White Chocolate Ganache Frosting
800g (4 ½ cups) good quality dark or milk chocolate chips
200 ml (¾ cup) thick (double/heavy) cream
Makes 1 batch frosting / Enough for 20 cupcakes
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.
My cake recipes sometimes call for more than one batch of frosting. Depending on the size of your mixing bowl, you may need to split the frosting into two batches when flavouring it.