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Whipped, Poured and Spread Frosting by My Cupcake Addiction. Whipped chocolate ganache frosting is an incredibly rich and decadent frosting that is a simple alternative to buttercream. Whipped chocolate ganache frosting is made simply by whipping cooled ganache.
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Ingredients requirements for Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting:
- Provide - For Vanilla Cake Roll
- Require 6 large eggs
- Prepare 1/2 teaspoon for cream of tarter
- Get 1/4 cup buttermilk, at room temperature
- Provide 1 1/2 cup - granulated sugar, divided use
- Make ready 1 1/2 teaspoon vanilla extract
- Give 1 1/4 cup of cake flour
- Provide 1/2 teaspoon for baking powder
- Provide 1/2 teaspoon salt
- Give as needed - red and blue food colorinh,
- Make ready for confectioner's sugar for dusting
- Take for For Whipped White Chocolate Ganache Filling and Frosting
- Make ready 18 ounces premium white chocolate, chopped
- Give 2 cups of heavy whipping cream
- Need 1 teaspoon vanilla extract
- Provide of Garnish
- Make ready as needed for red, white and blue sprinkles,
- Prepare fresh strawberries and blueberries
This chocolate ganache frosting is thick enough to filll a cake, or frost a cake just like buttercream! I've worked a lot with chocolate ganache, but mainly for drip cakes! When I decided I wanted to cover a cake in ganache, I knew the ratios of heavy cream to chocolate would have to. From basic homemade cake frosting, or a classic royal icing, including a seven-minute frosting recipe.
Patriotic Vanilla Cake Roll with Whipped White Chocolate Ganache Filling and Frosting steps:
- Start Whipped White Chocolate Filling and Frosting. It needs rime to chill
- Heat cream until hot but not, boilung, add vanilla. Have white chocolate chopped in a large bowl. Pour hot cream over chocolate and let sit 1 minute then stir smooth. Let cool to room temperature then cover and refigerate until very cold at least 4 hours or overnight.
- Preheat the oven to 350. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray. Line pan woth parchment paper and spray parchment with bakers spray
- Have egg whites in one large bowl and egg yolks in another biwl. Have them at room temperature
- Whisk together flour, baking powder and salt in a bowl
- Beat egg yolks and buttermilk until increased in volume and light in color, beat in 1 cup of the sugar and the vanilla
- Stir in flour mixture, incorporating completely but don't overmix
- With clean, dry beaters beat egg whites and cream of tarter until soft peaks form, add remaining 1/2 cup sugar and beat until glossy
- Fold 1/3 of egg yolk mixture into egg whites, add remaining on 2 more additions until combined
- Remove half if batter to a seperate bowl. Add blue food color to one bowl to color batter blue. Add red food color to the other bowl to color batter red
- Apply batter to prepared pan by spooning alternating stripes of color lor each stripe. Don't worry if they are not neat or strai g ht, they will work out when the cake is rolled
- Bake 12 to.14 minutes until cake springs back when touched and is no longer sticky
- I after cake cools 2 minutes rum a small knife aroung edges to loosten any cake that may have stuck to the sides. Invert cake onto confectioner's dusted clean kitchen towel
- Carefully peel off parchment paper
- Immediately roll warm cake into towel and cool completely
- Finish Whipped White Chocolate Filling and Frosting
- Beat cold white chocolate mixture until light and flufffy
- Finish Cake
- Un roll cooled cake
- Spread cakes surface with some Whipped White Chocolate Filling
- Carefully roll cake up, using the towel to help to enclose filling. Place seam side down on serving platter.
- Cover cake with remaining White Chocolate Ganache
- Garnish with sprinkles and refigerate at least 2 hours before sliceing
- Decorate with strawberries and bluberries
Rich Chocolate Cake with Whipped Frosting. Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest. Rich dark chocolate cake layers with strawberry buttercream and chocolate ganache. This cake screams luxury with chocolate covered strawberries piped with rich vanilla buttercream and chocolate drips to finish off this show stopper! To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar.
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