View source for Ganache icing

===White chocolate and vanilla bean ganache===
*1/2 c pure cream
*300g white chocolate, finely chopped
*1 tsp vanilla bean paste
===Directions===
#Place the chocolate in a heatproof bowl.
#Heat the cream to boiling point then remove from heat.
#Pour the cream over the chocolate and stir until combined, then add the vanilla bean paste.
#Allow to cool and set (ideally) overnight.
===Rich chocolate ganache===
*1/2 c pure cream
*110g dark chocolate (I use 70% cocoa)
*90g milk chocolate
===Directions===
#Place the chocolate in a heatproof bowl.
#Heat the cream to boiling point then remove from heat.
#Pour the cream over the chocolate and stir until combined.
#Allow to cool and set (ideally) overnight.
===A few tips===
#You can store extra ganache in the fridge for up to a week, but ensure your cream has at least a week's shelf life from the date you use it.
#Then when you need to use it, remove it from the fridge and soften it by warming it up in short bursts (10 - 15 seconds) in the microwave.
#If you are make a larger amount of ganache, you can store it in the freezer in smaller containers.
#Then just take it out and let it come up to room temperature before you need to use it.
#You can then soften it in the same way you would if it were straight out of the fridge.
#If you want to pipe ganache over cupcakes, it can be whipped.
#Just be careful not to take it too far..
#Stop as soon as it reaches the desired consistency and before it starts losing its gloss.