Whipped White Chocolate Raspberry Ganache Frosting and Filling

Name: Whipped White Chocolate Raspberry Ganache Frosting and Filling
Total time: 600 s
Yield: 8 servings
Cuisine: American
Ingredients: 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

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.

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Ingredients

10 mins

8 servings

16 ounceswhite chocolate, chopped, not chips
2 cupsfresh raspberries, or frozen, thawed
1 1/2heavy whipping cream
1 teaspoonvanilla extract
1/8 teaspoonsalt

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Steps

10 mins

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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Cooksnaps

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fenway @Fenway

on January 14, 2016 23:55

“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.