Peanut Butter White Chocolate Whipped Ganache Recipe
This Peanut Butter White Chocolate Whipped Ganache Recipe is the perfect icing for those who don’t enjoy a sweet typical buttercream. It’s light and airy like whipped cream but has the smoothness of a buttercream with an added depth of peanut butter. This whipped ganache can be used in multiple ways. Use it to ice a cake, to pipe onto cupcakes, to top a cheesecake, use it as a filling for macarons or eat it by the spoonful. This recipe makes enough to generously ice 8-9 cupcakes or enough to fill and top an 8 inch cake.
So how do I make this Peanut Butter White Chocolate Whipped Ganache Recipe?
It’s actually super easy to make this peanut butter white chocolate whipped ganache recipe!
To begin add 1/3 of the cream, all the honey and white chocolate to a small saucepan. Heat on a low heat until the chocolate had fully melted. Remove from the heat and add the peanut butter along with the remaining cream. Whisk briefly with a whisk and then using a hand blender, blend for 1-2 minutes until everything has fully emulsified. You will have small bubbles on the top of the ganache, this is normal.
Pour into an airtight container and pop into the fridge to chill for at least 4 hours or preferably overnight.
Once the ganache has totally cooled, pour it into a large mixing bowl. Whisk on medium with an electric whisk or a stand mixer with the whisk attachment added for 3-4 minutes until thick and pipe able. When whipped fully, chill it again for 5-10 minutes for easier piping.
The liquid ganache before whipping can be kept for up to 5 days in an airtight container. The whipped ganache is best used on the day it’s whipped but can be kept for up to 3 days in the fridge in an airtight container. The Peanut Butter White Chocolate Whipped Ganache can be whipped up again if it starts to deflate however it won’t be as stiff as the first day.
Tips for making the perfect whipped ganache?
As I pointed out in my last whipped ganache recipes, there are a few things we can do to create a stable ganache that can be whipped.
The ingredients to this recipe are important for different reasons, Usually I would use double cream but as the peanut butter is quite oily, I reduced the fats in the cream to single cream. This ensure the ganache doesn’t split while whipping. We also want to choose a blended peanut butter. Do not choose a natural peanut butter as they tend to be more oily and may cause your ganache to spilt.
The addition of a high quality honey is equally important. My favourite to use is Healy’s Honey. It’s an Irish owned business and produces great quality honey. If you don’t want to use honey, I would substitute in golden syrup. The honey is important in this recipe because we need the inverted sugars to prevent crystallisation in the final product. Simply put, white chocolate tends to become grainy and the honey helps keep the whipped ganache smooth.
Similarly, we want to use a high quality white chocolate if possible. Cheap white chocolate tends to melt strangely and can leave an oily mouthfeel. It can also not provide the setting that we need to create a stiff, pipeable whipped ganache and may result in a whipped ganache that doesn’t fully hold it’s shape.
We also use a hand blender to combine all the ingredients once the white chocolate has melted. Using a hand blender really helps all the ingredients incorporate (emulsify) and prevents it from splitting. This ensures that when the ganache is whipped it stays smooth and stable.
We also want to allow the ganache to totally cool down before whipping it. Similar to whipped cream, the colder the fats are, the easier they can whip up and the smoother they will be. If you try to whip warmer cream it tends to take longer and become grainy. (Cooks Illustrated- With Whipped Cream, Temperature Matters)
What do I do if I over whip my Whipped Ganache?
If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It’s possible you either whipped it for too long or you didn’t wait for it to cool long enough before whisking. To fix an over whipped ganache, transfer it to a heat proof bowl. Place this bowl over a saucepan with a small amount of water in it. This is also called a bain marie. Heat up the water and with a rubber spatula or wooden spoon, gently mix the ganache. Allow it to melt fully before transferring to an airtight container. Chill the ganache well before attempting to whisk again.
Equipment and Gadgets for this Recipe
Small Food Processor – Click Here
For more Chocolate Recipes, check out my Chocolate Category, here.
If you’re interested in Cake Recipes to use this recipe with, why not take a peek at my Cake Category, here?
To see all my Whipped Ganache Frosting Recipes, have a look at my Whipped Ganache Frosting Category, here.
Peanut Butter White Chocolate Whipped Ganache
Equipment
- Small saucepan
- Hand blender
- Whisk
- Rubber spatula
- Airtight container
Ingredients
- 100 grams single cream
- 50 grams white chocolate
- 20 grams honey
- 40 grams peanut butter
- 200 grams single cream
Instructions
- In a small saucepan, add 100 grams of cream, the white chocolate and honey. Melt together on a low heat and whisk together.
- Take off the heat once fully melted and add in 200 grams cream with the peanut butter.
- Using a hand blender, blend together the ganache for 1-2 minutes until smooth and slightly bubbly.
- Pour into an airtight container and chill in the fridge for at least 4 hours or preferably overnight.
- Once fully chilled, pour the ganache into a large mixing bowl. Whisk on medium for 2-3 minutes until thick and pipeable.
- Return the whipped ganache to the fridge for 5-10 minutes to fully firm up if you are planning to pipe with it.
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