Vanilla Whipped Ganache Frosting

Updated: May 11, 2026 by christina.marsigliese · 451 Comments

This is exactly the dreamy vanilla frosting that I use on my cakes instead of buttercream. There are a lot of versions on the internet, but this is the original recipe! The truth is that I actually don't love American buttercream and this Vanilla Whipped Ganache Frosting is so unbelievably creamy, thick, fluffy and smooth without any grittiness. It's also so easy to make with just 3 ingredients and it's not cloyingly sweet. There's no sugar added since there is plenty of sugar already in white chocolate. Unlike buttercream, this whipped ganache frosting is not heavy at all and it stays soft even when refrigerated without forming a crust. It is so light and airy that it almost tastes and feels like ice cream. It is a very popular recipe, and I think you will love it! It's the frosting I use for my dreamy White Chocolate Raspberry Cake and my BEST Funfetti Cake (a must try!).

WHY THIS RECIPE WORKS

Easy recipe - this vanilla frosting is so easy to make and you don't need a stand mixer. A basic electric hand mixer works well.
3 ingredients - you only need simple ingredients: white chocolate, cream and vanilla!
Vanilla bean frosting - if you have a precious vanilla bean that you've been hanging on to for the right recipe, this is it! This creamy base is the perfect way to show off the incredible flavor from a vanilla pod.
Tastes like ice cream - since this frosting is based on cream instead of butter, it tastes like the best vanilla ice cream!
Super smooth - I promise this is the smoothest frosting ever! There is no grittiness at all and it is so light and fluffy.
Not too sweet - this frosting isn't sickly sweet and there's no additional sugar needed since white chocolate is more than 60% sugar already.
No powdered sugar - you don't need powdered confectioner's sugar to make this frosting like you would typically use for American buttercream. Because of this, it is so light and not at all dense. It also doesn't form a crust and stays soft even when cold.
No butter frosting - since you don't need butter to make whipped ganache, this frosting is not heavy nor dense.

whipped vanilla white chocolate ganache frosting

INGREDIENTS FOR WHIPPED WHITE CHOCOLATE GANACHE FROSTING

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

White chocolate - this is the most important ingredient, and the quality of your white chocolate make a huge difference in this recipe since there are only 3 ingredients. Seek out pure white chocolate (not compound chocolate) which has only cocoa butter as the fat. There should not be any other vegetable oils added in the ingredient list. This is the one I use here. You should use fresh white chocolate because the milk fat and proteins can degrade over time which will have a big impact on your results. Milk powder also attracts moisture from humidity in the air which affects how chocolate melts. Read the EXPERT TIPS and FAQ sections below to learn more.
Cream - you will need heavy whipping cream which has 35% milkfat. Anything with less fat will not give the same results. It must be fresh, so purchase the cream within a week of making this recipe.
Vanilla bean - here is the perfect recipe to show off a fancy vanilla bean! The pure ingredients and creamy flavor really enhances the vanilla and carries the flavor. I purchase mine here. It also adds lovely black flecks which gives the frosting a premium look.
Pure vanilla extract - I like to use a bit of vanilla extract even when using the vanilla bean just to bump up the vanilla flavor. If you don't have a vanilla bean, or you don't wish to purchase one, you can make this frosting with all vanilla extract. Using good quality vanilla is essential to making this recipe and I like this Madagascar Bourbon Vanilla extract. You can also use vanilla bean paste.

whipped white chocolate ganache frosting

HOW TO MAKE VANILLA WHIPPED GANACHE FROSTING

STEP 1). Chop the chocolate. Finely chop the white chocolate and place it into a large bowl.
STEP 2). Heat the cream. Pour a portion of cream into a saucepan with the scraped vanilla bean seeds (and I also add the scraped pod because there are still lots of seeds in there!) and place over medium heat. Watch it as it comes to a simmer.
STEP 3). Pour hot cream over the chocolate. Once simmering, immediately pour the hot cream over the chopped chocolate, cover the bowl and let stand for 1 minute. Uncover the bowl and whisk until the chocolate is completely melted and the mixture is smooth and silky. Let it cool for 5 minutes so it is no longer hot.
STEP 4). Add cold cream. Pour in the remaining cold cream while whisking until combined.
STEP 5). Chill. Place the bowl in the fridge and chill for at least 2 hours or overnight until completely cold. If you choose to chill overnight, then cover the bowl after 20 minutes.
STEP 6). Whip. Once thoroughly chilled, add the vanilla extract and beat with an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed until thick and fluffy. This will take about 2 minutes but it depends on your mixer. Watch the video to see the consistency you should be looking for.

vanilla whipped ganache cream before chilling and whipping

STEP BY STEP INSTRUCTIONS (watch the recipe video at the bottom of the page for a full tutorial)

Pour a portion of the cream into a saucepan.

Add vanilla bean seeds and place over medium-low heat.

Bring it to a gentle simmer.

Immediately pour hot cream over white chocolate.

Add extracts, cover and let stand for 1 minute.

Whisk until chocolate is melted and mixture is smooth.

Whisk until chocolate is completely melted and mixture is smooth.

Gradually pour in cold cream.

Whisk until smooth then chill for minimum 4 hours.

Whip on medium speed until it thickens.

The mixture will thicken and the beaters will leave tracks.

As it thickens further, the tracks will become more defined.

Vanilla whipped ganache is thick and stable.

Once it is thick and fluffy, stop mixing.

Vanilla whipped ganache is ready to use.

Reader Review

"Raspberry white chocolate cake turned out so yummy and pretty. Recipe is @scientificaly.sweet 's White Chocolate Raspberry Cake and uses her Vanilla Whipped Ganache Frosting"

- @hellokatiebethbakes

whipped vanilla white chocolate ganache frosting in a bowl

EXPERT BAKING TIPS

Use only PURE white chocolate. It is important that the chocolate is of high quality with a high cocoa butter content, as it's the cocoa butter that gives the ganache stability after whipping. This is the only white chocolate I use here.
Use FRESH white chocolate that is not expired. This may seem strange since chocolate doesn't really go "off" or expire from a microbiological point of view, however the quality does change. The milk fat and milk proteins from the milk powder in white chocolate degrade over time and these changes affect the meltability and emulsification properties of white chocolate. Old white chocolate does not melt well. The cocoa butter can separate from the milk solids and will not emulsify with the cream which can leave you with a grainy frosting or a curdled, soupy mess that is difficult to revive.
Chop the chocolate finely - if you're using chocolate from a block or bar, then you'll need to chop it up. The smaller the pieces, the more evenly, quickly and smoothly the white chocolate will melt under the cream. It will guarantee a silky ganache. If you use this white chocolate that I recommend, then you don't need to chop it.
Use heavy cream with minimum 35% milk fat. This is very important. Anything with less than 35% fat will not whip.
Use fresh cream. Old cream will not whip properly. This has to due with protein and lipid chemistry. As cream ages, it starts to acidify. Even if you don't taste it, it is acidifying. This acidification causes certain milk proteins (caseins) to denature and slowly coagulate which means they cannot perform their very important task of holding up air bubbles as effectively. Old cream will not whip to a pillowy creamy consistency, and instead it will look curdled and broken.
Heat only a portion of the cream. To ensure the vanilla whipped ganache has the right consistency and holds enough air, only heat a portion of the cream. Heating denatures proteins that are responsible for stabilizing the foam or network of air bubbles. Keeping majority of the cream cold ensures it will whip up nicely.
Stir gently - when mixing the hot cream with chocolate, it is important to stir gently to make a smooth emulsion. I like to use a whisk, but with a stirring motion (not whisking) in order to avoid physically breaking the emulsion which would cause the fat to separate out. The white chocolate should be completely melted into the cream.
Chill it thoroughly - the finished ganache must be chilled for a minimum of 4 hours before you whip it in order for it to whip to its full capacity and become fluffy. Do not rush this process as cocoa butter needs time to recrystallize so that it can stabilize the whipped ganache.
Do not under-whip - if this frosting is under-whipped, it will be soft and will not be thick enough to hold peaks and valleys as you spread it onto your cake. You'll know it's ready when it holds stiff peaks, looks super glossy/silky and is filled with air bubbles. You should be able to take a scoop of it with a spoon and the frosting should not run into the valley created by your scoop - it should hold a defined valley.
Do not over-whip - I'm not trying to be cheeky, but you also need to be cautious of over-whipping which will cause the frosting to become grainy. The truth is that it's actually easier to under-whip than over-whip this frosting which I think is a good thing because under-whipping can be corrected, but over-whipping cannot be corrected.

best white vanilla cake with vanilla whipped ganache frosting

whipped vanilla white chocolate ganache frosting in a bowl with spatula

RECIPE FAQ

Can I use this Whipped White Chocolate Ganache Frosting for piping?

Yes, you can use this frosting for piping cakes and cupcakes. Just be sure to whip it to its fullest so that it holds stiff peaks and even chill it for a few minutes before piping.

Can I double this Vanilla Whipped Ganache frosting?

If you prefer more frosting, you can easily double it or make 1.5x the recipe. The main change will be that it will take longer for it to chill before you beat it.

What is a substitute for vanilla bean?

If you don't have a vanilla bean, you can use vanilla bean paste or more vanilla extract.

What type of cream is best for Vanilla Whipped Ganache Frosting?

This recipe requires cream with minimum 35% milk fat content. In North America, this is called whipping cream or heavy cream. In Europe it's often called double cream which has a fat content of greater than 40%. Do not use anything with more than 45% milkfat or the ganache will turn grainy.

Why didn't my ganache whip up?

If your ganache did not whip and it still looks soupy after several minutes of beating, then it could be that the cream you are using doesn't have a high enough fat content, the cream is not fresh (try again with very fresh cream), the white chocolate is not pure and has a low cocoa butter content, the mixture wasn't chilled long enough or the white chocolate wasn't completely melted during the first step of making the ganache.

Why did my whipped ganache turn grainy?

If your whipped ganache looks grainy and not smooth, it is likely that it is over-whipped which causes the fat globules to coalesce (it means that they agglomerate or stick together). To avoid this, whip on medium to medium-high speed (instead of high speed) so you have more control. Ensure that the white chocolate is completely smooth and evenly incorporated with the cream before you chill it. Another important factor is the age of your white chocolate. Old chocolate will not melt as evenly and will not emulsify with the cream which will cause the ganache to split when you whip it.

What happens if I over-whip my ganache?

If you over-whip the ganache and it turns grainy or separates, there is one way you can try to revive it, however it will be slightly more stiff and grainy. You can place the bowl over a double boiler or a saucepan with 1 inch of gently simmering water and stir gently until it is completely melted. It will take a while as the air whipped into it will make it resist melting. Once melted it will look curdled and separated. Use an emersion blender to emulsify it until it is smooth. Cover and refrigerate until thoroughly chilled then try to whip again, and stop as soon as it becomes thick.

Can I pipe vanilla whipped ganache?

Yes, you can pipe with this vanilla whipped ganache and use this recipe to decorate cakes and make piped borders or pipe onto cupcakes.

white chocolate raspberry cake on serving plate

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Video

Vanilla Whipped White Chocolate Ganache Frosting

Christina Marsigliese

This is the dreamiest and creamiest vanilla frosting you will ever come across with absolutely zero grittiness. It is silky smooth and not heavy nor dense. Whipped White Chocolate Ganache Frosting is made with just 3 ingredients and easy to prepare. Say goodbye to super sweet buttercream and say hello to this incredible whipped ganache!

4.98 from 70 votes

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Servings 4 cups

Ingredients

7 oz (200g) pure white chocolate minimum 28% cocoa butter (see EXPERT TIPS above for important notes on white chocolate)
1 ½ cups (355ml) 35% heavy whipping cream, divided
1 vanilla bean or 1 ½ teaspoons vanilla bean paste

For best results, use a kitchen scale to weigh the ingredients.

NOTE: this frosting is perfect for my BEST White Vanilla Cake and my BEST Funfetti Cake, ideal for birthdays!

Instructions

Chop the chocolate. Finely chop the white chocolate and place it into a large heat-safe bowl. I always use these couverture white chocolate chips.
Heat and infuse the cream. Measure out the total amount of cream that you'll need for the recipe, then pour ⅓ cup plus 1 tablespoon (95ml) of this cream into a 1-quart stainless steel saucepan and place the remaining cream back in the fridge until needed. Add the scraped vanilla bean seeds or vanilla bean paste to the saucepan with the cream (TIP: Reserve the scraped pod to add to your container of sugar to make vanilla sugar). Place the saucepan over medium-low heat. Watch it as it comes to a simmer and do not let it simmer for long or moisture will evaporate and you will lose water from the cream. If you're using vanilla bean paste instead of a pod, then you can simply just heat up the cream alone.
Make the ganache. As soon as the cream is simmering, immediately pour it over the chopped chocolate, cover the bowl and let stand for 1 minute so the heat can gently melt the chocolate. Uncover the bowl and whisk until the chocolate is completely melted and the mixture is smooth and silky. It is important that the chocolate is completely melted at this stage. If it is cold in your house and the heat of the cream isn't enough to melt it, then place the bowl over a saucepan with an inch of simmering water to continue to melt it gently while stirring constantly. Once smooth, let it cool for 5 minutes so it is no longer hot and then gradually pour in the remaining cold cream (260ml) in three stages while whisking until combined. Gradual additions will ensure that everything blends homogeneously since an emulsified mixture is the key to success for this recipe.
Chill the ganache. Place a piece of plastic wrap directly over the surface of the ganahce, cover the bowl and place it in the fridge for minimum 6 hours, and I highly recommend overnight until completely cold. DO NOT RUSH THIS STEP. It must be thoroughly chilled before you move to the next step. This long refrigeration time not only cools it down, but it also allows time for the melted cocoa butter crystals to fully re-crystallize which will stabilize the whipped ganache.
Whip it until thick and fluffy. Once thoroughly chilled, the mixture will be thick but still pourable. It will not set up firm and that is normal. Use an electric hand mixer or stand mixer fitted with the whisk attachment to whip on medium speed until thick, airy, fluffy and stiff. This will take 2-3 minutes but it depends on your mixer. Do not whip on high speed. Gently whipping will help create fine air bubbles and a smoother texture. Watch the video below to see the consistency you should be looking for because if you over-whip, then it will become grainy. Use immediately or cover the bowl and keep refrigerated until ready to use within a few hours.