Ganache Frosting
Mar 04, 2009 | From the kitchen of Rose
Rose's forums are the best place to get answers from the smartest baking community online.
 |
 Rose's Heavenly Cakes Buy from Amazon: USA |
Canada |
France |
Germany |
Japan |
UK |
 |
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon
Sign up for Rose's newsletter, a once-a-month mouthwatering treat!
- Announcements
- APPEARANCES
- Baking Science
- Book Errata/CORRECTIONS
- Book Production
- Book Review
- BREAD BIBLE PHOTOS
- Cookbooks
- Did You Know
- Epicurious
- Equipment
- Events
- Happenings
- Ingredients
- Notes
- OUT CAKES
- Photos
- Podcasts
- Publications
- Publicity
- Questions and Answers
- Recipes
- Restaurant Reviews
- Spanish Language
- Special Stories
- Static
- Techniques
- Travel Adventures
- Videos
- Woody's Place
Woody Wolston in reply to comment from Nora S.
11/19/2011 09:13 AM
Hi Nora,
White chocolate does not combine with cream to give you the same results.It does work as a stabilizer and flavoring for whipped cream for piping or folding into egg whites. Rose has a White Ganache recipe in The Cake Bible. We also use it as a component in the Rose's Heavenly Cakes for a couple of frostings.
REPLY
Nora S.
11/19/2011 06:48 AM
Dear Rose,
Can I use white chocolate to make white chocolate ganache frosting as per your recipe? Wll it work?
Thank you.
Sincerely,
Nora S.
REPLY
Anand Venigalla
09/03/2011 08:40 PM
Hi Rose. For making ganache frosting, can I use something called Ghirardelli 60% Bittersweet Baking Chocolate. I don't own a scale yet to weigh Valrhona's chocolate so I find I More convenient using Ghirardelli Baking Bars. Are these bars suitable for making ganache?
REPLY
Rose Levy Beranbaum in reply to comment from Anonymous
04/27/2011 11:14 PM
karen, please check out susan purdy's book pie in the sky. she has tested at many elevations and her advice is the best!
REPLY
Anonymous
04/24/2011 12:55 PM
I live in Reno, NV.Im at an elevation of 4,500 - 5,000 ft. Everytime that I bake a cake or puddings they don't get done! I end up baking another 20 min or so and still, the center comes out barely done.
Rose, could you please offer me some advice?
Thank you so much,
Karen
Cotteyk07@yahoo.com
REPLY
Julie
03/06/2009 07:07 AM
I love watching these! Thanks so much Rose and Hector, they are highly appreciated.
REPLY
Bill
03/05/2009 08:33 PM
What can I say...Just great! (As always). Life has been a little hectic...and I haven't had much time to spend with my computer. I miss all my baking buddies, especially you, Rose. Hope this finds you well...thanks for the posting.
REPLY
Patrincia
03/04/2009 06:03 PM
Thank you again Rose and Hector!
REPLY
Lucy
03/04/2009 01:28 PM
WOW I loved that. Thanks.
REPLY
The Cake Bible—in The Beginning
Napoli Part 4--Ischia