CHOCOLATE GANACHE FROSTING
- 14 ounces of white chocolate (good quality!)
- 1 1/4 cup of whipping cream
- 1/4 cup of butter, room temp.
- 2 cups powedered sugar
- pinch of salt
- 1/4 cup whole milk
- 1 teaspoon of vanilla
Chop chocolates and transfer into a heat proof bowl.
Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
Let sit for 1 minute then stir until combined.
Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
Let sit at room temperature until thickened, about 2 hours.
Beat with an electric mixer until fluffy.
Note: Keep close watch as this can suddenly separate.