I’ve been using this pistachio ganache in so many desserts lately—and it never disappoints. It’s creamy, full of flavor, and so easy to whip up. If you’re planning to try my chocolate pistachio cupcakes (coming soon!), save this one—you’ll need it.
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This whipped pistachio ganache is one of my go-to fillings when I want something a little fancy but super easy. It’s made with white chocolate and pistachio paste, and once it’s whipped, it turns into a light, creamy texture that pipes beautifully.
You can use it to top cupcakes, tarts, or layer inside a pistachio cake. It’s smooth, stable, and full of real pistachio flavor—perfect for desserts that need a little upgrade without too much effort.
Why you'll love this recipe
Ingredient you need
- White chocolate – use a good quality white chocolate for best texture and flavor.
- Heavy cream – full-fat, 30–35% fat content.
- Pistachio paste – pure pistachio puree or a pistachio spread (avoid sweetened ones if possible).
- Vanilla extract (optional) – adds depth and enhances the pistachio flavor.
- Green food coloring (optional) – just a drop or two for a brighter pistachio look.
How To Make Pistachio Ganache
Here’s a quick visual guide. Don’t forget—you’ll find the full recipe with exact measurements in the recipe card below!
Start by melting the white chocolate gently over a double boiler. Once smooth, stir in the pistachio paste and vanilla extract (if using).
Next, pour in the warm heavy cream and mix gently using a whisk or spatula until fully combined. Then add the cold cream and stir again until the mixture is smooth.
If you’d like a more vibrant color, add a tiny drop of green gel food coloring at this stage.
Blend the ganache using an immersion blender until smooth and fully emulsified. Cover with plastic wrap, pressing it directly onto the surface, and chill for at least 6 hours—or overnight if possible.
The next day, whip the pistachio ganache using a hand mixer or stand mixer on low to medium speed until it becomes smooth, thick, and creamy.
Tips for this recipe
Serving suggestions
- Cupcakes: Pipe it on top as a light pistachio frosting—pairs especially well with chocolate or raspberry cupcakes.
- Layer cakes: Use it as a filling between cake layers or as a whipped ganache coating. Great with pistachio sponge or rich chocolate cake (like my upcoming Chocolate Dubai Cake).
- Fruit-based desserts: Delicious with fresh raspberries, strawberries, or as a filling in a raspberry pistachio cake.
- Tarts & tartlets: Spread it inside a baked tart shell for a quick pistachio cream tart. Top with roasted pistachios or fruits.
- Macarons: For firmer macarons, reduce the cream slightly or mix with buttercream for a stable pistachio macaron filling.
Recipe Questions
Can I make this ganache ahead of time?
Yes! You can prepare it the day before and keep it in the fridge. Just whip it right before using.
Can I freeze whipped pistachio ganache?
It’s not ideal. Freezing may change the texture once thawed, so it’s best used fresh.
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I hope you enjoyed this pistachio ganache recipe! Feel free to leave a rating and a comment—I’d love to hear what you think. Happy baking!
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Pistachio Ganache
- Total Time: 23 minutes
- Yield: 12 portions
Description
Light, creamy, and full of pistachio flavor—this whipped ganache is made with white chocolate and pistachio paste, and it’s perfect for topping cupcakes or filling a layer cake. (Makes enough to frost 12 cupcakes or fill a 6-inch/15 cm cake with 3 layers.)
Ingredients
- 250 g ( 1 ½ cups) white chocolate - chopped
- 200 ml (¾ cup + 1 tbsp) heavy cream - warm
- 200 ml (¾ cup + 1 tbsp) heavy cream - cold
- 70–80 g (⅓ cup ) pistachio paste - pure pistachio purée
- 1 tsp vanilla extract - optional
- Green gel food coloring - optional, for color
Instructions
- Melt the white chocolate - Place the chopped white chocolate in a heatproof bowl. Gently melt it over a double boiler, stirring until smooth. Don’t overheat it.
- Add the pistachio paste and vanilla - Once the chocolate is fully melted, stir in the pistachio paste and vanilla. Mix with a spatula until well combined.
- Pour in the warm cream - Heat half of the heavy cream (200 ml / ~¾ cup) until hot but not boiling. Pour it gradually into the chocolate mixture, stirring gently to combine.
- Add the cold cream - Pour in the remaining cold cream (200 ml / ~¾ cup) and stir again until the mixture is smooth.
- Adjust the color (optional) - If you want a brighter green, add a tiny drop of green gel food coloring and stir well.
- Blend the ganache - Use an immersion blender to emulsify the ganache and make it perfectly smooth.
- Chill overnight - Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 4 hours—or ideally overnight.
- Whip until thick and creamy - The next day, whip the cold ganache on low to medium speed using a hand mixer or stand mixer. Stop as soon as it becomes thick, smooth, and holds its shape. Don’t overwhip or it may become grainy.
Notes
Storage : Store the whipped pistachio ganache in an airtight container in the fridge for 2 to 3 days. Whip it again briefly if needed before using.
Tips :
- Use full-fat heavy cream (30–35% fat)
- Chill thoroughly before whipping
- Whip slowly, and stop as soon as peaks form
- Don’t overmix to avoid grainy texture
- Use high-quality white chocolate for best results
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Frosting, ganache, filling
- Cuisine: French
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