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French · Desserts
White Chocolate Ganache for Fondant
A firm white chocolate and butter cream that is perfect for crumb-coating and smoothing cakes before applying fondant.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Melt the white chocolate in a water bath or in the microwave using short bursts.
2
Add the softened butter.
3
Stir well until smooth and completely combined.
4
Cover with plastic wrap pressed directly onto the surface and let sit at room temperature for 3 to 5 hours, or chill in the refrigerator for 30 to 60 minutes until firm.
5
Give it a gentle stir with a spatula or whip on low speed with a mixer before using.
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