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.
Micah says
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
Terri Gilson says
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!
April Ang says
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 .
Terri Gilson says
Thanks, April!
Ilaise Vaioleti says
Hi there, Would I be able to fill a layer cake then freeze and then pull out a day before serving to complete decorating?
Terri Gilson says
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!
Terri Gilson says
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!
Anastasia Gannon says
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?
Terri Gilson says
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!
Cheryl says
Please explain why you cannot use white chocolate chips. I'm a novice at this and need to learn.
Terri Gilson says
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.
Kris says
I used Ghirardelli white chocolate chips and had no issues with melting. It's currently chilling overnight, so hopefully it comes out alright.
Terri Gilson says
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
Stephanie says
Love this whipped frosting. This will be the perfect addition to family gatherings. It looks so light and fluffy.
Terri Gilson says
Thanks, Stephanie!
Tawnie Kroll says
My fiance LOVED this recipe - thank you!
Terri Gilson says
Glad to hear it, Tawmie! Thank you.
Michal con delight says
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.
Terri Gilson says
Yes, it is a tough industry, Michal. I worked on the front end when I was younger too, so I know first - hand.
Shanika says
This Whipped Cream Frosting looks like the perfect topping for so many sweet treats!
Terri Gilson says
Thanks, Shanika!
Raia Todd says
It's almost birthday season here, so this is very timely! I know my daughter will love this on her cake! Thank you!
Terri Gilson says
It's really fantastic on any cake, Raia!
Caroline says
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.
Terri Gilson says
Hi Caroline. Yes, it super versatile!
Ruh says
Can this be used for piping on cakes or does it melt/lose form easily ?
Terri Gilson says
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
Ruh says
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 says
Hi,
It should be okay on a cookie but you could add 2 tbsps of piping gel (per cup) to stabilize it.
Enjoy!
Kaizo says
Can i use this for filling? 9 inch cake. Can i get the recipe?
Terri Gilson says
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.