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| Servings |
2 cups - approx.
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Ingredients
- 6 ounces white chocolate chips
- 1 cup heavy cream
Ingredients
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Instructions
- Place white chocolate chips in a heat proof bowl.
- Heat heavy cream in a heavy saucepan over medium heat until bubbles form around the edge of the pan - do not boil.
- Take off heat, pour hot cream over white chocolate chips and stir until melted.
- Refrigerate the mixture for 2 hours -to- 2 days. Must be very cold.
- When ready to whip, pour the chilled mixture into mixer bowl and use whisk to whip to desired consistency. (Tip: You can chill mixer bowl too for quicker whipping!)
- Holds up well for a day in refrigerator.
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