Ingredients:

  • 300g high-quality white chocolate (minimum 30% cocoa butter), finely chopped
  • 200ml heavy whipping cream (minimum 35% fat), for heating
  • 400ml heavy whipping cream (minimum 35% fat), cold for tempering
  • 2 teaspoons vanilla bean paste
  • 1/4 teaspoon fine sea salt

Instructions:

  1. Prep the chocolate. Place 300g of finely chopped high-quality white chocolate and 1/4 teaspoon fine sea salt into a heatproof glass bowl. Note: Chopping it small ensures it melts evenly without needing extra heat.
  2. Heat the cream. In a small saucepan, bring 200ml of heavy cream and 2 teaspoons of vanilla bean paste to a gentle simmer. Do not let it reach a rolling boil. Look for tiny bubbles forming around the edges of the pan.
  3. Form the emulsion. Pour the hot cream over the chocolate. Let it sit undisturbed for 2 minutes. Let the heat penetrate the chocolate before you touch it. Use a spatula to stir in small circles starting from the center until a glossy, smooth ivory liquid forms.
  4. Temper the mixture. Slowly pour the remaining 400ml of cold heavy cream into the warm ganache. Stir constantly to incorporate the cold fat into the warm base without creating lumps.
  5. Flash chill. Pour the mixture into a wide, shallow baking dish to increase surface area. Cover with plastic wrap, ensuring the wrap is touching the surface of the liquid. Note: This prevents a skin from forming as it cools.
  6. Refrigerate. Place the dish in the fridge for 30 minutes until completely chilled to the touch (approx 4-5°C). The liquid should look slightly thickened but still pourable.
  7. Prepare to whip. Transfer the chilled mixture into your pre chilled stand mixer bowl. Use a spatula to scrape every drop of that vanilla bean goodness into the bowl.
  8. Whip the ganache. Turn the mixer to medium high speed. Watch the mixture transform from a thin liquid into a thickened cream. This usually takes between 3 and 5 minutes.
  9. Check the peaks. Stop the mixer once the frosting holds stiff, billowy peaks. The whisk should leave clear tracks that don't disappear. Do not over whip or it will turn grainy and buttery.
  10. Final stir. Remove the bowl and give it one last gentle fold with a spatula to ensure the texture is uniform. It should look silky and matte, ready to be piped onto your favorite treats. Cool Whip Frosting in 10 Minutes with Vanilla Pudding — Create stable Cool Whip Frosting with this simple recipe. Using vanilla puddi...Honey Butter Recipe: Creamy and Fluffy in 5 Minutes — Master this homemade honey butter recipe for a cloud-like, whipped finish. In...Ogre Toes Recipe: Baked with Strawberry Jam — Master the homemade ogre toes recipe with our buttery, quick guide. Features ... $img_2$