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You are here: Home / baked / Easy Whipped White Chocolate Ganache Recipe – Three Ingredient White Chocolate Ganache Recipe

Easy Whipped White Chocolate Ganache Recipe – Three Ingredient White Chocolate Ganache Recipe

July 15, 2015 By Aarthi 29 Comments

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Ganache is one of my favourite frosting. Since they are made with real chocolate they taste fantastic. I have already shared a version of chocolate ganache with milk. This is a version of ganache made with white chocolate. I used this frosting to deocrate several of my best vanilla cupcakes..

Similar Recipes,
Chocolate Buttercream 
Chocoholid Chocolate Frosting
Cream Cheese Frosting
Vanilla Buttercream
Flour Buttercream
Rolled Fondant
Chocolate Orange Frosting
Rum Chocolate Frosting
Chocolate Ganache with milk
Whipped Cream Frosting

Fudge Chocolate Icing
But this version has less cream than normal ganache. This is a version of white chocolate ganache which is actually a whipped one. Traditional ganache can be less creamy and more fudgy. But when you whip the ganache it will turn fluffy and more creamier. 

Hope you will give this a try and let me know how it turns out for you..



Preparation Time : 15 to 20 mins
Cooling Time : 30 mins
Makes enough frosting to ice 20 cupcakes


Ingredients:

Cream – 1/2 cup / 120 ml ( I used milkymist fresh cream)
White Chocolate – 350 grams shred finely
Unsalted Butter – 4 tblspn


Method:

Take cream in a sauce pan and heat it. Bring it to a simmer. Once it is hot add in white chocolate and butter and mix well till it is melted. Heat on a low heat.

Once everything is melted, use a whisk to mix it so everything is melted.

Now pour this in a bowl and let it get cold. It will harden as it cools. Whisk every now and then.

You can pop this bowl in fridge for 15 to 30 mins untill it get a little set.

Now use a electric beater to whip this for 2 to 4 mins till it turns fluffy. Dont over whip.

You can use this for frosting cakes or cupcakes.

Pictorial:
Take your ingredients
Measure your white chocolate
slice them pretty thinly so it melts evenly
take it in a bowl and set aside
Take cream in a sauce pan
heat till it comes to a simmer..Dont let it boil over
Now it is hot
add in white chocolate
add in butter
heat gently and mix well
it will melt down
whisk well and make sure everything is melted
pour it in a bowl and let it cool down
i whisked it every now and then
as it cools it will get thick and set 
Now you can pop this in fridge to set for 15 to 30 mins

Now it has got thick 

Now whip this, it will get thicker and fluffier as you whip them
Whip it up
as you whip, it will get fluffy..Dont over whip this, 
it will take just 2 to 4 mins
As soon as you see it has turned creamy, stop whipping
now it is all whipped
you can use this to frost..
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Filed Under: baked, Frosting, Ganache, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Jyothi Acharya

    July 15, 2015 at 11:22 am

    Where will I get misty cream? I live in Mumbai. Can I use Amul whipping cream instead?

    Reply
  2. ABHISHEK MAKHARIYA

    July 15, 2015 at 1:11 pm

    After whipping the frosting .for how long can we keep this outside .after we decorate on the cupcakes.

    Reply
  3. Anonymous

    July 16, 2015 at 3:53 am

    Hi…can I use amul fresh cream?

    Reply
  4. Aarthi

    July 17, 2015 at 7:32 am

    @Anonymousyes u can use amul cream

    Reply
  5. Aarthi

    July 17, 2015 at 7:32 am

    @ABHISHEK MAKHARIYAu can keep it for few hours.

    Reply
  6. Aarthi

    July 17, 2015 at 7:32 am

    @Jyothi Acharyayou can use amul cream

    Reply
  7. Anonymous

    July 31, 2015 at 12:25 pm

    nyc one…loved ths….

    Reply
  8. Phoebe

    August 23, 2015 at 11:41 am

    This looks so incredible! Will try it tonight

    Reply
  9. Manju Raju

    September 8, 2015 at 12:20 pm

    Can you tell me how much cream for 200 gms chocolate

    Reply
  10. Aarthi

    September 8, 2015 at 3:19 pm

    @Manju Rajuadd around 1/4 cup of cream

    Reply
  11. Anonymous

    November 3, 2015 at 12:34 pm

    Hi aarthi after making ganache can i store it and re use it?if so how to store and use please let me know

    Reply
  12. Aarthi

    November 4, 2015 at 12:59 pm

    @Anonymousjust keep it in fridge. And bring it back to room temp before using

    Reply
  13. Anonymous

    May 8, 2016 at 11:52 pm

    Are you able to pipe this onto cakes?

    Reply
    • Aarthi

      May 16, 2016 at 3:01 pm

      yes it can be piped

      Reply
  14. Aravind A

    July 22, 2016 at 5:02 am

    My ganache was watery even after refrigerating it for an hour.. And when tried whipping it using electric beater…it nvr got whipped.. It was still runny.. Why? 🙁

    Reply
    • Aarthi

      July 23, 2016 at 7:09 am

      there must be something wrong with measurements u used

      Reply
  15. Chitra Raju

    November 7, 2016 at 4:13 pm

    Hi,
    Does the panache set hard if cake frosted with it is kept in fridge?How long will it take for it to become soft so that while cutting the cake it is soft??
    Thanks in advance.

    Reply
    • Aarthi

      November 8, 2016 at 3:51 am

      Remove it from fridge about an hour before

      Reply
  16. Niroshini Ratnasamy

    December 14, 2016 at 5:07 am

    HI, can i keep the whipped ganache in room temperature?

    Reply
    • Aarthi

      January 28, 2017 at 4:09 am

      not sure about that

      Reply
  17. swetha

    January 27, 2017 at 4:42 pm

    hi arthi since i have a pack of whipping cream can i use that instead of fresh cream.

    Reply
    • Aarthi

      January 28, 2017 at 4:08 am

      yes u can use

      Reply
  18. Amrita Juriani

    March 1, 2017 at 6:57 pm

    Hi Arti, can I add colour to this to get different coloured frostings. If yes at what stage can this be used

    Reply
  19. Lyn Walker

    April 5, 2017 at 1:20 pm

    If overbeaten can this be fixed?

    Reply
  20. Ramya

    March 4, 2018 at 1:54 pm

    Hi…..can we whip the cream using electric blender . Ty

    Reply
  21. Daniel

    July 13, 2018 at 12:52 am

    Can I use dark chocolate instead of white

    Reply
    • Aarthi

      July 13, 2018 at 3:50 am

      yes u can

      Reply
  22. Shilpa

    September 11, 2020 at 6:50 pm

    Hi. I tried this and I got a slight yellow coloured ganache… how to achieve a white coloured ganache? As that seems more appealing to the eye. Tia

    Reply
    • Aarthi

      September 20, 2020 at 1:36 pm

      it depends on the quality of your white chocolate.

      Reply

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