All About Whipped Vanilla Ganache

Whipped ganache is a light, fluffier version of classic chocolate ganache, whipped until it doubles in volume and takes on a soft, fluffy texture. It’s perfect for piping onto pastries, tarts and cakes. Worried it will be overly sweet because it’s white chocolate? Fear not! Using a high quality chocolate and a vanilla bean will give you the most amazing, balanced flavor that you’ll want to lick off the spoon!

My whipped vanilla ganache is made with white chocolate stabilized with gelatin, so it holds its shape beautifully when piped. I just love the texture of this ganache. It’s so creamy and rich, but at the same time delicate and fluffy – almost melting on your tongue. And just look at those little black dots bragging about the vanilla flavor!

Ingredients for Whipped Vanilla Ganache

This white chocolate ganache is made with just 4 ingredients — but each one is important if you want the perfect result:

• Heavy cream: This recipe is mostly cream, so be sure to use real heavy cream with at least 30% fat. Low-fat or vegan alternatives won’t work here.
• Vanilla bean: I recommend using real vanilla fresh from a vanilla bean for the best flavor without added sweetness. Plus, the little black vanilla specks look beautiful in the finished ganache. If needed, you could substitute high-quality vanilla paste.
• White chocolate: Go for real, high-quality white chocolate (not compound chocolate or chocolate melts!). The better the quality, the less sweet the final ganache will taste. My favorite white chocolate is Callebaut W2 or Callebaut Velvet.
• Gelatin: Gelatin gives the ganache extra stability, so it holds its shape when piped. I usually use gelatin sheets, but powdered gelatin also works — just use the same amount by weight.

How to Make Whipped Ganache with Gelatin

This recipe requires a bit of precision — if the steps aren’t followed carefully, the ganache may split or become too runny to pipe. Follow these steps closely for the perfect texture:

1. Heat half of the heavy cream and let it infuse with vanilla for full flavor.
2. Melt the white chocolate gently in the microwave — it should be just melted, not hot.
3. Pour the warm vanilla cream over the melted chocolate while stirring to combine.
4. Add the softened gelatin while the mixture is still warm and stir until fully dissolved.
5. Stir in the remaining cold heavy cream and mix until smooth.
6. Cover with plastic wrap (pressing it directly onto the surface) and chill for at least 4 hours — or preferably overnight — until fully set.

Can I infuse the cream with other flavors?

Yes — you can infuse the warm cream with herbs, spices, or even citrus zest. Just make sure to strain everything out before mixing it with the chocolate.

How to Pipe Whipped Ganache

Once fully chilled, the ganache is ready to be whipped and piped. Whipping technique is crucial: Under-whipping will make it too soft, and over-whipping can cause it to split. Here’s how to get it just right:

1. Whip the chilled ganache on low to medium speed with a hand mixer until it just doubles in volume.
2. Stop immediately and transfer to a piping bag fitted with your desired tip.
3. Gently press the piping bag on the counter to remove any air bubbles.
4. Pipe as desired onto your cake, tart, or dessert.

Recipe

Whipped Vanilla Ganache

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The fluffiest, most delicious white chocolate ganache you can imagine — filled with real vanilla and light as air. Perfect for piping onto tarts, cakes, and elegant desserts.

Time: 4 hours hrs 30 minutes mins

Difficulty: Advanced

Yield: 200 g*

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Ingredients

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• 100 g heavy cream (to heat)
• 1 vanilla bean
• 1.5 g gelatin (sheet or powdered)
• 45 g quality white chocolate
• 100 g heavy cream (cold)

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Instructions

• Split the vanilla bean and scrape out the seeds. Place seeds and bean in a small saucepan with the heavy cream to heat and heat it to just below boiling. Remove from heat and let infuse for 10 minutes.
  100 g heavy cream, 1 vanilla bean
• While the cream infuses, soak the gelatin sheet in cold water.
  1.5 g gelatin
• Melt the white chocolate in the microwave for 20-second intervals, stirring in between. Stop when just melted — do not overheat.
  45 g quality white chocolate
• Reheat the infused cream to just below boiling and pour it over the melted chocolate. Stir until smooth and combined. Squeeze the water from the gelatin and stir it into the warm ganache until dissolved.
• Finally, add the cold heavy cream and stir until completely combined.
  100 g heavy cream
• Pour the ganache into a container and press plastic wrap directly onto the surface. Chill in the fridge for at least 4 hours, or preferably overnight.
• When ready to pipe, whip the ganache with a hand mixer on low to medium speed until it just doubles in volume. Be careful not to over-whip — it can split if whipped too long.

Notes

Whip the ganache only when you’re ready to pipe. It cannot be re-whipped later — it will likely split.

*One batch of this recipe makes 200 g (1¼ cup) which is enough to fill one small piping bag.

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