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Home ยป Recipes ยป Desserts

Whipped White Chocolate Ganache

Published: Sep 27, 2022

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Whipped White Chocolate Ganache is a rich, chocolately, luxurious frosting recipe - and it takes only minutes of labor to make! Here's how...

A tall swirl of whipped white chocolate ganache in a small bowl.

If youโ€™ve been reading my blog posts on Celebration Generation of late, you may have noticed that Iโ€™ve been on a pastry bender.

While the main pastry recipes there have NOT been gluten free* (Cream Puffs, Croquembouche, Chocolate Eclairs, Mini Eclairs, and Profiteroles), the various cream fillings have been.

So far, thatโ€™s been:

Stabilized Whipped Cream
Whipped Milk Chocolate Ganache
Pastry Cream
Chocolate Pastry Cream

... and today Iโ€™m sharing my whipped white chocolate ganache recipe!

* I promise Iโ€™ll reshoot and post my recipe for gluten free choux pastry soonish!

Ganache recipes all start basically the same - a mixture of chocolate and heavy cream.

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.

Chocolate Ratios

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.

A dark chocolate ganache - for whatever use - will be able to take far more heavy cream than a white chocolate ganache, and still set.

Off the top of my head - I havenโ€™t made them in a while, and Iโ€™m too lazy to look it up - I think my dark chocolate truffles take something like ยพ cup of heavy cream, while my white chocolate truffle recipe takes maybe ยผ cup?

... So I guess this โ€œsimple mixture of melted chocolate and creamโ€ may not be so simple after all.

No worries, though - this post will net you the perfect whipped chocolate ganache, as thatโ€™s what its ratios were designed for!

A tall swirl of whipped white chocolate ganache in a small bowl.

Uses for Whipped White Chocolate Ganache

Now, you may be asking yourself what youโ€™d use whipped ganache for.

Think of it as a thicker, chocolate loversโ€™ version of whipped cream. You can definitely use it any way youโ€™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.

Itโ€™s also fantastic as a filling for cookie sandwiches. Try it in one of the following gluten free cookie recipes:

Gluten-Free Chewy Banana Oatmeal Cookies
Gluten Free Chewy Chocolate Cookies
Gluten-Free Chocolate Chip Cookies
Gluten Free Peanut Butter Cookies

... it goes fabulously with each of them!

A tall swirl of whipped white chocolate ganache in a small bowl.

Ingredients

This recipe uses super simple ingredients, that should be available in any grocery store.

A few notes for you:

White Chocolate

You can use white chocolate chips or white chocolate bars (chopped into small pieces), just be sure youโ€™re using a good quality chocolate.

If you canโ€™t find higher-end type of chocolate in your baking aisle, you can definitely order some online.

This isnโ€™t about ingredient sobbery - lower-quality chocolate tends to have certain ingredients in it that donโ€™t melt as well, and can cause a grainy ganache.

Just be sure youโ€™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.

Everything Else

Rounding out this recipe, you have butter and - optionally - flavor extract.

Nothing really to add, there!

A tall swirl of white chocolate whipped ganache in a small bowl.

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 youโ€™re using bar chocolate, chop it into small pieces. Place chopped chocolate - or white chocolate chips - into a medium bowl, and put aside.

Note: Iโ€™ll usually use a glass bowl for this.

A bowl of white chocolate chips.

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 โ€“ it should be smooth.

Donโ€™t forget to scrape the sides of the bowl well, ensuring everything is well incorporated.

A 5 part image showing the cream being simmered, added to the chocolate chips, and stirred til smooth.

Note: If the melting process isnโ€™t complete after the 3-5 minutes and you find yourself with small pieces of unmelted chocolate, you can heat it - over low heat - for a little bit, until itโ€™s fully melted.

Just keep an eye on it, you donโ€™t want to burn it!

Cover with a piece of plastic wrap, preferably resting right on top of the surface of the gaanche โ€“ this prevents a skin from forming while it cools.

A bowl of melted white chocolate ganache with plastic wrap right against the surface.

Allow to cool to room temperature, then chill until very cold.

Whip It. (Whip it GOOD!)

If youโ€™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, Iโ€™ll turn the speed up to medium-high speed until stiff peaks form.

Of course, some times Iโ€™m impatient and just throw it on high speed from the get go!

A 1 part image showing the chilled ganache being whipped.

Use your whipped ganache to frost your cupcakes now, or store in an airtight container until youโ€™re ready to use it.

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.

Iโ€™ll usually re-whip it after chilling it, though.

A bowl of whipped ganache.

Note: I am not a fan of using a double boiler for the melting process of chocolate, as it can result in steam - liquid - getting into the chocolate and causing it to seize.

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 itโ€™ll seize.

A tall swirl of whipped white chocolate ganache in a small bowl.

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 Apple Cake
Gluten Free Black Velvet Cupcakes
Gluten-Free Carrot Cake (Keto)
Gluten Free Fruitcake
Gluten-Free Pumpkin Bars (Keto)
Gluten Free Rum Cake (Keto)

Gluten Free Frostings & Fillings

American Buttercream
Chocolate Pastry Cream
Clementine Mousse
Cranberry Mousse
Pumpkin Mousse
Pastry Cream
Raspberry Mousse
Stabilized Whipped Cream
Swiss Meringue Buttercream
Whipped Milk Chocolate Ganache

A tall swirl of white chocolate whipped ganache in a small bowl.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

Finally, if you love this recipe, please consider leaving a star rating and a comment, and/or sharing this post on social media!

A tall swirl of white chocolate whipped ganache in a small bowl.

A tall swirl of whipped whiite chocolate ganache in a small bowl.
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5 from 4 votes

Whipped White Chocolate Ganache

Whipped White Chocolate Ganache is a rich, chocolately, luxurious frosting recipe - and it takes only minutes of labor to make! Here's how...
Prep Time5 minutes mins
Cook Time5 minutes mins
Cooling & Chilling time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Dessert
Cuisine: French
Diet: Gluten Free
Servings: 12 Servings
Calories: 212kcal

Equipment

  • Stand Mixer Or an electric hand mixer

Ingredients

  • 10-11 oz Good quality white chocolate chips
  • 1 cup Heavy whipping cream
  • 2 tablespoon Unsalted butter
  • 1 teaspoon Flavouring extract optional

Instructions

  • 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 โ€“ it should be smooth.
  • Cover with plastic wrap, preferably resting right on top of the surface โ€“ 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.

Notes

One batch makes enough whipped ganache to frost a 2 layer 8" round cake, 12 cupcakes, or a 9 x 13 pan.

Nutrition

Calories: 212kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 27mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

A tall swirl of whipped white chocolate ganache in a small bowl.

A tall swirl of white chocolate whipped ganache in a small bowl.

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A plate of gluten-free Nanaimo Bars - A fudgey brownie, topped with a rich custard buttercream and a layer of chocolate ganache.Gluten-Free Nanaimo Bar Brownies A slice of gluten-free apple cake on a plate in front of the whole gluten free apple cake. Gluten Free Apple Cake 2 mugs of protein peanut butter cup hot chocolate with whipped cream and chopped peanut butter cups. Peanut Butter Hot Chocolate A plate of chewy gluten free chocolate chip cookies.Gluten Free Chocolate Chip Cookies

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Reader Interactions

Comments

  1. Sara

    November 19, 2022 at 2:24 pm

    Can you tell me why you added butter? What would the difference be to the final whipped cream without the butter? Thank you!!

    Reply
    • admin

      March 24, 2023 at 6:32 am

      You can skip the butter if you want, the extra fat content just gives it an even richer texture / taste.

      Reply
      • John

        April 19, 2023 at 7:51 pm

        Would the butter make it set better or worse after chilling?

        Reply
        • admin

          April 21, 2023 at 10:52 am

          I'm not sure what you mean by 'better or worse'.

          Reply
  2. Deniece

    May 28, 2023 at 10:34 pm

    Would Ghirardelli baking chocolate be a good option for this?

    Reply
    • admin

      October 11, 2023 at 7:05 am

      You'd want to use a whipped chocolate ganache intended for the type of chocolate used - white, milk, dark, etc.

      Reply
  3. Sam

    January 23, 2024 at 11:45 am

    Hello! Would it be ok to perform the initial chilling step overnight, then whip the chilled mixture up the next day? Do you think it'd still whip up nicely? Thanks!

    Reply
    • admin

      January 24, 2024 at 7:11 am

      Yes, that should work fine!

      Reply
  4. Ellen

    March 10, 2024 at 12:50 am

    My ganache went grainy after whipping is there a reason why? Or is a trust the process kind of deal. Can I fix it?

    Reply
    • admin

      March 13, 2024 at 3:37 pm

      I've never had that happen, so I'm not sure. What kind of chocolate did you use?

      Reply
    • Jen

      July 23, 2024 at 12:00 am

      The white chocolate may have split, don't bring the cream to a boil, remove from heat once simmering, then pour over the chocolate.

      Reply
  5. Ashley

    March 17, 2024 at 9:31 pm

    I find white chocolate ganache to be too sweet. Would I get the same result if I replaced the butter with sour cream and added a tiny bit of ACV? I'm sure the taste will be great, but wondering about the consistency.

    Reply
    • admin

      March 27, 2024 at 7:13 am

      Personally, I wouldn't. I can't see the acid reacting with the chocolate and cream in a good way.

      Reply
  6. Willy Thielemans

    April 30, 2024 at 3:40 am

    I want to use the whipped ganache for the bottom of a strawberry cake. Therefore, I would like to give the ganache a straweberry taste too. Can I add fresh strawberries to the ganache while or after whipping (or will the water in the fruit make it grainy) ?

    Reply
    • admin

      April 30, 2024 at 7:14 am

      If you're going to use fresh, I would add them after it's chilled and whipped.

      Personally, I'd just use strawberry powder (freeze dried strawberries) in the heavy cream, and not have to worry about moisture or texture issues.

      Reply
  7. Stephanie

    May 28, 2024 at 9:38 am

    Hi Marie! Do you think this could be easily transformed into a coffee ganache by adding some instant coffee powder to the heavy cream when boiling?

    Reply
    • admin

      May 29, 2024 at 12:33 pm

      Definitely!

      Reply
  8. Matthildur

    July 03, 2024 at 4:05 pm

    Hi there, can I use the white ganache to cover cake?

    Reply
    • admin

      April 01, 2025 at 7:01 pm

      Yes

      Reply
  9. Diana

    September 08, 2024 at 10:19 am

    I tried this recipe, but it did not whip up and became too stiff quickly. What did I do wrong?

    Reply
    • admin

      September 08, 2024 at 5:16 pm

      It's hard to say without seeing it. What kind of white chocolate did you use?

      Reply
  10. Kitty

    October 29, 2024 at 1:07 pm

    So.... I want to add a pistachio paste and whipping cream for a cake layer filling. have you done this?

    Reply
    • admin

      October 29, 2024 at 3:10 pm

      I haven't, but that sounds fantastic!

      Reply
  11. Mary Catherine Gardner

    November 07, 2024 at 1:50 pm

    Can i add food coloring or something like freeze dried blueberry powder for a healthy โ€œcolorโ€ to it!? (For my 3 year olds birthday party!!)

    Reply
    • admin

      November 09, 2024 at 10:57 am

      If you do, I wouldn't add too much liquid (definite a paste or gel), and ideally add it to the cream before adding that to the chocolate.

      Reply
  12. Debbie

    February 25, 2025 at 11:32 pm

    Would this white ganache frosting set in a way that it could be smoothed out for a clean smooth stacked wedding cake?

    Reply
    • admin

      March 06, 2025 at 8:00 am

      Yes, but you'll lose some of its volume by doing so - it's like a whipped cream.

      Reply
5 from 4 votes (4 ratings without comment)

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