I mean…pretty much any ganache is pipeable, you just have to wait long enough and trust the process. The beauty of ganache is that it can serve so many purposes. When it’s freshly made, it can act as the perfect drip accent for the tops of cakes. When let set until just cool, it’s a creamy filling for cupcakes, cookies, and macarons (check out my macaron guide here). Once completely cool, you can roll it up and make truffles! I’ve also used it for frosting. It truly is a simple, yet versatile recipe to have in your baking toolbox.
Like so many recipes I feel I’ve written lately, the key is patience and timing. It takes awhile for ganache to set and you don’t want it to get too hard for your purposes as it’s a bit of a pain to soften (although doable!). White chocolate ganache is also incredibly easy to flavor with quality extracts!
Pipeable White Chocolate Ganache
- 6 ounces High quality white chocolate I like the Ghirardelli bars from the grocery store
- 4 ounces heavy whipping cream
- 2 tsp flavor extract optional if you'd like to add a different flavor other than the sweetness of the white chocolate
- Chop white chocolate into medium sized chunks and place in microwave safe bowl
- Microwave for 1 minute on medium to start softening the chocolate
- Meanwhile, bring cream to a simmer on the stove OR microwave on high for about 2 – 2.5 minutes
- Pour cream over the chocolate until it just covers the tops of the chunks – let sit for 1 minute
- Add in the flavor extract if you're planning to use then start whisking until mixture is smooth and glossy
- For Drip: wait until the mixture is not longer hot, then it's ready to use as a drip for cakes!
- For Pipeable filling: wait until the mixture is cool to the touch then place in fridge for about 1 hour, checking frequently. Once you can scoop up the ganache and it flows off the spoon like lava, it's ready to pipe!
- For Frosting: once the mixture is at the same texture as the above you can also whip on high with a handheld or stand mixture until it is the consistency of buttercream
- For Truffles: let the mixture get super firm in the fridge until you can ball it up!