White Chocolate Raspberry Ganache Frosting and Filling

Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2007 Sarah Phillips CraftyBaking.com

Sarah's
Secrets

I use a hand held mixer fitted with beaters to make this recipe, but a stand mixer is perfectly fine, too. Just make sure you do not overmix the recipe, otherwise it can become grainy. Use the paddle attachment if you use your stand mixer.

INGREDIENTS
10 ounces excellent quality white chocolate chips or white chocolate, chopped into 1/4-inch pieces 
1/2 cup heavy whipping cream (do not use light cream or milk)

1/8 cup seedless raspberry, or any flavor jam if you don't have seedless, heat jam until warm, strain and remove seeds. Then measure amount needed.
2 teaspoons light corn syrup, measure in measuring spoons
1/8 teaspoon (pinch) salt

1/2 stick (1/4 cup or 4 tablespoons) unsalted stick butter, softened but not melted

INSTRUCTIONS
1. Place the chopped chocolate in a medium mixing bowl. Set aside.

2. Pour the cream into a heavy bottomed saucepan. Slowly bring to a boil under low heat while stirring to prevent burning. When you see tiny bubbles forming around the side of the pan and steam rising from the middle, remove the cream immediately from the heat.

3. Pour the hot cream over the chocolate. Swirl the bowl a couple of times so the chocolate is covered. Push downed any uncovered pieces with a whisk or a heatproof rubber spatula so the chocolate is completely submerged. Let stand for 2 to 3 minutes; whisk or mix with a hand-held mixer on low speed until smooth.
SARAH SAYS: If you are using a stand mixer to eventually beat your ganache, place the chocolate in its mixing bowl, and form the ganache there. When you have to whip the mixture, you don't have to transfer it from the bowl the ganache is formed in to the mixing bowl.

4. When the chocolate is melted and the mixture is still warm, add the seedless raspberry jam, corn syrup and salt. Stir the chocolate mixture with a spoon until all of the ingredients are incorporated.
SARAH SAYS: If the mixture has cooled, it's ok -- DON'T reheat it because you'll cause the chocolate to separate from the cream. Simply stir in the raspberry jam and corn syrup to incorporate!
 





5. Chill the chocolate ganache until stiff, but not hard: You need the chocolate mixture to be chilled so when you whip it, it becomes fluffy and stays that way. Place a piece of plastic wrap on the surface of the chocolate mixture and refrigerate until stiff but not hard. This takes about an hour.
NOTE: You can leave the chocolate mixture in the refrigerator for a day or two. The mixture will become stiff. Let it warm at room temperature for about 1/2 hour to an hour or until it softens slightly so you can whip it.

6. Whip the chocolate ganache while adding the butter, and beat until fluffy and creamy:
SARAH SAYS: For quick cooling, I place the mixture in the freezer for about 20 minutes until it stiffens. 
If you don't have time to chill the mixture, place bowl in a larger bowl of ice and water and whip. The cold icy water below will quickly cool the chocolate mixture. Make sure no water leaks into the ganache mixture; it won't seize, but it will ruin its consistency.

A. Fit your hand-held mixer with beater attachments or clip the mixer bowl onto the stand mixer fitted with a paddle attachment. Start beating the chilled chocolate mixture on low and gradually increase the speed to high. (If using a stand mixer, increase the speed to medium-high.)


Quickly add the butter in tablespoon-size chunks as you beat. Increase the mixer speed to high. (If using a stand mixer, use the medium speed).


As you whip air into the mixture, it becomes lighter in color and increases in volume. Move the beaters around the mixture, making sure you reach all parts of the bowl.

B. Whip just until the mixture becomes fluffy and light in color taking about 2 minutes. It should be spreadable. Don't overwhip or the mixture will become grainy. If it does, reheat in a double boiler and strain.
SARAH SAYS: If you need to correct the consistency of your ganache, add a tablespoon of warmed cream or 1/2-ounce melted chocolate at a time and mix before deciding to add more. Remember ganache becomes stiffer when refrigerated and softer as it warms to room temperature.


7. Frost cake immediately or store. Use about 2 to 4 tablespoons for the filling.
SARAH SAYS: Because this icing is so thick, you DO NOT need to crumb coat your cake. Simply apply one layer of frosting. You only need 3 to 4 tablespoons of frosting as filling in between the layers.

STORAGE
Store whipped ganache at room temperature covered with plastic wrap for up to two days, and then refrigerate. Stir or rewhip on low speed with a hand-held mixer before using. Refrigerate if your frosted cake contains other perishable fillings and items. However, ganache will harden in the refrigerator, so let it soften slightly to room temperature before serving.

VARIATIONS
Dark Chocolate Raspberry Ganache Frosting and Filling: Instead of white chocolate, 20 ounces semi-sweet or bittersweet dark chocolate (or 20, 1-ounce squares) or 20 ounces semi-sweet chocolate chips (3 1/3 cups)

White Chocolate Mint Ganache Frosting and Filling