Debra Fritz wrote:

> My goal is to get the basic filling that is akin to the "butter cream"
> filling used in the better commercial candies. That soft, creamy
> center....that is then colored/flavored. And, I want it white so I
> can color it using some flavoring agents.... Like the raspberry creams
> that are pink and the orange creams that are orange...
>
> Yes, I will do some fillings using a chocolate center with flavorings,
> but I want that basic white filling and I'm wondering if that is a
> ganache....or some variation of ganache.

No, it is based on fondant. Try Sugarcraft.

> A friend and I were just talking about using ganache, but putting that
> into my mixer and beating it for a while (after it's cooled and
> flavored) to "lighten" the texture. Will that work?

No--it will be too thick to fill the shells evenly. To fill shells, you want
it to be more liquid, not light and stiff. The style of filling you are
talking about is made of fondant, often with added condensed milk and
flavorings of various sorts. (There are some recipes out there that use
fondant and white chocolate or egg. I've never used them, either.)

> Thank you so much for your help....
>
> Debra

Have fun!