{"id":44168,"date":"2022-09-27T16:25:19","date_gmt":"2022-09-27T20:25:19","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=44168"},"modified":"2024-01-29T09:45:09","modified_gmt":"2024-01-29T14:45:09","slug":"whipped-white-chocolate-ganache","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/whipped-white-chocolate-ganache\/","title":{"rendered":"Whipped White Chocolate Ganache"},"content":{"rendered":"

Whipped White Chocolate Ganache is a rich, chocolately, luxurious frosting recipe - and it takes only minutes of labor to make! Here's how...<\/p>\n

\"A<\/p>\n

If you\u2019ve been reading my blog posts on Celebration Generation of late, you may have noticed that I\u2019ve been on a pastry bender.<\/p>\n

While the main pastry recipes there have NOT been gluten free* (Cream Puffs<\/a>, Croquembouche<\/a>, Chocolate Eclairs<\/a>, Mini Eclairs<\/a>, and Profiteroles<\/a>), the various cream fillings have been.<\/p>\n

So far, that\u2019s been: <\/p>\n

Stabilized Whipped Cream<\/a>
\nWhipped Milk Chocolate Ganache<\/a>
\nPastry Cream<\/a>
\nChocolate Pastry Cream<\/a><\/p>\n

... and today I\u2019m sharing my whipped white chocolate ganache recipe!<\/p>\n

* I promise I\u2019ll reshoot and post my recipe for gluten free choux pastry soonish!<\/i> <\/div>\n

Ganache recipes all start basically the same - a mixture of chocolate and heavy cream.<\/p>\n

The main difference - well, differences - tend to be in the ratio of chocolate to cream. What ratio of cream to chocolate you need depends on the type of chocolate used, and which of the different applications it will be used for.<\/p>\n

Chocolate Ratios<\/h4>\n

For instance, the perfect ganache for a drip cake will have far too much cream in it to be used for making truffles.<\/p>\n

A regular chocolate ganache ratio for truffles will - proportionately - have too much chocolate in it, to be used for a whipped chocolate ganache.<\/p><\/div>\n

A dark chocolate ganache - for whatever use - will be able to take far more heavy cream than a white chocolate ganache, and still set.<\/p>\n

Off the top of my head - I haven\u2019t made them in a while, and I\u2019m too lazy to look it up - I think my dark chocolate truffles take something like \u00be cup of heavy cream, while my white chocolate truffle recipe takes maybe \u00bc cup?<\/p>\n

... So I guess this \u201csimple mixture of melted chocolate and cream\u201d may not be so simple after all. <\/p>\n

No worries, though - this post will net you the perfect whipped chocolate ganache, as that\u2019s what its ratios were designed for!\n<\/p><\/div>\n

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Uses for Whipped White Chocolate Ganache<\/h2>\n

Now, you may be asking yourself what you\u2019d use whipped ganache for.<\/p>\n

Think of it as a thicker, chocolate lovers\u2019 version of whipped cream. You can definitely use it any way you\u2019d use whipped cream, including as a filling for those aforementioned pastries.<\/p>\n

Beyond that - IMHO - the best way to use it is as a chocolate ganache frosting. <\/p>\n

Its fluffy texture is the perfect frosting for cupcakes, any layer cake - especially chocolate cake.<\/p>\n

It\u2019s also fantastic as a filling for cookie sandwiches. Try it in one of the following gluten free cookie recipes:<\/p>\n

Gluten-Free Chewy Banana Oatmeal Cookies<\/a>
\nGluten Free Chewy Chocolate Cookies<\/a>
\nGluten-Free Chocolate Chip Cookies<\/a>
\nGluten Free Peanut Butter Cookies<\/a><\/p>\n

... it goes fabulously with each of them!\n<\/p><\/div>\n

\"A <\/p>\n

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Ingredients<\/h2>\n

This recipe uses super simple ingredients, that should be available in any grocery store.<\/p>\n

A few notes for you:<\/p>\n

White Chocolate<\/h4>\n

You can use white chocolate chips or white chocolate bars (chopped into small pieces), just be sure you\u2019re using a good quality chocolate.<\/p>\n

If you can\u2019t find higher-end type of chocolate in your baking aisle, you can definitely order some online.<\/p>\n

This isn\u2019t about ingredient sobbery - lower-quality chocolate tends to have certain ingredients in it that don\u2019t melt as well, and can cause a grainy ganache.<\/p>\n

Just be sure you\u2019re using ACTUAL white chocolate. White candy melts are not white chocolate!\n<\/p><\/div>\n

\n

Heavy Whipping Cream<\/h4>\n

You need actual heavy cream for this, as you need the fat content and ability to whip it up.<\/p>\n

You might notice that the amount of cream\/amount of chocolate ratio is different from other styles of ganache.<\/p>\n

Your target ganache consistency depends a lot on how you intend to use the ganache.<\/p>\n

While a higher proportion of chocolate \/ less cream makes for the perfect consistency to roll truffles out of, truffle ganache is WAY too thick to whip.<\/p>\n

As stated here, you have a ratio to achieve the perfect consistency for this use - as a frosting\/filling.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you have butter and - optionally - flavor extract.<\/p>\n

Nothing really to add, there!<\/p><\/div>\n

\"A<\/p>\n

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How to Make Whipped White Chocolate Ganache<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is a pictorial walk-through of the technique.<\/i><\/p>\n

If you\u2019re using bar chocolate, chop it into small pieces. Place chopped chocolate - or white chocolate chips - into a medium bowl, and put aside.<\/p>\n

Note: I\u2019ll usually use a glass bowl for this.<\/i><\/div>\n

\"A<\/p>\n

In a small saucepan, combine heavy whipping cream and butter; heat cream to a boil over high heat.<\/p>\n

Once boiling, remove from heat and add flavor extract, if using.<\/p>\n

Pour hot cream mixture into the bowl of chocolate chips. Let sit for 3-5 minutes.<\/p>\n

Starting in the middle of the bowl, slowly start stirring the chocolate and cream - starting in the center, working outward in concentric circles - until all of the chocolate is melted and the cream has disappeared into it \u2013 it should be smooth. <\/p>\n

Don\u2019t forget to scrape the sides of the bowl well, ensuring everything is well incorporated.<\/p>\n

\"A<\/p>\n

Note: If the melting process isn\u2019t complete after the 3-5 minutes and you find yourself with small pieces of unmelted chocolate, you can heat it - over low heat - for a little bit, until it\u2019s fully melted.<\/p>\n

Just keep an eye on it, you don\u2019t want to burn it!<\/i><\/p>\n

Cover with a piece of plastic wrap, preferably resting right on top of the surface of the gaanche \u2013 this prevents a skin from forming while it cools.<\/p><\/div>\n

\"A<\/p>\n

Allow to cool to room temperature, then chill until very cold.<\/p>\n

Whip It. (Whip it GOOD!)<\/h4>\n

If you\u2019d like, transfer your chilled mixture to a separate bowl. You can either use a mixing bowl with an electric mixer, or the bowl of a stand mixer fixed with a whisk attachment.<\/p>\n

I tend to start with my electric beater on low speed or medium speed, and whip it till soft peaks start to form.<\/p>\n

Once it starts to thicken like this, I\u2019ll turn the speed up to medium-high speed until stiff peaks form.<\/p>\n

Of course, some times I\u2019m impatient and just throw it on high speed from the get go!<\/p><\/div>\n

\"A<\/p>\n

Use your whipped ganache to frost your cupcakes now, or store in an airtight container until you\u2019re ready to use it.<\/p>\n

Whipped ganache is ok to sit out for a day or two, or you can chill it in the fridge for a couple of weeks.<\/p>\n

I\u2019ll usually re-whip it after chilling it, though.<\/p><\/div>\n

\"A<\/p>\n

Note: I am not a fan of using a double boiler for the melting process of chocolate, as it can result in steam - liquid - getting into the chocolate and causing it to seize.<\/p>\n

Seized chocolate is grainy, gross, and not something that can be fixed. Best to just avoid it entirely! <\/p>\n

Side note: this is also why you have to use heavy cream, rather than milk. Heavy cream has a higher fat content, while milk has a higher water content. Too much water in the mix, and it\u2019ll seize.<\/i><\/div>\n

\"A<\/p>\n

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More Gluten Free Cake Recipes<\/h2>\n

Looking for more ways to either bake, fill, or frost a gluten-free cake? I have more recipes for you!<\/p>\n

Gluten Free Cake Recipes<\/h5>\n

Gluten-Free Apple Cake<\/a>
\nGluten Free Black Velvet Cupcakes<\/a>
\nGluten-Free Carrot Cake (Keto)<\/a>
\nGluten Free Fruitcake<\/a>
\nGluten-Free Pumpkin Bars (Keto)<\/a>
\nGluten Free Rum Cake (Keto)<\/a><\/p>\n

Gluten Free Frostings & Fillings<\/h5>\n

American Buttercream<\/a>
\nChocolate Pastry Cream<\/a>
\nClementine Mousse<\/a>
\nCranberry Mousse<\/a>
\nPumpkin Mousse<\/a>
\nPastry Cream<\/a>
\nRaspberry Mousse<\/a>
\nStabilized Whipped Cream<\/a>
\nSwiss Meringue Buttercream<\/a>
\nWhipped Milk Chocolate Ganache<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing this post on social media!\n<\/p><\/div>\n

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Whipped White Chocolate Ganache<\/h2>\n
<\/div>\n
Whipped White Chocolate Ganache is a rich, chocolately, luxurious frosting recipe - and it takes only minutes of labor to make! Here's how...<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cooling & Chilling time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>212<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>