What the H. E Double L O! do I do with this now?

M

marilynfl

Moderator
I wanted a white chocolate icing for a quickie library cake so I searched and found a super-easy one using 1 Cup of heavy cream with 8 oz of white chocolate. I had almost a cup of cream and two 3.5 oz bars of Lindt White Chocolate with Coconut in the pantry.

Kismet!

The instructions are simple: melt the chocolate with 1/2 the cream. Chill and whip. Then add the rest of the cream and continue whipping until it's light and beautiful and you're using forgotten yoga positions to pat yourself on the back.

Then suddenly it gets gritty. And a swear word bubbles out of your mouth right after the Om dies out. And your heart slowly sinks because you know you have just left the path of light whipped icing and started down the path of really expensive butter.

Which brings me back to the subject of this little post: what the hell do I do with this gritty stuff now?

 
Add 1/4 to 1/3 the amount of cream you started with, whip on low to incorporate, then go to high

to finish the added cream to the desired consistency.

 
ah...no, it didn't. It just turned greasy. So I tried to pour off most of the grease and added

MORE chocolate to it and then poured that over warm brownies. Then I poked holes in the brownies and most of that coconut white chocolate/milk chocolate/heavy cream soaked in. It's pretty good with the exception of the pan edges. There it's still greasy nasty, but I can smooth that out.

 
I know that if chocolate seizes because of too much liquid, remelting helps, but

I guess the butter just separated.

I have seen pastry chefs whip the heck out of broken frosting and they come back.

Not sure if that would have helped in your case.

Sounds like you did the best thing.

 
I'm pretty sure you can repair broken buttercream, but this was a ganache, so nothing but

heavy cream and chocolate. And that heavy cream turned into butter due to my over-zealousness-ness.

 
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