Whipped White Chocolate Ganache Frosting. Oh so rich and decadent but perfect with our Cannoli Cupcakes. Instead of shaved white chocolate on top I melted it, added heavy cream, butter and gave it a whip. No complaints here!!
Here is my recipe
Whipped White Chocolate Ganache Frosting on top of Cannoli Cupcakes
2-11oz bags of white chocolate chips. I used Ghiradelli.
3/4 cup heavy cream
7 tablespoons butter, unsalted
In a small, heavy saucepan, heat the cream just until it starts to simmer.
Add the white chocolate, stirring gently to immerse it into the cream, then add the butter.
Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth. (return shortly to the stove if the mixture is not completely smooth)
Refrigerate until mixture is cold but not hard, then beat with hand mixer until fluffy.
Use frosting as desired; refrigerate the cupcakes if you are not serving them within a few hours. I prefer it not refrigerated so the frosting is soft and fluffy.
