Cupcakes and photo by odetteganda © Sarah Phillips
Ultimate Peanut Butter Cake or UPBC Cupcakes frosted with White Chocolate Strawberry Ganache!
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
1 pound excellent quality White chocolate, chopped into 1/4-inch pieces or 16-ounces excellent white chocolate chips, such as Ghirardelli Brand
2 cups heavy whipping cream
3/4 cup strawberry jam [smooth – no chunky fruit bits]
Optional: Enhance the strawberry flavor with 4 teaspoons strawberry liqueur or 1 – 2 teaspoons strawberry extract.
INSTRUCTIONS
Heat jam until hot but not boiling.
Bring cream to boil on stove-top or by microwave.
Pour chocolate into hot cream – let sit for 60 seconds before stirring.
Stir in one direction to create a smooth ganache.
When smooth, add to hot jam and stir well [one direction]
Add flavorings, if desired.
After ganache has been refrigerated approximate 25 minutes, stir well. Chill another 25 minutes, stir again. Then stir finally again 25 minutes later – the ganache should be thick enough to spread.
STORAGE
Ganache can stay at room temperature for a day, and then must be refrigerated.
