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

July 15, 2015 By Aarthi 29 Comments

Last Updated on June 2, 2017

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..

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 - ½ 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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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!

Comments

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
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
Anonymous

July 16, 2015 at 3:53 am

Hi...can I use amul fresh cream?

Reply
Aarthi

July 17, 2015 at 7:32 am

@Anonymousyes u can use amul cream

Reply
Aarthi

July 17, 2015 at 7:32 am

@ABHISHEK MAKHARIYAu can keep it for few hours.

Reply
Aarthi

July 17, 2015 at 7:32 am

@Jyothi Acharyayou can use amul cream

Reply
Anonymous

July 31, 2015 at 12:25 pm

nyc one...loved ths....

Reply
Phoebe

August 23, 2015 at 11:41 am

This looks so incredible! Will try it tonight

Reply
Manju Raju

September 08, 2015 at 12:20 pm

Can you tell me how much cream for 200 gms chocolate

Reply
Aarthi

September 08, 2015 at 3:19 pm

@Manju Rajuadd around 1/4 cup of cream

Reply
Anonymous

November 03, 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
Aarthi

November 04, 2015 at 12:59 pm

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

Reply
Anonymous

May 08, 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
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
Chitra Raju

November 07, 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 08, 2016 at 3:51 am
  
  Remove it from fridge about an hour before
  
  Reply
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
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
Amrita Juriani

March 01, 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
Lyn Walker

April 05, 2017 at 1:20 pm

If overbeaten can this be fixed?

Reply
Ramya

March 04, 2018 at 1:54 pm

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

Reply
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
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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