Vanilla Cream Cheese Ganache

Ingredients

• 300 g White chocolate
• 310 g Cream (Warm until lukewarm)
• 0.5 tsp Vanilla
• 380 g Cream cheese (Can be replaced with a 50/50 mixture of cream cheese and mascarpone)

Steps

1. 1

   Warm the cream in the microwave until lukewarm, without bringing it to a boil.

2. 2

   Pour the warm cream over the white chocolate and add the vanilla.

3. 3

   Blend the mixture until smooth.

4. 4

   Pour the ganache into a container, cover with plastic wrap directly on the surface, and refrigerate overnight.

5. 5

   The next day, lightly whip the cream cheese with a mixer.

6. 6

   Add the ganache to the cream cheese mixture and whip until all the ingredients are fully incorporated.

7. 7

   Stir the cream with a spatula, then transfer it to a piping bag fitted with an 18 mm tip.

8. 8

   Pipe the cream onto the cake layer.

Notes

This quantity is for one cake; the video shows a much larger amount for four large cakes. The consistency depends on the cocoa butter content of the white chocolate: at 32–34%, the ganache will be firmer, while at 25–28% it will be slightly looser. Not suitable for macarons. The source does not specify the cream temperature or the exact whipping time.

Nutrition per serving

• dessert
• cream
• ganache
• for cake
• no-bake
• white chocolate
• vanilla