Whipped White Chocolate and Cream Cheese Ganache Recipe

White Chocolate and Cream Cheese Ganache Cupcake Savvy

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Whipped White Chocolate and Cream Cheese Ganache Recipe

This whipped white chocolate and cream cheese ganache is creamy and smooth with a perfect balance of sweetness and tang. It’s light yet rich, making it ideal for a variety of desserts. The silky texture adds a luxurious touch to cakes, cupcakes, macarons, and more.

Prep Time 15

Chill time 6

Total Time 6 15

Servings Cups

Calories 936kcal

Author Fay

EQUIPMENT

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

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.

NUTRITION