Steps serve tempting Whipped White Chocolate Raspberry Ganache Frosting and Filling

Whipped White Chocolate Raspberry Ganache Frosting and Filling. Great recipe for Whipped White Chocolate Raspberry Ganache Frosting and Filling. 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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Simple cupcake designs like a swirl. swiss roll . frosting and filling any cake with simple designs . top it up on your favorite desserts, sundaes , waffles, pancakes. Tips for Chocolate Raspberry Cake with Whipped Ganache Frosting: PLAN, PLAN, PLAN! The whipped ganache and raspberry filling need time to set up. You can have Whipped White Chocolate Raspberry Ganache Frosting and Filling using 5 ingredients or fewer. Here is how you achieve it.

Ingredients of Whipped White Chocolate Raspberry Ganache Frosting and Filling

1. Prepare 16 ounces of white chocolate, chopped, not chips.
2. Provide 2 cups of fresh raspberries, or frozen, thawed.
3. You need 1 1/2 of heavy whipping cream.
4. Prepare 1 teaspoon of vanilla extract.
5. You need 1/8 teaspoon of salt.

The whipped ganache is light, but the chocolate cake is lighter. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

These recipes cook in approximately 70 minutes from start up to finish, and 7 moves. Get ready to screenshot these recipes to get you through a busy back-to-school time!. Here is how you cook that.

Whipped White Chocolate Raspberry Ganache Frosting and Filling hint

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.

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. As a cake frosting, it will stay put on a cake for days if refrigerated. I used this white chocolate ganache whipped cream to frost my gluten free eggnog cake, which makes a fabulous holiday dessert! Whipped chocolate ganache frosting is an incredibly rich and decadent frosting that is a simple alternative to buttercream. A simple ganache mixture is whipped into an airy frosting creating something that resembles a very rich chocolate whipped cream.