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Vanilla Whipped White Chocolate Ganache Frosting Recipe

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4 from 8 reviews

This Vanilla Whipped White Chocolate Ganache Frosting is the dreamiest, creamiest vanilla frosting you will ever try, with a silky smooth texture and no grittiness. Made from just three ingredients, it’s a light, airy alternative to traditional overly sweet buttercream, perfect for elevating cakes with its subtle sweetness and rich vanilla flavor.

Ingredients

White Chocolate Ganache Base

  • 7 oz (200g) pure white chocolate, minimum 28% cocoa butter
  • 1 ½ cups (355ml) 35% heavy whipping cream, divided
  • 1 vanilla bean or 2 teaspoons vanilla bean paste
  • 1 teaspoon (5ml) pure vanilla extract

Instructions

  1. Chop the chocolate: Finely chop the white chocolate into small pieces and place them into a large bowl. Alternatively, use couverture white chocolate chips for ease.
  2. Heat and infuse the cream: Pour ½ cup of the heavy cream into a 1-quart stainless steel saucepan along with the scraped seeds from the vanilla bean and the scraped pod for extra flavor. Heat over medium heat until the cream just begins to simmer. If using vanilla bean paste instead of a pod, simply heat the cream without adding any pods or seeds.
  3. Make the ganache: Immediately pour the hot cream over the chopped white chocolate. Cover the bowl and let it sit for 2 minutes to gently melt the chocolate. Then uncover and whisk until smooth and silky. If necessary, microwave the mixture for 30 seconds on medium-high power to fully melt the chocolate, whisking again after. Let the ganache cool for 5 minutes until it is no longer hot, then pour in the remaining 1 cup of cold cream while whisking to combine.
  4. Chill the ganache: Cover the bowl and refrigerate for a minimum of 4 hours or overnight until the ganache is completely cold and set. This chilling step is crucial to stabilize the cocoa butter crystals for perfect whipping texture.
  5. Whip it until thick and fluffy: Once chilled, add the vanilla extract and vanilla bean paste if not using the vanilla bean. Using a hand or stand mixer fitted with a whisk attachment, whip the ganache on medium speed for 2-3 minutes until it becomes thick, airy, fluffy, and stiff. Be careful not to overbeat to avoid graininess. Use immediately or store covered in the refrigerator for a few hours until ready to use.

Notes

  • Use a kitchen scale for precise measurement of ingredients.
  • Choose white chocolate with at least 28% cocoa butter for best texture and flavor.
  • Refrigeration for several hours or overnight is essential for proper ganache set and whipping quality.
  • Watch the whipping process closely to avoid over-beating, which can cause graininess.
  • This frosting pairs exceptionally well with vanilla or funfetti cakes, making it ideal for birthdays and special occasions.

Find it online: http://bitezly.com/vanilla-whipped-white-chocolate-ganache-frosting-recipe/