Whipped White Chocolate Ganache is a rich, chocolately, luxurious frosting recipe - and it takes only minutes of labor to make! Here's how...
So far, that’s been:
... and today I’m sharing my whipped white chocolate ganache recipe!
* I promise I’ll reshoot and post my recipe for gluten free choux pastry soonish!
The main difference - well, differences - tend to be in the ratio of chocolate to cream. What ratio of cream to chocolate you need depends on the type of chocolate used, and which of the different applications it will be used for.
For instance, the perfect ganache for a drip cake will have far too much cream in it to be used for making truffles.
A regular chocolate ganache ratio for truffles will - proportionately - have too much chocolate in it, to be used for a whipped chocolate ganache.
Off the top of my head - I haven’t made them in a while, and I’m too lazy to look it up - I think my dark chocolate truffles take something like ¾ cup of heavy cream, while my white chocolate truffle recipe takes maybe ¼ cup?
... So I guess this “simple mixture of melted chocolate and cream” may not be so simple after all.
No worries, though - this post will net you the perfect whipped chocolate ganache, as that’s what its ratios were designed for!
Uses for Whipped White Chocolate Ganache
Now, you may be asking yourself what you’d use whipped ganache for.
Think of it as a thicker, chocolate lovers’ version of whipped cream. You can definitely use it any way you’d use whipped cream, including as a filling for those aforementioned pastries.
Beyond that - IMHO - the best way to use it is as a chocolate ganache frosting.
Its fluffy texture is the perfect frosting for cupcakes, any layer cake - especially chocolate cake.
It’s also fantastic as a filling for cookie sandwiches. Try it in one of the following gluten free cookie recipes:
... it goes fabulously with each of them!
This recipe uses super simple ingredients, that should be available in any grocery store.
A few notes for you:
You can use white chocolate chips or white chocolate bars (chopped into small pieces), just be sure you’re using a good quality chocolate.
If you can’t find higher-end type of chocolate in your baking aisle, you can definitely order some online.
This isn’t about ingredient sobbery - lower-quality chocolate tends to have certain ingredients in it that don’t melt as well, and can cause a grainy ganache.
Just be sure you’re using ACTUAL white chocolate. White candy melts are not white chocolate!
Heavy Whipping Cream
You need actual heavy cream for this, as you need the fat content and ability to whip it up.
You might notice that the amount of cream/amount of chocolate ratio is different from other styles of ganache.
Your target ganache consistency depends a lot on how you intend to use the ganache.
While a higher proportion of chocolate / less cream makes for the perfect consistency to roll truffles out of, truffle ganache is WAY too thick to whip.
As stated here, you have a ratio to achieve the perfect consistency for this use - as a frosting/filling.
Rounding out this recipe, you have butter and - optionally - flavor extract.
Nothing really to add, there!
How to Make Whipped White Chocolate Ganache
The full recipe is in the recipe card at the end of this post, here is a pictorial walk-through of the technique.
If you’re using bar chocolate, chop it into small pieces. Place chopped chocolate - or white chocolate chips - into a medium bowl, and put aside.
Note: I’ll usually use a glass bowl for this.
In a small saucepan, combine heavy whipping cream and butter; heat cream to a boil over high heat.
Once boiling, remove from heat and add flavor extract, if using.
Pour hot cream mixture into the bowl of chocolate chips. Let sit for 3-5 minutes.
Starting in the middle of the bowl, slowly start stirring the chocolate and cream - starting in the center, working outward in concentric circles - until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.
Don’t forget to scrape the sides of the bowl well, ensuring everything is well incorporated.
Just keep an eye on it, you don’t want to burn it!
Cover with a piece of plastic wrap, preferably resting right on top of the surface of the gaanche – this prevents a skin from forming while it cools.
Whip It. (Whip it GOOD!)
If you’d like, transfer your chilled mixture to a separate bowl. You can either use a mixing bowl with an electric mixer, or the bowl of a stand mixer fixed with a whisk attachment.
I tend to start with my electric beater on low speed or medium speed, and whip it till soft peaks start to form.
Once it starts to thicken like this, I’ll turn the speed up to medium-high speed until stiff peaks form.
Of course, some times I’m impatient and just throw it on high speed from the get go!
Whipped ganache is ok to sit out for a day or two, or you can chill it in the fridge for a couple of weeks.
I’ll usually re-whip it after chilling it, though.
Seized chocolate is grainy, gross, and not something that can be fixed. Best to just avoid it entirely!
Side note: this is also why you have to use heavy cream, rather than milk. Heavy cream has a higher fat content, while milk has a higher water content. Too much water in the mix, and it’ll seize.
More Gluten Free Cake Recipes
Looking for more ways to either bake, fill, or frost a gluten-free cake? I have more recipes for you!
Gluten Free Cake Recipes
Gluten Free Frostings & Fillings
Chocolate Pastry Cream
Stabilized Whipped Cream
Swiss Meringue Buttercream
Whipped Milk Chocolate Ganache
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Whipped White Chocolate Ganache
- Stand Mixer Or an electric hand mixer
- 10-11 oz Good quality white chocolate chips
- 1 cup Heavy whipping cream
- 2 tablespoon Unsalted butter
- 1 teaspoon Flavouring extract optional
- Place white chocolate chips into a glass mixing bowl, and put aside.
- In a small saucepan, combine heavy whipping cream, butter, and flavor extract (if using). Heat to a boil, remove from heat.
- Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
- Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.
- Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.
- Allow to cool to room temperature, chill until cold, then whip with a stand or electric hand mixer for a minute or so, until fluffy.