whipped ganache

Vanilla cupcakes topped with a whipped white chocolate ganache and an Easter egg filled with lemon curd

Lemon White Chocolate Cupcakes

120 milliliters Whole milk (½ cup)

tsp White vinegar

Vegetable oil (¼ cup)

Unsalted butter (2 tbsp 1 tsp), room temperature

White sugar (¾ cup)

Eggs, room temperature

tsp Vanilla extract

Plain flour (1 ⅓ cup)

Baking powder

¼ tsp Baking soda

salt

Thickened cream (1 1/2 cups, chilled)

White chocolate (7.9 oz), finely chopped

chocolate

eggs

Combine the milk and vinegar in a small bowl, set aside

Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy

Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined

Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine

Add half the flour mix to the butter mix and beat until just combined

Add the milk, followed by the rest of the flour, beat until just combined

Divide the batter evenly between the cupcake liners

Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean

Vanilla Cupcakes

Place the chopped white chocolate in a heat-proof bowl

Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate

Cover with a plate and let sit for 5 mins until melted, and stir until smooth

Add the remaining cream and stir until combined

Cover and place in the fridge for 3-4 hours, or until completely chilled

Once chilled whip until stiff peaks and transfer to a piping bag fitted with a French star tip

White Chocolate Whipped Ganache

Transfer the lemon curd to a piping bag fitted with a small round tip

Transfer 1/4 of the whipped ganache to another piping bag fitted with a small round tip

Using an airbrush spray the eggs gold or dust the eggs with gold lustre dust

Make a small opening at the bottom of each egg with a warm, sharp knife, and fill each egg ¾ of the way with lemon curd

Then fill to the top with white chocolate whipped ganache

Pipe a swirl of white chocolate whipped ganache on top of each cupcake and top with the filled egg, open side down

Assembly

Chocolate Ganache Frosting is an easy way to make your cakes and cupcakes scream with flavor. Homemade ganache gets whipped into a light fluffy frosting in this easy recipe.

Chocolate Ganache Frosting

(11.5 ounce each) milk chocolate morsels

heavy whipping cream

chocolate candy

Prepare chocolate cake in two 9-inch round pans....

Prepare chocolate cake in two 9-inch round pans. You can use a boxed mix or this dark chocolate cake recipe. Allow cakes to cool completely.

For the ganache, heat a double boiler or...

For the ganache, heat a double boiler or medium saucepan with an inch of water. Place double boiler on top of saucepan (or use a glass bowl). Add chocolate and heavy cream to bowl. Stirring constantly while melting, stir until smooth.

Remove from heat and place in refrigerator for...

Remove from heat and place in refrigerator for about one hour, or longer.

Remove from refrigerator and using a stand mixer...

Remove from refrigerator and using a stand mixer with whisk attachment, beat melted chocolate ganache on high until light and fluffy. Immediately spread frosting on cake. ENJOY.

Whipped White Chocolate Ganache is a rich, chocolately, luxurious frosting recipe - and it takes only minutes of labor to make! Here&#39;s how...

Whipped White Chocolate Ganache

white chocolate chips

Heavy whipping cream

Unsalted butter

Flavouring extract (optional)

Place white chocolate chips into a glass mixing bowl, and put aside.

In a small saucepan, combine heavy whipping cream, butter, and  flavor extract (if using). Heat to a boil, remove from heat.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.

Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.

Allow to cool to room temperature, chill until cold, then whip with a stand or electric hand mixer for a minute or so, until fluffy.

Learn how to make decadent whipped ganache. Perfect for icing cakes or piping onto cupcakes.

Whipped Ganache Recipe

oz semi-sweet chocolate (good quality, at least 60% cocoa)

oz heavy whipping cream

tsp vanilla extract

Weigh out chocolate and chop into small pieces if needed. Place into the bowl of a stand mixer.&nbsp;

Heat cream in a saucepan until it just starts to steam.

Pour cream over chocolate and make sure it's completely covered. Let stand 5 minutes.&nbsp;

Attach paddle attachment to stand mixer and mix at low speed until cream and chocolate are combined.

Let mixture cool at room temperature until it's a peanut butter consistency. Do not place in the fridge.&nbsp;

Add 1 tsp vanilla, a pinch of salt. Attach the whisk attachment to the mixer.

Mix on medium until all the ingredients are incorporated, then turn the mixer up to high for 2-3 minutes, until ganache is light and fluffy.

Great posts. LOVE YOUR RECIPES!  Great video about Ganache- not afraid of  asking it anymore.

Silky white chocolate ganache frosting made with cream, vanilla, and white chocolate. Light, fluffy, and perfect.

White Chocolate Ganache Frosting

oz (200 grams) high-quality pure white chocolate, finely chopped

vanilla bean pod vanilla bean paste

vanilla extract

Prepare the Chocolate

Break down your white chocolate into small, uniform pieces and place them in a spacious mixing bowl. The finer you chop it, the smoother your ganache will turn out.

Infuse the Cream

Pour half a cup of cream into a medium saucepan along with the scraped vanilla bean seeds and empty pod. Heat over medium flame, watching carefully until you see gentle bubbles forming around the edges.

Create the Base Ganache

The moment your cream starts simmering, pour it directly over the chopped chocolate. Cover the bowl immediately and let it rest for 2 minutes to allow the heat to work its magic. Then whisk everything together until you have a glossy, smooth mixture. If needed, microwave for 30 seconds to ensure complete melting.

Cool and Combine

Allow the mixture to cool for about 5 minutes, then gradually whisk in the remaining cup of cold cream until everything is beautifully combined and smooth.

Chill Thoroughly

Cover your bowl and refrigerate for at least 2 hours, though overnight is even better. The ganache must be completely cold before the final step.

Whip to Perfection

Add the vanilla extract and beat with an electric mixer on medium speed for 2-3 minutes until the mixture transforms into a light, fluffy, and spreadable frosting. Stop as soon as you reach the perfect consistency to avoid graininess.

Top 5 whipped ganache recipes from across the web

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Top Tags

Lemon White Chocolate Cupcakes

Chocolate Ganache Frosting

Whipped White Chocolate Ganache

Whipped Ganache Recipe

White Chocolate Ganache Frosting

Top 5 whipped ganache recipes from across the web

The most viewed whipped ganache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon White Chocolate Cupcakes

Chocolate Ganache Frosting

Whipped White Chocolate Ganache

Whipped Ganache Recipe

White Chocolate Ganache Frosting

The most viewed whipped ganache recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine