I made ganache with approx 18 oz heavy cream, 4 TSP sugar, and 36 oz white chips (off brand). It took forever for the chips to melt, and now, after several hours in the fridge (and some time in the freezer) the ganache is still not firming up. I need to ice a cake with it this afternoon! Can I save this or should I just make a batch of buttercream to ice my cake? Thanks for helping me out!!!!

<Starkie>

I don t know anything about ganache but if you need this cake done this afternoon, get your buttercream asap!

For white chocolate ganache, your ratios should be 3/1 chocolate/cream. Check out The Ganacherator by I Want Sprinkles found here: https://www.facebook.com/notes/i-want-sprinkles/find-the-ganacherator/10150750981994653 You enter the dimensions of your cake and it generates chocolate/cream ratios.

Okay, the recipe I had said a 2 to 1 ratio of chocolate to cream. Looks like I need to head to the store! So hopefully I can melt another bag of chocolate, mix it in, and be okay?

You don¨t add sugar, se recipe below


http://www.inspired-by-chocolate-and-cakes.com/white-chocolate-ganache-recipe.html

I believe 2/1 is for dark chocolate only. Milk chocolate and white chocolate are 3/1 according to the link I posted earlier. No sugar in that one either.

I'm not sure how the sugar would affect it but seeing as there isn't much it should be ok to melt more chips and add to the rest of the batch.

I used these measurements and it worked great with Milk Chocolate Chips. ¡8 oz (1 cup) heavy or whipping cream
¡12 oz. (2 cups if using chips) chocolate.

I ended up with a total of 60 oz of white chips and about 2.25 cups of cream to get a thick enough consistency. Actually, when it was cooled completely it was a little too thick, but, hey, much better than the soup I had! Plenty to cover my cake with! Thanks for the help, CCers!!!