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.
What can i use the coffee ganache with? Thank you for the amazing recipes.
It’s great for decorative piping
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!
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
Can I use a vegetarian gelatine with this recipe.
TIA
I’m afraid I haven’t tested it with that
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!
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?
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!
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
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.
Excellent recipe
Thank you!
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 🙂
Hi Matt,
Do you have an estimate on how many cupcakes or on what size of cake can this be used? Or at least how many cups of ganache this will make? Excited to make them.
I’m afraid I didn’t really weigh it! Should be able to cover 8-12 cupcakes! But really depends on how tall you are piping etc
Hi Matt, can this be used in between cake layers or would it not be stable enough?
yes totally! Not too many layers as it is not going to support a ton of layers without something like buttercream to help 🙂
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 🙂