Whipped White Chocolate Raspberry Ganache Frosting and Filling - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Whipped White Chocolate Raspberry Ganache Frosting and Filling! A quick and easy dinner that is ready in under 40 minutes!
You can cook Whipped White Chocolate Raspberry Ganache Frosting and Filling with 5 Ingredients and 7 steps. See the following guide!
Ingredients for Whipped White Chocolate Raspberry Ganache Frosting and Filling:
- 16 ounces white chocolate, chopped, not chips.
- 2 cups fresh raspberries, or frozen, thawed.
- 1 1/2 heavy whipping cream.
- 1 teaspoon vanilla extract.
- 1/8 teaspoon salt.
Step by step how to cook Whipped White Chocolate Raspberry Ganache Frosting and Filling:
- Puree rasberries and salt in a blender or food processor.
- Strain mixture throgh a fine mesh strainer, pressing to extract all the juice. Discard seeds.
- Heat cream until hot, pour over white chocolate in a large bowl. Let sit one minute then stir until smooth.
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- Stir in rasberry juice and vanilla and refrigerate until cold, at least 4 hours or overnight.
- When your ready to use it. Remove from refrigeratpr and beat the rasberry, white chocolate mixture until light and fluffy.
- This makes enough for a two layer cake, 24 cupcakes or a 9 by 13 pan of brownies.