How would the texture of butter ganache compare to your typical SMBC or American buttercream? I love the utility and ease of use of the butter ganache but I’m curious what the difference in texture is? Seems to me like the butter ganache would but much more firm, almost too firm to easily cut with a fork. Any comments on taste difference between the BG and SMBC?
Mine was hard as a rock couldn’t even cut it hours after I took out of freezer? What could have caused it? I did use candy melts couldn’t find anything that said white chocolate
Have you ever tried to pour only melted chocolate with no other ingredient? Would form a nice chocolate shell?
How would the texture of butter ganache compare to your typical SMBC or American buttercream? I love the utility and ease of use of the butter ganache but I’m curious what the difference in texture is? Seems to me like the butter ganache would but much more firm, almost too firm to easily cut with a fork. Any comments on taste difference between the BG and SMBC?
It cuts easily, I'd say its texture resembles chocolate fudge x
Mine was hard as a rock couldn’t even cut it hours after I took out of freezer? What could have caused it? I did use candy melts couldn’t find anything that said white chocolate
You make such yummy 😋 and amazing things!!! You need your own bakery and to ship to NY 😊❤
Thank you so much! I don't think I'd have the stamina for my own bakery 😂😵💫
Good butter recipe
❤❤
Super ❤❤
Thank you 🥰