Butterbeer Ganache

This smooth, velvety butterbeer ganache is a “magically” rich filling that is just as useful as it is delicious. Browned butter deepens the warm, caramelized notes of the butterscotch, while white chocolate and clear vanilla add the creamy, confectionery vanilla character that makes the flavor read as “butterbeer” rather than simply butterscotch. Pipe it into sandwich cookies, use it as a cake or cupcake filling, add a decorative swirl to brownies or bars, or simply enjoy a spoonful straight from the bowl — I won’t tell.

Butterbeer is more than a Harry Potter-themed name for butterscotch. Along with the warm caramelized flavor of butterscotch, it has a creamy vanilla note reminiscent of cream soda. That is why I deliberately chose to use clear imitation vanilla rather than pure vanilla extract. Clear vanilla has a simpler, more confectionery vanilla flavor, without the floral or fruity notes that can come from real vanilla, giving the ganache that familiar cream-soda-like finish.

I originally developed this ganache for a recipe coming next week, where it becomes an alternate center for my Butterbeer Blossom Cookies. And, somewhat surprisingly, that’s the version I ended up preferring. It was far too useful (and far too good) to keep tucked away as just one component of another recipe.

Butterbeer Ganache

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Velvety smooth ganache with toasty browned butter, warm butterscotch, and creamy vanilla notes that instantly evoke "Butterbeer"

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Prep Time 20 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 32

Course: Dessert

Baking Ambition: Confident

Calories: 66

Equipment Ingredients Method Nutrition

Equipment

• ▢
  small saucepan
• ▢
  small mixing bowl (heat safe)

Ingredients

 

MetricUS Customary

 

1x2x3x4x

• ▢ 28 g unsalted butter
• ▢ 110 ml heavy cream
• ▢ 3 g fine sea salt
• ▢ 220 g butterscotch baking chips
• ▢ 120 g white chocolate chips
• ▢ 8 ml clear vanilla extract

Method

 

Cook Mode Cook Mode

 

1. In a small saucepan, heat the butter over medium low heat until it is golden brown and has a nutty aroma.
   28 g (2 tbsp) unsalted butter
2. Immediately add the heavy cream and salt, return to the heat and bring just to a simmer
   110 ml (½ cup) heavy cream, 3 g (½ tsp) fine sea salt
3. Place the butterscotch chips, white chocolate chips and vanilla extract in a small, heat safe mixing bowl.
   220 g (1 ¼ cups) butterscotch baking chips, 120 g (⅔ cup) white chocolate chips, 8 ml (1 ½ tsp) clear vanilla extract
4. Pour the hot cream mixture over the top. Ensure all of the chips are submerged in the cream. Let stand for about 2 or 3 minutes.
5. Stir gently, in a circular motion starting in the center and working in gradually widening circles until all of the chips are melted and the mixture is a silky smooth consistency.
6. Allow to cool and thicken to a spreadable or pipeable consistency – use for filling or decorating cookies, cupcakes, brownies, cakes, etc.
7. Store leftovers tightly sealed in the refrigerator. Allow to return to room temperature and stir until creamy before using.

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Nutrition

Serving: 15gCalories: 66kcalCarbohydrates: 9gProtein: 0.3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 7mgSodium: 68mgPotassium: 15mgFiber: 0.01gSugar: 8gVitamin A: 81IUVitamin C: 0.04mgCalcium: 10mgIron: 0.01mg

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