Hi All,
I want to make a white vanilla ganache glaze and as a starting point I am looking for a good ratio between white chocolate and heavy cream.
I assume that I can use the White Morsels (like fromToll House) and from what I have seen on the web the ratio for white chocolate to cream is 3:1 and for semi-sweet dark chocolate it is 2:1.
Does this sound right to you based on your experience?
After the ganache cools, I want the viscosity about the same as the glaze on the Hostess cupcakes. Sort of like you can peel it off the cake it you wanted to.
Thanks in advance.
Joe C.
I want to make a white vanilla ganache glaze and as a starting point I am looking for a good ratio between white chocolate and heavy cream.
I assume that I can use the White Morsels (like fromToll House) and from what I have seen on the web the ratio for white chocolate to cream is 3:1 and for semi-sweet dark chocolate it is 2:1.
Does this sound right to you based on your experience?
After the ganache cools, I want the viscosity about the same as the glaze on the Hostess cupcakes. Sort of like you can peel it off the cake it you wanted to.
Thanks in advance.
Joe C.