Peanut butter lovers rejoice! Bring your favorite flavor to your cakes, cupcakes, and other baked goods with this thick and creamy 3-ingredient Peanut Butter Ganache.
With just the right amount of sweetness from white chocolate chips, this peanut butter ganache hits the right notes of nutty, salty, and sweet. Plus, it’s easy to make!
I love using it to frost chocolate cupcakes or even brownies!
And as a time-strapped mom who loves a good dessert, I love having a foolproof frosting recipe that requires minimal ingredients!
Peanut Butter Ganache Ingredients
Here’s everything you need:
- Creamy peanut butter.
- Heavy whipping cream.
- White chocolate chips. I use Ghirardelli.
Peanut Butter White Chocolate Ganache Tips and Tricks
Melt Everything Together
Add the cream, white chocolate chips, and peanut butter to a small pot or saucepan over medium-low heat. Stir continuously with a rubber spatula until all of the chips melt and you’re left with a smooth mixture.
Never raise the heat above medium, as tempted as you may be to speed up the process. You do not want to scorch the cream.
White chocolate is rather finicky, and you may notice some pesky chips that don’t want to melt and integrate. Do not raise your heat. Instead use a spatula to push the chunks against the sides or bottom of the pot, encouraging them to melt.
As you continue to heat, make sure you are scraping the bottom of the pot with the spatula, so nothing sticks and burns.
Allow the Ganache to Cool and Thicken
Once your peanut butter ganache is smooth, transfer it to a bowl and set it aside to cool. The more the ganache cools, the thicker it gets.
If you want it to drip, you will likely want to use it when it is still slightly warm. I prefer to bring it to room temperature, so it becomes thick and spreadable.
Do not place it immediately in the refrigerator while it’s still warm. Allow it to come to room temperature first. Then, if you want it to thicken even more, you can place it in the fridge to cool down even more.
Storing Your Peanut Butter White Chocolate Ganache
This homemade ganache will stay fresh at room temperature for 2 days. After that, it will need to be stored in the refrigerator where it will last for about 2 weeks. It’s best stored in an airtight container.
The temperature of the ganache will dictate the thickness of it. My preference for ganache is at room temperature, so I’ll usually take it out of the fridge a couple hours ahead of time if I think of it.
You can also zap it in the microwave to loosen it. For example, a cupcake frosted with this ganache can be microwaved for 5-8 seconds to get the perfect texture to sink your teeth into!
3-Ingredient Peanut Butter Ganache
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 cup heavy whipping cream
- ¾ cup creamy peanut butter
- 1 cup white chocolate chips
Instructions
- Add the cream, white chocolate chips, and peanut butter to a saucepan over medium-low heat. Continuously stir the mixture gently as the chocolate chips melt and integrate (see notes for more tips!).1 cup heavy whipping cream, ¾ cup creamy peanut butter, 1 cup white chocolate chips
- Once the mixture is smooth, transfer to a mixing bowl to cool. The colder the ganache is, the thicker it is. Once at room temperature, you can place the ganache in the refrigerator to firm up even more if you'd like. Spread over cakes, cupcakes, cookies, brownies, etc!
Pro Tips
- *DO NOT raise your heat past medium, you do not want to scorch the cream. If you notice that some chocolate chips aren’t melting, use a rubber spatula to push them against the sides or bottom of the pot to encourage them to melt. Be gentle, the goal is to not incorporate too much air into your ganache.
