- 500 g BAM white chocolate
- 200 g heavy cream
- 100 g room temperature unsalted butter, cut into pieces
We admit, making white chocolate cream is not as easy as it sounds. It always looks like everyone else's white chocolate ganache is looking great, and all that's missing from your preparation is a little secret to make your next cake look as good as it is. We all know that even the best desserts only look perfect when you add the decoration. Is your ganache too hard, too soft, too runny? If your answer is yes to any of these questions, let us tell you a secret. To make a good chocolate ganache, you need to have... TIME! Time is the key!
Ganache is made from chocolate and chocolate is very sensitive to temperature. If you heat the chocolate too quickly, you get a mess. If the chocolate is not chilled enough, the ganache will be firm. So, when making a decoration with white ganache, you need to choose the right moment. If you forget the time and don't start decorating immediately, the cocoa butter will start to harden and the consistency will start to resemble peanut butter. As such, it is not suitable for cake frosting. In this case, heat it in the microwave for 10 seconds and it will be ready for decoration.
All you need now is to prepare your favourite piece of cake.