Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, whipped white chocolate raspberry ganache frosting and filling. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whipped White Chocolate Raspberry Ganache Frosting and Filling is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Whipped White Chocolate Raspberry Ganache Frosting and Filling is something which I have loved my entire life.

Great recipe for Whipped White Chocolate Raspberry Ganache Frosting and Filling. This is a quick so delicious light and fluffy White chocolate Raspberry Frosting and Filling. Fill and frost cakes, cupcakes, brownies, cookies whatever you can think of for a fresh creamy raspberry taste.

To get started with this recipe, we must first prepare a few components. You can have whipped white chocolate raspberry ganache frosting and filling using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Whipped White Chocolate Raspberry Ganache Frosting and Filling:

1. Prepare 16 ounces white chocolate, chopped, not chips
2. Get 2 cups fresh raspberries, or frozen, thawed
3. Make ready 1 1/2 heavy whipping cream
4. Get 1 teaspoon vanilla extract
5. Take 1/8 teaspoon salt

Make sure you use a good quality white chocolate, otherwise the recipe will not turn out very well. When my Strawberry Cake From Scratch came out so well I wondered if I could get the same result with raspberries. Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting instructions. Start with making the White Chocolate Ganache Frosting and Filling first, it needs time to get cold in the refrigerator.

Instructions to make 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
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

Have white chocolate chopped in a bowl, heat cream in the microwave or over a double boiler until hot, stir in vanilla. Chop chocolate with a sharp knife, then place in mixing bowl. There are lots of choices here on Baking a Moment, including this Swiss meringue buttercream, this royal icing, and this whipped cream frosting. But this whipped chocolate ganache might be my favorite one yet! The texture is so silky and light, and it's got the most incredibly deep, dark, and intense chocolate flavor.

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