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1 Cup Heavy Cream
1 lb. Good Quality White Chocolate, Chopped
2 tbsp. Unsalted Butter, Softened
Heat the heavy cream in a saucepan over medium heat until simmering. Place the chopped white chocolate in a heatproof bowl and pour the hot cream over the chocolate. Shake the bowl until the chocolate is submerged and let sit for one minute. Whisk the mixture until smooth and then add the butter, whisking again until incorporated. Use immediately if pouring over a cake or let cool to use as a spreadable filling
For Cupcakes: Let warm ganache sit until slightly thickened and spoon on top of cupcakes for a glazed finish. Refrigerate the cupcakes until firm. You can also dip buttercream piped cupcakes in ganache as long as the buttercream is very chilled.
For Cake Filling: Refrigerate ganache until firm but spreadable. Slather between layers of cake or drip on top.