Image is for illustrative purposes only.
This is a butter ganache: whipped unsalted butter married with melted white chocolate and a little cream, beaten light at the end. It sits somewhere between a buttercream and a ganache — smooth and pipeable like buttercream, but with the sweetness, body and setting power that white chocolate gives.
The flavour is mild and creamy with a soft vanilla note from the chocolate, and the texture is silky and pale. Use it for filling and coating cakes, sandwiching layers, or piping into long baton-style pastries and choux, where it holds its shape at room temperature and firms up nicely when chilled.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 850
Number of Units: 1
Unit Size: batch, enough to fill and coat one 20-24 cm cake or to pipe into about a dozen baton pastries
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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400 |
14.1 ounces
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Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
unsalted
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room temperature |
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B
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400 |
14.1 ounces
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White Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
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melted and cooled |
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C
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50 |
1.7 fluid_ounces
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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room temperature |
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850
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Take A (butter) out well ahead of time and cut it into cubes so it softens evenly. |
Soft enough to dent with a finger, but not oily or melting |
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2 |
Melt |
Melt B (white chocolate) gently over a water bath or in short bursts in the microwave, stirring between each burst, then set it aside to cool. |
Fully melted and smooth, then cooled to just about body temperature - cold enough that it will not melt the butter |
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3 |
Whip |
Whip A (butter) in a mixer with the paddle or whisk until very pale and creamy. |
Light, white and fluffy, with no lumps |
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4 |
Mix |
Stir C (thickened cream) into the cooled melted B (white chocolate) until smooth, then pour this into the whipped butter in a steady stream with the mixer running on low. |
Evenly combined and smooth, not split or grainy |
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5 |
Whip |
Turn the mixer up and whip the mixture light. |
Pale, airy and spreadable; if it looks slightly split, keep whipping until it comes back together |
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6 |
Use |
Use straight away for filling, coating or piping while it is still soft. |
Holds a piped shape without slumping |
Important Notes
The scaled recipe makes about 850 g, enough to fill and coat one 20-24 cm cake, or to pipe into roughly a dozen baton-style pastries. The key to a smooth ganache is temperature: the melted chocolate must be cooled to near room temperature before it goes into the whipped butter, and the butter must be properly soft. If the mixture curdles because one part was too cold, warm the outside of the bowl briefly and keep whipping until it comes back together. Store in an airtight container in the fridge for up to a week, or freeze for a month; bring back to room temperature and re-whip before use.
Tools & Arrangements
Electric mixer with paddle and whisk attachments, heatproof bowl and saucepan for a water bath (or microwave), spatula, digital scales, piping bag and nozzle if piping.
