Description
White chocolate ganache frosting made with a ratio for a smooth, creamy, and stable texture once whipped, perfect for frosting cakes and cupcakes.
Ingredients
- 250 g (8.8 oz / 1 ½ cups) white chocolate, finely chopped
- 187.5 g (6.6 oz / ¾ cup) heavy cream, hot
- 187.5 g (6.6 oz / ¾ cup) heavy cream, cold
- 1 tsp vanilla extract (optional)
Instructions
- Melt the white chocolate gently in the microwave or over a double boiler until smooth
- Heat half of the cream until hot, then pour it over the melted chocolate, add the vanilla and stir from the center until smooth and emulsified
- Add the remaining cold cream and mix to fully incorporate, then blend with an immersion blender until smooth and glossy
- Cover with plastic wrap touching the surface and refrigerate for at least 4 hours to 6 hours.
- Whip the ganache on medium speed until thick, creamy, and holds its shape
- Use immediately to frost cakes or cupcakes
Notes
Storage: Store in the fridge for up to 3 days and whip again before using
Tips:
- Use good quality white chocolate for best texture
- Let the chocolate cool slightly before adding cream if overheated
- Mix from the center to create a stable emulsion
- Chill long enough before whipping for best results
- Stop whipping once thick to avoid overwhipping
- Prep Time: 5 minutes
- Chill time: 4-6 hours
- Category: Frosting, filling, ganache
- Cuisine: French