Ultra-Firm Butterganache Recipe: Heat Resistant with Just 3 Ingredients

[@TundesCakesEnglish]

Proportions for Butterganache with Different Types of Chocolate
White Chocolate:
▪ 300 g white chocolate (10.6 oz)
▪ 150 ml heavy cream (5 fl oz)
▪ 250 g unsalted butter (8.8 oz)
These proportions work best with white chocolate, as it has a higher fat content and less cocoa solids.
Milk Chocolate:
▪ 250 g milk chocolate (8.8 oz)
▪ 120 ml heavy cream (4 fl oz)
▪ 250 g unsalted butter (8.8 oz)
Milk chocolate contains more cocoa solids than white chocolate, meaning less cream is needed to maintain the desired texture and a good balance of firmness.
Dark Chocolate (minimum 60% cocoa):
▪ 200 g dark chocolate (7 oz)
▪ 100 ml heavy cream (3.4 fl oz)
▪ 250 g unsalted butter (8.8 oz)
Due to the higher cocoa content in dark chocolate, even less cream is required to maintain the ganache’s firmness. This helps avoid a texture that becomes too liquid.
These proportions will help you adjust the recipe depending on the type of chocolate you choose, ensuring an Extra Firm Butterganache with a stable and perfect consistency for your decorations.

[@JustJoCyn5386]

Looks great- watching and baking in the US. Thank you 🙏

[@Tayyaba.haider]

Thanks for sharing ❤

[@TundesCakesEnglish]

Thanks for watching!