How to make a perfect white chocolate ganache with a perfectly smooth and fluffy texture. This recipe is very easy to make at home and really perfect for filling and decorating all your cakes and cupcakes.
White chocolate frosting
If you like light and sweet frostings then you must try this vanilla-flavored white chocolate ganache which is a recipe widely used by pastry chefs around the world.
Making white chocolate ganache recipe is very easy and is made with only 3 ingredients, good quality white chocolate, full-fat heavy cream, and a vanilla bean for its delicious flavor.
This whipped 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.
It's the perfect frosting for tart fillings or for decorating cupcakes, and if you add mascarpone cheese, you'll have a perfect frosting for smoothing and decorating a cake, as in this recipe for chocolate and vanilla cake.
>> See all the recipes of frostings and fillings of the blog
- Chocolate: Preferably use 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.
>> For a dark chocolate ganache version see my recipe for whipped chocolate ganache
- Coulis: Replace some of the whipping cream with fruit coulis, raspberry, strawberry, passion fruit, etc.
- Mascarpone: Replace half of the cream with mascarpone cheese to incorporate when you whip up the ganache to make a more firm texture.
- Gelatin: Add a sheet of gelatin to rehydrate in cold water before incorporating it into the ganache to firm up its texture.
- Food coloring: Use fat-soluble gel food coloring to color white chocolate ganache.
You will find the quantities and complete instructions in the recipe card at the bottom of the page.
How to make white chocolate ganache
1 - Infuse cream and vanilla
- 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.
Tip: To make a ganache frosting without vanilla seeds, use pure vanilla extract instead. The longer you let the bean infuse into the cream, the more vanilla flavor it will have.
2 - Melt the white chocolate
- Chop the white chocolate chips finely with a knife and place it in a medium heat proof 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.
Tip: This step is optional, as white chocolate is more difficult to melt it makes the preparation easier but you can also incorporate the hot cream directly on the chopped chocolate.
3 - Stir in the hot cream
- Warm 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.
Tip: You can strain the cream before adding it to the chocolate.
4 - Stir in the cold cream
- Immediately add the cold heavy cream to the white chocolate ganache and mix with a spatula to incorporate it.
- Blend with a hand blender to smooth out any small pieces of chocolate that are not completely melted.
- Cover with plastic wrap and place in the refrigerator for at least 4 hours or fridge overnight.
Tip: We add a part of cold heavy cream because it rises more easily and it also allows the ganache to cool more quickly.
5 - 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.
Tip: Always keep an eye on the ganache as you whip it to avoid over-beating it, which may separate the fat from the liquid and result in a grainy cream.
What to do with vanilla ganache
The whipped white chocolate ganache is sweet and creamy, its texture is light and perfect in pastry and decorates with a piping bag.
- Decorate a tart or a pie
- Decorate cupcakes with a piping tip
- Fill and smooth a layer cake (with the whipped white chocolate and mascarpone ganache version which is firmer)
- to fill macaron
- Fill choux pastry
Drip cake : This ganache is not suitable for making a white chocolate ganache drip, This recipe is perfect to make a drip : Easy chocolate ganache
Tip: This ganache is not suitable for cakes covered with sugar paste or those that need to stay at room temperature for a long time.
The whipped white chocolate ganache can only be stored in the refrigerator, under plastic wrap, 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.
Frequently asked questions about whipped ganache
The chocolate ganache is less heavy than a buttercream but it does not have the same hold. Both are used in different desserts.
If the ganache doesn't hold, it's either not cold enough or you've used too much cream.
Tips for making a successful ganache
- Use quality chocolate: the more cocoa butter it has, the better it will melt and have a firm texture.
- Be careful not to burn the chocolate: When you melt the chocolate but also with the hot cream. If the chocolate has been heated too much it can cause the ganache to become grainy.
- Let the ganache cool completely: If it is not completely cooled you will have trouble whipping it.
- Whip at medium speed: If you whip it too fast or too long the butter will separate from the liquid and the ganache will fail.
More ganache recipes
More vanilla frostings
- Mascarpone whipped cream
- Swiss Meringue Buttercream
- Italian meringue buttercream
- Vanille American buttercream
- Diplomat cream
- Mousseline cream
- Cream cheese frosting
- Italian meringue
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White Chocolate Ganache
- Total Time: 15 minutes
Delicious whipped white chocolate ganache flavored with vanilla
- 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
- 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.
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: Française
Keywords: white chocolate ganache, whipped white chocolate ganache, white chocolate frosting
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