you can make ganache and whip it, so that it becomes stable and you can ice a cake with it. it will not crust however. for white chocolate you need a ratio of 1 cream to 3 white chocolate. bring the cream to a boil, remove and pour over the choc (in a metal or glass bowl) . dont stir for 2 minutes. then whisk until all is melted and allow to cool.cover with plastic and chill for a few hours. whip on high speed until thicked and there you have it...whipped white chocolate ganache. i have not done it with white (only read the ratios in my books) but have done it a zillion times with milk, semi sweet and dark bittersweet chocolate. you need to adjust the cream/choc ratios for whichever type you use depending on the percentage of cacao in the chocolate. the darker you go,the less chocolate and more cream.
So if I want to use the White Ganache and achieve a smooth look, I'de have to use the hot spatula method? Also, does the cake have to be refigerated? One more thing, can you use the same recipe as a filling?
Thanks for the information! It's been a great help.
the hot spatula would probably work, but i would suggest that you ice as best as you can, chill, then do the hot spatula and return it to the fridge to firm up again. i use ganache as fillings all the time. technically you dont have to refrigerate ganache if its at cool room temp (70) for up to two days, but personally, i like it chilled. its more firm and i think the texture is better. when it sits out, the cream softens and eventually the cream begins to break down at warmer temps, so if you can chill it, i think the results will be more pleasing. i am sorry that i cant give you first hand experience advice... i love ganache, but have yet to try it with white chocolate. all my info on the white ganache is from reading, and therefore, a tad bit presumptious on how to smooth, keep etc. based on results i've had with regular chocolates.
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