Whipped White Chocolate Caramel Ganache

5 from 1 vote

Whipped White Chocolate Caramel Ganache

This heavenly Whipped White Chocolate Caramel Ganache is smooth, creamy and delicious. This simple and quick recipe makes a fantastic frosting for cakes, cupcakes, tarts and more.

Prep Time10

Cook Time3

Chill time2

Total Time2 13

Course: cake, Cupcakes, Dessert, Frosting, Sweet Treat

Cuisine: Dessert

Servings: " cake

Calories: 1135kcal

Author: Jen Sim

Equipment

mixing bowl microwave safe
Mixing spoon or spatula
Weighing scale

Ingredients

250 ml caramel sauce
160 ml heavy cream
350 g white chocolate
Pinch of salt
½ teaspoon of vanilla extract

Instructions

In a microwave-safe bowl, combine the white chocolate chips and the heavy cream. Microwave for 30 seconds at a time, stirring after each interval, until smooth and melted.
Stir in the caramel sauce, the vanilla extract, and the salt until well combined.
If using as a glaze, drizzle over your dessert while still warm. If using as a frosting, cover the bowl with plastic wrap and chill in the fridge for two hours or at room temperature for five to six hours, until firm enough to whip.
Whip the ganache with a whisk or a mixer until fluffy and spreadable. If too hard, let it sit out for 30 minutes before whipping. If too thick, add a little milk, one tablespoon at a time, to thin it out.
Finally, add the white chocolate caramel ganache to a piping bag and use as desired.

Notes

Heat: For a smooth and shiny ganache, microwave the chocolate and cream in short bursts, stirring well after each one.

Chill: Next, put the ganache in the fridge and let it cool until it has the texture you want.

Texture: The ganache will set slowly in a hot climate, so you may need to keep it in the fridge. In a cooler climate, you can leave it at room temperature to set.

Cooler weather: If the weather is cold, the ganache may harden quickly, so work fast to avoid lumps when frosting.

Consistency: If the ganache is too thick, you can add more cream to thin it out.

Nutrition