Frost Form - White Chocolate Butter Ganache Recipe

Difficulty:
Prep time:	PT10M 10 min

Create the smoothest and tastiest White Chocolate Butter Ganache perfect for using in your Frost Form to get the smoothest edges possible with minimal effort.

Author

Lollipop Cake Supplies | Frost Form

Recipe type: Ganache

Using

Discontinued - Frost Form - Frost Finisher - Set of 3 Detailing Scrapers

Ingredients

INGREDIENTS	5" ROUND - 7" HIGH	6" ROUND - 7" HIGH	7" ROUND - 7" HIGH	8" ROUND - 7" HIGH	6" SQUARE
WHITE CHOCOLATE	500 GRAMS	730 GRAMS	990 GRAMS	1300 GRAMS	1300 GRAMS
BUTTER	250 GRAMS	365 GRAMS	495 GRAMS	650 GRAMS	650 GRAMS

White Chocolate Butter Ganache Ratio - 2 Parts Chocolate to 1 Part Butter

Method

1. Melt butter in microwave until liquid. Cut this up into sections for quicker melting time.

2. Place White Chocolate into bowl and pour over melted butter, let this sit for a few minutes. Stir until fully mixed. If needed put back into the microwave for 10 second bursts at a medium heat until fully melted.

3. Your ganache is ready to use straight away in your Frost Form!

Hints

Use REAL chocolate containing Cocoa Butter (Coverture Chocolate)
Stay away from baking chocolate and chocolate chips for cookies.
Use real block butter, no margarine etc. Make sure the butter is not cultured.
Use oil based colour such as Colour Mill to colour chocolate.
Butter Ganache is super easy to use and does not split as easy as normal ganache.
Longer shelf life with a delicious taste.
Pours into your Frost Form effortlessly.
Takes about 2-3 hours to set in the fridge.
Liner peels off the smoothest we have seen with hardly any touch ups required.
As the top is fluid, this sets super smooth.
No more worrying about cream-fat percentage!