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    Home » Recipes » Courses » Desserts » Frosting and Icing Recipes

    2 Ingredient White Chocolate Whipped Cream Frosting (Ganache)

    Published: May 31, 2019 by Terri Gilson · Modified: Aug 17, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 43 Comments

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    pin - white chocolate whipped cream frosting with bar of white chocolate in it
    bowl of white chocolate whipped cream frosting with blue spatula handle sticking out and white cream container in background
    2 photo Collage Pinterest pin of white chocolate whipped cream frosting (ganache)

    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? I've scored some of my best recipes, tips, and tricks from chefs and cooks who work in that industry. This White Chocolate Whipped Cream Frosting is a little gem of a recipe that came to me from one such chef. When I started in seniors care/housing, I was actually shocked at how good the food was!

    A bowl of white chocolate whipped cream frosting with a bar of baker's white chocolate stuck in frosting This 2 Ingredient White Chocolate Whipped Cream 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), given just how delicious it was! It's the perfect white chocolate ganache.

    I also wondered why so many talented chefs would want to work in seniors lodges; so I asked. It's 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.

    And it's probably not the right fit for someone who's looking for a regular day job, but the seniors housing and care industry is. Yet,  I also wondered...did it give them the same satisfaction as being a chef in a restaurant?

    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 at an organization that had a number of senior care homes.

    whipping beater from mixer being pulled out of bowl of white chocolate whipped cream frosting

    💭Types of Ganache  & Frosting

    This white chocolate frosting is also known as 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, and 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 and a stand mixer (affiliate links) is ideal for this whipped white chocolate ganache frosting. However, you could use an electric hand mixer- it will just take longer to whip.

    top of speckled bowl of white whipped cream frosting

    🌡️Storage

    Store this white chocolate whipping cream in an airtight container in the fridge for up to 5 days. It does not stand up to freezing.

    👪 Serving Size

    This whipped white chocolate ganache recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

    Read any of Anthony Bourdain's (RIP) books and it quickly becomes apparent why someone wouldn't want the kind of lifestyle that accompanies a career in the restaurant industry. I recently talked to the Mom who runs the canteen at my kids' school, who was also a chef at higher-end restaurants at one time, and she said the very same thing.

    bowl of white chocolate whipped cream frosting with blue spatula handle sticking out and white cream container in background

    She didn't want that lifestyle once she started a family of her own.  However, I must say that my kids are pretty darn lucky to have her making their lunch! Just as there are a lot of lucky seniors out there. And that's actually really comforting to me when I think about the prospect of eventually living in a retirement home. Because we all know that good food contributes to lifelong happiness!

    Every chef I've talked to said the creativity aspect is simply a 'trade-off,' like anything else. Maybe they can't be quite as creative as they could as a chef at a restaurant, but there's still room for creativity. And having some semblance of a 'normal life' and seeing their families is a bigger priority to them.

    ❔ Frequently Asked Questions

    Is there a difference between whipped cream and whipped cream frosting?

    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.

    Can you cover a cake with whipped ganache?

    Whipped ganache makes an excellent cake frosting and filling for layer cakes!

    2 Ingredient recipes: 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! (see recipe card for quantities)

    🥘 Ingredients

    And we already know that some of the very best recipes are the simplest, like this Weight Watchers 2 Ingredient Pizza Dough!

    2 ingredient Weight Watchers pizza dough with flour and greek yogurt in background

    This whipped cream icing pairs perfectly with just about any cake, but I especially love it with Poppy Seed Cake or Black Forest Cake!

    Whole black forest cake on black stand

    White chocolate can be really sweet and so can icing, so that's why pairing plain white chocolate and whipping cream makes for a light, not too sweet frosting. Enjoy....

    A bowl of white chocolate whipped cream frosting with a bar of baker's white chocolate stuck in frosting
    Food Meandering Logo

    📋 2 Ingredient White Chocolate Whipped Cream Frosting (Ganache) Recipe

    This 2 ingredient whipped cream frosting (ganache) is 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!
    5 from 7 votes
    Print Pin Rate
    Course: Cake, desssert
    Cuisine: American, Canadian
    Keyword: frosting, whipped cream, white chocolate
    Special Diet: Vegetarian
    Servings: 12 people
    Calories: 102kcal
    Author: Terri Gilson
    Prep Time: 15 minutes minutes
    refrigeration & whipping: 1 day day 10 minutes minutes
    Total Time: 1 day day 25 minutes minutes
    Prevent your screen from going dark

    Equipment

    stand mixer
    microwave

    Ingredients

    • 1 litre whipping cream (33% -35% fat) / heavy cream (* 4 cups)
    • 8 ounces -(2 bars) of white baking chocolate *Do NOT use white chocolate chips!
    US Customary - Metric

    Instructions

    • 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
    • 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 counter, then pour into the bowl of a stand mixer bowl (if you have one)- any large mixing bowl will do. 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), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
      top of speckled bowl of white whipped cream frosting
    • 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.
      whole cake on black cake stand, covered with white chocolate whipped cream frosting

    Notes

    *NOTE: Keep refrigerated until ready to serve (cake must be refrigerated). Refrigerate leftovers. It will last in the refrigerator up to 5 days.
    Nutrition Facts
    📋 2 Ingredient White Chocolate Whipped Cream Frosting (Ganache) Recipe
    Amount Per Serving
    Calories 102 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g25%
    Cholesterol 4mg1%
    Sodium 17mg1%
    Potassium 54mg2%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 11g12%
    Protein 1g2%
    Vitamin A 5IU0%
    Vitamin C 0.1mg0%
    Calcium 38mg4%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 102kcal (5%) | Carbohydrates: 11g (4%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 4mg (1%) | Sodium: 17mg (1%) | Potassium: 54mg (2%) | Fiber: 1g (4%) | Sugar: 11g (12%) | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 38mg (4%) | Iron: 0.1mg (1%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

    📋More Frosting Recipes!

    • Frosted cupcake with pearl sprinkles, spatula and decorating tip in foreground with orange bowl of frosting and small bowl pearl sprinkles in background
      Whipped Cream Buttercream Frosting (with shortening)
    • strawberry frosting in white bowl with cupcake on a plate in the background
      Strawberry Whipped Cream Frosting (with jam)
    • cake frosted with no butter chocolate frosting with sprinkles and Happy Birthday sign on top
      Chocolate Frosting (without butter)
    • pastry bag filled with stabilized whipped cream frosting and bowl of frosting in the background
      EASY Stabilized Whipped Cream Frosting (with piping gel)

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    Reader Interactions

    Comments

    1. Caroline

      June 03, 2019 at 10:37 am

      I love how incredibly simple this is but that is can be used in a few ways. And great to get pick up tips from chefs too.

      Reply
      • Terri Gilson

        June 05, 2019 at 5:24 am

        Hi Caroline. Yes, it super versatile!

        Reply
        • Ruh

          August 23, 2022 at 9:02 pm

          Can this be used for piping on cakes or does it melt/lose form easily ?

          Reply
          • Terri Gilson

            August 24, 2022 at 6:32 am

            Hi,
            I would not recommend it for decorating as far as borders go. It's a bit melty for sure. I've piped simple shell borders with it, but they definitely aren't sharp! I use it mostly for a simple frosting on a cake, like this one:Poppy Seed Torte
            Enjoy!
            Terri

            Reply
            • Ruh

              August 24, 2022 at 9:12 pm

              Thanks Terri. I was going to pipe it in dollops like how it’s done on a cookie initial cake. Do you if there’s anything I could add to it to make it hold shape?

            • Terri Gilson

              August 24, 2022 at 9:41 pm

              Hi,
              It should be okay on a cookie but you could add 2 tbsps of piping gel (per cup) to stabilize it.
              Enjoy!

      • Kaizo

        November 15, 2021 at 8:13 am

        Can i use this for filling? 9 inch cake. Can i get the recipe?

        Reply
        • Terri Gilson

          November 15, 2021 at 9:11 am

          Hi,
          Yes, you can use it for filling a cake. I'm not sure what you mean by 'can I get the recipe?' The recipe is right here.

          Reply
    2. Raia Todd

      June 03, 2019 at 7:48 am

      It's almost birthday season here, so this is very timely! I know my daughter will love this on her cake! Thank you!

      Reply
      • Terri Gilson

        June 05, 2019 at 5:22 am

        It's really fantastic on any cake, Raia!

        Reply
    3. Shanika

      June 03, 2019 at 8:21 am

      This Whipped Cream Frosting looks like the perfect topping for so many sweet treats!

      Reply
      • Terri Gilson

        June 05, 2019 at 5:22 am

        Thanks, Shanika!

        Reply
    4. Michal con delight

      June 03, 2019 at 8:28 am

      That looks really good! I always love recipes that use as little ingredients as possible.
      Restaurant career is one of thoughtest out there, and glad to hear that the chefs found a way to still work in the kitchen and not work as hard as before.

      Reply
      • Terri Gilson

        June 05, 2019 at 5:23 am

        Yes, it is a tough industry, Michal. I worked on the front end when I was younger too, so I know first - hand.

        Reply
    5. Tawnie Kroll

      June 03, 2019 at 9:51 am

      My fiance LOVED this recipe - thank you!

      Reply
      • Terri Gilson

        June 05, 2019 at 5:23 am

        Glad to hear it, Tawmie! Thank you.

        Reply
    6. Stephanie

      June 03, 2019 at 9:53 am

      Love this whipped frosting. This will be the perfect addition to family gatherings. It looks so light and fluffy.

      Reply
      • Terri Gilson

        June 05, 2019 at 5:24 am

        Thanks, Stephanie!

        Reply
    7. Cheryl

      August 30, 2019 at 1:08 pm

      Please explain why you cannot use white chocolate chips. I'm a novice at this and need to learn.

      Reply
      • Terri Gilson

        August 31, 2019 at 1:04 am

        Hi Cheryl: White chocolate is tricky to begin with and if you don’t melt it slow and low it tends to seize. But “white chocolate chips” don’t cooperate at all when it comes to melting – they don’t melt on a double boiler and seize in the microwave for some reason. That’s why I only use them in things like cookies, where they don’t need to melt.

        Reply
        • Kris

          July 26, 2021 at 3:20 pm

          I used Ghirardelli white chocolate chips and had no issues with melting. It's currently chilling overnight, so hopefully it comes out alright.

          Reply
          • Terri Gilson

            July 27, 2021 at 7:11 am

            Hi Kris,
            Ghirardelli white chocolate chips are high quality, melt easily and come out on top in taste tests, but they don't have any cocoa or white chocolate in them (from what I've read.) So I'm not sure if it will work. However, I would love to hear your results!
            Good luck!
            Terri

            Reply
    8. Anastasia Gannon

      October 14, 2019 at 5:17 pm

      Question!! This recipe looks lovely but was wondering how it would hold up piping rosettes or using as the base frosting for a wedding cake?

      Reply
      • Terri Gilson

        October 14, 2019 at 6:04 pm

        Hi Anastasia,
        It has to be refrigerated and it's not stabilized, so it's not the ideal choice as a base frosting for a wedding cake. I am also a cake decorator and I would recommend this https://foodmeanderings.com/whipped-cream-buttercream-frosting/
        as a better choice, as it's shortening based and would do better for piping as well (just add additional meringue powder as I suggested) . And it can sit out! Good luck!

        Reply
    9. Ilaise Vaioleti

      November 04, 2019 at 1:46 pm

      Hi there, Would I be able to fill a layer cake then freeze and then pull out a day before serving to complete decorating?

      Reply
      • Terri Gilson

        November 04, 2019 at 2:01 pm

        Hi Ilaise, I would NOT freeze this frosting- it will likely end up a runny mess when you defrost. Just freeze you layers with a piece of parchment paper between them, so they won't stick. When it's time to decorate, defrost and fill and frost before serving. It only take another couple of minutes to fill it and it's not worth risking a runny mess. Good luck!

        Reply
      • Terri Gilson

        November 04, 2019 at 2:01 pm

        Hi Ilaise, I would NOT freeze this frosting- it will likely end up a runny mess when you defrost. Just freeze you layers with a piece of parchment paper between them, so they won't stick. When it's time to decorate, defrost and fill and frost before serving. It only take another couple of minutes to fill it and it's not worth risking a runny mess. Good luck!

        Reply
    10. Micah

      January 09, 2020 at 4:14 pm

      Hi, I dont have a microwave, can I use a double boiler to melt and heat? Also, what is the reason for letting it sit in the fridge for 24hours before you whip it.
      Thanks

      Reply
      • Terri Gilson

        January 09, 2020 at 7:42 pm

        Hi Micah - you can definitely use a double boiler instead of a microwave! I don't know the reason for the 24 hours, as this is how I was told to make it and I didn't want to mess with it. I know it has to be cold, but the chef who gave me the recipe said 24 hours so that's what I do!

        Reply
      • April Ang

        October 02, 2020 at 12:18 pm

        Hello Micah & Terri, the reason for overnight is probably to keep you from waiting 😉 . Basically you want to cool it back down to 4 degree celcius before you whip it.

        This high fat liquid mixture takes a really long while to go down to 4 degrees. On one occasion, I had to whip it up the same day. I basically cut the top off my heavy cream box and put my mixture back into the box , stuck in a metal stirrer (so I can stir it once in a while and at the same time it acts as an induction - I’m not sure if this helped prevent the liquid from freezing but my liquid oh well, stayed liquid ( we do not want it to freeze or ice) , I managed to get it down to 4 degrees within 2 hours - so you can imagine how Long it will take for it to get there in refrigerator temperature .

        Reply
        • Terri Gilson

          October 04, 2020 at 2:56 pm

          Thanks, April!

          Reply
    11. Ash

      July 13, 2020 at 3:08 am

      Hi!
      May i use this to stuff my donuts? 🙂

      Reply
      • Terri Gilson

        July 14, 2020 at 2:50 pm

        Yes- I don't see why you couldn't !

        Reply
    12. Ila

      October 21, 2020 at 12:45 am

      Hi Terri,
      would this recipe work to fill cream tart number cake? is it going to be to "runny"?
      Thanks
      Ilaria

      Reply
      • Terri Gilson

        October 21, 2020 at 5:58 am

        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

        Reply
    13. Jamie

      November 05, 2020 at 9:00 pm

      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?

      Reply
      • Terri Gilson

        November 05, 2020 at 10:07 pm

        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/

        Reply
    14. Matilda99

      March 11, 2021 at 3:35 am

      Thanks for recipe this has lower cream to chocolate ratio than others making it lighter I used mine in a bluerry scone.

      Reply
      • Terri Gilson

        March 26, 2021 at 7:51 am

        You're welcome! I bet it would taste fabulous in a blueberry scone! Yum 🙂

        Reply
    15. Alexandra

      March 25, 2021 at 10:30 pm

      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!

      Reply
      • Terri Gilson

        March 26, 2021 at 7:38 am

        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

        Reply
    16. Rosemarie

      December 12, 2021 at 11:49 am

      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.

      Reply
      • Terri Gilson

        December 12, 2021 at 12:12 pm

        That's great- I'm so glad to hear you really enjoyed it!

        Reply

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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