Strawberry White Chocolate Whipped Ganache Recipe
This Strawberry 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 roasted strawberry. 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 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, my Caramel White Chocolate Whipped Ganache Recipe, Rose White Chocolate Whipped Ganache Recipe, my Cranberry White Chocolate Whipped Ganache Recipe and my Coffee Dark Chocolate Whipped Ganache Recipe.
So how do I make this Strawberry White Chocolate Whipped Ganache from scratch?
To make this whipped ganache, there are a few stes we need to take;
- Roasted Strawberry Puree
- White Chocolate Ganache
Roasted Strawberry Puree
Begin to make this whipped ganache recipe by making the roasted strawberry puree. Roasting the strawberries help to bring out an extra, deep strawberry flavour.
To start, place the strawberries into a deep oven safe dish and roast for 10-15 minutes until the strawberries have softened completely and become juicy. Remove from the oven and mask well with a fork to make a puree. You can also use a hand blender or a small food processor. Push the strawberry puree through a sieve to remove any lumps or seeds. Leave to one side.
White Chocolate Ganache
To make the ganache, begin by adding 100 grams of the cream, all the honey, condensed milk 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 remaining cream and strawberry puree. If you want, you can add a few drops of red food colouring now. 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 2 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 Strawberry 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. I use Callebaut White Chocolate whenever possible. You want a white chocolate with a minimum of 26% cocoa solids.
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)
Do I have to roast the strawberries? Can’t I just puree fresh strawberries?
By roasting the strawberries, we remove a lot of moisture so the puree is more concentrated and is a lot more flavourful. Adding too much moisture to the recipe may stop it from whipping so it’s important to try to add as much flavour with the least amount of liquid. It will still work with fresh strawberries, it just might not be quite as flavourful. Alternatively, you could use strawberry flavouring or add some freeze dried strawberry powder.
Frequently Asked Questions
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.
When you first make the ganache and allow it to cool before whipping, the ganache will not set hard. This is because the ganache needs to be liquid enough to whip. A hard set ganache will not whip and aerate in the same way a more liquid ganache will.
No. Whipped ganache will not set hard or crust like a buttercream does. It is closer to whipped cream in texture and stability.
If your ganache isn’t starting to thicken while you whip it, it’s possible it’s still a little too warm. Ganache must be completely cold, similar to cream to get it to whip correctly.
Yes. Whipped ganache has a stability similar to whipped cream. It is best kept in the fridge or a chilled temperature as much as possible.
As whipped ganache is similar to whipped cream, I would recommend not letting the whipped ganache sit at room temperature for over an hour. If you need to transport desserts with whipped ganache, I would advise you to leave the windows down or turn on your air conditioning to keep the whipped ganache cool. If you have a dessert with whipped ganache at a party, I would recommend keeping it in the fridge or a cool place until it is time to serve it.
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?
Strawberry White Chocolate Whipped Ganache
Equipment
- 1 small oven safe deep dish
- 1 Small sieve
- 1 saucepan or deep pan
- 1 Whisk
- 1 Hand blender
- 1 Mixing bowl
- 1 electric whisk or regular whisk
- 1 Piping bag if piping
Ingredients
- 180 grams strawberries, fresh or frozen
- 150 grams white chocolate
- 100 grams cream
- 50 grams condensed milk
- 15 grams honey
- 120 grams cream
- 1-2 drops red food colouring optional
Instructions
- Preheat the oven to 180°c (360°f) or 170°c(340°f) if fan assited.
- Place the strawberries into a deep oven safe dish and roast for 10-15 minutes until the strawberries have softened completely and become juicy.
- Remove from the oven and mask well with a fork to make a puree. You can also use a hand blender or a small food processor. Push the strawberry puree through a sieve to remove any lumps or seeds. Leave to one side.
- In a saucepan or deep sided pan, add the white chocolate, the first lot of cream, the condensed milk and honey. Heat on a low heat for a couple minutes, stirring often until the white chocolate has completely melted.
- Remove from the heat and transfer to a mixing bowl. Add 75 grams of strawberry puree, the second lot of cream and 1-2 drops of red food colouring, if using.
- Using a hand blender, slowly and carefully blend everything together. This should only take 1-2 minutes. When the ganache is smooth and incorporated well, cover the ganache with cling film or transfer to an airtight container.
- Place into the fridge for at least 2 hours but preferably overnight.
- Once the ganache has cooled completely and thickened, remove from the fridge.
- Whipe using an electric whisk or hand whisk for 2-3 minutes until the ganache has thickened and become pipeable.
- To make it even firmer, transfer to a piping bag and place back into the fridge for an hour.
- Leftovers can be stored in an airitght container for up to 5 days however it will deflate 1 day after whisking. Leftovers can be whisked up again but it will not be as firm.
Would you like to share your thoughts?