Crazy thing is, I’ve been making a version of this for years. Refrigerate leftovers. Does using double cream have the same effect? Thanks! Your email address will not be published. Love that it’s so simple. It involves heating cream and white chocolate chips together until the chocolate is melted and the mixture is smooth then chilling it. Why have I never thought to combine white chocolate with cream? My 2 year old granddaughter is totally into helping to mix everything now. It also makes a wonderfully light and airy frosting for cakes and cupcakes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Your little girl’s hand is adorable! I have a Gluten free angel food cake in the oven. Would canned coconut milk work? Sorry, I have tried this recipe several times using coconut cream instead of dairy cream and it has never worked. Lol thanks Michelle! I know not everyone loves whipped cream frosting but this two ingredient white chocolate ganache whipped cream will surely change your mind! Yes, TWO INGREDIENTS. TWO! Add comma separated list of ingredients to exclude from recipe. Most people won't think twice about serving basic cornbread when is on the table. BUT WITHOUT WHIPPING IT. I just did mine over the stove on a low heat; because I felt uncomfortable using the microwave. Using old ones can result in this recipe not working correctly as the white chocolate will not melt properly. Thanks for the feedback Joe! Hi Vess, yes, I would keep the cake refrigerated. I haven’t tried it but my gut tells me it’ll be too soft to be covered with fondant. I guess I’ll have to wait and see on this one haha! For gluten free, use Guittard. I haven’t had a chance to experiment yet, and I just started a food elimination diet and well… . In it’s cold state, ganache’s instinct is to break down, because of the cocoa butter in chocolate. Read More…, © Sharon Lachendro - What The Fork Food Blog, Two Ingredient White Chocolate Ganache Whipped Cream. Kelsey’s is SO into helping, it’s a lot of fun , Oh this sounds sooooo yummy! Please join us again this week! Sweet and creamy two ingredient white chocolate ganache whipped cream is perfect for any recipe where you’d use whipped cream. So.Easy. Making white chocolate ganache sounds daunting. I haven’t used this for cupcakes but I’ve used it to frost layer cakes and it holds up fine. It would also be great on top of my Individual No-Bake Salted Caramel Cheesecakes. I used this white chocolate ganache whipped cream to frost my gluten free eggnog cake, which makes a fabulous holiday dessert! When whipped, it will regain its white color. This is normal. I need to get this work for a dinner I’m making 200 cream puffs for The second time I tried this I beat it in my Kitchenaid for over 10 minutes. Thanks for contacting me. Serve with any recipe calling for whipped cream or pipe/spread on cupcakes or a standard size cake. I will teach you how to make + bake THE BEST gluten free treats, baked goods + breads that are so good, your gluten-eating friends will be jealous. Hi Amber, Thank you. I will post the recipe of this layer cake very soon!! Sweet and creamy two-ingredient white chocolate ganache whipped cream is perfect for any recipe where you’d use whipped cream. I love how light and airy it is. Learn how your comment data is processed. It will last in the refrigerator up to one week. My plan is to slice the angel food cake into layers and spreading the panache and some homemade berry compote inside. I can’t wait to try this frosting! I use this for my Eggnog Cake (a layer cake). If you’re not gluten free, you can use Ghirardelli. For a filled white chocolate ganache cupcake topped with a buttercream icing, would you recommend refrigeration or could they be stored a few days at room temperature? Any suggestions on what I did wrong ? My son talked to the pastry chef at his job and she said that either need to use higher quality white chocolate or add some butter in. Here is my caramel whipped ganache. If I used this as a frosting on a cake,would the cake then need to be kept refrigerated what with it being cream or is it stable enough at room temperature (in the uk) with the chocolate in it? I make my ganache in a large, glass Pyrex bowl. Nestle will not melt correctly and you will most likely overheat the chocolate before it is melted enough which will result in this recipe not working. Thank you! Enjoy! Let's make something great together! I then whip the cream right in that same bowl. I am pinning this one. This site uses Akismet to reduce spam. Beat ganache with electric mixer until stiff peaks form. It’s such a great combo . at 8pm called “Found & Foraged” Can’t wait to party with you at, Thanks for linking up at our Gluten Free Fridays Party! Your daily values may be higher or lower depending on your calorie needs. I love Chocolate with cream so much. Cover and refrigerate until cool, about 4 hours. Anyway, the pictures are really incredible. Will this stay firm if piped on to cupcakes so it looks like little flowers or will it soften? Thanks. Cool to room temperature then refrigerate overnight. Is it thick enough or should I used a gelatin mix to make it more stiff? Looks delicious !! I can’t wait to see what you share next time! I’ve never made this with coconut milk but white chocolate chips contain milk so it wouldn’t be dairy free anyways. Add comma separated list of ingredients to include in recipe. I’ve never tried making this with dairy free subs since it’s not intended to be a dairy free recipe. Off to the store to buy whipping cream. Hi Karen, unfortunately without the extra cream at the end, you won’t be able whip it up as you see in the photos. Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. I stopped right away and headed over. I’m going to be working with this recipe again to try and pin point where the problems might be. The white chocolate ganache cream is delicious. I need simple during the holiday season Thanks for sharing this on Merry Monday. Thanks for sharing! I’ll let you know what I come up with – so sorry it’s not working for you right now! Heeyyy, I'm Shay! Sorry! Sorry it didn’t work out for you! I'm a gluten free recipe developer and author of The Gluten Free Quick Breads Cookbook. But don’t run away because it’s super easy! (i’m doing coconut for the flavor since it goes with the rest of the cake). NOW it is absolutely, unbelievable exquisite! Thank you so much for linking up at Tasty Tuesday! After nearly ten minutes of whipping, it has remained a soupy mixture that doesn’t hold a peak. Made my wife a a birthday cheesecake and the recipe called for a white chocolate ganache. My daughter wants it on her birthday cake (party tomorrow). Need to leave the house before 7 tonight. what brand of white chocolate do you recommend? Allrecipes is part of the Meredith Food Group. The white chocolate ganache gives the whipped cream enough body so that it’s thick and sturdy enough to use as a frosting on a standard layer cake. My favorite I am going to try and make it from scratch actually! ) What a great idea. Use a HIGH-QUALITY WHITE CHOCOLATE that melts well. For the White Chocolate Ganache: Heat 1/2 C cream and the white chocolate chips in the microwave at 50% power for 45 seconds.Stir well and then heat at 50% power for 20 second intervals until the chocolate … Thanks Judee, it is pretty easy as far as icings go! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!