Sweet and creamy two-ingredient white chocolate ganache whipped cream is perfect for any recipe where you’d use whipped cream. It also makes a wonderfully light and airy frosting for cakes and cupcakes.
Photos Updated December 2017
This post contains affiliate links. As always, thank you for supporting What The Fork Food Blog ♥
White Chocolate Ganache Whipped Cream
I’ve always loved whipped cream based frosting on cakes. I love how light and airy it is. I know not everyone loves whipped cream frosting but this two ingredient white chocolate ganache whipped cream will surely change your mind! Yes, TWO INGREDIENTS. TWO!
I love easy recipes that call for just a few things and turn into something fabulous. This recipe does just that.
Making white chocolate ganache sounds daunting. But don’t run away because it’s super easy! It involves heating cream and white chocolate chips together until the chocolate is melted and the mixture is smooth then chilling it. Yep, two ingredients, two steps.
So.Easy. Even my husband could make this with no problem.
The white chocolate ganache gives the whipped cream enough body so that it’s thick and sturdy enough to use as a frosting on a standard layer cake. As a cake frosting, it will stay put on a cake for days if refrigerated.
I used this white chocolate ganache whipped cream to frost my gluten free eggnog cake, which makes a fabulous holiday dessert! It would also be great on top of my Individual No-Bake Salted Caramel Cheesecakes. Enjoy!
**November 30, 2015 UPDATE – I have updated the recipe with specific recommendations for the white chocolate in this recipe. Make sure you are working with NEW white chocolate. Using old white chocolate can result in this recipe not working. Using Nestle brand white chocolate chips will also result in this recipe not working correctly.
Also, the times suggested for whipping the cream may depend on the speed and power of your mixer. The best way to tell if your whipped cream is ready is by seeing how well it holds it’s shape on the whisk. If it falls/drips off, it’s too soft. If it holds a nice peak and stays firm on the whisk, it’s done. Whipping it too long will result in it separating. I’ve also updated the recipe to specify “whipping cream” vs. heavy cream.**
be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – i love seeing what you make!
if you love this recipe for white chocolate ganache whipped cream, be sure to follow me on social media so you never miss a post:
| facebook | twitter | pinterest | instagram | youtube |
2 Ingredient White Chocolate Ganache Whipped Cream
Ingredients
- 1 C whipping cream divided
- 1 C white chocolate chips* see notes for important recommendation
Instructions
For the White Chocolate Ganache
- Heat 1/2 C cream and the white chocolate chips in the microwave at 50% power for 45 seconds. Stir well and then heat at 50% power for 20 second intervals until the chocolate is completely melted, stirring each time. There shouldn't be ANY lumps in your white chocolate.
- Cool to room temperature then refrigerate overnight.
- Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment and whip with an electric mixer on low speed and gradually working up to high speed until the ganache is light and fluffy, about 1 minute.
- Pour the remaining 1/2 cup of whipping cream then whip on low speed working your way up to medium-high speed until soft peaks form and the whip cream holds it's shape on the whisk, about 1 minute (more or less depending on the speed and power of your mixer).
- Serve with any recipe calling for whipped cream or pipe/spread on cupcakes or a standard size cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 1 week.
Notes
- Due to the nature of working with white chocolate, use BRAND NEW white chocolate chips. Using old ones can result in this recipe not working correctly as the white chocolate will not melt properly.
- Use a HIGH-QUALITY WHITE CHOCOLATE that melts well. DO NOT use Nestle. Nestle will not melt correctly and you will most likely overheat the chocolate before it is melted enough which will result in this recipe not working.
- I make my ganache in a large, glass Pyrex bowl. It's microwave safe and can go in the refrigerator. I then whip the cream right in that same bowl. I use a hand mixer to make the whipped cream.
- Use the WHISK attachment - not the beaters for your electric mixer.
- Keep refrigerated until ready to serve. Refrigerate leftovers. It will last in the refrigerator up to one week.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Eggnog Cake with White Chocolate Ganache Whipped Cream Frosting
Delicious! The cakes themselves were perfect, with a little extra crispness from the honey. I didn’t have time to make the frosting, so I just dipped the cupcakes in the ganache as a glaze.
Amazing, love the simplicity of the two ingredients. Pinned it to try it out
I visited you via Love Your Creativity Link Party #201
If not already part of SSPS, and are interested, find my entries: 102+103 and then navigate toward the bottom of my page for the Senior Salon Pit Stop linkup, we hope to meet you there virtually.
Would you please tell me what the missing word is in the last sentence:
“I make my ganache in a large, glass Pyrex bowl. It’s microwave safe and can go in the refrigerator. I then whip the cream right in that same bowl. I use a (missing word) to make the whipped cream.”
Thank you!
Hi it is supposed to say a “hand mixer”. I made the change and thank you for pointing that out!
Looks lovely, I can only find “white chips” not white chocolate chips, would like to substitute white chocolate bars. Could you suggest how many ounces would replace 1 Cup of chips? Thank you!
I think the conversion would be 6 oz.
Is this sturdy enough to fill macarons?
Yes, it should be. I’ve used this to frost a layer cake.
The white chocolate ganache cream is delicious. I have tried it and it works!!!
Can I cover my cake with fondant after frosting my cake with chocolate ganache cream? Thanks!
Thanks Violeta! I haven’t tried it but my gut tells me it’ll be too soft to be covered with fondant.
Thanks! 🥰
Hi! I just did mine over the stove on a low heat; because I felt uncomfortable using the microwave. I have a Gluten free angel food cake in the oven. I’m really hoping it works out. I got it in the fridge at 8:30 am.
Need to leave the house before 7 tonight.
My plan is to slice the angel food cake into layers and spreading the panache and some homemade berry compote inside. Only one thing… I forgot to hold back some cream.
Do you think it will still whip up nicely?
Hi Karen, unfortunately without the extra cream at the end, you won’t be able whip it up as you see in the photos. If you whip the ganache by itself, it will be more like an icing and not whipped cream.
Can you utilize the whipped white chocolate to fill cupcakes?
For a filled white chocolate ganache cupcake topped with a buttercream icing, would you recommend refrigeration or could they be stored a few days at room temperature?
The recipe I used for the white chocolate ganache cupcake filling was 1 cup of white chocolate chips and 1/4 heavy cream. When filling the cupcakes it appeared to be fine but on the next day, following refrigeration, the filling was very hard and remained hard, even at room temperature for a day.
I am hoping your filling will remain soft in the cupcake. Off to the store to buy whipping cream.
Thanks
Yes you can!
what brand of white chocolate do you recommend?
For gluten free, use Guittard. If you’re not gluten free, you can use Ghirardelli. I find that Nestle can melt very inconsistently.
Would you recommend using this for layering a cake? Is it thick enough or should I used a gelatin mix to make it more stiff? It looks delicious. Thank you
I use this for my Eggnog Cake (a layer cake). The white chocolate stabilizes it so gelatin isn’t needed.
If I used this as a frosting on a cake,would the cake then need to be kept refrigerated what with it being cream or is it stable enough at room temperature (in the uk) with the chocolate in it?
Hi Vess, yes, I would keep the cake refrigerated. Take it out about 20 minutes before serving so it can come to room temp. 🙂
Made my wife a a birthday cheesecake and the recipe called for a white chocolate ganache. At first I was intimidated by the word ganache but I found your recipe and was so excited when I found your websit! Thank you so much this ganache made the cheesecake form good to greate!
Thanks for the feedback Joe! I’ll have to try this on cheesecake now!
Crazy thing is, I’ve been making a version of this for years. BUT WITHOUT WHIPPING IT. Duh. NOW it is absolutely, unbelievable exquisite! Love love LOVE! My daughter wants it on her birthday cake (party tomorrow).
Professional Pastry Chef here. I think a lot of you are having a problem because you’re trying to whip the ganache when it is TOO COLD. In it’s cold state, ganache’s instinct is to break down, because of the cocoa butter in chocolate. Cocoa butter does not like the cold. Try leaving the ganache on the counter for a little bit, so that it gets more towards room temperature when you whip it.
Does using double cream have the same effect? I guess I’ll have to wait and see on this one haha! thanks for sharing, Sharon!
I haven’t tried it with double cream. Sorry!
I must be doing something wrong. I followed the recipe exactly including the Hershey’s chips and it never whipped up like cream. I’ve actually tried this twice now and the first time I got very sweet butter! I need to get this work for a dinner I’m making 200 cream puffs for 🙂 The second time I tried this I beat it in my Kitchenaid for over 10 minutes. It did thicken up in the refrigerator but not to the point that I can use it to fill cream puffs. I can do regular chocolate no problem but for some reason the white chocolate isn’t coming out.
Hi Amber,
Thanks for contacting me. I’ve gotten a few emails from people who tried this recipe unsuccessfully. I’m going to be working with this recipe again to try and pin point where the problems might be. I’ll let you know what I come up with – so sorry it’s not working for you right now!
Thank you. My son talked to the pastry chef at his job and she said that either need to use higher quality white chocolate or add some butter in. I haven’t had a chance to experiment yet, and I just started a food elimination diet and well… 🙂
i made this and it broke down and separated on me. Don,t now if I blended it too long? Any suggestions on what I did wrong ?
Thanks
Hi Susan,
Sorry it didn’t work out for you! You may have whipped it too long, it may not take the full 3 minutes since it depends on the speed/power of your mixer. Also be sure the ganache is COLD before whipping. The ganache needs to be as cold as the heavy cream for whipping.
Looks delicious !! I love Chocolate with cream so much. I want to try out this today and seems to be easier to make it. Anyway, the pictures are really incredible.
Thanks!
I have a question. If i have 12oz bag of Hersheys White chcolate chips, How much Heavy cream should I use.???.
I would use 1 cup
How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Do you know to make this non dairy? Would canned coconut milk work?
Thanks!
I’ve never made this with coconut milk but white chocolate chips contain milk so it wouldn’t be dairy free anyways. Sorry
I have tried this recipe several times using coconut cream instead of dairy cream and it has never worked. After nearly ten minutes of whipping, it has remained a soupy mixture that doesn’t hold a peak. next time i will try this recipe with half heavy cream and half coconut cream to see if it will work better. (i’m doing coconut for the flavor since it goes with the rest of the cake)
I’ve never tried making this with dairy free subs since it’s not intended to be a dairy free recipe.
I’ve always liked whipped cream frosting on cakes too. A white chocolate version sounds amazing and so easy!! Pinning, and definitely making this one!!
Thanks Amy!
thanks Sharon, sounds like heaven!
Love that it’s so simple. I need simple during the holiday season 🙂 Thanks for sharing this on Merry Monday.
Will this stay firm if piped on to cupcakes so it looks like little flowers or will it soften?
I haven’t used this for cupcakes but I’ve used it to frost layer cakes and it holds up fine.
OMG! I am pinning this one. What a great idea. I never know how to make icing. This is fairly easy. Thanks
Thanks Judee, it is pretty easy as far as icings go!
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Thanks for sharing it Cindy!
Oh this sounds sooooo yummy! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday (tonight!!!) at 8pm called “Found & Foraged” Can’t wait to party with you at http://www.houseofhipsters.com
Thanks Kyla 🙂
Your little girl’s hand is adorable! My 2 year old granddaughter is totally into helping to mix everything now. I can’t wait to try this frosting! Thank you!
Kelsey’s is SO into helping, it’s a lot of fun 🙂
Mmmm white chocolate!! My favorite 🙂 I am going to try and make it from scratch actually!
Wow, white chocolate from scratch!? So impressive!
Mmm my mom would love this (she’s obsessed with white chocolate), I will have to pin it and make it for her as a surprise with some cake 😉 PS. Your little hand model is ADORABLE!
Thanks so much, she LOVES getting to help!
Here I am, pinning away on a snowy afternoon and then I come across this! I stopped right away and headed over. Why have I never thought to combine white chocolate with cream? I wish I could just reach through the screen and snag a dollop of this! Can’t wait to try this!
Lol thanks Michelle! It’s such a great combo 🙂