Whipped White Chocolate Coffee Ganache Frosting and Filling - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Whipped White Chocolate Coffee Ganache Frosting and Filling! A quick and easy dinner that is ready in under 15 minutes! Whipped chocolate ganache frosting is made simply by whipping cooled ganache. Ganache is a simple mixture of melted chocolate and cream. After ganache is whipped into a frosting, it has the texture and flavor of a very rich chocolate whipped cream. However, it is much sturdier than. This White Chocolate ganache filling is also great as filling or icing cakes.
If you're covering your cake with fondant, this icing is perfect to go beneath the fondant.
The ganache mixture can also be used to make chocolate truffles.
For this, you would allow the ganache to chill in order to harden.
You can cook Whipped White Chocolate Coffee Ganache Frosting and Filling with 5 Ingredients and 5 steps. See the following guide!
Ingredients for Whipped White Chocolate Coffee Ganache Frosting and Filling:
- 8 ounces white chocolate, chopped, not chips.
- 1 cup heavy whipping cream.
- 4 teaspoons instant coffee granules.
- 1/8 teaspoon salt.
- 1 teaspoon vanilla extract.
Fill and frost cakes, cupcakes, brownies, cookies whatever you can think of for a fresh creamy raspberry taste. This is a quick so delicious light and fluffy White chocolate Raspberry Frosting and Filling. 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. Very rich and easy to pipe onto a cake of your choice.
Step by step how to cook Whipped White Chocolate Coffee Ganache Frosting and Filling:
- Heat cream until hot, add coffee granules and salt and stir until completely dissolved.
- Pour hot mixture over chopped white chocolate, add vanilla then let sit 1 minute then stir until smooth.
- Refrigerate until cold, at least 4 hours or overnight.
- When ready to use beat cold mixture until light and fluffy..
- This will frost a 13 by 9 inch pan of brownies or cake, 12 cupcakes and fill a batch of cookies. For a two layer cake it needs to be doubled.
For regular ganache, skip the cooling and whipping. It tastes like clouds of fluffy white chocolate and is perfect fro piping onto your cakes and cupcakes. Recipe by Alice Medrich, the dark chocolate goddess. This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! The white chocolate ganache gives the whipped cream enough body so that it's thick and sturdy enough to use as a frosting on a standard layer cake.