White Chocolate Ganache Filling
A luscious, creamy filling made from rich white chocolate, heavy cream, and butter, perfect for cakes, cupcakes, and pastries.
Ingredients
Main ingredients
- 8 oz white chocolate, chopped
- 1 cup heavy cream Do not let boil
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 pinch salt Balances sweetness
Instructions
Preparation
- Gather all ingredients. Ensure white chocolate is chopped into small pieces.
Cooking
- Heat the heavy cream in a medium saucepan over medium heat for about 5-7 minutes until it simmers.
- Remove from heat and add the chopped white chocolate to the hot cream. Allow to sit for a minute.
- Stir gently until chocolate is melted and smooth, returning to low heat if needed.
- Incorporate the butter, vanilla extract, and pinch of salt into the mixture and stir well.
Cooling
- Allow ganache to cool at room temperature for 10-15 minutes.
- Cover with plastic wrap and refrigerate for 1-2 hours until thickened.
- Optionally, beat with a hand mixer for a lighter texture.
Serving
- Use ganache as filling for cakes or cupcakes, or as a dip for fruits.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Reheat gently when needed.