Hi Wendy, when adding white chocolate to icing, you should make it into a ganache first, then add the cooled ganache to your icing. Ganache is simply chocolate and cream. To make a ganache, you use a 1:1 ratio for dark chocolate (8 fluid ounces cream to 8 ounces by weight of chocolate). For milk or white chocolate, you use about half the amount of cream. Hugs, Trish
-----Original Message----- From: [email protected] [mailto:[EMAIL PROTECTED] On Behalf Of Wendy I Sent: Monday, October 09, 2006 1:16 AM To: [email protected] Subject: [CAKE-RECIPE] Re:Cream Chese frosting --- In CAKE-RECIPE@ <mailto:CAKE-RECIPE%40yahoogroups.com> yahoogroups.com, Star <[EMAIL PROTECTED]> wrote: > >Can someone help with a question please? I would like to make this cream cheese frosting using the recipes posted but I want to add some white chocolate to it (omit the banana,they are too expensive here at $6 per pound here in Aus) Will it set firm but not hard,I want it to hold but I dont want a hard icing Sorry for waffling on a bit Thank you Wendy in Qld Australia > > > > > __________________________________________________ > Do You Yahoo!? > Tired of spam? Yahoo! Mail has the best spam protection around > http://mail. <http://mail.yahoo.com> yahoo.com > [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
