I'm making Dorie Greenspan's buttermilk cake with white chocolate cream and dark chocolate cream for party that is tomorrow (Sunday) afternoon
The white chocolate filling calls for mixing 6 oz. melted white chocolate with 1/2 cup heavy cream, cooling to room temp, whipping 1 cup of cream to soft peaks, then pouring in the cooled white chocolate mixture and whipping it together to firm peaks.
When I tried this, it went from soft peaks to butter almost immediately. I don't know how I can manage to make another trip to the store to start over.
So, I heated the mixture and stirred it smooth. It is now chilling in the fridge.
Can anyone tell me if I might have something resembling white chocolate ganache in the morning, and if so, I can whip it to a light consistency? Any other fixes available to me?
On hand, I have powdered sugar, sour cream, and cream cheese. I know that if I must I can make a cream cheese frosting but I think that light/fluffy is the right texture here. But if some of those might help stabilize the mixture I have now, please let me know.
Any help is very much appreciated. Thanks!