Light, fluffy, ultra-creamy topping
This Vanilla Whipped Ganache Frosting is a dreamy blend of silky ganache and airy whipped cream texture—perfect for cakes, cupcakes, and elegant desserts. It tastes like a richer, smoother version of vanilla buttercream but with far less sweetness. With just a few ingredients and minimal prep, this frosting is ideal for busy bakers who still want a bakery-quality finish. Its light, cloud-like texture spreads beautifully or pipes into gorgeous swirls, making it a versatile go-to for birthdays, holidays, or any dessert that deserves a luxurious touch.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yields: Frosts 12 cupcakes or a 2-layer 6-inch cake
📝 Ingredients
- 12 oz white chocolate, finely chopped
- 1 cup heavy cream (heated)
- ½ cup cold heavy cream
- 1 tbsp unsalted butter (optional for extra silkiness)
- 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
- Pinch of salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Heatproof bowl
- Small saucepan
- Whisk
- Rubber spatula
- Electric mixer (hand or stand)
- Measuring cups & spoons
👩🍳 Step-by-Step Instructions
- Heat the cream:
Warm 1 cup heavy cream in a small saucepan until steaming but not boiling. - Melt the chocolate:
Place chopped white chocolate in a heatproof bowl. Pour the hot cream over it, cover, and let sit 2–3 minutes. - Stir until smooth:
Whisk gently until the chocolate fully melts into a glossy ganache. Stir in vanilla bean paste, salt, and butter (if using). - Chill:
Cover and refrigerate 1 hour, or until the ganache is firm but scoopable (like soft peanut butter). - Add cold cream:
Pour in the remaining ½ cup cold heavy cream. - Whip:
Using an electric mixer, whip on medium-high for 1–2 minutes until light, fluffy, and spreadable.
Stop as soon as peaks form—overwhipping can make it grainy. 😄 - Use immediately:
Pipe or spread onto cooled desserts. The frosting will firm slightly as it sits.
💡 Pro Tips
- Make ahead: Chill ganache up to 24 hours; let soften 10 minutes before whipping.
- Extra stability: Add 1 tsp powdered gelatin (bloomed) if frosting needs to hold up in warm temps.
- Flavor variations: Swap vanilla for almond, coconut, or lemon extract for endless versions.
- Coloring: Use gel food coloring for pastel shades without thinning the frosting.