You’d be surprised to learn that some of the best chefs work in seniors’ lodges and long term care centres. 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 little gem of a recipe came to me from one such chef. When I started in seniors care/housing, I was actually shocked at how good the food was! 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!
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?
Chocolate Whipped Cream Frosting
I was so happy to find this recipe tucked into one of my old recipe binders, in amongst my other recipes from the early 2000’s when I worked at an organization that had a number of seniors care homes.
Types of Ganache & Frosting
This 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, the ratios of chocolate to cream vary based on the use. And sometimes ganache is not whipped, as this one is (i.e. poured ganache). You can learn more about that HERE and HERE.
Restaurant life:
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. 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 at 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.
2 Ingredient recipes:
I am always in awe of how two little ingredients can create something so darn delicious! And we already know that some of the very best recipes are the simplest, like this Weight Watchers 2 Ingredient Pizza Dough!
This whipped cream icing pairs perfectly with just about any cake, but I especially love it with Poppy Seed Cake, or black forest cake (recipe coming soon)!
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….
My Amazon Recommendations (affiliate links)
2 Ingredient White Chocolate Whipped Cream Frosting (Ganache)
Ingredients
- 1 litre whipping cream * 4 cups
- 8 ounces -(2 bars) of white baking chocolate *Do NOT use white chocolate chips!
Instructions
- Add chopped white chocolate to a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl (at regular power), for 2-3 minutes or until warm.
- 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. There shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
- Cool on counter, then pour into large mixing stand bowl (if you have one)- any large bowl will do. Then cover (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.
- Serve with any recipe calling for whipped cream. Spread on cupcakes or a standard size cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 1 week.
Notes
- Keep refrigerated until ready to serve (cake must be refrigerated). Refrigerate leftovers. It will last in the refrigerator up to one week.
Nutrition
This post is part of The Country Cook’s Weekend Potluck!
It’s almost birthday season here, so this is very timely! I know my daughter will love this on her cake! Thank you!
It’s really fantastic on any cake, Raia!
This Whipped Cream Frosting looks like the perfect topping for so many sweet treats!
Thanks, Shanika!
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.
Yes, it is a tough industry, Michal. I worked on the front end when I was younger too, so I know first – hand.
My fiance LOVED this recipe – thank you!
Glad to hear it, Tawmie! Thank you.
Love this whipped frosting. This will be the perfect addition to family gatherings. It looks so light and fluffy.
Thanks, Stephanie!
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.
Hi Caroline. Yes, it super versatile!
Please explain why you cannot use white chocolate chips. I’m a novice at this and need to learn.
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.
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?
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!
Hi there, Would I be able to fill a layer cake then freeze and then pull out a day before serving to complete decorating?
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!
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!
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
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!
Hi!
May i use this to stuff my donuts? 🙂
Yes- I don’t see why you couldn’t !