Popular Recipe Whipped White Chocolate Raspberry Ganache Frosting and Filling Most Delicious

Home cuisine ultimate Whipped White Chocolate Raspberry Ganache Frosting and Filling easy, fast, practical.

5 ingredients, 7 steps, cooking Whipped White Chocolate Raspberry Ganache Frosting and Filling

Good Evening mother, at this time you can prepare recipe Whipped White Chocolate Raspberry Ganache Frosting and Filling with 5 ingredients and 7 steps. Next this is how to make it, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 5 ingredients and 7 stages of easy cooking Whipped White Chocolate Raspberry Ganache Frosting and Filling.

Ingredients for Whipped White Chocolate Raspberry Ganache Frosting and Filling

1. You need 16 ounces : white chocolate, chopped, not chips.
2. You need 2 cups : fresh raspberries, or frozen, thawed.
3. It’s 1 1/2 : heavy whipping cream.
4. You need 1 teaspoon : vanilla extract.
5. It’s 1/8 teaspoon : salt.

If all ingredients Whipped White Chocolate Raspberry Ganache Frosting and Filling it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Process Cooking Whipped White Chocolate Raspberry Ganache Frosting and Filling

1. Puree rasberries and salt in a blender or food processor
   
2. Strain mixture throgh a fine mesh strainer, pressing to extract all the juice. Discard seeds
   
3. Heat cream until hot, pour over white chocolate in a large bowl. Let sit one minute then stir until smooth
   
4. 
   
5. Stir in rasberry juice and vanilla and refrigerate until cold, at least 4 hours or overnight
   
6. When your ready to use it. Remove from refrigeratpr and beat the rasberry, white chocolate mixture until light and fluffy
   
7. This makes enough for a two layer cake, 24 cupcakes or a 9 by 13 pan of brownies
   
8. Finish and Enjoy.

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