Matcha white chocolate ganache frosting
Smooth and creamy matcha white chocolate ganache is very easy and quick to make. You need only 3 ingredients to make this fantastic recipe.
I decided to make a separate post just for this simple recipe as it is really something else. I keep making this frosting on a weekly basis and use it to fill macarons, cookies, cakes and decorate cupcakes. Honestly the options to use this ganache are endless. I will be sharing my new recipes on my blog soon. So, please make sure you do not miss it :)
How to make matcha white chocolate ganache frosting
The below recipe is embarrassingly easy to make. You need to add matcha powder to double cream and warm it up until hot. Please do not bring cream to boil. Then pour it over chopped chocolate. Leave it for 3 minutes and then stir until it all comes together and create a nice smooth mixture.
Please follow the below TIPS for the best results:
- Ratios in chocolate ganache is everything. For a basic white chocolate ganache the ratio is always 1:3. 1 cream:3 white chocolate. If you add more double cream ganache will not set.
- Chop chocolate as fine as you can. It will help chocolate to melt easily.
- Choosing matcha. This is very important to pick the correct matcha powder. Usually, the choice is between:
- Ceremonial grade matcha, which has intense green colour due to the highest amount of chlorophyll. The taste is very mild, quite sweet and can be quite underwhelming when used in baking or cooking. Ceremonial grade matcha is chosen for traditional Japanese tea ceremonies.
- Daily grade matcha. It can be used as a drink or in baking and cooking. The flavour is rich and balanced. It is not too sweet and not too bitter.
- Culinary grade matcha. This is the matcha powder I use in baking and cooking. It has a robust earthy and bitter flavour. The colour is not as potent and vibrant as in the previous two matcha grades but it still creates wonderful green treats.
- Adding matcha powder. My advice is to start with a small amount and add a tiny bit more after each tasting. If you add too much matcha powder your food will be bitter and not pleasant to consume. For this recipe I have added 8 g as in my opinion it created the best balance.
- This recipe makes about 400 g of frosting.
What does matcha white chocolate ganache frosting taste like?
The consistency of this ganache frosting is smooth and creamy therefore it pipes wonderfully. The sweetness of white chocolate is pleasantly balanced by earthiness and bitterness of matcha powder. These two ingredients work so well together!
How to store matcha white chocolate ganache frosting
You can store ganache in a fridge for up to seven days. You can also freeze it for up to three months in an air-tight container.
In order to defrost it, just place it in a room temperature an hour before you want to use it.
If you are looking for more frosting recipes, I can recommend you the below:
Coconut and powdered milk frosting
Goat cheese buttercream frosting
Click this link if you want to see all my frosting recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Smooth and creamy matcha and chocolate ganache frosting.
- 150 ml double cream
- 450 g white chocolate (finely chopped)
- 8 g matcha (powder)
Chop chocolate in small pieces, the smallest the better. Place chopped chocolate into a medium bowl.
In a small pot add cream and matcha powder, stir and heat up until hot. Please do not bring to boil.
Pour hot cream over chocolate and let it sit for 3-4 minutes.
Stir it until chocolate dissolves and mixture becomes thick and glossy.
Place a piece of a cling film directly on the ganache.
When it is cold, place it in a fridge for few hours to set.