Pistachio ganache is a smooth, creamy filling with real pistachio flavor, whipped light and perfect for cakes, cupcakes, and layered desserts.
This whipped pistachio ganache is one of my go-to fillings as a French baker when I want a light, creamy texture made with white chocolate and real pistachio paste.
Smooth, stable, and easy to pipe, it works beautifully as a filling or topping for cakes, cupcakes, tarts, and pistachio desserts.
Why you'll love it
- Light and creamy texture: Once whipped, this ganache turns into a smooth pistachio cream that’s easy to pipe or spread.
- Real pistachio flavor: Made with pistachio paste and white chocolate, it’s rich without being overly sweet.
- Great for cakes and cupcakes: This whipped pistachio ganache holds up well inside layer cakes or swirled on top of cupcakes.
Ingredients 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.
Tips for this recipe
- Use full-fat cream – at least 30–35% fat for a stable whipped ganache.
- Don’t skip the chill time – the ganache needs to be fully cold before whipping.
- Whip slowly – start on low speed and stop as soon as it holds its shape.
- Use an immersion blender – for a perfectly smooth and emulsified pistachio cream.
- Color it if needed – just a drop of gel food coloring will enhance the green hue.
How To Make Pistachio Ganache
This pistachio ganache is made from my white chocolate ganache base.
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.
How to use it
- 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.
- 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.
Storage
Store the unwhipped pistachio ganache covered in the fridge for up to 3 days, then whip just before using for the best texture.
Recipe variations
- Add a drop of almond or orange blossom for a subtle flavor twist.
- Use dark chocolate instead of white for a deeper pistachio chocolate flavor.
- Reduce the cream slightly for a firmer pistachio ganache suitable for macarons.
This is the ganache I use for my chocolate Dubai cupcakes and my raspberry pistachio cake when I want a light pistachio filling that holds its shape.
Recipe Questions
Can I make this ganache ahead of time?
Yes, prepare it a day ahead and store it in the fridge, then whip it just before using.
Can I freeze whipped pistachio ganache?
Freezing isn’t recommended, as it can affect the texture once thawed.
More Ganache recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. 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
ss
this looks insane! Can the whipped ganache be frozen? I was thinking of using it in a milk bar cake, but like a dubai chocolate milk bar cake
Fadela
Thank you!
I don’t recommend freezing whipped pistachio ganache — the texture changes after thawing and it won’t stay as smooth or stable.
For something like a Milk Bar–style chocolate bar, you’d need a classic (non-whipped) ganache, which freezes much better and keeps a stable texture.