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.
- Why you'll love this recipe
- More Ganache Recipes
- Ingredients you need
- Materials Needed
- How to make White Chocolate Frosting Ganache
- What to do with this vanilla ganache
- Storage instructions
- Can you freeze a whipped ganache?
- Tips for making a successful ganache
- Recipe Variations
- FAQ - Frequently Asked Questions
- More Vanilla Frostings
- White Chocolate Ganache
Why you'll love this recipe
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 a 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.
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 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 Frosting Ganache
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.
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.
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.
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.
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 ganache
Experience the luxurious sweetness of whipped white chocolate 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.
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.
In the fridge: 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.
Tips for making a successful ganache
- Choose Quality Chocolate: Select high cocoa butter white chocolate for smooth melting.
- 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 intense vanilla taste
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.
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 flavor profile.
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.
FAQ - Frequently Asked Questions
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 Chocolate-to-Cream Ratio: 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. For best results, use oil-based or powder food coloring specifically designed for chocolate. These types of colorants blend smoothly without seizing the chocolate, unlike water-based colors which can cause the chocolate to become clumpy.
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