Pumpkin Spice White Chocolate Whipped Ganache Recipe
This Pumpkin Spice White Chocolate Whipped Ganache Recipe is the perfect icing or frosting 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 pumpkin spice. 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, eat it by the spoonful or use to top a pumpkin spice latte. This recipe makes enough to generously ice 9-10 cupcakes or enough to fill and top an 8 inch cake.
For more whipped ganache creations, check out my Blueberry White Chocolate Whipped Ganache Recipe, my White Chocolate Baileys Whipped Ganache Recipe, Rhubarb White Chocolate Whipped Ganache Recipe, my Peanut Butter White Chocolate Whipped Ganache Recipe, my Mango White Chocolate Whipped Ganache Recipe, my Blackberry White Chocolate Whipped Ganache Recipe and my Coffee Dark Chocolate Whipped Ganache Recipe.
SO HOW DO I MAKE THIS PUMPKIN SPICE WHITE CHOCOLATE WHIPPED GANACHE RECIPE?
It’s actually super easy to make this pumpkin spice white chocolate whipped ganache recipe!
Begin by making the pumpkin puree if you haven’t bought canned pumpkin puree. To do this, slice up half a small pumpkin. Remove the seeds and cut into wedges. Roast for 30-40 minutes until soft. Remove from the oven and scoop out the cooked flesh, leaving the skins. Blend the flesh well until mostly smooth. Strain through a sieve and leave the puree to one side.
Next, in a small saucepan, add 100 grams of the cream, all the honey and white chocolate. Heat on a low heat until the chocolate had fully melted. Remove from the heat and add the pumpkin puree along with the remaining cream and pumpkin spice. 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. If you wish to add in a touch of orange food colouring to really make the colour pop as I have, do so now and mix in very well.
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 Pumpkin Spice 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.
One of these things is the addition of a high quality honey. 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.
Pumpkin White Chocolate Whipped Ganache
Equipment
- Small saucepan
- Whisk
- Hand blender
- Airtight container
- Large mixing bowl
- Electric Whisk/Stand Mixer with whisk attachment
Ingredients
- 100 grams double cream
- 100 grams white chocolate
- 40 grams honey
- 150 grams double cream
- 50 grams pumpkin puree
- 1 tsp pumpkin spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg & 1/4 tsp mixed spice
Instructions
- In a small saucepan, add the first cream, white chocolate and honey. Melt on a low heat while stirring.
- Remove from the heat and add in the second amount of cream, pumpkin puree and pumpkin spice. Blend together using a hand blender until fully incorporated and has started to form small bubbles.
- Pour into an airtight container and chill for at least 2 hours or preferably overnight.
- When fully chilled, pour into a large mixing bowl. Whisk for 2-3 minutes until firm.
- Transfer to a piping bag and chill for a further 10-20 minutes for firm piping.
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