White Chocolate Ganache
Ganache is my go-to frosting as it's more stable than buttercream in our warm, humid weather and can be made in a single bowl (less clean up!)
Instead of Dark Chocolate Ganache, I go for White Chocolate Ganache when there's a need to layer on additional flavour like Matcha, Hojicha, Peanut Butter etc.
The process of making the ganache is the same as the Dark Chocolate one, only the ratio differs. After making the ganache just mix in the additional flavour e.g. powders, essence, or butters.
If you prefer a lighter ganache, let it sit in the fridge to cool (not fully firmed), and beat ganache with a handheld mixer to create a fluffier (less dense) texture. I find this creates the best texture for piping on cupcakes!
Rich and easy white chocolate ganache that comes together with only 2 ingredients. Use good quality chocolate!
Easily scalable based on your needs, with a ratio of heavy cream : white chocolate of 1 : 3.
- 75 g heavy cream
- 225 g white chocolate (I use couverture chocolate)
Measure out cream in a microwave-safe bowl (you can also do this in a saucepan on a stove). Heat in microwave until steam just begins to rise, do not overheat until boiling. If unsure, heat in 40s intervals.
Add white chocolate, making sure it's fully covered by the cream to allow heat to melt the chocolate.
Using a heatproof spatula or a spoon, mix to combine. The chocolate should melt as you continue to stir, forming a smooth chocolate mixture.
If the chocolate does not melt properly and there are still visible whole pieces, microwave in short intervals and continue stirring until all chocolate has melted and you get a smooth mixture.Let ganache cool on the counter top or in the fridge. To speed things up, I usually leave it in the fridge for ~20 minutes, removing and stirring the bowl mid-way.
Ganache is ready to use when it's of a pipeable consistency, similar to thick creamy peanut butter, and able to hold its shape when piped. Use it to frost cakes, cupcakes, macarons etc.
Store leftovers covered in the fridge. To reuse, reheat in the microwave at short intervals until ganache is of desired consistency.Optional: Layer on different flavours on the white chocolate ganache by adding powders, essence or butters.
I usually add matcha powder to create Matcha white chocolate ganache.