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
- More Ganache Recipes
- Ingredients you need
- How to make White Chocolate Whipped Cream Frosting
- What to do with this vanilla bean ganache
- Storage instructions
- Tips for making a successful ganache
- Recipe Variations
- FAQS & Troubleshooting
- More Vanilla Frostings
- Whipped White Chocolate Ganache
Why you'll love this recipe
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.
More Ganache Recipes
Ingredients you need
*You will find the quantities and complete instructions in the recipe card at the bottom of the page.
- 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 Cream Frosting
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.
What to do with this vanilla bean ganache
Experience the luxurious sweetness of white ganache, a confection as airy as it is creamy. With its feather-light texture, it's an ideal choice for an array of pastry applications.
- 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.
Tips for making a successful ganache
- Choose a good quality Chocolate: Select high cocoa butter type of chocolate like couverture white chocolate bars or pistols.
- Avoid Overheating: Melt chocolate gently to prevent a grainy texture.
- Cool Ganache Thoroughly: Ensure the ganache is completely cool for proper whipping.
- Medium Speed Whipping: Whip ganache at medium speed to avoid separation.
- Watchful Whipping: Monitor the ganache closely during whipping to prevent over-beating.
- Use Cold Cream: Add cold heavy cream to ease whipping and quicken cooling.
- Strain for Smoothness: Strain cream for a silky ganache.
- Ease Melting: Warm cream before combining with white chocolate to simplify melting.
- Vanilla Extract Option: Use pure vanilla extract for a vanilla flavor without seeds.
- Vanilla Bean Infusion: Infuse cream with a vanilla bean for an intense vanilla taste.
Recipe Variations
Citrus Zest Infusion: Add the zest of an orange, lemon, or lime to the cream while heating for a fragrant citrus flavor.
Espresso White Chocolate Ganache: Dissolve a teaspoon of espresso powder in the hot cream for a subtle coffee kick.
Matcha White Chocolate Ganache: Whisk in a tablespoon of matcha green tea powder for an earthy taste and vibrant color.
White Chocolate and Berry Ganache: Replace some of the whipping cream with fruit purée like strawberry purée, raspberry compote, and blueberry compote, for a fruity and colorful ganache.
Coconut White Chocolate Ganache: Substitute some of the heavy cream with coconut cream and add shredded coconut for a tropical twist.
Spiced White Chocolate Ganache: Stir in a pinch of cinnamon or cardamom for warmth and spice.
Salted Caramel White Chocolate Ganache: Blend in cooled salted caramel sauce for a sweet and salty caramel ganache frosting.
White chocolate Mascarpone frosting: Replace half of the cream with mascarpone cheese to incorporate when you whip up the ganache to make a firmer 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:
- 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.
- Overheated Chocolate: If the chocolate gets too hot, it can separate and become oily, inhibiting setting.
- Under-mixing: The ganache might not emulsify properly if it's not mixed enough, leading to a less stable structure.
- Room Temperature: If it's too warm, the ganache may not set. Try chilling it in the refrigerator.
- 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 Vanilla Frostings
Did you make this recipe?
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PrintWhipped White Chocolate Ganache
- Total Time: 15 minutes
Description
Delicious whipped white chocolate ganache flavored with vanilla (for topping 12 cupcakes or fill a 6 inches cake)
Ingredients
- 200 g (7 oz) White chocolate - 32-35 %.
- 170 ml (¾ cup) Heavy cream - full fat 30-35 %
- 170 ml (¾ cup) Heavy cream - full fat 30-35 % and cold
- 1 vanilla bean
Instructions
- Heat half of the liquid cream in a saucepan with the split vanilla bean scraped out until it simmers, then leave to infuse for 5 to 10 minutes off the heat.
- Chop the chocolate finely with a knife and place it in a container.
- Melt it in a double boiler over a saucepan containing a little simmering water.
- Warm the heavy cream and pour it in one or more times according to the quantity prepared on the melted chocolate.
- Mix with a spatula or a wooden spoon to make the emulsion and until you obtain a smooth preparation.
- Add the other half of the cold heavy cream in batches and mix between each addition with the spatula.
- Blend the ganache with a hand blender to smooth it out, then cover with plastic wrap and place in the refrigerator for at least 4 hours or even overnight. (the ganache must cool completely)
- When you are ready to use it, whip the ganache with an electric mixer or a stand mixer at medium speed until you obtain a smooth and firm ganache.
- Use the whipped ganache immediately or store it in the refrigerator.
Notes
Preservation: It can be kept up to 2 days in the refrigerator covered with plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: filling, cream, ganache
- Cuisine: French
Lauren
Hi! How much frosting does this make when whipped? Can it frost a 3-tier Black Forest cake? Thanks!
Fadela
Hi, this recipe is for topping 10-12 cupcakes or a 6 inches /15 cm 2-tier cake, for a 3-tier double the quantities.
Sylvie
It's delicious, the white chocolate is sweet but it holds up super well, thanks for the recipe.
Wattoote
this vanilla ganache looks great
Putti
Thank you very much for all your recipes which I love and use regularly but with this quantity of whipped cream can we fill a number cake of 30 cms for 2 cookies please?merci
Raquel
Boujour, I love all your recipes and thank you! As for the mascarpone, I didn't really understand when to put it in the ganache! Thank you once again for all your recipes
Léa Yse
Hello,
I would like to know how many cupcakes I can fill using your vanilla ganache recipe?
Thank you in advance, and congratulations on your mouth-watering recipes!
April
Super easy & super yummy. It reminded me of a vanilla milk shake