicious, fresh and tasty.

Whipped White Chocolate Raspberry Ganache Frosting and Filling. Puree rasberries and salt in a blender or food processor.. Frosting and Filling; White Chocolate Mint Ganache Frosting and Filling I created this recipe so you could have an easy way to make white chocolate STORAGE Store whipped ganache at room temperature covered with plastic wrap for up to two days, and then refrigerate. This White Chocolate ganache filling is also great as filling or icing cakes.

Whipped White Chocolate Raspberry Ganache Frosting and Filling

For this, you would allow the ganache to chill in order to harden. Whipped chocolate ganache frosting is made simply by whipping cooled ganache. Ganache is a simple mixture of melted chocolate and cream. You can cook Whipped White Chocolate Raspberry Ganache Frosting and Filling using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Whipped White Chocolate Raspberry Ganache Frosting and Filling

  1. Prepare 16 ounces of white chocolate, chopped, not chips.
  2. It's 2 cups of fresh raspberries, or frozen, thawed.
  3. It's 1 1/2 of heavy whipping cream.
  4. You need 1 teaspoon of vanilla extract.
  5. It's 1/8 teaspoon of salt.

After ganache is whipped into a frosting, it has the texture and flavor of a very rich chocolate whipped cream. Delicious on chocolate or white cakes. Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed. Fruit Flavored Chocolate Ganache - Ganache Filling for Bonbon - Chocolate Frosting.

Whipped White Chocolate Raspberry Ganache Frosting and Filling instructions

  1. Puree rasberries and salt in a blender or food processor.
  2. Strain mixture throgh a fine mesh strainer, pressing to extract all the juice. Discard seeds.
  3. Heat cream until hot, pour over white chocolate in a large bowl. Let sit one minute then stir until smooth.
  4. .
  5. Stir in rasberry juice and vanilla and refrigerate until cold, at least 4 hours or overnight.
  6. When your ready to use it. Remove from refrigeratpr and beat the rasberry, white chocolate mixture until light and fluffy.
  7. This makes enough for a two layer cake, 24 cupcakes or a 9 by 13 pan of brownies.

White chocolate ganache frosting is creamy and fluffy and perfect on cupcakes, cookies, or spoons! Last month my best friend got married in the cutest little homestead wedding you ever did see. White chocolate ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream for a great Learn how to make quick and easy white chocolate ganache that can be used for creating a flawless glaze or a delicious smooth frosting. For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil For the chocolate ganache: Heat the heavy cream to boiling.