Whipped Ganache 101
Whipped Ganache 101
Here are three whipped ganache recipes that you need in your repertoire!
This cream recipe changed the game for me when I discovered it. The texture is SO smooth, and because it has been stabilised, it is amazing for piping without splitting really quickly. I love to pipe these on top of brownies, or use as a frosting on top of a cake or cupcakes.
I’ve played with the quantities and have made the perfect whipped vanilla ganache, whipped chocolate ganache and whipped coffee ganache. You don’t need a stand mixer for these recipes, just a hand blender will suffice.
Follow my video and step-by-step recipes to make these three flavours of whipped ganache.
Want more Ganache recipes? Check out my Ganache 101 recipes and video here.

Ingredients
Method
Bloom the gelatin + cold water and leave for 5 minutes.
In a saucepan over medium heat, heat the cream (a) and add the vanilla. Once hot, remove from the pan from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).
Add the chopped white chocolate and mascarpone into a tall jug and pour the hot cream over the top. Leave for 2 minutes, then blend until smooth.
Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Put in the fridge for 6 hours or ideally overnight.
Once chilled, whisk to a medium/stiff peak then use immediately.
Bloom the gelatin + cold water and leave for 5 minutes.
In a saucepan over a medium heat, heat the cream (a). Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).
Add the chopped chocolate into a tall jug and pour over the hot cream. Leave for 2 minutes, then blend until smooth.
Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.
Once chilled, whisk to a medium/stiff peak then use immediately.
Note - if you find your chocolate cream is quite stiff the next day, it may be the higher cocoa solids - you can simply leave it at room temp until it softens and it is a pipeable consistency (1-2 hours). Then just add it straight into a piping bag without whisking it, and use immediately!
Roast the coffee beans for 3 minutes at 160C/320F.
Add the beans and cream (a) to a saucepan and cover the top of the pan tightly with clingfilm. Heat over a medium heat and once it is steaming and the clingfilm has puffed up, turn the heat off and infuse it for 30 minutes.
Bloom the gelatin + cold water and leave for 5 minutes.
Remove the cling film from the saucepan and add in the remaining cold cream. Bring the mixture to a gentle simmer then stir in the gelatin to dissolve it.
Blend the mixture for 10-20 seconds to break up the coffee beans.
Add the chocolate into a tall jug and pour over the hot coffee cream through a sieve. Leave for 2 minutes, then blend until smooth.
Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.
Once chilled, whisk to a medium/stiff peak then use immediately.
Ingredients
Directions
Bloom the gelatin + cold water and leave for 5 minutes.
In a saucepan over medium heat, heat the cream (a) and add the vanilla. Once hot, remove from the pan from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).
Add the chopped white chocolate and mascarpone into a tall jug and pour the hot cream over the top. Leave for 2 minutes, then blend until smooth.
Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Put in the fridge for 6 hours or ideally overnight.
Once chilled, whisk to a medium/stiff peak then use immediately.
Bloom the gelatin + cold water and leave for 5 minutes.
In a saucepan over a medium heat, heat the cream (a). Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).
Add the chopped chocolate into a tall jug and pour over the hot cream. Leave for 2 minutes, then blend until smooth.
Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.
Once chilled, whisk to a medium/stiff peak then use immediately.
Note - if you find your chocolate cream is quite stiff the next day, it may be the higher cocoa solids - you can simply leave it at room temp until it softens and it is a pipeable consistency (1-2 hours). Then just add it straight into a piping bag without whisking it, and use immediately!
Roast the coffee beans for 3 minutes at 160C/320F.
Add the beans and cream (a) to a saucepan and cover the top of the pan tightly with clingfilm. Heat over a medium heat and once it is steaming and the clingfilm has puffed up, turn the heat off and infuse it for 30 minutes.
Bloom the gelatin + cold water and leave for 5 minutes.
Remove the cling film from the saucepan and add in the remaining cold cream. Bring the mixture to a gentle simmer then stir in the gelatin to dissolve it.
Blend the mixture for 10-20 seconds to break up the coffee beans.
Add the chocolate into a tall jug and pour over the hot coffee cream through a sieve. Leave for 2 minutes, then blend until smooth.
Pour the mixture into a shallow bowl and cover the surface with clingfilm. Refrigerate for 6 hours or ideally overnight.
Once chilled, whisk to a medium/stiff peak then use immediately.
Hi there Chef Matt,
Is there a way to use coffee powder or coffee granules?
I have tested some of your awesome recipes, they are world class (like soft buns, citrus loaf, marble loaf, whipped ganache-vanilla, chocolate, mascovado, they are fit perfect for filling and covering cakes-designs).
Lucky to found your channel, lots of awesome sweet tooth to explore.
God Bless Chef Matt
yes 1 Tsp of instant coffee should be fine! And then see if you want more coffee flavour next time you make it and adjust 🙂
Hey Matt,
I would love to use this recipe how would I go about adapting it for raspberries? Or other fruit.
Thank you.
I’m afraid it wouldn’t work with these ones as you would need to use a fruit whipped ganache. Here is the fruit whipped ganache recipe I use!
4g Powdered gelatin 200 bloom
24g Water
124g Fruit purée
144g White chocolate, Melted
530g Cream
Method
Hydrate the gelatin inside water and leave in the fridge for 20 minutes.
Heat the cream and remove it from the heat. Stir through the hydrated gelatin. Pour the mixture over the melted chocolate and mix to form a ganache. Allow it to cool to 40 °C, add blend in the fruit purée.
Mix and place in the fridge.
Whip the ganache the next day.
Would you consider doing a fruit whipped ganache video? Or a Whipped Ganache 101 part 2 with the fruit whipped ganache included in it.
Also for the fruit purée would you add sugar when you cook it or skip the sugar when making the purée?
Try this recipe!
4g Powdered Gelatin (200 bloom)
24g Water
125g Fruit Purée
145g White Chocolate
530g Double Cream
Method
Hydrate the gelatin and water and leave it in the fridge for 20 minutes.
Heat the cream and add the hydrated gelatin. Pour the mixture over the melted chocolate and mix to form a ganache. Allow it to cool to 40C, then add the fruit puree.
Blend and place in the fridge overnight.
Whip the ganache the next day.
There is definitely not enough chocolate for that much cream. I ended up with a glorified chocolate whipped cream. And yes, I weighed everything. Any chance you modified the recipe and forgot to change it on here?
I double checked, definitely 120g Dark Chocolate to 500g cream!
What about a mint ganache?
You can infused the cream vanilla ganache with fresh mint leaves
Do you have to use it immediately? How long would it be good for stored?
You can chill it for a few days before whipping it!
Hi!
Thank you very much for clarifying how is made, I’m just wondering
This types of ganache resists humid or hot days? Can be used on cakes?
Thank you very much <3
Hey! Because this is stabilised with gelatin it will hold on a warm day, but ultimately it’s a cream based recipe so if it’s extremely hot it will eventually melt! I’d use it to decorate the top of a cake, but not as a filling 🙂
Whats the meaning by Double / heavy cream ? Is it suppose to be double 300 grams of heavy cream ?
Hey! Sorry no – we call heavy cream double cream in the UK! So it’s just 300 grams of heavy cream 🙂
Can i use this ganache on macarons?
Hey! It would work for a macaron, but it’ll be a slightly softer filling.
What kind of ganache would you use then for a maccaron?
I probably wouldn’t use these for macarons personally
Hi! Thank you for all your hard work on these recipes. Would I be able to freeze this vanilla ganache? Can the whipped fruit ganache be frozen?
I haven’t tested them frozen, but I think they should be ok!
Good evening Chef
Can’t wait to try this. I am a homemaker make cakes for friends and family. Do you have a recipe For a bendable ganache trying to find one thank you for your help.
Hey! No I don’t I’m afraid – will add it to my list of things to try 🙂
Do I need to put mascarpone in the coffee cream?
Hey! No you don’t need to, it just won’t be as creamy 🙂
Hey Matt! Just wondering how much earlier you can whip and hold it in a piping bag. I’d love to use this recipe at an event but it would need to be whipped 4ish hours before service and helping a piping bag, would it work please?
I haven’t really tried it but from leaving it out for a while before I find it doesn’t hold its shape well. It gets looser and looser! Ideally just whisk by hand closer to service if possible?
Hi Matt, Thanks for the recipe, It was a success 😊
Great!!
hi could i make this without mascarpone..will it mame any difference in its texture or how can we replace it ?
you can leave it out! or add cream cheese 🙂
Hi Matt its hard to find Mascarpone in my area can i use cream cheese instead?
yes sure!
Hello! I am thinking of using this in a cake filling. Could you tell me how much each recipe makes? Thank you!
I used the vanilla whipped ganache recipe which made enough to fill and top a two layered 6in round cake with left overs so I would suggest it would fill and top an 8in round.
Is this stable in warm weather ?
The gelatin will stabilise it, so piped on a small dessert it will be absolutely fine!
Hi Chef! How many days can be store it in the chiller? And how many days if i store it in the freezer?
Additional question if i dont have mascapone its okey to use cream cheese instead?
Should be fine for 2/3 days in the fridge before you whip it! And yes mascarpone is a great replacement!
Is there anyway to save over whipped ganache once it separates?
You can pour more fresh cream in and whisk again, but it won’t be as stable
Once whipped, how much is the approximate yield for the quantity in the recipe? I’m looking to pipe something simple on top of a Bundt cake.
Hey! Sorry I don’t know the exact quantities, but it’ll definitely be enough to do some piping decoration 🙂
Hi! These look great – any suggestions for how to use the coffee ganache? We’re not the biggest fans of chocolate in our house but I want to use it in some kind of birthday cake/treat
Lovely piped on a brownie!
Hi Matt!
I made the coffee whipped ganache, but when I blended the chocolate with the hot coffee cream it slightly whipped instead of staying smooth—I refrigerated it and it thickened. Should I simmer it again? Or is there another way to fix this?
Oh I’m not sure how it would have whipped as the cream quantities are quite high, so it should be liquid in consistency. Did you swap/change any ingredients?
Hi Matt,
Do you also have a white chocolate whipped ganache recipe or can I use one of the recipes above with a different chocolate/cream ratio for instance? Much appreciated.
Hey! I’d make the vanilla ganache but leave out the mascarpone!
Hi matt
Can I use a vegetarian gelatine with this recipe.
TIA
I’m afraid I haven’t tested it with that
Have you ever made a matcha whipped ganache? would the 1tsp of coffee powder replaced by 1tsp of matcha powder work?
I haven’t but sounds like that could work!
Hi Matt.
Would this ganache be ok in macarons? How would I incorporate alcohol in the coffee ganache if I was to make an espresso martini ganache?
Thanks!
It’s a little soft for a macaron unless you are going to eat them straight away! I haven’t tried adding alcohol but I’m sure you can just add some to the cream!
What can i use the coffee ganache with? Thank you for the amazing recipes.
It’s great for decorative piping
When using whipped ganache for fillings in cake. How long can it stay out for?
It will be fine at room temperature for a while! If I was decorating a cake with it, I would happily leave it at room temp for 6 hours
Can one use this as a filling in a cake?
you could!
Hi Matt, I made this recipe but now have extra whipped ganache, should I rewhip it to use again? I’ve stored it in the fridge and want to use it again for a cake.
I’m afraid once you whip it you will need to use it then. It can’t really be whipped again
Hi Matt!
Thanks so much for this recipe. I made it and it turned out so lovely. I wanted to ado if I can rewhip the ganache after it’s already been whipped once and used? I’m wondering if it can be whipped again for another use, and if the texture or flavor changes. Any tips or experiences would be really appreciated!
Thanks!
I’m afraid once it has whipped it can’t really be whipped again as it will start to overwhip!
Hi,
This looks so delicious. What percentage of fat should the cream for the coffee ganache have? Would it work with vegan double cream as well? If yes, would it still be ok to keep it at room temperature for up to 6 hours? Thanks!
I wouldn’t recommend it with vegan alternatives. I usually use a 32% fat cream!
Hi Matt: I have just tried the whipped chocolate ganache recipe – AWESOME!! I now want to try the vanilla, but I don’t have access to vanilla pods. What amount of vanilla extract would be an appropriate substitution? Thank you.
1 1/2 tsp of vanilla bean paste would be great!
I can’t wait to try this. Especially for macarons. I’m wanting to add rose flavouring to the white chocolate recipe. How much would you add? Thanks!
I’m afraid I’ve never used it..maybe 1/4-1/5 tsp??
Hii Matt! I was thinking about using the coffee ganache as a mousse for a layer cake. I would use cake as a base and then put the coffee cream on top, making a thick layer, before putting the other piece of cake on top. Do you think that if I let the ganache sit in the freezer for some time (and how much time would you recomend) it would hold? I wouldn´t mind leaving the cake in the freezer (like a cold cake), just wanted to know if wouldn´t fall appart 🙂
As it is stabilised with gelatin it should hold well!
Hi Matt, I’ve followed your white ganache recipe and it did not work out. I’ve chilled it overnight but was not as stiff as yours. I tried to whip it and it did not whip at all. ( I used gelatin sheets x1 ) should I put more chocolate next time ? I’ve read usually ratio choco : cream is 1:2 but in your recipe it accounts for 285g total cream to 70g chocolate correct ? Could you help me please 🙏?
Hi Matt, is the ganache suitable for eclair or cream puff? I live in SEA country (humid and hot weather) Thanks!
yeh totally!!
Hey chef,
Can we use this recipe to make milk chocolate ganache or would the ratios differ?
Thanks!
I haven’t tested it with milk but as the cocoa butter % is lower you would need more chocolate. Try adding 20% more and see if it sets enough!
Hey Matt, can I use the same recipe to make milk chocolate ganache or will the ratios differ? Thanks!
The ratios are a little different. You will need more milk chocolate but I haven’t tested it myself. Maybe try 20% more chocolate in the recipe if using milk!
Hi Matt
Is this similar to namelake? And is there a way I can use this to frost a cake if it’s possible to lighten up the texture?
Thank you!
p.s. I enjoyed your Bake It Better book quite a lot!
Very similar to namelaka, but slightly thicker. I would probably not reccommend it for covering a cake though!
Hi, just wanted to clarify that you would not use this ganache to frost or cover cakes?
no!
Hi Matt,
Just wanted to clarify that you’d advise not to use this ganache to frost/cover large cakes with?
Not ideal no!
Is the whipped vanilla ganache, from your Bake it Better book, suitable for layering a tiered chocolate cake. If not what would you suggest please?
It is for a wedding cake so need something reliable and that can be assembled the day before. Thank you.
I wouldn’t use it as a cake filling as I think it is a little on the sweeter side! I would recommend trying the vanilla cremeux on the website with a border of buttercream to keep it in!
Hey Matt! I made both the vanilla and chocolate whipped ganaches and the flavors were perfect! My vanilla set beautifully overnight but the chocolate barely set at all. I noticed it has a much higher cream content than the vanilla and was curious if that played a part in it failing to fully set. Do you have any tips for the chocolate to help it set better?
Hi Kate – the cocoa solids from the chocolate make it set much firmer. Did you use the correct cocoa %?
Hi Matt
Many many thanks for all the recipes and the fun presentations!
I want to add some hazelnut praline to a whipped ganache to fill a chocolate cake!! Can’t decide between white or dark chocolate!! Any preference? Thank you 🥰
Oh! I would maybe spread the chocolate whipped ganache down then add a layer of praline rather than mixing together! just in case it affects the texture of the whipped ganache!
Hey, thanks for the yummy recipes! So, I made the vanilla bean ganache, but it came out super runny. What did I do wrong? Was my chocolate not good enough? Also, can I fix it and make it thicker by adding some melted chocolate? Thanks in advance!
Oh no! Did you add the gelatin?
Hi Matt!! thank you for these recipes!
Oh my god, the smell of the infused coffee beans is heavenly!
Blending them…not so much..that was a bit messy 🙂 I think I found a bean upstairs!LOL! Worth it though!!
I’m making a “tiramisu”birthday cake for my husband and went off recipe and added some mascarpone to the coffee ganache…I’ll let it chill overnight and hopefully it will be stable enough to fill the cake!
I wanted to use the cream you have for your original tiramisu but thought it wouldn’t be as firm, fingers crossed this will work!
Sounds great!! Hope it’s perfect for the bday!