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There’s something about white chocolate that instantly makes desserts feel elegant and indulgent. This whipped white chocolate ganache frosting is my go-to when I want a bakery-style finish without spending hours in the kitchen. It’s rich, silky, and pipes beautifully onto cakes, cupcakes, cookies—or even sandwiched between macarons. The best part? You only need four ingredients and a little patience while it chills.
I still remember the first time I made this frosting—it was for my daughter’s birthday cupcakes. I wanted something different from my usual Buttercream Frosting, but still easy enough to pull together between party prep. This ganache was a lifesaver! Since then, it’s become a staple in my kitchen for holidays, birthdays, and even quick family bakes on weekends. I especially love pairing it with desserts like Chocolate Pumpkin Bundt Cake with Toffee Glaze in the fall or spreading it over Pumpkin Bread with Vanilla Glaze and Pecans when I want a decadent seasonal twist. For spring gatherings, it looks stunning on Strawberry Buttercream Frosting layered cakes, and during the holidays it makes a beautiful finish on Gingerbread Cupcakes.
Why You’ll Love This Recipe
- Minimal ingredients – Just cream, white chocolate, vanilla, and salt.
- Beautiful finish – Whips into glossy, fluffy peaks perfect for piping.
- Versatile – Works on cupcakes, layered cakes, cookies, or even as a fruit dip.
- Make-ahead friendly – Chill overnight and whip the next day.
- Customizable – Add extracts, spices, or toppings for seasonal flair.
Watch how I make this recipe
Tools That Make It Easier
- Measuring cups & spoons – Accuracy helps with the cream-to-chocolate ratio.
- Glass mixing bowl – Heat-safe and easy to clean.
- Silicone spatulas – For stirring and scraping down the sides.
- Saucepan – To warm the cream gently.
- Plastic wrap – Keeps the ganache smooth while chilling.
- Stand mixer with whisk – Whips it into cloud-like frosting.
- Piping bags & jumbo tips – For bakery-style swirls on cupcakes.
What You’ll Need From Your Pantry
- 1 cup heavy whipping cream
- 24 oz white chocolate chips (or chopped baking bars)
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Before You Start: My Quick Tip
- Chill completely: If the ganache is even slightly warm, it won’t whip up properly. When in doubt, chill longer.
- Best chocolate: Good-quality baking bars melt more smoothly than chocolate chips, though both work.
- Flavor swap: Around the holidays, I sometimes add a drop of peppermint extract or top frosted cupcakes with crushed candy canes. It pairs beautifully with chocolate cupcakes or my Gingerbread Cupcakes.
- Serving idea: For a rich finish, drizzle some Homemade Caramel over frosted cupcakes, or pair with fruity bakes like my Strawberry Buttercream Frosting for a layered cake.
- Quick fix: If the frosting looks grainy after whipping, let it rest for 10 minutes, then whip again—it usually smooths right out.
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Let’s Make It Together
Step 1: Melt the Chocolate
- Place white chocolate chips in a heat-safe mixing bowl.
- Heat cream, salt, and vanilla in a saucepan until it’s just starting to bubble (don’t boil).
- Pour hot cream over the chocolate and let it sit for 1–2 minutes.
Step 2: Stir & Chill
- Whisk until smooth and silky.
- Press plastic wrap directly against the surface of the ganache.
- Refrigerate for at least 3 hours, stirring once or twice as it chills.
Step 3: Whip
- Transfer chilled ganache to a stand mixer.
- Whip on high speed for 8–10 minutes until fluffy and stiff peaks form.
- Spoon into piping bags and decorate cakes, cupcakes, or cookies.
Recipe variations
- Chocolate swap: Use milk, dark, or bittersweet chocolate for different flavors. Try my Chocolate Ganache Frosting if you prefer a richer base.
- Citrus twist: Add a teaspoon of orange or lemon zest to the cream for a bright, fresh flavor.
- Mocha ganache: Stir in a teaspoon of espresso powder for a coffee-house inspired frosting.
- Glaze version: Skip whipping and use warm for a glossy pour-over glaze like my Chocolate Glaze for Bundt Cakes.
Storage
- After whipping: Keep in an airtight container for up to 1 week, or freeze for 1 month. Re-whip briefly after thawing for the fluffiest texture.
- Before whipping: Store covered in the fridge up to 2 weeks or freeze for 1 month.
More Frostings & Sweet Toppings
- White Chocolate Ganache (for drizzling or glazing)
- Chocolate Ganache
- Whipped Chocolate Ganache Frosting
- Toffee Glaze for Bundt Cake
- Homemade Whipped Cream
- Easy Bundt Cake Frosting
- Store-bought Buttercream Frosting Hacks
White Chocolate Ganache Frosting
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Equipment
- Kitchen Aid mixer with whisk attachment
Ingredients
- 1 cup Heavy Whipping Cream
- 24 oz White Chocolate Chips
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Gather and measure all ingredients with measuring cups and spoons. Place the white chocolate chips in a large heat-safe glass mixing bowl.
- Pour the heavy whipping cream into a saucepan and warm it over medium heat, stirring occasionally with a silicone spatula.
- Add the vanilla extract and salt, stirring to blend them into the cream.
- Continue heating on medium-low until the cream is hot and just beginning to bubble—don’t let it boil.
- Remove from heat and pour the hot cream over the white chocolate chips. Let it sit for 1–2 minutes.
- Whisk the mixture until smooth and creamy, creating a silky ganache.
- Cover the bowl with plastic wrap and refrigerate for 3 hours, unwrapping and giving it a stir every so often as it chills.
- Set up a stand mixer with the whisk attachment.
- Whip the ganache on high speed for about 10 minutes.
- Stop the mixer and check the consistency.
- The frosting is ready when it’s fluffy and holds stiff peaks.
- Fit 2 piping bags with jumbo metal tips.
- Spoon the whipped frosting into the piping bags.
- Secure each bag with piping ties.
- Pipe the frosting onto cupcakes and enjoy! This recipe makes enough for 18 cupcakes.
Notes
- Save time by making the frosting ahead—while it chills, you can work on your cake or cupcakes.
- For a glaze or icing-like finish, use White Chocolate Ganache instead of whipping it.
- Always use heavy cream or whipping cream. Thinner liquids like milk won’t allow the ganache to set properly.
- Ganache frosting works with any type of chocolate—semi-sweet, bittersweet, milk, or white—and can be made with either chips or baking bars.
Nutrition
From My Kitchen to Yours
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I’ve Got Answers
Why didn’t my ganache whip?
It probably wasn’t cold enough. Chill for another hour and try again.
Can I color it?
Yes! Use gel or powder food coloring—avoid liquid dye as it may thin the ganache.
Can I make it ahead for parties?
Absolutely. I often make it the night before, then whip it fresh before frosting cupcakes.
Can I use it between cake layers?
Yes, it’s stable enough for layered cakes and pairs wonderfully with fillings like Cream Cheese Filling for Bundt Cake.
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Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
kp says
if i needed to prepare a night before, would u recommend whipping the ganache first or after if refrigerating over night?
Arina says
Hey there! If you're planning to make your white chocolate ganache frosting ahead of time, I'd recommend refrigerating it before whipping. This way, it sets nicely overnight, and when you whip it the next day, you'll get that perfect fluffy and smooth texture. Just let it come to room temperature for a bit before you start whipping. Happy baking!