Heads up: There is a 24 hour chilling time with this recipe!

• Chop white chocolate,
  8 ounces -(2 ½ bars) of white baking chocolate
• Add chopped white chocolate bars to a microwave-safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the heavy whipping cream separately, in another microwave-safe bowl (at regular power), for 2-3 minutes or until warm.

  *Alternatively, you can do this in a double boiler
  1 litre whipping cream (35% -36% fat) / heavy cream
• Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. It should be a smooth texture and there shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
• Cool on the counter, then cover with a piece of plastic wrap (I use glad press n' seal) and let stand in refrigerator for 24 hours. 
• Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), pour it into the bowl of a stand mixer and using the whisk attachment, whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
• Serve whipped chocolate ganache with any recipe calling for whipped cream. Spread on cupcakes or a standard sized cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 5 days and retain its fluffy texture.