Whipped White Chocolate Raspberry Ganache Frosting and Filling
fenway @Fenway
This is a quick so delicious light and fluffy White chocolate Raspberry Frosting and Filling. Fill and frost cakes, cupcakes, brownies, cookies whatever you can think of for a fresh creamy raspberry taste.
Open in Cookpad AppCooking 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
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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