If you’re looking for a frosting that is silky, elegant, and incredibly easy to prepare, whipped white chocolate ganache is the perfect choice. With just two simple ingredients—white chocolate and heavy cream—you can create a luxurious topping or filling for cakes, cupcakes, cookies, tarts, and more. This whipped version transforms classic ganache into a light, airy, mousse-like frosting that holds its shape beautifully and tastes creamy and delicate.
Ingredients
- White chocolate (high-quality bars or chips)
- Heavy cream (double cream or whipping cream; full-fat is essential)
Tip: Choose good-quality white chocolate for the best results. Poor-quality chocolate does not melt smoothly and can affect flavor and texture.
How to Make Whipped White Chocolate Ganache
1. Combine Chocolate and Cream
Chop the white chocolate into small pieces if using bars. Place it in a heatproof bowl.
Pour heavy cream over the chocolate.
2. Melt the Mixture
Heat the bowl in the microwave in 30-second intervals, stirring after each round.
Continue until the chocolate is fully melted and the mixture is smooth and glossy.
3. Chill the Ganache
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface to prevent skin formation.
Refrigerate for about 2 hours, or leave at room temperature for 5–6 hours, until the mixture is firm but scoopable.
4. Whip to Perfection
Once chilled, let the ganache soften for 10–30 minutes.
Use a hand mixer or stand mixer to whip the ganache for about 2 minutes.
It will turn light, fluffy, and beautifully spreadable.
If it becomes too dense while whipping, you can add 1–2 tablespoons of milk to loosen it.
How to Use Whipped Ganache
This frosting works wonderfully for:
- Layer cakes
- Cupcakes
- Swiss roll cakes
- Tart fillings
- Cookie sandwiches
- Cheesecake toppings
- Birthday cakes
- Pastries and donuts
Its smooth texture spreads easily, and it pipes beautifully for elegant decorations.
Why You Will Love This Recipe
1. Only Two Ingredients
You need just white chocolate and heavy cream. No butter, no powdered sugar, no complicated steps.
2. Quick and Easy
The mixture melts together in a bowl, and once chilled, it whips into a fluffy, cloud-like texture in minutes.
3. Versatile
Use it as:
- A frosting for cakes and cupcakes
- A filling for donuts, tarts, and pastries
- A layer inside roll cakes
- A topping for cheesecakes or brownies
4. Rich Yet Light
Whipping the ganache transforms it into a smooth, airy frosting that is less sweet than buttercream and melts in your mouth.
Tips for Perfect Results
- Use high-quality white chocolate. This drastically improves texture and flavor.
- Don’t overheat. White chocolate burns easily—short microwave intervals are key.
- Chill fully before whipping. If the ganache is warm, it won’t whip properly.
- Whip just until fluffy. Over-whipping can cause the ganache to split.
Frequently Asked Questions
Can I use regular cooking chocolate?
You can, but the texture and flavor will be less smooth. High-quality white chocolate is best.
Is whipped ganache sweeter than buttercream?
No. Whipped white chocolate ganache is usually less sweet than American buttercream, making it a great option for people who want a lighter taste.
How much does this recipe make?
A standard ratio (around 600 g white chocolate + 200 ml cream) is enough to frost a 6-inch cake generously.
Can I color this ganache?
Yes, you can add gel food coloring once the ganache is whipped.
Serving Ideas
- Pipe it onto cupcakes and top with fresh berries
- Spread on a vanilla cake for a soft, luxurious finish
- Use as a filling for macarons
- Add it as a topping to brownies for a creamy layer
- Swirl it on a lemon or raspberry tart
Conclusion
Whipped white chocolate ganache is one of the easiest, most elegant frostings you can make. With only two ingredients and minimal effort, you get a smooth, fluffy frosting that transforms simple desserts into something truly special. Whether you’re a beginner or an experienced baker, this recipe deserves a permanent spot in your dessert toolkit.