White Chocolate Ganache
White chocolate ganache is a luscious and creamy alternative to traditional buttercream, perfect for frosting and drip cakes. Its smooth texture and sweet vanilla flavor elevates any dessert. It's simple to make with 2 ingredients, a great choice for both novice and experienced bakers.
Equipment
- 2 heatproof mixing bowls
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Ingredients
- 600 grams white chocolate chips or chopped white chocolate
- 200 grams heavy cream
Instructions
- Microwave white chocolate in a large heatproof bowl for 30-45 seconds to begin softening it.600 grams white chocolate chips
- Heat the heavy whipping cream in a medium bowl in the microwave for 1 minute or until scalding. Pour over the chocolate and let it sit for 20-30 seconds. Make sure the chocolate is fully covered.200 grams heavy cream
- Whisk gently, combining the cream and chocolate until smooth.
- For drip cakes, cool to 90°F before using. For frosting, cover with plastic wrap touching the surface. Chill in the refrigerator for 1-2 hours until it thickens to a pliable, peanut butter consistency.
Notes
Storage: Store in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. Microwave for 10 seconds or so before using.
Freezing: Freeze for up to 3 months in an airtight container covered with plastic wrap and foil. Thaw overnight in the fridge before using.
Nutrition
Serving: 1servingCalories: 326.2kcalCarbohydrates: 30.1gProtein: 3.4gFat: 22.1gSaturated Fat: 13.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 6.1gCholesterol: 29.3mgSodium: 49.5mgPotassium: 158.8mgFiber: 0.1gSugar: 30gVitamin A: 260IUVitamin C: 0.4mgCalcium: 110.5mgIron: 0.1mg
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