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Vanilla whipped ganache
I love whipped ganaches because they are easy to make and you can use them for different purposes: you can pipe them on a tart, use them as a mousse or simply eat with a spoon 🙂
While fairly easy to make, you will still need to follow a few rules to make sure you will succeed:
Tips to succeed when making
this
Make sure you are using good-quality chocolate. The better the chocolate, the better your whipped ganache will taste.
Divide your whipping cream into two parts. One part will be heated up, while the other one will stay in the fridge. This is important because when heating up your whipping cream, the molecules that are necessary to whip it are destroyed. You need at least half of the cream of that ganache to be cold to make sure you will be able to whip it properly.
Melt your chocolate in advance! This way it will be easy to blend your chocolate with hot whipping cream.
Let the ganache rest in the fridge for 6 hours as recommended! I know it is tempting to go faster but if you don't let the cream settle, the chocolate inside will not have time to stabilize the ganache. When you try to whip it, it will not work.
Gelatin or not gelatin? It really depends on what you want. In this post, I will give you two recipes. One with, and the other without gelatin. In a whipped ganache, what gives it the texture and helps holding the ganache is the white chocolate. The more white chocolate you use, the more stable your ganache will be. But be careful, the more white chocolate you put in, the sweeter and chocolatey it will be. In a whipped ganache without gelatin, the flavor of vanilla or any other spice you use will be masked. In the gelatin version, there is less white chocolate because the gelatin will replace white chocolate for the stability of the ganache. The ganache with gelatin will be less sweet, less chocolatey, and lighter. I personally use fish gelatin, but any gelatin will work (pork, or beef).
The perfect texture. It all depends on what you want to do. If you want to use a whipped ganache for a mousse cake, do not overwhip it. It should be whipped just enough to hold. The less you whip your ganache, the airier and lighter it will be. On the contrary, if you want to pipe it on a tart, for example, it's better to whip a little bit more. The more you whip your ganache, the more compact it will become and it will be easier to pipe it.
Whatever you do, make sure you keep the ganache cold at all times before whipping it. If you try to whip it while it’s at room temperature, it just won’t work.
The video recipe is in my reels on Instagram.
First, here is the recipe for the whipped ganache with gelatin, the recipe without gelatin is below
Vanilla whipped ganache with gelatin
Equipment
- immersion blender
- whisk
- mixing bowl
Ingredients
- 300 g whipping cream (1) at least 33% fat to heat
- 450 g whipping cream (2) at least 33% fat to heat
- 7.5 g gelatin
- 45 g water for gelatin
- 190 g white chocolate (at least 35% )
- half vanilla pod (2 tsp of vanilla extract)
Instructions
- If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min.
- Heat up the whipping cream (1) to a boil.
- Melt your white chocolate in a double boiler or in the microwave and pour it into a large bowl.
- Add gelatin to your hot whipping cream and pour it onto the melted white chocolate. Whisk until it becomes homogeneous. Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for at least 6 hours.
- Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.
Vanilla whipped ganache without gelatin
Ingredients
- 200 g whipping cream (1) at least 33 % fat to heat
- 300 g whipping cream (2) at least 33 % fat keep in the fridge
- 200 g white chocolate (at least 35%)
- half vanilla pod (or 2 tsp of vanilla extract)
Instructions
- Heat up the whipping cream (1) to a boil.
- Melt your white chocolate in a double boiler or in the microwave in a large bowl.
- Pour hot whipping cream (1) onto your white chocolate and whisk.
- Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for 6 hours at least.
- Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.
Hello Chef,
Thank you for the useful tips and the recipe. I have 2 questions
First, where I live just find 30% cream and I don’t have access to the real white chocolate, just some white baking bars available☹️ Can I add more gelatin or cacao butter to reach the same consistency? If yes, how much?
Thank u in advance
Hello! 30% fat cream will work fine 🙂 Regular white chocolate should work as well maybe increase to 230 g instead of 190 g if you are concerned. Make sure to let the ganache rest enough time, whip while very cold and everything should work !
Hey there 🙂
Would this recipe be enough to fill a 3 layer 8″ cake and cover the cake?
Hello! I think that should be enough. I would multiply by 1.5 this recipe for this purpose.
Hello! So happy to have found this web page! Love it! .. also is there a way to make this vegetarian friendly by using Agar Agar?? Or would it just be better to do the version without gelatin?
Thank you!
Meena
Hello, I use fish gelatin but I would not use agar, I would just make the sweeter version without gelatin.
is it possible to substitute milk or dark chocolate for the white chocolate? and if so, are the proportions the same?
Yes. For milk and white chocolate you will use the same proportions. For dark chocolate you will use the same recipe but with 30% less chocolate.
I would just like to say that you are a genius. The mathematics to perfection in both ways. Stunning 🤩
Thank you!
I make my own white choc with Navitas pure white cocao butter using the 3-2-1 method: 100g Navitas or similar, melted. 50g Org milk powder. 25g Org powdered sugar. Melt the cocoa butter, whisk in the milk powder. Then use immersion blender to pulverize and add powdered sugar. I don’t recommend adding vanilla extract as it can curdle. Powder or paste work well. Just a thought but this allows you to have far less sweet white chocolate and so you can add more to your liking.
Also in your first recipe, it looks like the 2nd whipping cream which says:
Should be “chilled” ?? I’m guessing?
Also do you know how the 7.5g of gelatin relate to the sheets I buy? They are the standard 3″ x about 7″ sheets you get in baking supply stores. Would I just break it up and weigh in 7.5g? Then put in a small amt of water and bloom, squeeze out and then add to the heating pan?
Thanks,
For vanilla whipped ganache, around half of the whipping cream should be heatead, while the other half should be in the fridge and only added after the white chocolate and the first set of vanilla ganche has been added.
For gelatin, you are right, you can just break it up and weight 7.5 g of it. Gelatin powder and gelatin sheet have the same jellyfication power by gram as long as they have the same bloom. 5 g of gold gelatin powder= 5 g of gold gelatin sheet.
Awesome! Can we use this to cover cakes?
Hello, yes you can. Make sure to whip it to stiff peaks!
I have tried making whipped ganache a couple of time with mixed results. I made your recipe this week (gelatin version) and it is absolutely perfect! Beautiful vanilla flavour and perfect smooth texture. Thanks for sharing this recipe!
any changes between couverture and compound white chocolate
Hi thank you for sharing this recipe. I just wondered all the white chocolate ganache recipes have 3 to 1 chocolate but your recipe has more cream to chocolate.
will the ganache still be thick?
thank you Elaine
Hi Elaine, Yes the ganache will still be thick as long as you whip it enough. You would need more chocolate only if you use the ganache for a layer cake.