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aftermyown_heart
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Finely chop the white chocolate into small pieces and scrape into a heat-safe bowl.
Bring ½ cup (120ml) cream to a gently simmer then pour over the top of the chocolate. Let stand for 60 seconds.
Stir the chocolate and cream together until melted and smooth. Add the remaining cream and stir to combine.
Place the ganache in the refrigerator until completely chilled, at least 2 hours or overnight.
Use an electric whisk to whip the chilled ganache on medium-high speed until it begins to thicken, about 1 minute.
Stop the mixing and continue to whisk by hand until thick yet fluffy and spreadable. Use immediately to pipe on cakes, cupcakes, or tarts.