White Chocolate Ganache Icing

By Jrhayashi

Ingredients

• 2/3 cup heavy cream
• 12 ounces white chocolate, finely chopped
• Pinch of salt
• 2 tablespoons freshly squeezed lemon juice

Preparation

Step 1

Bring cream just to a boil in a small saucepan over medium- high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving.