Whipped White Chocolate Cream Cheese Ganache is a versatile recipe perfect for layering cakes, decorating cupcakes, filling macarons, cookie sandwiches, whoopie pies, topping brownies, and layering popular biscuit/cookie/pastry letter number cakes.
This rich and creamy ganache combines the sweetness of white chocolate with the tang of cream cheese, offering a perfect balance that enhances any dessert. Easy to make, this ganache will elevate your baking creations to a new level of deliciousness.
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The difference between whipped ganache and regular ganache?
The difference between whipped ganache and regular ganache lies in texture and preparation:
- Texture:
- Regular Ganache: Smooth, dense, and glossy. It has a rich, creamy consistency suitable for glazing, coating, or making truffles.
- Whipped Ganache: Light, airy, and fluffy. Whipping incorporates air, making it softer and more spreadable, ideal for frosting and fillings.
- Preparation:
- Regular Ganache: Made by heating cream and pouring it over chopped chocolate, then stirring until smooth.
- Whipped Ganache: Starts the same as regular ganache, but after chilling, it's whipped with a mixer until light and fluffy.
Whipped ganache is perfect for decorating cakes and desserts where a lighter texture is desired, while regular ganache is used for a denser, more decadent finish.
Ingredients in White Chocolate Cream Cheese Ganache
1. White Chocolate
- Amount: 200g (7 oz)
- Role: Provides sweetness and a smooth, rich base for the ganache.
- Quality: Use good quality white chocolate that you enjoy eating. Higher-quality chocolate will melt better and result in a smoother ganache.
- Tip: Finely chop the chocolate to ensure it melts quickly and evenly when hot cream is added.
2. Whipping Cream
- Amount: 200g (7 fl oz)
- Role: Adds richness and allows the chocolate to melt smoothly. When whipped, it gives the ganache its light, airy texture.
- Type: Use heavy whipping cream with a high-fat content (at least 35%) for the best results.
- Preparation: Heat the cream to just below boiling to properly melt the chocolate without scorching it.
3. Full Fat Cream Cheese
- Amount: 300g (10.5 oz)
- Role: Adds a tangy flavor that balances the sweetness of the white chocolate. It also helps stabilize the whipped ganache, giving it a thicker consistency.
- Type: Use full-fat cream cheese for a richer, creamier texture.
- Preparation: Make sure the cream cheese is at room temperature before whipping to achieve a smooth, lump-free consistency.
Detailed Role of Each Ingredient:
White Chocolate
White chocolate is the primary sweetening agent in the ganache. It provides the base flavor and a smooth texture. Good quality white chocolate contains cocoa butter, sugar, milk solids, and vanilla, contributing to its unique flavor profile. The cocoa butter in white chocolate helps create a creamy consistency when melted and mixed with cream.
Whipping Cream
Whipping cream is essential for creating a ganache's creamy and rich texture. When combined with melted chocolate, it emulsifies to form a smooth mixture. The high-fat content in whipping cream is crucial for stability and richness. When whipped, the cream incorporates air, giving the ganache a light and fluffy texture.
Full Fat Cream Cheese
Cream cheese adds a distinct tangy flavor that complements the sweetness of the white chocolate, preventing the ganache from becoming overly sweet. Its thick and creamy texture helps stabilize the ganache, making it perfect for piping and spreading. Full-fat cream cheese ensures the ganache remains rich and smooth, providing a luxurious mouthfeel.
By understanding the role of each ingredient, you can appreciate how they work together to create a deliciously balanced whipped white chocolate and cream cheese ganache.
How To Make White Chocolate Cream Cheese Ganache
Chop the Chocolate: Finely chop 200g (7 oz) of good quality white chocolate. This step ensures the chocolate melts quickly and evenly when hot cream is added, creating a smooth base for the ganache.
Heat the Cream: Heat 200g (7 fl oz) of whipping cream on the stovetop until just below boiling point. Heating the cream properly prevents it from scorching while being hot enough to melt the chocolate efficiently.
Mix Until Smooth: Pour the hot cream over the chopped white chocolate. Using a hand whisk, mix until the chocolate has fully melted and the mixture is smooth. Stir gently to avoid incorporating air at this stage, which ensures a consistent texture.
Chill the Mixture: Cover the surface of the mixture with cling wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate overnight or until completely chilled. The mixture needs to be very cold for proper whipping later, which helps achieve the desired fluffy texture.
Prepare the Cream Cheese: In a new bowl, beat 300g (10.5 oz) of full-fat cream cheese with a hand mixer until smooth, light, and fluffy. Beating the cream cheese ensures a smooth, lump-free texture. Scrape the bowl occasionally to ensure even mixing.
Combine and Whip: Add the whipped cream cheese to the chilled chocolate mixture. Using a hand mixer, whip until the mixture is well combined, stiff, and thick. This step incorporates air, making the ganache light and fluffy while ensuring a smooth, silky texture.
Fay's Top Tips for White Chocolate Cream Cheese Ganache
Use High-Quality Ingredients: Choosing high-quality white chocolate and full-fat cream cheese is crucial for the best results. The quality of the chocolate directly impacts the flavor and texture of the ganache. Good quality white chocolate melts smoothly and combines well with the cream, creating a rich and creamy base. Similarly, full-fat cream cheese provides the necessary richness and tang, ensuring a smooth and luscious ganache.
Chill Thoroughly Before Whipping: Chilling the chocolate and cream mixture thoroughly before whipping is essential to achieve the desired fluffy texture. The mixture needs to be very cold to whip up properly and hold its shape. Refrigerate the mixture overnight, ensuring it's completely chilled. This step is crucial for incorporating air effectively during whipping, resulting in a light, airy, and stable ganache.
How To Use White Chocolate Cream Cheese Ganache
Cake Layers and Frosting: Spread the ganache between layers of your favorite cakes for a creamy and tangy filling. Use it as a frosting to coat the entire cake, providing a smooth and luxurious finish.
Cupcake Topping: Pipe the ganache onto cupcakes for an elegant and delicious topping. The fluffy texture makes it perfect for creating beautiful swirls and designs.
Macaron Filling: Sandwich the ganache between two macaron shells. The balance of sweetness and tanginess complements the delicate almond flavor of macarons.
Cookie Sandwiches: Use the ganache as a filling for cookie sandwiches. Its creamy consistency pairs well with various cookies, adding an extra layer of flavor.
Whoopie Pies: Fill whoopie pies with the ganache for a delightful twist. The light and airy ganache contrasts beautifully with the soft, cake-like texture of the whoopie pies.
Brownie Topping: Spread the ganache on top of brownies for a rich and creamy layer. It adds a touch of sophistication to the classic brownie.
Letter and Number Cakes: Use the ganache to layer popular biscuit/cookie/pastry letter or number cakes. Its stability and smooth texture make it ideal for these trendy creations. This is actually my favorite way to use White Chocolate Cream Cheese Ganache.
The full step by step instructions and recipe for this gorgeous Mermaid Biscuit Cake is coming soon to the Blog! In the meantime, you can find the full Video Tutorial on my YouTube Channel.
EDIT TO ADD: The full step-by-step Blog post on how to make this gorgeous Mermaid Cookie Cake is now LIVE!
More Ganache Recipes
Common Questions
It's best to use full-fat cream cheese for this recipe, as it provides the necessary richness and stability. Low-fat cream cheese may result in a runnier ganache that doesn't hold its shape well.
To balance the sweetness, you can add a small pinch of salt or a teaspoon of lemon juice to the ganache. The tang from the cream cheese also helps offset the sweetness of the white chocolate.
Yes, you can add flavors such as vanilla extract, almond extract, or a splash of liqueur to the ganache. Add these after the ganache is smooth but before chilling, to ensure the flavors are well incorporated.
Whipped White Chocolate and Cream Cheese Ganache Recipe
INGREDIENTS
- 200 g (7 oz) white chocolate
- 200 g (7 floz) heavy cream
- 300 g (10.5 oz) cream cheese full fat, not skim or low fat
EQUIPMENT
INSTRUCTIONS
- Chop the Chocolate: Finely chop the white chocolate and place it in a heatproof bowl.
- Heat the Cream: Heat the cream on the stovetop until just below boiling point. Pour the hot cream over the chocolate.
- Mix Until Smooth: Use a hand whisk to mix until the chocolate has fully melted and the mixture is smooth.
- Chill the Mixture: Cover the surface with cling wrap, ensuring it touches the surface, and refrigerate overnight or until completely chilled.
- Prepare the Cream Cheese: In a new bowl, use a hand mixer to beat the cream cheese until smooth, light, and fluffy. Scrape the bowl occasionally to ensure even mixing.
- Combine and Whip: Add the whipped cream cheese to the chilled chocolate mixture. Mix until well combined, stiff, and thick. The ganache should have a smooth, silky texture.
NOTES
- Chocolate Quality: Use high-quality white chocolate for the best flavor.
- Chill Thoroughly: Ensure the chocolate mixture is thoroughly chilled before whipping to achieve the right consistency.
- Soft Cream Cheese: Make sure the cream cheese is at room temperature before whipping for a smoother texture.
- Storage: Store unused ganache in an airtight container in the refrigerator for up to one week.
- Re-whip if Needed: If the ganache becomes too firm, let it sit at room temperature for a bit and then re-whip until smooth.
Marilyn Fontanez says
Great !! Thank you 😊
Fay says
You are very welcome Marilyn 🙂
Danielle says
Bonjour si je l’utilise pour topping de cupcake est ce que je peux les congelés ?
Fay says
Oui, vous pouvez congeler des cupcakes garnis avec cette ganache, mais la texture peut légèrement changer après décongélation. Le fromage à la crème peut parfois devenir un peu granuleux ou se séparer. Congelez les cupcakes dans un contenant hermétique, décongelez-les lentement au réfrigérateur, puis laissez-les revenir à température ambiante avant de servir.
Linda says
Hello Fay
Thanks for sharing this recipe which I used yesterday to cover a Carrot cake.It was quick to make, chill and whip up. I loved how it firmed up once refrigerated between layers and went on smoothly without hardening.
This will be my go to cake covering, love it, love, love it!
Fay says
How fabulous!
JvD says
Hi great recipe , thank you! However I have two questions, what will the measurements be for the white chocolate and heavy cream if I do not wish to use cream cheese for this recipe and what will the measurements be if I want to sub the white chocolate with dark/milk chocolate ? Thank you in advance!
Fay says
Hi there! I’m so glad you enjoyed the recipe.
If you’d like to make it without cream cheese, you can replace it with extra heavy cream. Use about 400 g (14 oz) white chocolate with 300 ml (10 fl oz) heavy cream. This will give you a similar whipped ganache texture, just without the tang from the cream cheese.
If you want to swap the white chocolate for milk or dark chocolate, follow the same method and measurements, but increase the cream slightly to 350 g (12 fl oz) for dark chocolate since it sets firmer.
These are only suggestions, and I haven’t tested them myself, so you may need to tweak the ratios slightly to get your preferred consistency.
Lara says
What can you do if it splits? Any way to save I
Fay says
It depends how far gone it is. Refrigerate for around 20 minutes then mix again. Just let the mixer run. With my buttercreams, they do surprisingly come back together after around 5-10 minutes of mixing. I know the point of the recipe is that there is no butter, but if it doesn’t come back together for you, add around 100g softened butter and another half cup powdered sugar and mix again.