📋 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!
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.Â
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.Â