Tag Archives: Cream Cheese Frosting

Itialian Cream Cake

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This cake went all the way from my home in Beaverton, Oregon, to daughter Mindy’s place in north Seattle, Washington, in my luggage and on the train!! And the only damage was that it slid one inch on the 10 inch cardboard cake circle on which I had built it! Of course, I did take some extra care in packing it to go. As I was assembling the cake, I used some Royal Icing to cement the first layer to the cardboard. Then, after frosting it, I cut 5 bamboo skewers to 5 inches and stuck them through the cake to make certain that the individual layers didn’t move relative to each other. And finally, I put the cake in a 10 x 10 x 5 cake box for transporting; the cake box I placed in my duffle bag and hand carried the duffle keeping it flat. I forgot once, placed the duffle on top of my rolling suitcase and tilted the suitcase to roll; that is probably when the cake slid to the edge of the cake circle.

There is more to this story. I hadn’t planned on making and taking a cake with me. But I talk to Mindy every weekend, and the weekend before I was to go, she mentioned that she had almost bought a KitchenAid mixer so she could make the Coconut Cake- another name for the Italian Cream Cake. So I knew I had to make it for her. After all, I make everybody who asks locally a cake, so I needed to make her favorite cake for her birthday.

This is a darn good tasty cake. I think I have only made two cakes recently that I give those qualifications; the other is the Guinness Gingerbread cake, which I did as cupcakes. Both of these cakes are moist and can easily lead to a-second-piece syndrome. I took the photo in a hurry, and my colors were not quite right so the frosting appears more brown than in real life- it really is white with pieces of nut showing through. Here is the recipe.

Italian Cream Cake

(Coconut Cake — Margaret McBryde 1976)

Cake Ingredients

  • 1 stick (1/2 cup) butter, room temperature
  • 1/2 cup Crisco
  • 2 cups granulated sugar
  • 5 egg – separated
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 3 1/2 oz. coconut flakes
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla

Cake Directions

  1. Cream together until light and fluffy the butter, shortening and sugar.
  2. Add and mix well the egg yolks.
  3. Into a small bowl, sift together flour, baking soda and salt.
  4. Add dry ingredients alternating with buttermilk. Mix all ingredients very well.
  5. Then add coconut flakes and walnuts.
  6. Beat the egg whites stiffly with the vanilla, then gently fold them in.
  7. Grease and flour 3 8-inch cake layer pans. Divide batter evenly between pans.
  8. Bake at 350 degrees for 25 minutes.
  9. Cool pans on rack before removing the cake layers and icing the cake.

Icing

Ingredients

  • 2 sticks (1 cup) butter, room temperature
  • 16 oz. (2 packages) cream cheese
  • 2 lbs. (2 boxes) powdered sugar, sifted
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts

Directions

  1. Mix butter, cream cheese, powdered sugar and vanilla thoroughly.
  2. Add the chopped walnuts.

September 12, 2015, NOTE: When I first made this cake last month, I was confused about what size cake pans to use. Then I looked at Marlys’s old cake pans and discovered that the only set of 3 pans she had were the 8 inch pans with the old fashion piece that swivels around the middle of the bottom to loosen the cake bottom from the pan. They worked well, and all I had to do after swiveling that bottom piece around 360 degrees was use a knife around the vertical edges.
Since then, I talked to my friends at the Decorette Shop about using their Real Ease product to grease the pans. They said that because of its composition, it is not necessary to flour the pans after applying it. That will save a mess of bouncing flour all over the sink, so I will be trying it without flour this week.

Guinness Gingerbread Cupcakes

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Daughter Jenn brought this recipe to my attention, so I surprised her and made it for her birthday cake. The original recipe appears on the internet to be by Kim Laidlaw; I have taken a few liberties in adding my own touches to it.

Guinness Stout adds depth and richness to a classic gingerbread, and helps it stay moist. The batter is thin enough it can be made without getting the stand mixer out; I used a hand mixer, or it could be stirred using just elbow grease. If you prefer to not use beer, then just substitute the same amount of espresso or very strong coffee for the Guinness.

The batter can be used in three ways without change; it can become a Bundt cake, a normal round cake, or 24 cupcakes. For the Bundt cake, generously grease a 9-inch Bundt pan. When the cake is cooled, warm and drizzle the caramel sauce over the top and serve in wedges. Serve any remaining sauce in a small pitcher so it can be added to the wedges. A Bundt cake would probably need to bake for 45 minutes at 350 degrees F.

For a round cake, butter the bottom and sides of a 9-inch springform pan, then line the bottom with parchment paper and butter the parchment. Place the pan on a rimmed baking sheet. When serving the cake, spread the caramel sauce over the top. To accompany the cake, perhaps some poached pears (see the bottom of this article). Using a round springform cake pans, I am guessing the cooking time will be 45 minutes at 350 degrees F. But that is a guess so use a toothpick to test that the cake cooked through. then cool for 10 minutes in the pan before removing the cake. It can be served warm at this time with the caramel sauce drizzled over the top.

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September 15, 2015- NOTE: I decided I wanted to make the round cake but instead of a single layer, I wanted two layers so I could put the caramel sauce between layers and then frost the top. (The original suggested only the caramel sauce drizzled over the top of the single layer.) Instead of butter, I used the “Real Ease” product from the Decorette Shop as a pan lubricant, but followed the directions to also use the parchment paper on the bottom of the pan. I was amazed that the cake layers came out of the pans without any trouble, and the extra work of putting in a parchment bottom was not necessary; it stayed in the pan when I took the cake out. The cooking time was 35 minutes, and cooled in the pan on wire racks for 10 minutes before removing to cool. Oh, yes, the original recipe says a 9 inch springform pan; I used two 10″ cake pans so my two layers is probably a bit shorter than using a single 9 inch pan.

For cupcakes, we will use 24 muffin wells lined with cupcake papers. The cupcakes will be frosted first with the caramel sauce, and then with a cream cheese frosting.

I have a few hints about making these cupcakes that you need to see before jumping into the recipe. For example, the caramel sauce can be made ahead of time, and then brought back to a spreadable state; to do this, I zap the container of sauce in the microwave for 10 seconds at a time, stirring after each time until it becomes spreadable. You could reheat it over very low heat on the stove, but that would mean transferring it to a heat proof cooking pan.

In the directions, I have suggested bowl sizes for both the wet and dry ingredients; these are the sizes of my bowls. The trick is to see that the wet ingredients are dumped into the dry ingredients so the dry ingredients need the larger bowl. I wouldn’t want you to get caught with the dry ingredients sifted into too small of a bowl.

The recipe will make 24 cupcakes. They do not rise a lot and so the directions say to fill the muffin wells nearly full. The first time, I filled the wells too full- none of the cupcake paper showed above the batter- and only got 20 cupcakes. And the little rise there was cooked the cupcakes to the muffin pans above the cupcake paper top. So I recommend leaving about 1/8 inch of cupcake paper showing when you fill the muffin wells.

Guinness Gingerbread Cupcakes

Ingredients for the gingerbread

  • 3 large eggs
  • 1 cup Ginness Stout
  • 1 cup molasses (not blackstrap)
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup canola oil
  • 2 Tablespoons peeled and grated ginger
  • 1/4 cup (about 2 ounces) chopped crystallized ginger
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 Tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt

Ingredients for the caramel sauce

  • 4 Tablespoons butter
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Directions for the caramel sauce

The sauce can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat over low heat until smooth and spreadable.

  1. To make the sauce, melt the butter over medium heat in a sauce pan.
  2. Add the brown sugar and cream. Stir with a whisk until the sauce bubbles and gets sticky, about 5 minutes.
  3. Stir in the vanilla and salt.

Ingredients for the frosting

  • 1 pound cream cheese at room temperature
  • 1/2 cup butter at room temperature
  • 1 Tablespoon vanilla extract
  • 2 cups powdered sugar, sifted
  • pinch of fine salt

Directions for the frosting

  1. To make the frosting, beat the cream cheese, butter and vanilla in the bowl of a stand mixer on medium-high speed until smooth and fluffy, about 3 minutes.
  2. Gradually beat in the powdered sugar and salt and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed.

Directions

  1. Preheat the oven to 350 degrees F. Line 24 muffin pans with cupcake papers
  2. In a bowl (~1 1/2 quart), beat the eggs until smooth.
  3. In the same bowl, whisk together the Guinness, molasses, brown sugar, oil, and fresh ginger.
  4. Add the crystallized ginger.
  5. In a large bowl (~4 quart), sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper and salt.
  6. Add the wet ingredients to the dry ingredients and stir just until combined.
  7. Divide the batter among the muffin wells, filling them nearly full.
  8. Bake until a toothpick inserted into the center comes out clean, about 15 minutes.
  9. Let cool for about 5 minutes, then remove the cupcakes and let them cool on a wire rack
  10. Spread the cooled cupcakes with the caramel sauce, and then pipe the frosting onto each cupcake.

If you are making the round cake and would like to accompany it with the poached pears, this is how I did them.

Ingredients for poached pears

  • 6 ripe but firm pears, peeled, quartered and cored
  • peel from 1 orange removed with a vegetable peeler to avoid the bitter white pith
  • 3 cups water
  • 1 cup sugar
  • 1/2 vanilla bean

Directions for poached pears

  1. Bring the water and sugar to a boil.
  2. Reduce the heat to medium and add the pears and orange peel.
  3. Split the vanilla bean and scrape out the seeds with the back of a knife; add the pod and seeds to the pan.
  4. Adjust the heat so the liquid simmers gently. poach the pears until tender, about 15 to 20 minutes.
  5. Let the pears cool in the poaching liquid

Two-Tone Brownies

What happens when you take the perfect brownie recipe, and then ice the brownies with a simple cream cheese frosting? You get a two-town brownie. But don’t leave it at that; add a simple chocolate ganache frosting on top of the cream cheese frosting and you have these wonderful brownies.

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To begin, the brownie recipe itself is perfect! the espresso powder really sharpens the chocolate taste of these little treats. The brownie is dense, and not all floury like so many recipes. For the brownie itself, this recipe is something you will want in your repertoire.

But then the toppings are added, and you end up with the most decadent brownie you ever tasted. Each of the topping layers by itself is good, but together and on the brownie you have perfection in a brownie.

The recipe only makes 16 pieces, but these brownies are rich, and you will find that the 16 pieces are a good number. And besides, if you really need more, you can always make the recipe again.

Two-Tone Brownies

Brownies:

  • 6 Tablespoons (3/4 stick) butter
  • 3 oz. unsweetened chocolate, chopped (1/2 cup)
  • 1 Tablespoon instant espresso powder
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped walnuts

Preheat oven to 325 degrees F. Line an 8 x 8 x 2″ square baking pan with aluminum foil with overhang; coat with cooking spray.

In a medium-size sauce pan, heat together over low heat stirring until melted and smooth the butter, chocolate and espresso powder. Remove from heat, add and stir until smooth the sugar, eggs, vanilla and salt. Add the flour, cinnamon and nuts.

Scrape and spread into prepared pan. Bake for about 25 minutes or until set in center. Let cool in pan on wire rack.

Cream Cheese Frosting

  • 4 oz. cream cheese at room temperature
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla

Beat in a small bowl at high speed until fluffy, about 2 minutes, all the ingredients. Spread evenly over cooled brownie base. Refrigerate until set -about 1 hour.

Chocolate Frosting

  • 1/4 cup heavy cream
  • 1 teaspoon instant espresso powder
  • 3 oz. semisweet chocolate, chopped (1/2 cup)
  • 1 Tablespoon butter

In a small pan bring to simmering the cream and espresso powder. Add chocolate. Remove from heat and let stand 3 minutes. Add butter. Stir until chocolate and butter are melted and mixture is smooth. Pour over cream cheese frosting; spread in an even layer. Refrigerate 2 hours or overnight. Cut into 16 bars.

Icings, Glazes and Frostings

When I was making the birthday cakes, I was also experimenting with various recipes for icings and frosting. So I thought I should bring all that experimentation together into a single article.
I honestly don’t know how to differentiate the three coatings. The definitions and uses seem to not do that job, so I will try to explain the differences somewhat with examples.

Icings

One definition of icings is “a mixture made from very fine light sugar and liquid, used to cover cakes”. But that could also be a frosting, and indeed, many articles use the term “icing frosting”. I have played with only one icing recipe- I was told it was Royal Icing. I used it to put design on cutout cookies. This is the version I learned from Marlys and Penny DeLancey one evening when we were decorating cutout cookies.

Royal Icing:


• 1 cup confectioners’ sugar
• 1 Tablespoon water
Play with the ratio a little to keep the consistency correct for spreading, but not too wet. If it is too stiff, add more water but not more than a teaspoon at a time. If it is too wet, add more sugar a spoonful at a time. Remember that adding food coloring also adds some moisture so be ready to add more sugar as you are tinting the icing.

I have seen recipes that use milk, orange juice and even rum as the moisture, but remember that the moisture might add color to the resulting icing. Milk and water are best for getting a nice white icing.

I found that the colors of this icing seem to fade and bleed after a couple weeks, so it is not a long term solution.

Since initially publishing this set of recipes, I attended the Decorette Shop’s Cookie Decorating class and learned to use their Royal Icing. I mention the class in a separate article and discuss the use of both the meringue powder and cream of tartar there.

Decorette Shop Royal Icing

  • 1/4 cup meringue powder
  • 1/2 teaspoon cream of tartar
  • 5 1/2 Tablespoons water
  • 1 lb. powdered sugar

Place in grease-free bowl and beat until stiff peaks form.

Glazes

A glaze in cooking is a coating of a glossy, often sweet, sometimes savory, substance applied to food. It is a liquid which is put onto food to give it an attractive shiny surface. Glazes are created to make food items more aesthetically pleasing such as adding an egg wash to some baked goods to produce a shiny, golden brown glaze.

I have already published several glaze recipes as part of other recipes. There is a Chocolate Glaze recipe with the Kentucky Chocolate Cake recipe, and there is a Strawberry Glaze recipe with the Strawberry Devonshire Tart recipe.

Here is an Apricot Glaze and a Chocolate Glaze recipe that I use when I make Napoleans.

Apricot Glaze

The straining of the jam takes some effort, so the glaze can be made ahead of time, and then reheated for use.

• 1 bottle Smucker’s Apricot Jam/Preserves (~15 oz.)
• 2 Tablespoons sugar
Force the Jam through a sieve into a sauce pan. Bring the strained jam and the sugar to the boil, for several minutes until last drops of jam to fall from spoon are sticky. Reheat to liquefy again before using.

Chocolate Glaze

The amounts in this recipe are just about right for a small cake – 6.5 x 9 inches or about 60 square inches. It can easily be doubled for a 9 x 13 cake. I have also substituted heavy cream for the ½ & ½ at times when I have used this glaze.

Below, the directions say to microwave until the mixture just begins to steam; this is very important. Otherwise the mixture will burn; 20 seconds can make the difference. So keep checking the plastic wrap; as soon as it shows any moisture and isn’t perfectly clear- stop! You have heated it enough.

• 3 Tablespoons 1/2 & 1/2
• 2 oz. semi-sweet chocolate (this can be chocolate chips)
• 1 cup sifted confectioners’ sugar

To make the glaze, place the 1/2 & 1/2 and semi-sweet chocolate in a medium, microwave-safe bowl, cover with plastic wrap and microwave for 20 seconds at a time, until the mixture just begins to steam. Whisk together thoroughly and add the sugar and whisk until completely smooth.

Frostings:

Generally, frosting is a sweet substance put on cakes and made from powdery sugar and butter. I was going to challenge the idea that it had to have powdered sugar and butter, but then I couldn’t find the exception I needed. So I will let the definition stand.

Marlys had three recipes that had the word “frosting” in their title, and that is what I am giving you here.

Basic Frosting


• 1 lb. powdered sugar
• ¼ teaspoon salt
• ½ cup butter, very soft
• 2 teaspoons vanilla
Combine all ingredients and beat 1 minute with electric mixer. Makes enough for an 8 inch layer cake.

This is the recipe I first used; it would be classified as a butter cream frosting. It was so stiff I immediately added 1 Tablespoon milk to get it to come together. It was still very stiff at that point; so stiff I could mold it, and roll it out and die-cut it into shapes. And that is too stiff to pipe. So I added more milk until I got a consistency that I could pipe. Again, there is a balance between the liquid and the powder sugar that you can play with by adding milk or more sugar.

Butter Cream Frosting

(no cooking)

• 6 Tablespoons butter, softened
• 2 2/3 cup sifted confectioners’ sugar
• 1/3 cup milk
• 1 teaspoon vanilla
Cream butter in small mixer bowl. Add sugar alternately with milk. Beat to spreading consistency – adding additional milk if needed. Blend in vanilla. Makes about 2 cups frosting.

As it says, this is another Butter Cream frosting recipe, and probably is a better starting point than the Basic Frosting recipe if you need a spreadable frosting. It won’t be as stiff as the first recipe, and so you will not be able to mold or roll it out.

Basic Cream Cheese Frosting


• 8 oz. cream cheese, room temperature
• 8 oz. butter, room temperature
• 1 lb. powdered sugar
• 1 tsp vanilla
• Milk as needed

I went to this frosting for the turtle cake I made for the birthday. I thought the cream cheese would give the frosting more body that a butter cream frosting, and would help bridge the spaces between cupcakes. It worked as I needed it to work, but I do not think it was stiffer than a butter cream frosting. In fact, I was delighted at how nicely it spread and could be smoothed.

I used Hershey’s cocoa to get the brown color. I used about half the recipe colored brown, and that was about ½ cup of the cocoa powder. Adding the cocoa powder, because it is dry, stiffened the frosting and I had to add milk in order to pipe it. Likewise the half of the recipe I colored green with food coloring got too soft from the moisture in the food coloring by the time I got the deep green I wanted, and I had to add more powder sugar for consistency.

If you need a perfect white frosting, then you might want to buy some “clear vanilla extract”; it is made specifically for the purpose of getting the slight brown of regular vanilla out of the frosting. To eliminate the yellow of the butter, you can use white shortening with two Tablespoons of water.

More recently, I wanted a frosting that would crust, had chocolate in it, and was basically light in color, like white. I found this recipe:

Crusting White Chocolate Buttercream

Ingredients

  • 1 1/4 cup Hi Ratio Shortening
  • 4 oz. cream cheese
  • 1/4 cup unsalted butter
  • 8 oz. white baking chocolate (not chips)
  • 3 1/2 cups (1 lb.) powder sugar
  • 2 Tbsp. meringue powder
  • 2 tsp. vanilla extract

Directions

  • Cream the shortening, cream cheese and butter in the mixer
  • In a double boiler, melt the white chocolate and set aside to cool
  • With the mixer on low, slowly pour the white chocolate into the creamed mixture
  • add the vanilla
  • Incorporate the powdered sugar and meringue powder to form a smooth buttercream

Fondant

When I started working on the birthday cakes, I knew fondant as something that would fall into one of the above categories – either an icing or a glaze. I used it as an icing on napoleons when I make them. But what I make is Sugar Fondant. It is fun to make, and easy to use. It does not do a good job in decorations as I learned. For that, there is something called Rolled Fondant; I bought it at the Decorette Shop in a 2 pound container. I do not know how to make it from scratch.

The fondant requires kneading and can be made ahead of time and refrigerated or even frozen. I put mine in 3 separate containers of about 1 cup each and then freeze it; when I need some, I can defrost in the refrigerator for a day a single cup at a time.

Sugar Fondant


• A marble surface, jellyroll pan or cookie sheet
• A heavy bottomed 2 quart sauce pan
• A cover for the pan
• 3 Tablespoons white corn syrup
• 1 cup water
• 3 cups pure cane sugar
• A candy thermometer (238 degrees) or quart of cold water and metal spoon
• Painter’s spatula, pastry scraper, or stout, short metal pancake turner
The syrup is to be poured onto the marble/pan/cookie sheet which should be ready before you begin. Dissolve the corn syrup in a small amount of water in the sauce pan; pour in the rest of the water and the sugar. Set over moderately high heat. Swirl the pan slowly by its handle, but DO NOT stir sugar with a spoon while liquid is coming to the boil. Continue swirling for a moment when liquid boils and changes from cloudy to perfectly clear. Cover pan, raise heat to high, and boil for several minutes until bubbles have thickened slightly. Uncover, insert candy thermometer if you have one, and continue boiling for a few minutes to the soft-ball stage, 238 degrees: drops of syrup hold their shape softly when formed into a ball in cold water. (Note: if you do not boil to the soft-ball stage, the fondant will be too soft; if you boil to the hard-ball stage, it will be hard to knead and difficult to melt when you want to use it).

Immediately pour the syrup onto the marble or pan or sheet. Let cool about 10 minutes, until barely tepid but not quite cold to the touch; when you press it lightly, you can see the surface wrinkle.

As soon as fondant is ready, start kneading it vigorously with the scraper, spatula, or turner: push it up into a mass, spread it out again, and repeat the movement for 5 minutes or more. After several minutes of kneading, the syrup will begin to whiten; as you continue to knead, it will gradually turn into a crumbly snow-white mass, and finally stiffen so that you can no longer knead it. It is now officially and actually, fondant. Do not be discouraged, however, it it takes longer than 5 to 8 minutes or even 10 minutes to turn to fondant; go off and leave it for 5 minutes; come back and knead it again- eventually it will turn. (you might have started to knead it before it was quite ready for you).

Although you can use the fondant immediately, it will have a better texture and sheen if you let it rest at least 12 hours. Pack it into an air-tight container, topped with a dampened cheesecloth, cover, and refrigerate. As long as the top is damp, fondant will keep for months and months.

When you are ready to use your fondant, you will want to combine it with a flavoring. Flavoring may be 1 or 2 Tablespoons of kirsch, rum, orange liqueur or strong coffee, or just a teaspoon of vanilla with a tablespoon of water. There is enough liquid in the liqueurs and coffee that more water isn’t needed; only with the lesser amount of vanilla is extra water needed.

Combine the fondant with your flavoring in a bowl that is in a pan of simmering water. Stir thoroughly, reaching all over the bowl as the fondant slowly softens and turns into a perfectly smooth, glossy cream that coats the spoon fairly heavily. Use immediately.

Because the sugar fondant keeps so well in the freezer, it really is a good icing for use on harder surfaced items like the napoleons (pate a choux) and cookies. For softer items like cakes, and you need a fondant, you should probably learn to use a Rolled Fondant.

Rolled Fondant

As I mentioned, I bought some rolled fondant at the Decorette shop and used it to form some decorations. I did not try to roll it out and cover a cake. They did tell me, though, that when you use it to cover a cake, you first frost the cake with a butter cream frosting under the fondant. I also know that the fondant dries very hard; Jenn and James said that their wedding cake had a smooth fondant covering and after the first day, the covering was so hard they could barely get through it.

Gum Paste

The final category I want to mention is Gum Paste. This is a product that is used to make decorations; the very realistic flowers that you find on cakes are probably gum paste. It is very moldable, and dries very hard; it will keep for years. So I find it non-eatable, and would not use it for decorations on a cake that will be shared with young children. They like to eat the decorations. But if you find the need for extremely realistic decorations, you might want to consider gum paste. You can buy many decorations already made at places like the Decorette Shop; because they do not go bad, the shop can afford to have them available for purchase.

Most ganaches are a combination of chocolate and heavy cream in equal parts. Sometimes you need to change the ratio, or add additional fat in order to get the ganache to set- be less liquidy. If you run into trouble because the ganache won’t set up, you can always reheat it and then add more chocolate pieces.

Ganaches


White Chocolate Ganache
1/2 cup heavy cream
16 oz. white chocolate
4 Tbsp butter
1/2 tsp chocolate extract.