Midnightchef @Midnightchef
This is fantastic . We used it to fill cream puffs, unfortunately they were gone before I got a picture.
Sierra Jordan @cook_7842811
Followed instructions down to a T and the consistency was awful. Perhaps proportionally too much heavy whipping cream?
fenway @Fenway
HI Suerra, I am sorry your having trouble with this recipe. I wish you had explained exactly how your consistency was off. I can only offer a few tips to see if that may have been your issue. The proportions are correct I make this quite often however the white chocolate can NOT be white chocolate chips it must be a good quality white chocolate for it to whip properly.I could help more if you could explain exactly where the trouble started
julia laugczems @cook_13539170
Hi there, I love to make this ganache frosting. But how many gram/ounces of whipping cream is in there?? Please let me know ASAP. Wedding is in 10 days... thanks so much... oh and do you thing this frosting will be fine under a marrow glaze??
fenway @Fenway
Hi 3 cups of heavy cream is 720 grams. I’m not sure about using a mirror glaze on top as I have not tryed it, I would be sure the frosting is well chilled before trying it.
Anastasia Elizabeth Collins @cook_14996816
I halved this recipe and used it to add a little extra something to my matcha cheesecake it was absolutely amazing with the green tea flavour! Will definetely be using this again!
Triton Weasley @cook_15658950
How would this ganache sound on a ginger cake.... Also, would the consistency be maintained if I added a teaspoon of ginger and a hint of lemon?
Liliana Troy @cook_15858072
It’s still doesn’t thicken after storing it in the fridge overnight and whipped. How long do I need to whip it?
fenway @Fenway
Lemon juice is not a good addition to white chocolate you can prevent it from thickening. Also your choice of white chocolate is very important that should not be chips as they have additives that can change the whipping. Using heavy cream and pure white chocolate and chilling it and then whipping it after a very cold should be very simple. It can overthink and if over whipped and will pier curled and then you have to start over.
Liliana Troy @cook_15858072
There was no lemon juice. And I used Ghirardelli white chocolate bar for this
Liliana Troy @cook_15858072
It wasn’t even curdling after 10 mins of whipping. Oh and I did use heavy whipping cream, too
fenway @Fenway
It just needs to be very cold usually a store overnight. And then beat it with electric meters just like whipped cream that should work I’m not sure where you’re going wrong with it?
Snooth Nicholson @cook_16079782
I didnt drain it like it said to do and it thickened up right away i just put it in the refrigerater we'll see how it looks in morning
Ellie Rew @cook_20435244
In this recipe what is the measurement for the cream as it just says 1 1/2 thanks
Hailey Burns @cook_27611960
Standard measurement for cream in ganache is in cups, so I would just assume it's 1 1/2 cups.
Lisa Colley @cook_26588463
any chance you could give the measurements in grams or oz instead of cups please?
fenway @Fenway
Hi I’m sorry but I don’t know the grams for this but I know online you can find charts to help you.
Sharon Sebbio @1HappyBaker
Bless you, "Fenway's" husband. You're a good man to attempt to keep up her site! May the warmth of her love continue to nourish you.
