I have three words to describe this whipped white chocolate ganache frosting: Silky, creamy and dreamy. This frosting is a great way to elevate any dessert that uses whipped cream. It can also be used to frost cakes and cupcakes.
About This Recipe
- This whipped white chocolate ganache is made with just two ingredients, white chocolate and heavy cream. It can’t get any easier!
- This frosting can be used in place of whipped cream in any dessert, just think of it as a creamier and more flavorful whipped cream.
- This frosting is basically a white chocolate ganache that’s made a with a slightly different ration of white chocolate to cream.
- It’s fluffy texture makes it great for frosting cakes and cupcakes. I used it to frost my white chocolate almond raspberry cake. A great choice if you haven’t decided yet!
- Did I mention this whipped white chocolate ganache frosting pipes like a dream.
What You Need To Make This Recipe
Whipped White Chocolate Ganache Ingredients
White Chocolate: make sure that you use a good-quality chocolate, cooking chocolate would be the best option as it is specifically formulated to things like melting and using on cakes. Avoid using white candy melts, it’s not white chocolate!
Heavy Cream: heavy cream or whipping cream whatever you like to call it, is basically cream with a fat percentage of 35% or higher. This is what gives it the ability to whip up to stiff peaks.
How To Make This Recipe
Step 1: Melt together the white chocolate and heavy cream using a microwave(30 sec bursts) or a double boiler. Cover with plastic wrap and refrigerate for at least 5 hours, or overnight.
Step 2: Once chilled beat using a stand or hand mixer to stiff peaks, this takes about 5 minutes. That’s it!
Storing The Frosting
Store the frosting in an air tight container until you’re ready to use it.
I recommend refrigerating the frosting and re-whipping it before using it to frost cakes, cupcakes etc.
I used this whipped white chocolate ganache to frost these cupcakes.
Pro Tips
- If your ganache seizes, add 1-2 tbsp. of warm cream and mix until it comes back together. Or you could melt the ganache again be cautious not to burn it!
- Use cooking or couverture chocolate for the best whipped white chocolate ganache frosting.
Recipe Card
Whipped White Chocolate Ganache Frosting
I have three words to describe this whipped white chocolate ganache frosting: Silky, creamy and dreamy. This frosting is a great way to elevate any dessert that uses whipped cream. It can also be used to frost cakes and cupcakes.
Prep Time: 15 min Cook Time: 5 min Chill Time: 5 hrs. Total Time: 5 hrs. 20 min
Course: Dessert Cuisine: French Servings: frosts 24 cupcakes Calories: 126kcal
Ingredients
- 250g white chocolate
- 300ml heavy cream
Instructions
- In a large bowl melt together the chopped white chocolate and heavy cream using a microwave (30 sec bursts) or using a double boiler.
- Once it’s nice and smooth cover with plastic wrap making sure it’s touching the surface of the ganache. Refrigerate for at least 5 hours or preferably overnight.
- After it’s chilled beat on high speed using a hand or stand mixer for about 5 minutes, until stiff peaks form.
- use frosting right away or refrigerate it and re-whip before using. Enjoy!
Notes
If you’re using a microwave to melt your chocolate make sure to melt it in 30 second bursts and stir in between as well so that the top of the chocolate doesn’t burn.
If you’re using the double boiler method, then make sure the bowl isn’t touching the hot water in the pot, this could cause the chocolate to burn.
Nutrition
Calories: 126.4kcal Total Fat: 10.27g Carbs: 7.88g Sugars: 7.88g
Protein: 1.23g Sodium:15.94mg Fiber: 0.03g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **
