Whipped ganache

 I had plans to bake an awesome cake for my wedding anniversary, and so inspected my refrigerator for my available ingredients.  With cream and white chocolate lying around, I happily proceeded to make ganache sauce...  Later, I was shocked to realize that instead of planning an icing for my cake, I had settled for an sauce :/  sigh..... So, as I started browsing around, I had,  understood that this ganache sauce can be whipped up to form an icing.  OMG, that was sooo close, an blessing in disguise, actually :)

Ganache, an sauce is used as sinful filling in truffles.  Dark chocolate and cream are usually added in 2:1 ratio, but milk and white chocolate can alternatively used too.   It is an myth to refer white chocolate as an, 'chocolate' because they have an lot of cocoa butter content in them than the actual cocoa iself.

Care should be taken that ganache should be an smooth pudding-like (ie, an thick sauce) before whipping, if they harden after refrigeration, they must be brought under room temperature till they become saucy.   Alternatively  overwhipping might also result in grainy textured output.  So, whipping till they increase in volume and become fluffier might be suggested.

Preparation time: 10 minutes

Cooking time: 10 minutes (excluding 5-10 minutes of whipping)

Yields: 11/4 cup of icing

Ingredients required

• 100 ml cream
• 180 gm finely broken white chocolate
• 1 tbspn icing sugar
• Pinch of butter

Method

Heat cream in an pan and when they beging to boil, introduce white chocolate chunks, butter and icing sugar.  Switch off the gas and keep stirring till they form lumpless, thick sauce.  Cool, cover with an cling wrap and refrigerate.  This sauce is our white chocolate ganache.

Let this sauce refrigerate atleast an day, and prior an hour to whipping, you can refrigerate the vessel (into which sauce is to be whipped) along with blades of beater.  

Take the thick, glossy cooled sauce into the refrigerated vessel and start whipping on an low speed.  You may, later adjust the speed till moderate and whip for five to seven minutes till the sauce increases in volume, forms soft peaks.  Icing is ready-to-use.  You can cling-wrap them for furthur use, but note that unlike ganache sauce, this icing has lower shelf life, so best to be consumed within four days.  I prepared them one day before I baked the cake.