This White Chocolate Whipped Cream Frosting is a little gem of a recipe that came to me from one of the chefs I met when I started working in seniors care/housing. It's made with only 2 ingredients - whipping cream and white chocolate. It's a nice, light, and not-too-sweet white chocolate frosting (icing) that's the perfect match for any cake or cupcake. You'd be surprised to learn that some of the best chefs work in seniors' lodges and long-term care centers. And I bet you're wondering why.
This Whipped Cream White Chocolate Frosting, aka Whipped White Chocolate Ganache, was so good that I had to ask for the recipe. I couldn't believe how easy (only 2 ingredients) it was, especially given just how delicious it was! It's the perfect white chocolate ganache.
🍒Reader Review
"I was really skeptical about making this. I did and was very happy! Super easy. Two ingredients you can’t go wrong. Did a double batch, but each one separately. The taste was great and not overly sweet like some frostings are. The birthday lady loved her cake , especially the frosting. Whipped cream is her favorite. I still have some leftover frosting that I’ll make some cake pops with!!" ⭐⭐⭐⭐⭐
I've scored some of my best recipes, tips, and tricks from chefs and cooks who work in that industry. I was actually shocked at how good the food was!
I also wondered why so many talented chefs would want to work in seniors' lodges, so I asked. The answer is: because it's a 9-5 job! Just talk to any chef who's worked in the restaurant industry; a restaurant job is not exactly conducive to family life.
LOVE chocolate frosting? Try my Chocolate Frosting without butter!
🥘Ingredient Notes
I was so happy to find this chocolate whipped cream frosting recipe tucked into one of my old recipe binders, in amongst my other recipes from the early 2000s when I worked in the seniors care and housing industry.
- White Chocolate. You need to use white chocolate baking bars (I use Bakers' white chocolate). But you can find it for a little cheaper in bulk at stores such as Bulk Barn.
- Whipping Cream. Make sure you are using 35- 36 % fat.
I am always in awe of how two little ingredients can create something so darn delicious! When you try this recipe, you won't believe it's only 2 simple ingredients: white chocolate and whipped cream!
And we already know that some of the very best recipes are the simplest, like this Weight Watchers 2 Ingredient Pizza Dough!
🔪Step-by-Step: How to Make White Chocolate Whipped Cream Frosting
Heads up: There is a 24 hour chilling time with this recipe!
- Step 1: Chop up white chocolate baking bars.
- Step 2: Add chopped white chocolate bars to a microwave-safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the heavy whipping cream separately, in another microwave-safe bowl (at regular power), for 2-3 minutes or until warm.* Alternatively, you can do this in a double boiler
- Step 3: Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. It should be a smooth texture and there shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
- Step 4: Cool on counter.
- Step 5: Then cover with a piece of plastic wrap (I use Glad Press n' Seal). Let stand in refrigerator for 24 hour.
- Step 6:Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache). It will be similar to the consistency of gravy.
- Step 7: Pour it into a stand mixer with the whisk attachment.
- Step 8: Whip on low speed and gradually work up to high speed until the ganache is light and fluffy and reaches stiff peaks.
- Step 9: Serve whipped chocolate ganache with any recipe calling for whipped cream or whipped cream frosting. Spread on cupcakes or a standard sized cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 5 days and retain its fluffy texture.
Expert Recipe Tips
- Use high-quality white baking chocolate: Avoid white chocolate chips and opt for baking bars like Baker’s or couverture white chocolate for the smoothest, creamiest results.
- Chop chocolate finely: The smaller you chop your white chocolate, the more evenly it will melt.
- Watch the microwave power: White chocolate scorches and seizes easily! Always melt it at 50% power and stir frequently to avoid burning. Also be sure to keep everything dry and don't let any water come in contact with the bowl, your utensils, or the chocolat,e or it will seize.
- Warm the cream—not boil: The cream should be hot enough to melt the chocolate but not boiling. Overheating can cause the fat to separate.
- Ensure a smooth mixture: Before chilling, make sure there are no lumps left in the ganache. If needed, strain it through a fine mesh sieve.
- Chill for the full 24 hours: The ganache needs time to set fully in the fridge before it will whip. Don’t skip or shorten this step!
- Cold bowl & whisk help: For best whipping results, chill your mixing bowl and whisk attachment for 10–15 minutes before whipping.
- Whip gradually: Start your mixer on low speed and increase gradually to avoid splattering and to help build a more stable foam.
- Don’t overwhip: Stop whipping as soon as you reach stiff peaks. Overwhipping can cause the ganache to curdle or turn grainy.
- Keep refrigerated: This frosting is cream-based, so cakes or cupcakes frosted with it should be stored in the fridge until just before serving.
🎂What to Serve with Whipped Cream White Chocolate Frosting
This whipped cream icing pairs perfectly with just about any cake or cupcakes, but I especially love it with this Poppy Seed Cake (shown), my Saskatoon Berry Layer Cake, or my Black Forest Cake!
Types of Ganache & Frosting
This white chocolate frosting is also known as whipped chocolate ganache. If you've made ganache before and don't remember it being this consistency, you are right to be confused! There are different types of ganache.
And while the process of making ganache is always the same, you combine cream and chocolate, the ratio of chocolate to cream varies based on the use. And sometimes ganache is not whipped, as this whipped white chocolate ganache (i.e., poured ganache). You can learn more about chocolate ganache HERE and learn more about the different types of frosting HERE.
🍽Equipment
You will need an electric mixer, but a stand mixer (affiliate links) is ideal for this whipped white chocolate ganache frosting. However, you could use a powerful electric hand mixer- it will just take a lot longer to whip.
🌡️Storage
Store this white chocolate whipped cream in an airtight container in the fridge for up to 5 days. It does not stand up to freezing.
❔ Recipe FAQs
Whipped cream frosting uses powdered sugar/icing sugar to sweeten it. It is also commonly stabilized with gelatin so it holds its shape better and can be used for decorating.
Whipped ganache makes an excellent cake frosting and filling for layer cakes!
If your ganache doesn't whip, it could be due to under-chilling. Be sure it chills for the full 24 hours. If it's still too soft, try placing the mixture back in the fridge for another couple of hours before attempting to whip again.
The long chilling time allows the fat in the cream and chocolate to stabilize and firm up, making it possible to whip the mixture into a fluffy frosting. Skipping this step will result in a runny, unwhippable mixture.
Yes, it can be piped for simple decorations like swirls or rosettes, but it’s not as stiff as buttercream, so it’s not ideal for intricate or detailed piping work. Keep the piping bag cool for best results.
White chocolate can be really sweet, and so can frosting, so that's why pairing plain white chocolate and whipping cream makes for a light, not-too-sweet frosting. Enjoy....
📋More Frosting Recipes!
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📋 2 Ingredient White Chocolate Whipped Cream Frosting (Ganache) Recipe
Equipment
Ingredients
- 1 litre whipping cream (35% -36% fat) / heavy cream (* 4 cups)
- 8 ounces -(2 ½ bars) of white baking chocolate They come in 6 oz boxes, usually, so you'll need 2.5 boxes *Do NOT use white chocolate chips!
Instructions
Heads up: There is a 24 hour chilling time with this recipe!
- Chop white chocolate,8 ounces -(2 ½ bars) of white baking chocolate
- Add chopped white chocolate bars to a microwave-safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the heavy whipping cream separately, in another microwave-safe bowl (at regular power), for 2-3 minutes or until warm. *Alternatively, you can do this in a double boiler1 litre whipping cream (35% -36% fat) / heavy cream
- Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. It should be a smooth texture and there shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
- Cool on the counter, then cover with a piece of plastic wrap (I use glad press n' seal) and let stand in refrigerator for 24 hours.
- Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), pour it into the bowl of a stand mixer and using the whisk attachment, whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
- Serve whipped chocolate ganache with any recipe calling for whipped cream. Spread on cupcakes or a standard sized cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 5 days and retain its fluffy texture.
Notes
-
- Use high-quality white baking chocolate: Avoid white chocolate chips and opt for baking bars like Baker’s or couverture white chocolate for the smoothest, creamiest results.
-
- Chop chocolate finely: The smaller you chop your white chocolate, the more evenly it will melt.
-
- Watch the microwave power: White chocolate scorches and seizes easily! Always melt it at 50% power and stir frequently to avoid burning. Also be sure to keep everything dry and don't let any water come in contact with the bowl, your utensils or the chocolate or it will seize.
-
- Warm the cream—not boil: The cream should be hot enough to melt the chocolate but not boiling. Overheating can cause the fat to separate.
-
- Ensure a smooth mixture: Before chilling, make sure there are no lumps left in the ganache. If needed, strain it through a fine mesh sieve.
-
- Chill for the full 24 hours: The ganache needs time to set fully in the fridge before it will whip. Don’t skip or shorten this step!
-
- Cold bowl & whisk help: For best whipping results, chill your mixing bowl and whisk attachment for 10–15 minutes before whipping.
-
- Whip gradually: Start your mixer on low speed and increase gradually to avoid splattering and to help build a more stable foam.
-
- Don’t overwhip: Stop whipping as soon as you reach stiff peaks. Overwhipping can cause the ganache to curdle or turn grainy.
-
- Keep refrigerated: This frosting is cream-based, so cakes or cupcakes frosted with it should be stored in the fridge until just before serving.
Sam
How strong is the white chocolate flavour? This recipe has less chocolate and more cream than other recipes I’ve seen, so I’m wondering if it still tastes like white chocolate?
Also, if I wanted to, could I use milk/dark chocolate instead?
Terri Gilson
Hi,
I don't think the white chocolate flavor is really strong because I'm generally not a fan of white chocolate and I love this frosting! I'm not sure about the dark or milk chocolate because I have never tried it. White chocolate isn't actually 'chocolate' so you may end up with a different result.
I'd love to hear how it turns out if you try it!
Terri
Tina
Crud! I broke my cream! How can I fix it?!
Terri Gilson
Hi Tina,
Do you mean it curdled? It's kind of hard to fix that, but I would try adding in the melted white chocolate if you haven't, then setting it in fridge overnight. Then try to whip it. I may still work!
Good luck!
Terri
Amy
I'd like to make this with lavender infused cream. After 24 hours in the fridge, will the mixture be more liquid or more solid? I'm wondering if I'd be able to strain out lavender flowers at that point? Or if I need to strain the lavender out before refrigerating? Thanks!
Terri Gilson
Hi Amy,
That sounds really good- I wish I liked lavender haha! Since you have to heat the whipped cream to make it lavender, then refrigerate it overnight, I wouldn't heat it twice. You'll need to keep the lavender in the whipped cream chocolate mixture overnight in the fridge. It's going to be tough to strain though, because it will thicken (though it won't become a solid). If it doesn't strain well, use a mini mesh strainer to try to "fish out" anything that you couldn't strain out with the larger fine mesh strainer. Not sure it's going to work, but worth a try! 🙂
Hope that helps! I'd love to know how it turns out!
Terri
Rosemarie
I was really skeptical about making this. I did and was very happy. Super easy. Two ingredients you can’t go wrong. Did a double batch but each one separately. The taste was great and not overly sweet like some frostings are. The birthday lady loved her cake , especially the frosting. Whipped cream is her favorite. I still have some leftover frosting that I’ll make some cake pops with.
Terri Gilson
That's great- I'm so glad to hear you really enjoyed it!
Alexandra
Hi! How many cups does this make? Will the amount be too much for a swiss roll (for the inside part)? If so, how much should I reduce the recipe by?
Thanks so much! Excited to try this recipe!
Terri Gilson
Hi,
You should get about 8 cups, as it doubles in volume. You could probably get away with cutting the recipe in half if you're only icing a swiss roll (inside and out.) That would taste really yummy with swiss roll -enjoy! Just click on the (highlighted blue) servings you want and it will automatically adjust!
Thanks!
Terri
Matilda99
Thanks for recipe this has lower cream to chocolate ratio than others making it lighter I used mine in a bluerry scone.
Terri Gilson
You're welcome! I bet it would taste fabulous in a blueberry scone! Yum 🙂
Jamie
I have tried every single trick to making a Thick whipped cream for my chocolate pie that doesn't get runny! Would this work on a chocolate pie or does it have to be on a cake?
Terri Gilson
Yes it would absolutely work! However, if you want a plain whipped cream frosting, try my Stabilized Whipped Cream Frosting! https://foodmeanderings.com/stabilized-whipped-cream-icing/
Ila
Hi Terri,
would this recipe work to fill cream tart number cake? is it going to be to "runny"?
Thanks
Ilaria
Terri Gilson
Hi Ila,
I think it would be just fine - not runny at all! The thickness you see in the photos is how thick it actually is. Hope it works well for you!
Terri
Ash
Hi!
May i use this to stuff my donuts? 🙂
Terri Gilson
Yes- I don't see why you couldn't !