White Chocolate Ganache Icing
Prep time
Total time
*For vegan version ganache use earth balance butter and almond milk and Ghirardelli is dairy free chocolate
This ganache can be used as a pourable ganache glaze for cakes and pastries
Serves: 2 cups
  • White Baking Chocolate 8ounces (226g)
  • Heavy Cream ΒΌ cup (60ml)
  • Corn Syrup 1 Tablespoon (20g)
  • Unsalted Butter 4 tablespoons (56g)
  • Godiva Liquor *optional 2 teaspoons (10ml)
  • Vanilla Extract 1 teaspoon (5ml)
  1. Combine the corn syrup, heavy cream & butter in a heavy bottom sauce pot
  2. Bring to a boil and pour over the finely chopped white chocolate in a large mixing bowl
  3. Whisk smooth then add the liquor and vanilla extract
  4. Use to glaze cakes and pastries while warm or allow to set to a pipe-able consistency
Ganache can be stored in the refrigerator for up to 2 weeks.

It can be left at room temperature for up to 1 day on your cakes and pastries
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/gingerbread-cupcakes-with-white-chocolate-ganache-icing/