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.
To make this whipped ganache, there are a few stes we need to take;
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 mash 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.
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.
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)
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.
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?
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View Comments
Hi! This looks amazing and I'd love to try it! When you say condensed milk, would this be sweetened condensed milk, or evaporated milk? Those are the two canned milk options from my neck of the woods!
Hi Lynn!
Thank you so much for your comment!
It would be sweetened condensed milk for this recipe. :)
Thanks,
Rosie
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
Hi! Looks so delicious! Can the condensed milk be replaced or omitted from the recipe?
Hi Keren,
Yes absolutely you can get away with not adding the condensed milk, I would increase the honey to 40 grams to balance the sweetness though.
Thanks,
Rosie
I was going to frost or fill a sponge cake with this and Im concerned over the stability, how much gelatin do you think I should add to stabilize it? It’s very tasty by the way
Hi Mollie,
So glad you like the recipe!
It does have a similar stability to whipped cream so after a day or two it does tend to soften.
I would suggest trying to add 2 sheets of melted gelatin (soaked in a little water first and then melted in the microwave for 15-20 seconds) or 1 1/2 tsp powdered gelatin, prepared as per the package instructions. I would add the gelatin right before whipping also.
This should help a little with the stability, would love to hear how you get on!
Thanks,
Rosie