White Chocolate Baileys Whipped Ganache Recipe
This White Chocolate Baileys Whipped Ganache Recipe is the perfect icing for those who prefer an icing that isn’t super sweet like a typical buttercream. It’s light and airy like whipped cream but has the smoothness of a buttercream. 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 a sweet, boozy topping for a hot chocolate. This recipe makes enough to generously ice 6-8 cupcakes or enough to fill and top an 8 inch cake.
So how do I make this Whipped Ganache?
This White Chocolate Baileys Whipped Ganache Recipe is so simple to make. You only need a few ingredients (cream, white chocolate, vanilla, honey and Baileys) and minimum equipment(small saucepan, hand blender & whisk).
To begin, start off by placing the first amount of cream, white chocolate, honey, vanilla and Baileys into a small saucepan. Heat on a low heat until the white chocolate has fully melted, this will only take a few minutes. Take this off the heat and pour in the remaining cream. Using a hand blender, slowly blend the liquids together. Try not to aerate it too much at this time, some small bubbles will appear. Pour into an airtight container and pop into the fridge to chill for at least 4 hours or preferably overnight.
When the ganache has totally chilled, pour into a large mixing bowl. Whisk on medium speed with an electric whisk or a stand mixer with the whisk attachment. Whisk the White Chocolate Baileys Ganache for 3-4 minutes until thick and pipeable. For best piping results, place the whipped ganache back into the fridge for 5-10 minutes to fully firm up.
Tips for making this White Chocolate Baileys Whipped Ganache?
-Make sure to choose 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.
-Make sure to chill the ganache before you whip it. If the ganache has not been adequately cooled it won’t become thick and pipeable when whisked. Similarly to when you are whipping cream, it must be cold.
-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 White Chocolate Baileys Whipped Ganache can be whipped up again if it starts to deflate however it won’t be as stiff as the first day.
Equipment and Gadgets for this Recipe
For more Chocolate Recipes, check out my Chocolate category, here.
If you’re interested in Cake Recipes to spread this on, check out my Cake Category, here.
White Chocolate Baileys Whipped Ganache
Equipment
- Small saucepan
- Whisk
- Hand blender
- Large mixing bowl
- Electric Whisk (optional)
- Airtight container
Ingredients
- 150 grams whipping cream
- 150 grams white chocolate
- 1 tsp vanilla extract
- 30 grams honey
- 30 grams Baileys
- 220 grams whipping cream
Instructions
- To begin, add the first cream, white chocolate, honey, vanilla and Baileys to a small saucepan.
- Heat on a low heat for a couple minutes, until the white chocolate has totally melted.
- Add the remaining cream and blend with the hand blender until fully combined.
- Pour into an airtight container and chill for at least 4 hours, but preferably overnight.
- The next day, or few hours later, pour the ganache into a large mixing bowl.
- Whip on high with an electric whisk for a few minutes until light and fluffy.
- For really smooth piping, pop back into the fridge after whipping for 15-20 minutes to really firm up.
Notes
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