White Chocolate Baileys Whipped Ganache Recipe - Pink Haired Pastry Chef (2024)

FAQs

Why is my whipped white chocolate ganache curdled? ›

If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It's possible you either whipped it for too long or you didn't wait for it to cool long enough before whisking. To fix an over whipped ganache, transfer it to a heat proof bowl.

You need at least half of the cream of that ganache to be cold to make sure you will be able to whip it properly. Melt your chocolate in advance! This way it will be easy to blend your chocolate with hot whipping cream. Let the ganache rest in the fridge for 6 hours as recommended!

How to color white chocolate ganache. Traditionally, adding water based anything to chocolate spells disaster. Since ganache is an emulsion, you can add a concentrated gel color to the ganache. I like to whiten the ganache first.

Most of my other icings will work too, but I wouldn't recommend doing a ganache drip over whipped cream frosting (not unless you freeze it first and make sure the ganache is very cool) since it's so delicate.

The frosting is grainy: that often happens when you over-whip the ganache. Cream will stiffen much quicker than egg whites, so you need to be very careful once the cream starts to thicken.

Use the whipped ganache immediately. If you let it be for too long it will go hard. You can bring it back to its texture by beating it on low speed.

All you need is a small amount of unflavored, powdered gelatin and a few extra seconds of time. Once stabilized, you will be able to pipe this yummy topping on top of cupcakes, frost a cake, or just keep the whipped cream stiff as you transport it from one place to another.

Chill ganache in the fridge (about 30 minutes to an hour). It will be very thick at this point. Add the ganache to your stand mixer and use the whisk attachment to whip on medium speed for two minutes. Add in a dash of kosher salt if you wish, and continue to whip on high speed until it is light and fluffy.

Put ganache into the fridge to let it set and get thicker.

If you have the time, take your ganache, cover it with plastic wrap, and set it in the fridge. Leave it in the fridge for an hour, taking it out every 30 minutes to stir it. Once it gets to the right consistency, proceed with your recipe.

Ganache seals a cake much better than buttercream even when at room temperature because it encapsulate cake in a lovely crisp shell. Buttercream softens at room temperature and sometimes bubbles do form as the cake settles and expands particularly if it had been chilled then left out.

Why does white chocolate ganache turn yellow? ›

White chocolate melts into a yellow color because it contains cocoa butter, which has a yellowish color.

Mousse: Similar to Vanilla Bavarian Cream, this whipped cream filling is flavored with chocolate or fruit. Ganache: A mixture of chocolate & heavy cream. Similar to a fudge consistency.

Be sure not to overbeat the ganache, or else it might become too stiff. And just like that, your whipped chocolate ganache is ready to grace the layers of your big white cake.

Store any leftovers in an airtight container in the fridge for a couple of weeks. It will stiffen up and harden quite a bit when kept cold. If it becomes too stiff, allow it to come to room temperature. It may need to be re-whipped to get it fluffy again.

To prevent curdling, avoid pouring boiling cream over the chocolate, wait a minute to take the scorch out of it. Hope this helps.

First boil some water. Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency.