Cereal-Infused Vanilla Cream 

• Bakers note: I’m using Kellogg's Frosties, my go-to cereal for this recipe, because its subtle sweetness really elevates the ganache. You’ll start with 750 grams of cream since the Frosties soak up a lot, leaving you with 500 grams. 
   
• In a heatproof bowl, add 100 grams of Kellogg's Frosties and set aside for now.
   
•  In a medium saucepan, combine 750 grams of heavy cream (40% fat content), 15 grams vanilla bean paste, and a large pinch of sea salt flakes.
   
• Place the saucepan over medium heat and warm the mixture until it reaches 65°C (149°F) to infuse the cream with the vanilla and salt. Do not let it boil—if the cream boils, it can cause issues when you try to whip your ganache later on.
   
• Once the cream has reached 65°C (149°F), remove it from the heat and pour it over 100 grams of Kellogg's Frosties in a heatproof bowl. You’ll notice that there are plenty of vanilla bean specks left in the saucepan. Don’t worry about scraping them out—just leave them there. Later, when you’re ready to make the ganache, you’ll pour the cereal-infused vanilla cream back into the same saucepan, making sure to capture all that delicious flavor.
   
• Let the mixture steep for 20 minutes to allow the flavors to meld.
   
• After steeping, pour the mixture through a fine sieve to strain out the Frosties. Gently press the cereal with a spoon to extract the cream, but do not press so hard that you create a pulp-like mixture.

Vanilla Bean Cereal Ganache
 

• Bakers Note; The un-whipped vanilla bean cereal ganache must chill in the fridge for at least 6 hours, preferably overnight, before you whip it up into a fluffy cloud. So plan accordingly when making this ganache.
   
• Baker's Note: To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 32% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection as this white chocolate is one of the the silkiest, creamiest not to sweet white chocolate it gives  a rich mouthfeel that never ever becomes too heavy when making this  ganache. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread.
   
• Coarsely chop 250 grams of white chocolate using a serrated knife for best results, If you're using white callets as I do, you can skip the chopping and place them straight into a heatproof glass or high measuring mug. Set aside for now.
   
• Pour 500 grams of cereal-infused vanilla cream  into a medium saucepan. Place the saucepan over medium heat and stir until the mixture is warm, approx 65-70°C (149-158°F). It should never boil, because if the cream boils, it will prevent the ganache from whipping up nicely. As soon as the cream is warm, remove from heat. Quickly pour the warm cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
   
• Let the mixture sit for about 1 minute before stirring. Then stir slowly with a silicone bottle spatula until smooth in the middle and emulsify the cream and chocolate. The chocolate will often settle on the bottom of the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to make sure it is all incorporated. 
   
• Use an immersion blender/hand blender and blend the mixture until it is smooth. 
   
• Pour the warm vanilla bean cereal ganache into a clean bowl or container and cover the surface with the plastic wrap. Refrigerate ganache overnight to firm up and to deepen the vanilla bean and cereal flavors.
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. 
   
• Baker's Note: When whipping ganache, especially with white chocolate, it's crucial to remember it's better to underwhip than to overwhip. Overwhipped ganache can quickly become too thick, affecting its luxurious texture. Aim to whip the ganache to a slightly softer consistency than you might initially think is needed, as ganache tends to firm up after settling. This preparation is particularly important if you plan to use the ganache for piping on your cupcakes or spreading it on your cake later. By whipping the ganache to a medium-soft consistency and then placing it in an airtight container in the fridge, you ensure it's ready for use when you are. This method guarantees that the ganache maintains the perfect consistency for easy piping or smooth spreading on your cake.
   
• Pour the cold vanilla bean cereal ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks — this typically takes about 20 to 30 seconds. 
   
• Whipped vanilla bean cereal ganacheis delicious as a filling inside your cakes or to decorate your cupcakes with- it is a great match with a vanilla or chocolate cupcake.
   
• Use immediately or store in an airtight container in the refrigerator with plastic wrap against the surface of the cream. If made with super-fresh cream, it will last for 3 to 7 days. No need to re-whip before using it, it should be thick.