Description
Recipe for white chocolate ganache flavored with homemade salted butter caramel (for decorating approx. 12 cupcakes)
Ingredients
- 200 g (7oz/1 cup) White Chocolate
- 160 ml (2/3 cup) Heavy Cream, hot
- 160 ml (2/3 cup) Heavy Cream, cold
- 100 g of Salted Butter Caramel
- 1 tsp of Vanilla Extract
Instructions
- Break or finely chop the white chocolate and place it into a large, heatproof bowl.
- Add the salted butter caramel and vanilla extract. Heat half of the heavy cream in a saucepan in a low heat until it starts to simmer, then pour it over the white chocolate.
- Let it sit for a few moments before stirring with a flexible spatula until the mixture is fully melted and smooth.
- Add the other half of the fresh cream and mix again with the spatula.
- Use an immersion blender to smooth the mixture, then cover with plastic wrap in contact with the surface and refrigerate for about 3-4 hours.
- Whip the caramel ganache with an electric mixer at low speed for about 2 minutes, or in a stand mixer with the whisk attachment at low to medium speed.
- The whipped caramel ganache is ready when it's thick, creamy, and firm. Use immediately to decorate your cupcakes or fill your cake.
Notes
Storage: Up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: frosting, fillings, cream
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 204
- Sugar: 17.2 g
- Sodium: 48.6 mg
- Fat: 10.2 g
- Carbohydrates: 17.2 g
- Protein: 1.5 g
- Cholesterol: 18.8 mg