White Chocolate Ganache Frosting Recipes

Steps:

• Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.

Steps:

• In a small, heavy saucepan, heat the cream just until it starts to simmer.
• Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
• Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
• Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
• Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.

Steps:

• Place finely chopped chocolate in small heatproof bowl.
• Set over warm water on low heat (water should not touch bottom of bowl).
• Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
• In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
• Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
• Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
• Gradually stir in remaining cream.

Steps:

• Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
• Beat ganache with electric mixer until stiff peaks form.