Easy Whipped White Chocolate Ganache
Sweet, Silky, and creamy, this decadent Easy Whipped White Chocolate Ganache uses just two ingredients: white chocolate and cream! This ganache can be used to frost desserts like cakes, truffles, cheesecakes, pies, tarts, and more.
Jump to:
If you are a dessert lover, then you have to try this recipe. It is unbelievably easy to make and the results are delicious every time! Ganache is a 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.
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.
Why This Recipe Works
- This easy whipped white chocolate ganache is quick to make.
- I like to make things as easy as possible in the kitchen. I prefer to make the ganache in the microwave.
- You only need one bowl to prepare it, which means less washing up.
- It can be used to frost and fill various desserts, such as this Raspberry and Almond Roll Cake, Best Crème Brûlée Donuts, and Old School Birthday Sprinkle Cake.
- Double or triple the recipe to make more.
Easy Whipped White Chocolate Ganache Ingredients
See the recipe card for full information on ingredients and quantities
- White Chocolate: Use good-quality white chocolate for this recipe for the best flavor and texture.
- Heavy/double/whipping cream: For the best result, use full-fat double cream (also called heavy cream). Single cream will not work for this recipe.
Tips and Substitutions
- White chocolate: Good quality chocolate is the key to a good ganache. Some good brands include Callebaut, Lindt, Ghirardelli, and Godiva. You can also make creamy caramel ganache using white chocolate.
- Microwave: Watch the chocolate once it is in the microwave. Start by microwaving the chocolate and cream for 30 seconds, stopping and stirring the chocolate between each interval. Do not heat the chocolate for longer than 30 seconds, as it may harden.
- Ganache: If you prefer liquid ganache, do not refrigerate or whip it after melting it in the microwave. Leave the ganache to cool slightly and use as desired.
How to Make Easy 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.
2. Repeat this step until the chocolate has melted completely. Stir until the entire mixture is evenly combined.
3. Stir the mixture and let it cool down. Note: Once it has fully melted, you can use the ganache at this stage as a cake drip or a glaze.
4. Cover it with plastic wrap. Let the wrap touch the surface of the ganache to prevent air bubbles. Refrigerate the ganache for two hours or leave it at room temperature for five to six hours.
5. Once the ganache has been set, remove the plastic wrap and let it soften for 10-30 minutes at room temperature.
6. Whisk the ganache for two minutes until spreadable. If it is too thick, add 2-3 tablespoon of milk to loosen the consistency.
7. Once the Easy Whipped White Chocolate Ganache is ready, decorate, pipe, and fill your favorite. I used this ganache to decorate the Kinder Bueno Cake.
Recipe 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.
This is a matter of personal preference, depending on the dessert. 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.
Chocolate ganache stiffens once 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.
More Decadent Ganache Recipes
Easy 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
- Stirring: Make sure you stop and stir the chocolate between each interval. Do not heat the chocolate for longer than 30 seconds, as this may cause it to harden. The chocolate must be liquid to make the ganache.
- Texture: 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 use lactose free cream instead of double cream?
Hi Fiona, I have not used it before but I guess it may change the texture slightly. You may also need to change the ratio of chocolate to cream to get the ideal texture.
Can This White Chocolate Ganache Be Used As Frosting/Icing For Birthday Cupcakes & Top With Decorative Edible Items?
Hi Rachel, Yes!
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.
I did this, put it in the fridge overnight. Took it out to let it get to room temp. When I went to go whip it, it all curdled ! How do I fix this ?? I also added more heavy cream.
Hi Victoria, You can add some milk before whipping to make it creamy. It may be the brand of chocolate.
Victoria it may be that you left it to room temp. Ganache should still be cold when whipped just not hard out the fridge.
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. 🙂
600ml
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.
Did you use a specific brand of w.chocolate, if so what kind..?
Hi Tere, I used regular white chocolate bars from the store. Good-quality works best and delivers the best flavor.
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!
Hi, do you use compound or couverture white chocolate
Hi Marion, I use regular white chocolate bars to make the ganache.
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. 🙂
This recipe melted perfectly and is currently cooling. Towards the end of the melting, I set it at 20-seconds twice. It will be perfect for use as a base for white buttercream for a spice birthday cake. For info, I made half a recipe, melted in a 4-cup Pyrex measuring cup. I’ve been making ganache for years and have discovered that it freezes beautifully in cling wrap, when cool. I place the cling wrap in a shallow bowl; gather the corners of the cling wrap and twist enough to eliminate air. I freeze it like that and, once frozen, remove the bowl, place it in a freezer bag, and thaw as needed.
Thanks for sharing, Heather I'm glad it worked!
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!
Hallo Jen,
danke für das Teilen deines Rezeptes!! Ich würde gerne nachdem ich die Torte eingestrichen habe und sie.im Kühlschrank abgekühlt ist, mit einen stencil arbeiten. Würde das gehen?
Für welche Größe reicht deine Creme?
Liebe Grüße Chri
Hi! I am planning to make 3 layers of 4 inch smash cake and a dozen of cupcake using this buttercream. Is the whipped white chocolate ganache enough? And also what can I use instead of heavy cream? I only managed to find all purpose cream and whipping cream. Thank you
Hi Kat, You may need to double the recipe to ensure that you have enough to frost all of the cakes. You can use double cream, heavy cream or whipping cream. I have not used all purpose cream before. I hope this helps.
Will this recipe be enough to frost 24 cupcakes?
Hi Tobi, It depends on how much frosting you want to put on top of each cupcake. I would multiply the rice by 1.5 just to be on the safe side.
Can I use this ganache to pipe to roses on a cake?
Hi Christina, Yes you can.
What kind of coloring can I use to color this frosting
Hi Terri, It is not advised to add coloring as it may cause the ganache to split but it if you decide to use it then go for an oil based food coloring.
Hi this looks delicious. I can’t wait to try it! I was wondering if this ganache had a thick consistency, and if I could use it for dipping donuts? In the past, I’ve tried other recipes but they tend to be runny and would melt and drip off the top of my donuts. So I was wondering if this is a thick recipe and would stay firm and look the same overnight.
Hi Grace, The ganache does have a very thick consistency and should work with doughnuts. I usually use it to frost and fill cakes.
This sure looks good. I’m going to try it.
Hi , good morning ,
I have always noticed wen I whip the white chocolate ganache , they harden quickly , so wen I crumb coat my cake , it’ starts hardening , very soon, any trick to keep the smooth consistency
Hi Sonu, You can add a few tablespoons of milk to loosen the consistency.
Thank you!
This recipe was just what I needed, last time I tried a different one (ratios were different ) but this one was perfect and whisked and made the most delicious creamy ganache
So THANK YOU
Hi Trish, that's great. I'm glad it was what you were looking for!
We made this with a higher ratio of cream and served as a mousse with raspberry sauce.