WHITE CHOCOLATE GANACHE FROSTING

This white chocolate ganache, like my Chocolate Ganache Frosting is perfect for filling cakes and decorating cupcakes!

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You can grab my Chocolate Ganache Frosting recipe here!

INGREDIENTS

Makes 1 batch frosting / Enough for 20 cupcakes

Frosting

• 800g (4 ½ cups) good quality white chocolate chips

• 200 ml (¾ cup) thick (double/heavy) cream

Method

Frosting

Combine the chocolate and cream in a large, microwave-safe bowl. Microwave on high, for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set.

Alternatively, you can use the double-boiler method. Fill a large saucepan one-third of the way with water and bring to the boil. Place the chocolate and cream in a large glass or metal mixing bowl and set it over the pan, making sure the bottom of the bowl doesn’t touch the water. Gently stir the mixture until it is completely melted and smooth. Remove from the heat and leave to set at room temperature.

To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.

To use it in its whipped state after it has set, add it to the bowl of a stand mixer fitted with the paddle attachment and start by whipping on low speed. Once it has softened a little and looks slightly paler, turn the mixer up to high and whip for 5–6 minutes until it becomes light, fluffy and pale in colour.

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NOTES

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Do not try chilling this ganache in the fridge to help it set quicker! It will split when you try to whip it. Trust me, I'm talking from experience!

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TOOLS YOU'LL NEED

• Mixing bowls

• Measuring cups

• Measuring spoons

• Stand mixer

• Electric hand mixer (if you don't have a stand mixer)

• Paddle attachment

• Spatula

• Sieve