Whipped chocolate ganache with step by step pictures. Ganache is whipped till creamy and thick which makes it smooth and creamy. Perfect substitute for butter cream.
Whipped Chocolate Ganache Recipe
Table of Contents
Ingredients for Whipped Ganache
Cream
Use full fat cream for making the ganache which results in creamy ganache and make the whipping part easier.
White Chocolate
White chocolate is used to make ganache. Then the cooled ganache is whipped till creamy and thick. You can use any chocolate like dark or milk chocolate in this recipe.
Unsalted Butter
Unsalted butter is used in this ganache and it balance the texture of the ganache.
Similar Recipes,
Chocolate Buttercream
Chocoholic Chocolate Frosting
Cream Cheese Frosting
Vanilla Buttercream
Flour Buttercream
How to Make Whipped Chocolate Ganache
- 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 until it get a little set.
- Now use an electric beater to whip this for 2 to 4 mins till it turns fluffy. Don't over whip.
- You can use this for frosting cakes or cupcakes.
Chocolate Orange Frosting
Rum Chocolate Frosting
Chocolate Ganache with milk
Whipped Cream Frosting
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe Card
Whipped White Chocolate Ganache Recipe | Whipped Ganache
Ingredients
- Cream - ½ cup / 120 ml I used milkymist fresh cream
- White Chocolate - 350 grams shred finely
- Unsalted Butter - 4 tblspn
Instructions
- 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 an 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.
Video
Whipped Ganache with Step by Step Pictures
 |
| 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. Don't 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  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.. |
Recent Recipes
Jyothi Acharya
Where will I get misty cream? I live in Mumbai. Can I use Amul whipping cream instead?
ABHISHEK MAKHARIYA
After whipping the frosting .for how long can we keep this outside .after we decorate on the cupcakes.
Anonymous
Hi...can I use amul fresh cream?
Aarthi
@Anonymousyes u can use amul cream
Aarthi
@ABHISHEK MAKHARIYAu can keep it for few hours.
Aarthi
@Jyothi Acharyayou can use amul cream
Anonymous
nyc one...loved ths....
Phoebe
This looks so incredible! Will try it tonight
Manju Raju
Can you tell me how much cream for 200 gms chocolate
Aarthi
@Manju Rajuadd around 1/4 cup of cream
Anonymous
Hi aarthi after making ganache can i store it and re use it?if so how to store and use please let me know
Aarthi
@Anonymousjust keep it in fridge. And bring it back to room temp before using
Anonymous
Are you able to pipe this onto cakes?
Aarthi
yes it can be piped
Aravind A
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? 🙁
Aarthi
there must be something wrong with measurements u used
Chitra Raju
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.
Aarthi
Remove it from fridge about an hour before
Niroshini Ratnasamy
HI, can i keep the whipped ganache in room temperature?
Aarthi
not sure about that
swetha
hi arthi since i have a pack of whipping cream can i use that instead of fresh cream.
Aarthi
yes u can use
Amrita Juriani
Hi Arti, can I add colour to this to get different coloured frostings. If yes at what stage can this be used
Lyn Walker
If overbeaten can this be fixed?
Ramya
Hi.....can we whip the cream using electric blender . Ty
Daniel
Can I use dark chocolate instead of white
Aarthi
yes u can
Shilpa
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
Aarthi
it depends on the quality of your white chocolate.
Enjoli Kaufman
Hi,
What piping tip did you use for the cupcakes pictured?
Aarthi
oh I am not sure about the nozzle tip name. but i am sure it is a star tip