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
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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.**
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2 Ingredient White Chocolate Ganache Whipped Cream
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.
- 1 C whipping cream, divided
- 1 C white chocolate chips* (see notes for important recommendation)
- 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.
- 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 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.