Hello everyone,

Just thought I would share my experience with working with white ganache. There doesn't seem to be too much on the white version, so I hope that someone will find this useful.

I decided to frost a sheet cake with white ganache since I knew the people I was serving were not into the sweet buttercream, so I thought I would give this a go. I was able to whip it up pretty well, so it was light and fluffy But that's were everything else went downhill .

First of all, with any whipped ganache they tell you not to whip it up too much because it will become gritty, so I didn't whip this one to far, but when you are trying to spread this on to a cake, I guess the effect is almost the same as mixing, so the white ganache got pretty gritty when I was trying to smooth it out on the cake.

On another post, there was a discussion on coloring the white ganache. Well, I didn't color the ganache because I ran out of it to try to use a different color border, so I used Dawn's buttercream to do the borders and lettering. Well, the colored buttercream still bled into the white ganache

So now that I've played with this white ganache, I suggest that this be kept as a filling or if someone has some really good advice on frosting a cake with this stuff better, it would be greatly appreciated. And I would forgo colors on white ganache. Thanks for letting me share and if anyone has any suggestions on working with whipped white ganache, I would love to hear them. Thanks.

What brand of chocolate did you use?

Did you use white chocolate chips? They behave differently than bar white chocolate. I tried to use them in icing once and they got all gummy.
I haven't made white ganache before, but I'd like to try it, so I'm interested to read the other responses on this.

I did find a pretty good white chocolate buttercream recipe, though. It might be an alternative for you in the future. I'll go see if I can find the link.

Here's the link to that recipe. I haven't tried the cake and apricot filling that go with it--just the white chocolate buttercream. It was delicious. I used very nice quality white chocolate, so it was also very expensive! Definitely a once-in-a-while type icing.

http://www.epicurious.com/recipes/recipe_views/views/108258

Check for the cocoa butter content on chocolate...you want it to be one, if not the first, ingredient listed.

Chips do get gummy...the better the chocolate the better the result.

I tried a white chocolate buttercream as well..it was good, but as Holly said, an expensive proposition.

I've never tried to actually "ice" a cake with any ganche..I've only poured it on...I've whipped it to use as a filling but not an icing.

Bumping this just in case others have advice because I'm wanting to try white chocolate ganache also.

I've whipped regular chocolate ganache that came nice and iced so smoothly on a cake. I hope I get the same reults.

I have to say...I take my white ganache after it is chilled a bit, and I then I whip it with 2 sticks of butter and some whipped cream (yes, a heart attack waiting to happen). But, it gives it more of a buttercream consistency, but you get all of that yummy ganache flavor. And it is not too sweet like some buttercreams (I don't add any sugar....it is sweet from the chocolate).

I also like to do this with dark chocolate.
I even mix the white and dark chocolate frosting together to get a milk chocolate ganache buttercream. Oh, it's good.

I've made a white chocolate ganache filling with white chocolate chips and I didn't have that many problems with it. After whipping it, it did seem to look like it was starting to separate. It didn't get gritty though. Also, no one noticed that it was completely smooth because it was used as a filling.

Sorry, everyone! I didn't get an email back in Sept. that someone replied to this thread. Anywho, I used Ghiredelli (spelling is wrong) chocolate from a big block that was cut up for sale from Trader Joe's. I loved the taste, but just didn't do too well in icing a cake. Thanks for some of your suggestions so far.