Today, I have made white chocolate ganache icing for a cake this weekend.  I will post pictures later, after it has set. I have decided that white chocolate ganache icing is one of my favorite icings.  One thing I learn is you can not make the ganache icing and use it the same day.  So, ganache icing should be made the day before you need to use it.

Recipe:
3- 11 oz. bags of Ghirardelli Classic White baking Chips
16 oz. HEAVY whipping cream

Place chocolate chips into stainless steel bowl.  Pour heavy cream into a heavy sauce pot, on medium high heat.  Don't go to far from the stove.  Just as the cream starts to bubble, remove it from the heat.  Pour over chocolate chips.  Making sure that chocolate chips are submerged in cream.  Let sit 5 minutes.  Stir with spatula (NOT A WHISK).  If there are small pieces of chocolate left, place bowl over a pot of simmering water(double boiler).  Stir with spatula until smooth and lump free.  Remove bowl from heat, let bowl stand at room temp uncovered. Once ganache has come to room temp, cover with clear wrap and let sit on counter overnight.  This recipe will cover 10x10 square cake, filled and iced, 6" round and 8" round, filled and iced.