White Chocolate Ganache

Chop the white chocolate very finely and place it in a heatproof bowl. In a separate microwave-safe container, heat the heavy cream until it’s hot and just starting to steam. It should be very warm but not boiling. You can also heat the cream in a saucepan.

Pour the hot cream evenly over the white chocolate. Cover the bowl with a plate or lid and let it sit undisturbed for 10 minutes. Don’t stir yet, give the heat time to gently melt the chocolate.

After 10 minutes, uncover and stir slowly until the ganache is smooth and fully combined. If you see any unmelted bits, microwave the mixture for 4 to 6 seconds at a time, stirring in between, just until fully melted. Be careful not to overheat, it should feel warm, not hot.

If you're not using the ganache right away, press a piece of plastic wrap directly onto the surface to prevent a skin from forming as it cools.

For a glaze or drip cake: Let the ganache cool for about 10–15 minutes after mixing so it thickens slightly but is still pourable. Make sure your cake is chilled and the buttercream is firm. This keeps the drips from sliding all the way down.

For frosting or filling: Let the ganache sit at room temperature until it thickens to a spreadable consistency, like peanut butter or thick pudding. This usually takes 1–2 hours depending on your kitchen temp. If it firms up too much, gently rewarm it using a double boiler or a few short bursts in the microwave.

For whipped ganache: Once the ganache is completely cool and set (but still soft enough to scoop), beat it with a hand mixer or stand mixer until light and fluffy, this adds air and makes it feel more like mousse.