Whipped White Chocolate Ganache

How to make a perfect whipped white chocolate ganache recipe with a perfectly smooth and fluffy texture. This recipe is very easy to make at home with simple ingredients and perfect for filling and decorating all your cakes and cupcakes.

Jump to:

• Why you'll love this recipe
• Ingredients You Need
• Ingredients Notes
• How to Make White Chocolate Whipped Ganache Frosting
• Serving Suggestions for this Vanilla Bean Ganache
• Tips for a successful ganache
• Storage instructions
• Variations & Substitutions
• FAQS & Troubleshooting
• More Ganache Recipes
• Whipped White Chocolate Ganache

This whipped white chocolate ganache frosting, a personal favorite, is made from a blend of white chocolate, heavy cream and vanilla bean, whipped to perfection for a creamy, velvety texture that's ideal for filling cakes or topping cupcakes. 

This whipped chocolate ganache is distinct from regular ganache, which typically has equal parts chocolate and cream. With a higher chocolate ratio and whipped for a fluffier, creamier texture, it offers a more luxurious frosting.

This perfect white chocolate ganache is so sweet and creamy and much more fluffy than a simple homemade whipped cream with a much lighter texture than a buttercream frosting.

Craving for more white chocolate recipes? Give these a try: white chocolate raspberry cupcakes, white chocolate strawberry cupcakes, white chocolate truffles, white chocolate oreo fudge, white chocolate Swiss buttercream and white chocolate brownies.

Ingredients You Need

You need these ingredients to make this Vanilla Bean Ganache:

Ingredients Notes

• Chocolate: Preferably use high quality white chocolate with a high percentage of cocoa butter between 30-35%, such as Valrhona ivory white chocolate or Zephir Cacao Barry white chocolate. (note that white candy melts is not chocolate but candy)
• Heavy cream: 30-35% full-fat heavy cream or heavy whipping cream. The cream is incorporated in two parts: one part is heated and infused with the vanilla bean and the other part is incorporated cold or at room temperature.
• Vanilla: A vanilla bean or pure liquid vanilla extract.

How to Make White Chocolate Whipped Ganache Frosting

Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

Step 1 vanilla infused cream: Place half the heavy cream in a saucepan with the vanilla bean split in half and scraped out. Heat over medium heat until simmering and let infuse off the heat for 5 to 10 minutes.

Step 2 melt white chocolate: Chop the white chocolate chips finely with a knife and place the chopped chocolate in a medium microwave safe bowl.

Melt it either in a double boiler over a pan of simmering water or in the microwave on low power in 30-second increments and until you have a completely melted white chocolate.

Step 3 Mix cream and chocolate: Warm again the heavy cream a bit, then remove the vanilla bean and pour the hot cream over the melted chocolate. Mix with a spatula to incorporate it until you obtain a homogeneous mixture.

Step 4 Add cold cream: Immediately add the cold heavy cream to the white chocolate ganache and mix with a spatula to incorporate it.

Step 5 Mix and chill: Blend with a hand blender to smooth out any small pieces of chocolate that are not completely melted. Cover with plastic wrap and refrigerate overnight or at least 4 - 6 hours.

Whip up the ganache

• Place the cold white chocolate ganache in the bowl of a stand mixer fitted with the whisk attachment.
• Blend at medium to slow speed to begin with, then gradually increase the speed until the ganache becomes a smooth, firm whipped cream.
• Place the ganache in the refrigerator to firm up a bit until you are ready to use it to fill or decorate your cakes.

Serving Suggestions for this Vanilla Bean Ganache

• Transform a simple tart or pie into an exquisite treat by adorning it with swirls of this luscious ganache.
• Bring cupcakes to life with ornate piped designs, giving them a professional touch that's sure to impress.
• For layer cakes demanding a sophisticated finish, the whipped white chocolate and mascarpone ganache variant offer a robust consistency, ensuring your creation holds its form with elegance.
• And when it comes to choux pastries, nothing complements their delicate puff quite like the creamy embrace of this versatile ganache.

Storage instructions

In the fridge: Leftover ganache can only be stored in the refrigerator, under plastic wrap or in an airtight container for about 2 days.

Can you freeze a whipped ganache?

You can freeze a chocolate ganache for up to 3 months but for the whipped version it is not advisable to freeze it. It must be used quickly and avoid working it too much because it will lose its smooth texture.

FAQS & Troubleshooting

Can I use this recipe to make a white chocolate drip on a cake?

This ganache is not suitable as a white chocolate ganache drip. This recipe is perfect to make a drip cake: Easy chocolate ganache

Is white chocolate ganache better than buttercream?

White chocolate ganache offers a richer, creamier texture and a more decadent chocolate flavor compared to buttercream. However, whether it's "better" is subjective and depends on personal preference and the specific use in a dessert.

Why isn't my white chocolate ganache setting?

White chocolate ganache might not set properly for a few reasons:

1. Incorrect ratio of cream and chocolate: White chocolate ganache requires a higher ratio of chocolate to cream compared to dark chocolate ganache because white chocolate contains less cocoa solids. White chocolate ganache requires a higher ratio of chocolate to cream compared to dark chocolate ganache because white chocolate contains less cocoa solids.
2. Overheated Chocolate: If the chocolate gets too hot, it can separate and become oily, inhibiting setting.
3. Under-mixing: The ganache might not emulsify properly if it's not mixed enough, leading to a less stable structure.
4. Room Temperature: If it's too warm, the ganache may not set. Try chilling it in the refrigerator.
5. Quality of Chocolate: Higher-quality white chocolate with more cocoa butter tends to set better.

Can I add gelatine leaves to thicken the whipped ganache?

To thicken the whipped white chocolate ganache, dissolve a softened gelatin leaf in cold water and then blend it into the warm ganache before whipping. This will stabilize the structure for better hold.

Can I color the white chocolate ganache?

Yes, you can color white chocolate ganache using gel food coloring or liquid food coloring.

More Ganache Recipes

I hope you love this Whipped white chocolate ganache frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Print