White Chocolate Ganache Frosting (Print Version)
# Ingredients:
→ Main Components
01 -
7 oz (200g) high-quality pure white chocolate, finely chopped
02 -
1½ cups (355ml) heavy whipping cream (35% fat), divided
03 -
1 fresh vanilla bean pod or 2 teaspoons vanilla bean paste
04 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Break down your white chocolate into small, uniform pieces and place them in a spacious mixing bowl. The finer you chop it, the smoother your ganache will turn out.
02 -
Pour half a cup of cream into a medium saucepan along with the scraped vanilla bean seeds and empty pod. Heat over medium flame, watching carefully until you see gentle bubbles forming around the edges.
03 -
The moment your cream starts simmering, pour it directly over the chopped chocolate. Cover the bowl immediately and let it rest for 2 minutes to allow the heat to work its magic. Then whisk everything together until you have a glossy, smooth mixture. If needed, microwave for 30 seconds to ensure complete melting.
04 -
Allow the mixture to cool for about 5 minutes, then gradually whisk in the remaining cup of cold cream until everything is beautifully combined and smooth.
05 -
Cover your bowl and refrigerate for at least 2 hours, though overnight is even better. The ganache must be completely cold before the final step.
06 -
Add the vanilla extract and beat with an electric mixer on medium speed for 2-3 minutes until the mixture transforms into a light, fluffy, and spreadable frosting. Stop as soon as you reach the perfect consistency to avoid graininess.
# Notes:
01 -
This frosting creates the silkiest, most luxurious texture without any grittiness that traditional buttercreams can have
02 -
Perfect for pairing with funfetti cakes and birthday celebrations
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Use a kitchen scale for the most accurate measurements and best results
04 -
Must be used within a few hours of whipping for optimal texture