Zutaten für White Chocolate Ganache Frosting
- Heavy Cream
- 12 ounces (340g) finely chopped white chocolate
- 4 tablespoons (1/2 stick) unsalted butter
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Zubereitung von White Chocolate Ganache Frosting
- In a small, heavy-bottomed saucepan, heat 1 cup (240ml) heavy cream over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and immediately add 12 ounces (340g) finely chopped white chocolate. Let stand for 1 minute to soften the chocolate.
- Add 4 tablespoons (1/2 stick) unsalted butter, cut into cubes. Gently whisk until the chocolate and butter are completely melted and the mixture is smooth and glossy.
- Refrigerate the ganache for at least 2 hours, or until completely chilled and firm. This step is crucial for achieving the desired fluffy texture.
- Once chilled, use an electric mixer (handheld or stand) to beat the ganache on medium speed until light and fluffy, about 2-3 minutes. If using a whisk, this will take longer and require more effort.
- Frost your baked goods immediately. Refrigerate the frosted items to allow the frosting to set and firm up.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
401g
Fat
306g
Carbs
34g
