I use this vanilla Whipped Ganache on my cakes instead of buttercream; it’s made with just three ingredients and gives a thick, smooth filling and frosting with no grittiness and none of that cloying sweetness.

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I stopped reaching for American Buttercream a long time ago, and honestly I wish I’d found this sooner. My Vanilla Whipped Ganache Frosting is the dreamy filling and frosting I use on cakes when I want creamy, thick and smooth without any grittiness.

It somehow feels fancy but is stupidly simple since it really just needs good white chocolate and cold heavy cream to come alive. It isnt cloyingly sweet and it holds up like a pro, the kind of thing people pin under Cake Filling Recipes and whisper about as the go to Ganache Frosting at parties.

You’ll want to know why.

Ingredients

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White chocolate: mostly sugar and cocoa butter, very sweet, gives thick creamy body
Sugar (in white chocolate): adds intense sweetness, carbs, little fiber, spikes blood sugar sometimes
Cocoa butter: rich fat, smooth mouthfeel, mostly saturated fat, adds glossy finish to frosting
Heavy cream: high fat, whips into airy texture, gives stability and lusciousness to ganache
Cream fat: delivers richness, calories and some fat soluble vitamins, not much protein though
Vanilla extract: small amount amps flavor, aromatic, tiny calories, no real nutrient boost
Overall: very sweet, rich and creamy frosting, great for desserts, enjoy in small portions

Ingredient Quantities

12 oz (340 g) good quality white chocolate, finely chopped or white chocolate chips

3/4 cup (180 ml) heavy cream, preferably 35% fat and cold

1 to 2 teaspoons pure vanilla extract

How to Make this

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1. Finely chop 12 oz (340 g) good quality white chocolate or use white chocolate chips and put them in a medium heatproof bowl.

2. Measure 3/4 cup (180 ml) cold heavy cream (35% fat is best). Heat the cream in a small saucepan until it’s steaming and tiny bubbles form at the edges, or microwave in 20 second bursts until hot but not boiling, you dont want it to scorch.

3. Pour the hot cream over the chopped white chocolate, cover the bowl with a plate or plastic wrap and let it sit for 1 to 2 minutes so the chocolate melts.

4. Gently stir from the center outward until the mixture is smooth and silky. If there are stubborn lumps warm it very briefly in the microwave (10 seconds) and stir again. Add 1 to 2 teaspoons pure vanilla extract and stir to combine.

5. Let the ganache cool to room temperature, then cover and chill in the fridge until thick and spoonable, usually 1 to 2 hours depending on your fridge. Don’t let it go rock hard.

6. For extra lift chill your mixing bowl and beaters for 5 to 10 minutes before whipping, this helps it fluff up faster.

7. Using a hand mixer or stand mixer, beat the chilled ganache on medium-high speed until it’s light, thick and fluffy, about 2 to 4 minutes. Start slow then increase speed and scrape the bowl a couple times.

8. If the ganache gets too firm, let it sit at room temp for a few minutes then re-whip. If it’s too loose, chill a bit longer. If it looks grainy warm it gently and smooth it out before chilling and whipping again.

9. Use immediately to fill or frost cakes, or store in an airtight container in the fridge up to 5 days. Bring to room temp and give it a quick whip before using if it’s been chilled.

Equipment Needed

1. Kitchen scale or measuring cups, to portion chocolate and 3/4 cup cream
2. Chef’s knife and cutting board, for finely chopping the chocolate
3. Medium heatproof bowl, for melting the chocolate with hot cream
4. Small saucepan or microwave-safe bowl, to heat the cream
5. Rubber spatula, for scraping and smoothing the ganache
6. Whisk or wooden spoon, to stir from the center outward
7. Hand mixer or stand mixer with beaters and a mixing bowl you can chill
8. Plate or plastic wrap, to cover the bowl while the chocolate melts and to store the chilled ganache

FAQ

12 oz (340 g) good quality white chocolate, finely chopped or white chocolate chips

3/4 cup (180 ml) heavy cream, preferably 35% fat and cold

1 to 2 teaspoons pure vanilla extract

Q: Can I use white chocolate chips instead of chopped bar chocolate? A: Yes, chips work fine. Chop a few if you can so they melt quicker and smoother.

Q: My ganache turned grainy after whipping, what happened? A: Likely overwhipped or chocolate was too cool. Chill briefly, then whisk gently; if that fails remelt gently with a bit of warm cream and start over.

Q: How do I make it more stable for hot weather? A: Add 1/4 cup powdered sugar when whipping or keep finished frosting chilled until right before serving. Also use a higher cocoa butter white chocolate for better structure.

Q: Can I flavor it other than vanilla? A: Yes, but keep extracts small. 1/2 to 1 tsp almond or citrus zest works. If adding liquids like liqueur, reduce cream slightly so the ganache still sets.

Q: Why did my white chocolate seize when I added cream? A: If the cream was boiling or chocolate too cold, it can seize. Use hot but not boiling cream and let it sit on the chocolate for a couple minutes before stirring.

Q: How long will leftovers last on a frosted cake? A: Room temp for a few hours is fine, but in warm kitchens refrigerate the cake. Unfrosted ganache keeps 3 days in the fridge.

Vanilla Whipped Ganache Frosting Recipe Substitutions and Variations

Vanilla Whipped Ganache Frosting

Ingredients

12 oz (340 g) good quality white chocolate, finely chopped or white chocolate chips
3/4 cup (180 ml) heavy cream, preferably 35% fat and cold
1 to 2 teaspoons pure vanilla extract

Quick method
1. Put the chopped white chocolate in a heatproof bowl.
2. Heat the cream just to a simmer, then pour it over the chocolate. Let sit 2 to 3 minutes, stir until silky smooth.
3. Stir in the vanilla. Let cool to room temp, then chill until firm but scoopable, about 1.5 to 2 hours.
4. Whip with a hand or stand mixer until light and fluffy, starting slow then bumping up the speed. Don’t overwhip or it can get grainy. Use right away or keep chilled until you need it.

Substitutions

White chocolate -> Milk or semi sweet chocolate: use the same weight (12 oz / 340 g). You’ll get a classic chocolate ganache instead of white, texture is similar but flavor is deeper.
White chocolate -> Compound white chocolate or candy melts: same weight works, easier to melt and more stable for warm kitchens, but flavor is less creamy.
Heavy cream -> Full fat canned coconut milk or coconut cream: equal volume, chill the can overnight and scoop the solid cream. Great dairy free option, flavor is coconutty so plan for that.
Vanilla extract -> Scraped vanilla bean or vanilla bean paste: use about 1 vanilla bean scraped or 1 tsp paste for 1 tsp extract, gives stronger, flecked vanilla flavor.

Pro Tips

– use real cocoa butter white chocolate, not the cheap stuff with vegetable oils, it makes a huge difference in taste and how it whips. if you get chips, still chop a few pieces so everything melts more evenly.

– add a tiny pinch of salt and/or one teaspoon light corn syrup or honey to the ganache for balance and gloss, especially if the chocolate is super sweet. it helps the texture and keeps it from tasting flat.

– if it looks grainy or split, warm gently then blitz with an immersion blender for 5–10 seconds to re-emulsify, or whisk vigorously while pouring in a teaspoon of warm cream until smooth. works way better than just sitting and hoping.

– keep everything bone dry and avoid steam, even one drip of water can make white chocolate seize. use warm dry bowls, dry utensils, and cover the saucepan when not in use so condensation doesnt drip in.

– for fluffier, lighter ganache chill until just set not rock hard, then beat in short bursts, scraping often. if it gets too firm let it sit at room temp for a few minutes, dont try to force it or youll get grainy lumps.

Vanilla Whipped Ganache Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

203.7

kcal

Equipment: 1. Kitchen scale or measuring cups, to portion chocolate and 3/4 cup cream
2. Chef’s knife and cutting board, for finely chopping the chocolate
3. Medium heatproof bowl, for melting the chocolate with hot cream
4. Small saucepan or microwave-safe bowl, to heat the cream
5. Rubber spatula, for scraping and smoothing the ganache
6. Whisk or wooden spoon, to stir from the center outward
7. Hand mixer or stand mixer with beaters and a mixing bowl you can chill
8. Plate or plastic wrap, to cover the bowl while the chocolate melts and to store the chilled ganache

Ingredients

12 oz (340 g) good quality white chocolate, finely chopped or white chocolate chips
3/4 cup (180 ml) heavy cream, preferably 35% fat and cold
1 to 2 teaspoons pure vanilla extract

Directions

Finely chop 12 oz (340 g) good quality white chocolate or use white chocolate chips and put them in a medium heatproof bowl.
Measure 3/4 cup (180 ml) cold heavy cream (35% fat is best). Heat the cream in a small saucepan until it's steaming and tiny bubbles form at the edges, or microwave in 20 second bursts until hot but not boiling, you dont want it to scorch.
Pour the hot cream over the chopped white chocolate, cover the bowl with a plate or plastic wrap and let it sit for 1 to 2 minutes so the chocolate melts.
Gently stir from the center outward until the mixture is smooth and silky. If there are stubborn lumps warm it very briefly in the microwave (10 seconds) and stir again. Add 1 to 2 teaspoons pure vanilla extract and stir to combine.
Let the ganache cool to room temperature, then cover and chill in the fridge until thick and spoonable, usually 1 to 2 hours depending on your fridge. Don't let it go rock hard.
For extra lift chill your mixing bowl and beaters for 5 to 10 minutes before whipping, this helps it fluff up faster.
Using a hand mixer or stand mixer, beat the chilled ganache on medium-high speed until it's light, thick and fluffy, about 2 to 4 minutes. Start slow then increase speed and scrape the bowl a couple times.
If the ganache gets too firm, let it sit at room temp for a few minutes then re-whip. If it's too loose, chill a bit longer. If it looks grainy warm it gently and smooth it out before chilling and whipping again.
Use immediately to fill or frost cakes, or store in an airtight container in the fridge up to 5 days. Bring to room temp and give it a quick whip before using if it's been chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.