Sweet, Silky and creamy. Make this decadent Whipped White Chocolate Ganache using just two ingredients: white chocolate and cream! White chocolate ganache can be used to frost desserts like cake, truffles, cheesecakes, pies, cupcakes and more.
About this Recipe
If you are a dessert lover then you have to try this white chocolate ganache recipe. It is unbelievably easy to make and the results are delicious every time! Whipped white chocolate ganache is a very common filling used in cakes, doughnuts and other popular desserts.
Chocolate ganache is made from a mixture of chocolate and double cream. There are different methods of making ganache. Traditionally, ganache is made on a stove. Chocolate and cream are added to a heatproof bowl and it is then placed on top of the water that was previously boiled on a stove in a pot. The bowl shouldn’t touch the water and the chocolate and cream are stirred continuously until the chocolate melts and is combined with the cream.
As I like to make things as easy and straightforward as possible when I am in the kitchen I prefer to make the ganache by using the microwave. It is a lot quicker and equals less washing up which is always a plus. For this recipe, all you need is one bowl, the ingredients a microwave and you’re good to go!
Chocolate ganache can be made with white chocolate, milk chocolate, dark chocolate, pistachios or lemon. The method is the same but the proportion of cream differs depending on the type of chocolate. White chocolate has a high milk content so less cream is needed to make the ganache. Whereas, dark chocolate ganache requires more cream in comparison because there is a lower milk content.
Whipped White Chocolate Ganache Ingredients
- White Chocolate: Use good quality white chocolate for this recipe. It will have a huge impact on the taste of the ganache.
- Heavy/double/whipping cream: Use only double cream (also called heavy cream) for the best result. Single cream will not work for this recipe.
How to Make Whipped White Chocolate Ganache
1.Place the white chocolate chunks or chips in a bowl and pour in the heavy/double cream. Place the bowl in the microwave and microwave at 30-second intervals then stir. Repeat this step until the chocolate has melted completely. Stir until the entire mixture is evenly combined.
2. Stir the mixture, and let it cool down before covering with a cling film. Let the cling film touch the surface of the ganache to prevent air bubbles.
3. Refrigerate the ganache for two hours or leave it at room temperature for five to six hours. Whisk the ganache for two minutes until spreadable. If the ganache is too thick then feel free to add 2-3 tbsp of milk to loosen the consistency.
4. Once the Whipped White Chocolate Ganache is ready use it to decorate and fill your favorite desserts like this Kinder Bueno Cake, cupcakes, doughnuts and more.
Tips and Tricks
- White chocolate: The key to a good ganache is good quality chocolate. Some good brands include Callebaut, Lindt, Ghirardelli and Godiva
- Microwave: Watch the chocolate once it is in the microwave. Start by microwaving the chocolate and cream for 30 seconds and stop and stir the chocolate between each interval. Do not heat the chocolate for longer than 30 seconds as it may cause the chocolate to harden.
- Ganache: If you prefer liquid ganache, do not refrigerate or whip it after melting it in the microwave. Leave the white chocolate ganache to cool slightly and use as desired.
FAQs
It is a good idea to use high-quality white chocolate when making ganache. Most store-bought supermarket brands of white chocolate are low quality. Selecting white chocolate from reputable brands for the best results is best.
White chocolate ganache is made of two ingredients: white chocolate and double/heavy cream. Both ingredients are then heated together until the chocolate is melted to form the ganache.
This is a matter of personal preference and it depends on the desert. Some people prefer ganache over buttercream because it is creamier and adds a touch of chocolatey flavor to desserts. Other people prefer buttercream due to its low cost and sweeter taste. Plus food coloring can be added to buttercream to make beautifully colored desserts.
White chocolate ganache stiffens up once it has been left at room temperature in cooler weather for 5 to 6 hours. You can also stiffen the ganache by refrigerating it for up to 2 hours.
Whipping ganache incorporates air into it which makes the ganache lighter and gives it a more spreadable consistency. Since the consistency of whipped ganache is similar to that of buttercream, whipped ganache is a great alternative to buttercream when filling and decorating cakes.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
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Whipped White Chocolate Ganache
Equipment
- Medium sized bowl
- Whisk
Ingredients
- 600 g White chocolate
- 200 ml double cream or heavy cream
Instructions
- Add chocolate chunks or chips to a large bowl.
- Pour in the double or heavy cream.
- Warm the white chocolate and cream for 30 seconds in the microwave and stir. Repeat this step until the mixture is smooth and liquid.
- Leave the mixture to cool. Then cover the ganache with cling film and make sure the cling film touches the ganache to prevent air bubbles.
- Refrigerate ganache for 2 hours or leave to cool at room temperature for 5-6 hours.
- Then whisk for 2 minutes or until spreadable.
- Start decorating!
Video
Notes
- Make sure you stop and stir the chocolate in between each interval. Do not heat the chocolate for longer than 30 seconds as it may cause the chocolate to harden. It must be liquid to make the ganache.
- If you prefer liquid ganache then do not refrigerate or whip the ganache after melting it in the microwave. Leave the white chocolate ganache to cool slightly and use as desired.
Will this set firm to be used as a base for fondant or is it too soft?
Hi Tammy,
It does set firm especially if it is refrigerated. However, I have not used it as a fondant base so I am not sure.
Can you refrigerate overnight before whipping?
Yes. You certainly can but make sure you leave it out to soften for 1-2 hours before whipping.
Hi, I’d like to use this recipe to fill macarons. How much does this recipe make?
Hi Isabella, this recipe makes a lot of ganache as I usually use it to frost cakes. In total, this filling should be enough for approximately 144 macarons. If you want to use it to fill 18 average-sized macarons then you should divide all of the ingredients by 8. Hope this helps
just came across your recipe on pinterest I would love to try this also for some macarons, but I would like to add flavoring like lemon and strawberry, how and what would I use???, Thank You
Sounds delicious. I have not tried it myself but I think the easiest way would be to add a few drops of lemon or strawberry extract. Let me know how it goes 🙂
Not sure if I missed it but how much heavy cream? Thanks. 🙂
Would gel food coloring change the consistency?
I haven’t tried it myself but I have been advised against it by one of my very good friends who is an expert baker.
Nevermind, found it haha Thank you!
Can you add food colouring to this to pipe on to cupcakes?
Hi Stephanie, food coloring can affect the texture of the ganache however if you do decide to add some then go for an oil-based food coloring or gel. Hope this helps!
Would this be ok to use as filling in between the layers as well as using it to decorate the outside of the cake? I am attempting to make a rainbow cake, with a very thin layer of strawberry jam and I was wondering if I could add a little bit of this as well?
Hi Andreea, Yes it should be fine. I used the white chocolate ganache in between each layer of this cake https://simshomekitchen.com/white-kinder-bueno-cake/ and it was absolutely fine. Let me know how it goes. 🙂
Hi Jen! This recipe looks incredible. I was looking for a frosting for my brownie and I think this would be the perfect base for it. Can I add ground coffee and mascarpone to this frosting to make it more like a tiramisu flavour? If so, do I have to change the ratio of the ingredients? Appreciate your advice 🙂
Hi Rebecca, I’m glad you liked my recipe. It’s one of my favorite frostings too! I have never tried adding mascarpone and coffee myself, but I think they would make a delicious variation. You can try using a ratio of mascarpone and icing sugar 5:3, along with 1/2 a shot of espresso/ instant coffee or 2-3 tsp of coffee extract. I also have a coffee frosting and a mascarpone frosting recipe on my blog, if you want to check them out. You can find them here: https://simshomekitchen.com/how-to-make-coffee-buttercream-frosting/ and https://simshomekitchen.com/tiramisu-cake/. I hope this helps you make the perfect frosting for your brownies. Let me know how it turns out! 😊
Just wondering if you added white coloring to lighten the ganache? Also what is the cream to chocolate ratio?
Hi Leatrice, I didn’t add any coloring. The ganache turns white as you mix it because more air is incorporated. The ratio of chocolate to cream is 3:1. Let me know how it goes!