Whipped White Chocolate Ganache

Smoother than your typical frosting and way more flavor than whipped cream alone, this Whipped White Chocolate Ganache is the best alternative to boring buttercream. At just 3 ingredients, it is silky yet fluffy with a milky sweet white chocolate flavor. Use it for icing cakes, cupcakes, or topping tarts and pies.

How to Make Whipped White Chocolate Ganache

1. Finely chop white chocolate. You want to dice the white chocolate into small pieces so that it melts easily in the warm cream.
2. Heat up the heavy whipping cream. Gently bring the cream to a simmer over medium heat. It should be steamy on top with bubbles around the edges. You want it warm enough to melt the chocolate but not so hot that it burns.
3. Pour the cream over the chocolate. Add both warm cream and chopped chocolate to a heat-safe bowl and let sit for 60 seconds.
4. Stir it up! After about 60 seconds, stir together the cream and chocolate until completely smooth. Add in the cold cream and stir to combine.
5. Cool it off. Before whipping, the ganache must be chilled until completely cool, at least 2 hours or overnight.
6. Let it whip! Whip the cooled ganache with an electric whisk until it begins to thicken, about 1 minute. From there, continue to whisk by hand until thick and spreadable. Do not over-mix.

Why You'll Love Whipped White Chocolate Ganache

• 3-ingredients. Yup, just good quality white chocolate, heaving whipping cream, and vanilla!
• No powdered sugar. A lot of frostings are weighed down with powdered sugar. They end up being super sweet and dense, but not whipped ganache!
• Tastes like ice cream. Made with cream instead of butter, ganache taste so smooth like ice cream!
• Smooth and fluffy. Whipped ganache is both smooth and fluffy at the same time. It is very light and silky and melts in your mouth.
• Great vanilla bean taste. If you have vanilla bean paste, this is a great recipe to use it. You can also use whole vanilla beans (seeds scraped out) or vanilla extract. Since the ganache isn't super sweet, you can really taste the vanilla.

Tips for Whipping Ganache

• Use good quality white chocolate. This is pretty important in making ganache. I recommend Lindt white chocolate bars.
• Use cream with high milk fat. Look for a percentage of 32 to 36% MF on the carton to make sure it whips up.
• Make sure the ganache is thoroughly chilled. Add a large portion of the cream while it is still cold will help cool down the ganache. Chill the ganache in the refrigerator for at least 2 hours.
• Whip until thickened. Using an electric mixer is great and efficient, but can lead to over-mixing. Whip for about 1 minute only, or until the ganache begins to thicken and you can see traces left behind from the the whisk
• Whisk by hand. After the ganache is already starting to thicken up, then whisk it by hand. It won't take long until the ganache is fluffy and spreadable. Finishing by hand gives you a lot more control, so you can stop once it's finished and not over mix.
• Do not over mix. If you whisk too much, the ganache will turn grainy. If this happens, you can try whisking in a little more warmed cream.
• If the chocolate doesn't completely melt in the first step, gently warm the ganache over a double-boiler until melted and smooth.

What makes this whipped ganache different than other types of ganache is the ratio of cream to chocolate. Here, a much higher amount of cream is used. Just like whipped cream, the fat content in the cream holds on to so many tiny air bubbles that it thickens it up.

The result is a frosting that is so light on your tongue unlike most heavy buttercreams. It is fluffy and flavorful with enough stability to be piped on top of cupcakes or used as frosting for cake.

What Happens if I Over-Whip Ganache?

If you mix ganache too much, it will turn grainy and possibly split. First, try stirring in a small amount of warmed cream to smooth it out.

Next, try warming up the whole bowl of ganache. Do not completely melt. Instead, set the bowl of ganache on top of a saucepan of simmering water to create a double-boiler. Allow the ganache around the edges of the bowl to slightly melt then whisk by hand until smooth and fluffy.

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