White chocolate ganache frosting is creamy and fluffy and perfect on cupcakes, cookies, or spoons!
Last month my best friend got married in the cutest little homestead wedding you ever did see. And because we’re totally crazy we made all 9 dozen cupcakes from scratch. Ourselves. Without help. AND there was traveling involved. Luckily the cupcakes were amazeballs and we heard nothing but compliments all night. Plus we discovered we make a pretty good decorating team. I am the queen of cupcakes and she is the queen of frosting.
I think I did a pretty good job with this white chocolate ganache frosting, though. So good in fact that I had to run out and make it again as treat #2 for my birthday week extravaganza! Just kidding I’ve just been laying around in my PJs eating cookies 😉
White chocolate isn’t generally my favorite chocolate to work with but since it was a direct request from the groom who isn’t much of a sweet eater I had to give it a go. Thank goodness this white chocolate experience didn’t end in tears. Not like this one did. This frosting is fluffy and creamy and perfect on raspberry filled cupcakes or Oreo cookies or graham crackers or spoons. Go ahead and enjoy this however you decide is best. I won’t judge.
The best friend is slowly teaching me to be patient with frosting. Does anyone else have this problem? I get so excited for frosting time I don’t take the time to get it to the right consistency and then it’s impossible to squeeze out of the piping bag and then I want to heave said piping bag across the room because it’s the only thing between me and cupcakes! Don’t be like me y’all. Get your frosting to the right consistency with a little love and lots of patience.
Basically your frosting should be at soft peaks as if you were whipping heavy cream. Stiff peaks and it’s too thick to pipe. No peaks and you’ll end up with frosting rivers. Friends don’t let friends end up with frosting rivers.
- 2 cups white chocolate chips
- 2/3 cup heavy cream
- 1 Tbs milk
- In a microwave safe dish microwave cream for 60-90 seconds or until hot. Pour over chocolate chips and distribute chips so they're completely covered.
- Cover bowl with a plate and allow to sit for 5 minutes then stir with a spatula until completely smooth.
- Allow ganache to cool to room temperate then add to the bowl of a stand mixer and whip on high until soft peaks form.
- Add milk and whip to completely incorporate. If needed add more milk to reach the correct consistency.