White Chocolate Ganache Recipe
24 oz White chocolate chips (use any kind that you like)
2 cups Heavy whipping cream
1. Mix together chocolate and cream in a microwave safe bowl
2. Microwave 2 minutes. Gently stir. Then 2 more minutes or until chocolate is almost all melted
3. Take out and stir gently, then whisk until completely smooth
4. Cover for a few hours so it can thicken or place in refrigerator for late use.
Yields: 4 cups
My notes: this recipe was actually half of what you see above, but I doubled it because I like to have more just in case I need it. You can easily half the recipe above for a smaller batch. I’m covering a 5″ high 9×6″ cake, and I’m not sure how much I’ll actually need. I’m filling the cake with a buttercream frosting.
I’m making a shoebox cake and need the edges to be sharp so that’s why using a ganache instead of just buttercream.
I actually learned a super easy way to make ganache from a recipe from mcgreevycakes.com ( I luuuuuve her by the way). She has some of the most awesome, helpful tutorials and videos available. You must check her out.
So the ganache is in the fridge until I need it. When I need it, I’ll take it out and let it warm to room temperature, then place in the microwave for a minute or less to soften enough to spread.