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

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

5 from 7 votes

📋 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!

Course Cake, desssert

Cuisine American, Canadian

Keyword frosting, whipped cream, white chocolate

Special Diet Vegetarian

Prep Time 15

refrigeration & whipping 1 10

Total Time 1 25

Servings people

Calories 102kcal

Author Terri Gilson

Equipment

stand mixer

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.
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

*NOTE: Keep refrigerated until ready to serve (cake must be refrigerated). Refrigerate leftovers. It will last in the refrigerator up to 5 days.

Nutrition