Combine Ingredients:
Place 6 ounces of white chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Microwave for 45 seconds, then stir with a silicone spatula until partially melted.

Melt Completely:
If the chocolate hasn’t fully melted, continue microwaving in 10-second bursts, stirring after each interval until the mixture is smooth and lump-free.

Add Strawberry Flavor:
Stir in 1–2 tablespoons of freeze-dried strawberry powder until fully combined. Taste and adjust the amount to your preference. For a deeper pink color, mix in a small drop of red or pink food coloring.

Chill and Thicken:
Place the bowl in the fridge and stir every 15 minutes until the ganache reaches your preferred consistency.

• For cupcake filling, use while it’s still soft and spreadable.

• For macarons or piping, chill longer until the ganache holds its shape.

• For whipped ganache, whip while still in its semi-liquid stage for a light, airy texture.

Set Time:
The ganache may take up to 1 hour and 30 minutes to fully set, depending on your fridge temperature and batch size.

Serve & Enjoy:
Once ready, use the strawberry ganache to fill, frost, or drizzle over your favorite desserts.