Whipped Ganache Recipes

I finally nailed a Whipped Ganache that makes macarons and brownies taste outrageously professional, and I’m not sharing the recipe because I want you to keep scrolling.

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I’m obsessed with whipped ganache because it’s dense, silky and stupidly satisfying. I love that a Chocolate Whipped Ganache can split a room, some want it on macarons, some want it on brownies, and I want both plates.

I crave the bitter-sweet snap of good chocolate and the jitter of a Coffee Whipped Ganache that wakes everything up. This is not delicate frosting fluff.

It’s Ganache Recipe Frosting that holds shape and still melts on your tongue. I drool thinking about forks, fingers, whatever gets me to the center.

Messy? Absolutely.

Delicious? Definitely.

Give me a spoon and zero restraint.

Ingredients

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Plus silky white-chocolate cream, it’s sweet and cozy; pairs great with berries or vanilla cakes.
Basically rich dark-chocolate whip, it’s deep and fudgy; perfect on brownies or sturdy cakes.
Plus bold coffee kick, it’s slightly bitter and grown-up; cuts sweetness for balance.

Ingredient Quantities

Vanilla Whipped Ganache (makes about 2 to 3 cups)
- 12 oz (340 g) good quality white chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- Pinch of fine sea salt

Chocolate Whipped Ganache (makes about 2 to 3 cups)
- 12 oz (340 g) semisweet or bittersweet chocolate, finely chopped
- 2/3 cup (160 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- Pinch of fine sea salt

Coffee Whipped Ganache (makes about 2 to 3 cups)
- 10 oz (280 g) semisweet or dark chocolate, finely chopped
- 2/3 cup (160 ml) heavy cream
- 1 shot (about 30 ml) strong brewed espresso, hot, or 1 tbsp instant espresso dissolved in 1 tbsp hot water
- 2 tbsp (28 g) unsalted butter, room temperature
- 1/2 tsp vanilla extract
- Pinch of fine sea salt

How to Make this

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1. Chop the chocolate fine and put each type into its own heatproof bowl: white for vanilla ganache, semisweet for chocolate ganache, and the darker semisweet for coffee ganache. Smaller pieces melt faster so don’t skimp on chopping.

2. Heat the cream just until it’s steaming and tiny bubbles form at the edge, not boiling: 1/2 cup (120 ml) for the white, and 2/3 cup (160 ml) for both the chocolate and coffee versions. If you overheat it, you can scorch the chocolate so watch it.

3. Pour the hot cream over the chopped chocolate, covering it completely. Let it sit, undisturbed, 2 to 3 minutes so the heat softens the chocolate, then stir gently from the center outward until smooth and glossy.

4. While the chocolate mixture is warm, stir in the butter, the pinch of salt, and the vanilla: 1 tsp for the vanilla and chocolate ganaches, and 1/2 tsp for the coffee ganache. For the coffee ganache also add the hot espresso or the instant espresso dissolved in 1 tbsp hot water and mix until even. The butter makes the ganache silkier and whips better.

5. For the white ganache add the vanilla at this stage too and taste for salt. White chocolate can be sweet, so a tiny extra pinch of salt balances it nicely.

6. Cover each bowl with plastic wrap touching the surface to prevent a skin from forming. Let them cool to room temperature, about 1 to 2 hours, then chill in the refrigerator until firm but still scoopable, usually 2 to 4 hours. Don’t rush this step otherwise the ganache won’t whip properly.

7. When chilled and set, use a stand mixer with the whisk attachment or a hand mixer and whip each ganache on medium-high speed until light, fluffy and slightly aerated, about 2 to 4 minutes. Scrape the bowl once or twice so everything whips evenly. If it seems too soft, chill 10 to 20 minutes and try again.

8. Taste and adjust: if the whipped ganache needs more vanilla or a touch more salt, fold it in very gently after whipping. For stiffer frostings, chill briefly then whip again for a short burst.

9. Use the whipped ganache right away to fill macarons, pipe onto brownies, or frost cakes. Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze up to 3 months. Bring back to room temperature and rewhip briefly before using.

Equipment Needed

FAQ

Q: How do I know when the ganache is ready to whip?

A: The ganache should be cool to the touch and slightly thickened but still pourable. For best results chill until it holds a soft mound when dropped from a spoon, about 1 to 2 hours in the fridge depending on recipe and bowl size.

Q: My whipped ganache is grainy, what went wrong?

A: Graininess usually means the chocolate seized or cooled too fast. Make sure chocolate is finely chopped, pour hot cream over it and let sit 2 minutes before stirring gently to melt. If it still looks grainy, warm it gently over a bain marie while stirring till smooth, then chill again before whipping.

Q: Can I use lower fat cream or non dairy milk?

A: Heavy cream is best because it gives the right texture and whip. Lower fat cream or non dairy milks wont set the same and will be runnier. For a dairy free version use full fat coconut milk or coconut cream, but expect a slight coconut flavor and adjust chocolate ratio if needed.

Q: How do I get stiff peaks for piping or filling cakes?

A: Chill the ganache until it's firm but still soft enough to beat, then whip on medium high until peaks form. Make sure your bowl and whisk are cold, and dont overbeat or it can turn oily. If it gets too stiff, fold in a tablespoon of warm cream to loosen.

Q: How long can I store whipped ganache?

A: In the fridge, stored airtight, it keeps 5 to 7 days. Bring to room temp and re-whip briefly before using. You can freeze for up to 2 months, thaw overnight in the fridge, then re-whip to restore texture.

Q: Can I add flavors or color to whipped ganache?

A: Yes, add extracts like almond or orange sparingly, or espresso for coffee notes. For color use oil based or powdered food coloring so you dont change the texture with water. If adding liquid, reduce cream slightly to keep the right consistency.

Whipped Ganache Recipes Substitutions and Variations

White chocolate (12 oz / 340 g)
- Use high quality white chocolate chips or baking wafers, about the same weight. If chips are waxy, stir a little longer so they melt smooth. You can also swap for 11 oz good quality white couverture plus 1 tbsp cocoa butter if you want extra shine.
Heavy cream (1/2 cup or 2/3 cup)
- Substitute equal parts full fat coconut milk for a dairy free version, chill it first so the fat is firm. For a lighter option use half cream half whole milk but the ganache will be less stable, so chill before whipping.
Unsalted butter (2 tbsp / 28 g)
- Use the same amount of browned butter for a nutty flavor, just cool it slightly before adding. For dairy free, use vegan butter or refined coconut oil but add it off heat so the ganache sets properly.
Espresso or instant espresso (about 30 ml or 1 tbsp)
- Swap with strong brewed coffee, same volume, or dissolve 1 tsp instant espresso in 1 tbsp hot water for a milder hit. For a mocha twist use 1 tbsp coffee liqueur instead but reduce any added sugar elsewhere.

Pro Tips

1. Chop the chocolate extra fine and evenly — tiny pieces melt way faster so you avoid grainy bits. If you’re in a hurry, pulse quick bursts in a food processor, but don’t pulverize into dust or it’ll seize.

2. Heat the cream until it’s just steaming at the edges, not boiling. Too hot will scorch or split the chocolate. If you accidentally overheat, pour the cream in a little at a time while stirring to help rescue it.

3. Chill long enough. This is the single most common goof: underchilled ganache wont whip properly. Cool to room temp, then refrigerate until firm but still scoopable. If it’s too soft for whipping, chill 10 to 20 minutes instead of trying to force it.

4. Fixes and flavor hacks: if it’s too sweet, add a tiny pinch more salt or a drop of espresso to the white chocolate version to balance it. If it deflates after whipping, cool it briefly and give a quick second whip. And always taste as you go — small tweaks of vanilla or salt make a big difference.

Recipe by Samantha Dalling

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I finally nailed a Whipped Ganache that makes macarons and brownies taste outrageously professional, and I’m not sharing the recipe because I want you to keep scrolling.

Servings

servings

Calories

150

kcal

Equipment:

Ingredients

Vanilla Whipped Ganache (makes about 2 to 3 cups)
12 oz (340 g) good quality white chocolate, finely chopped
1/2 cup (120 ml) heavy cream
2 tbsp (28 g) unsalted butter, room temperature
1 tsp pure vanilla extract
Pinch of fine sea salt
Chocolate Whipped Ganache (makes about 2 to 3 cups)
12 oz (340 g) semisweet or bittersweet chocolate, finely chopped
2/3 cup (160 ml) heavy cream
2 tbsp (28 g) unsalted butter, room temperature
1 tsp pure vanilla extract
Pinch of fine sea salt
Coffee Whipped Ganache (makes about 2 to 3 cups)
10 oz (280 g) semisweet or dark chocolate, finely chopped
2/3 cup (160 ml) heavy cream
1 shot (about 30 ml) strong brewed espresso, hot, or 1 tbsp instant espresso dissolved in 1 tbsp hot water
2 tbsp (28 g) unsalted butter, room temperature
1/2 tsp vanilla extract
Pinch of fine sea salt

Directions

Chop the chocolate fine and put each type into its own heatproof bowl: white for vanilla ganache, semisweet for chocolate ganache, and the darker semisweet for coffee ganache. Smaller pieces melt faster so don’t skimp on chopping.
Heat the cream just until it’s steaming and tiny bubbles form at the edge, not boiling: 1/2 cup (120 ml) for the white, and 2/3 cup (160 ml) for both the chocolate and coffee versions. If you overheat it, you can scorch the chocolate so watch it.
Pour the hot cream over the chopped chocolate, covering it completely. Let it sit, undisturbed, 2 to 3 minutes so the heat softens the chocolate, then stir gently from the center outward until smooth and glossy.
While the chocolate mixture is warm, stir in the butter, the pinch of salt, and the vanilla: 1 tsp for the vanilla and chocolate ganaches, and 1/2 tsp for the coffee ganache. For the coffee ganache also add the hot espresso or the instant espresso dissolved in 1 tbsp hot water and mix until even. The butter makes the ganache silkier and whips better.
For the white ganache add the vanilla at this stage too and taste for salt. White chocolate can be sweet, so a tiny extra pinch of salt balances it nicely.
Cover each bowl with plastic wrap touching the surface to prevent a skin from forming. Let them cool to room temperature, about 1 to 2 hours, then chill in the refrigerator until firm but still scoopable, usually 2 to 4 hours. Don’t rush this step otherwise the ganache won’t whip properly.
When chilled and set, use a stand mixer with the whisk attachment or a hand mixer and whip each ganache on medium-high speed until light, fluffy and slightly aerated, about 2 to 4 minutes. Scrape the bowl once or twice so everything whips evenly. If it seems too soft, chill 10 to 20 minutes and try again.
Taste and adjust: if the whipped ganache needs more vanilla or a touch more salt, fold it in very gently after whipping. For stiffer frostings, chill briefly then whip again for a short burst.
Use the whipped ganache right away to fill macarons, pipe onto brownies, or frost cakes. Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze up to 3 months. Bring back to room temperature and rewhip briefly before using.

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.