Whipped White Chocolate Ganache

This whipped white chocolate ganache is light, silky, and so easy to make—perfect for filling and decorating cakes, cupcakes, and everything in between.

This frosting starts from a simple ganache base and whips into a light, fluffy frosting for cakes and cupcakes.

Made with white chocolate, heavy cream, and vanilla, it has a smooth, creamy texture and a sweet, delicate flavor.

It’s ideal for layer cakes, cupcakes, tarts, choux pastries, and any dessert that needs a stable, creamy frosting that holds its shape.

Why you'll love this recipe

• Light & Fluffy Texture – A whipped ganache that’s airy, smooth, and easy to pipe.
• Sweet White Chocolate Flavor – Made with real white chocolate for a creamy, delicate taste.
• Perfect for Decorating – Holds its shape beautifully on cupcakes, layer cakes, and tarts.

Ingredients You Need

• White Chocolate: Use good-quality white chocolate with 30–35% cocoa butter (Valrhona, Cacao Barry). Avoid candy melts.
• Heavy Cream: Full-fat heavy cream (30–35%). Half is heated for infusion, half is added cold.
• Vanilla: Vanilla bean or pure vanilla extract for flavor.

White chocolate ganache ratio

For a stable whipped white chocolate ganache, the best ratio is three parts white chocolate to two parts heavy cream by weight.

This higher chocolate ratio helps the ganache firm up so it can be whipped, piped, and used as a filling.

• For piping and layer cakes: 3 parts white chocolate to 2 parts cream
• For a soft filling: equal parts chocolate and cream
• For drip cakes: more cream for a smooth, fluid drip

Whipped Ganache Tips

• Use good white chocolate – A high–cocoa-butter couverture melts smoother and gives a stable whipped texture.
• Heat the cream gently – Warm it just to a simmer to infuse the vanilla without burning the cream or splitting the chocolate.
• Cool completely before whipping – The ganache must be fully chilled (4–6 hours) to whip into a light, fluffy texture.
• Whip on medium speed – Slow increase = no grainy ganache and a perfectly airy finish for piping.
• Stop as soon as it thickens – Over-whipping makes it curdle; the moment peaks form, the ganache is ready.

How to make whipped white chocolate ganache

 Infuse the cream – Heat half the heavy cream with the split vanilla bean until it just simmers, then let it infuse 5–10 minutes.

Melt the chocolate – Chop and melt the white chocolate in the microwave (low power, 30-sec bursts) or over a double boiler until smooth.

Combine – Reheat the cream, remove the vanilla bean, and pour it over the melted chocolate. Mix until fully combined.

Add cold cream – Stir in the cold heavy cream and blend briefly with a hand blender for a smooth ganache.

Chill – Cover and refrigerate for at least 4–6 hours (or overnight) until completely cold.

Whip – Whip the chilled ganache in a stand mixer on medium speed until light, fluffy, and firm enough to pipe.

Rest – Chill again a few minutes if needed before filling or decorating cakes.

Ways to use this frosting

• Cupcakes – Pipe soft, fluffy swirls on any cupcake.
• Layer cakes – Fill and lightly frost birthday cakes.
• Rolls & sponges – Spread inside a roulade or génoise.
• Brownies – Add a creamy white-chocolate topping.
• Tarts & pastries – Pipe a smooth layer on fruit tarts or choux.
• For filling cakes – This whipped white chocolate ganache is firm when chilled and holds its shape well between cake layers.

>> Perfect on cupcakes like my vanilla cupcakes.

How to make it pipeable

For piping, chill the ganache well and use the 3:2 ratio. Whip on medium speed until thick and stable. If it gets too firm, let it rest a few minutes.

Storage instructions

• In the fridge – Store the whipped ganache in an airtight container for up to 2 days.
• Before using – Let it rest a few minutes in the fridge if it softens after piping or whipping.

Recipe Variations

• Vanilla version - Add a vanilla bean or extra vanilla extract for a more pronounced vanilla flavor.
• Citrus zest – Add lemon, lime, or orange zest for a fresh, bright finish.
• Berry twist – Replace a small part of cream with berry purée for a fruity note.
• Espresso – Dissolve a pinch of espresso powder in the hot cream.
• Salted caramel – Stir in a spoon of cooled caramel for a sweet–salty flavor.
• Coconut version – Swap part of the cream for coconut cream for a light tropical flavor.
• Mascarpone version - Whip in one or two tablespoons of mascarpone for a slightly thicker and creamier frosting.

>> Chocolate version – See my Whipped chocolate ganache for a chocolate alternative.

How to fix a runny ganache

If the ganache looks runny after chilling, it usually means there is too much cream or not enough cooling time. Here is how to fix it:

• Chill it 20–40 minutes more.
• Add a small amount of melted white chocolate.
• Whip again on low speed.
• If it’s still fluid, use it as a white chocolate drip.

FAQ & Troubleshooting

Why is my white chocolate ganache grainy?

It usually comes from chocolate that didn’t melt fully. Warm it gently and blend with an immersion blender to smooth it out.

Why won’t my ganache whip?

It must be fully chilled. If it stays soft, place it back in the fridge for 20–30 minutes, then whip again on low speed.

Can whipped white chocolate ganache be used for piping?

Yes, as long as it’s cold. It holds soft peaks and works well for borders, swirls, and cupcake frosting.

Can I freeze white chocolate ganache?

You can freeze the base ganache (before whipping). Avoid freezing once whipped, as the texture may separate.

Can I use this ganache under fondant?

Yes. With the 3:2 ratio, this white chocolate ganache sets firm enough to use under a thin layer of fondant. Just keep the cake well chilled so the ganache stays stable and smooth.

More Ganache Recipes

• Strawberry ganache
• Raspberry ganache
• Caramel ganache
• Coconut ganache

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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