Looking for a simple yet decadent frosting that’s perfect for filling or frosting cakes? This 4-ingredient white chocolate frosting is smooth, creamy, and bursting with the rich, sweet flavour of white chocolate. It’s the ideal choice for giving your cakes and cupcakes a sweet, luxurious touch.
Ingredients
- 600 ml (2.5 cups) whipping cream
- 300 g (1 3/4 cups) white chocolate callets/chips
- 300g (1 1/3 cups) mascarpone cheese; you can replace this with cream cheese but the frosting won’t be as smooth texture and delicate as with mascarpone cheese
- 50 g powdered sugar
- 2 Tbsp vanilla bean paste (optional); you can use other flavouring too
Note: All chocolate should be a good-quality baking or couverture chocolate.
The quantities in this recipe will make enough ganache to fill an 18 cm (7’’) cake with three layers of filling.
Directions
Watch this video or read the instructions below:
Making the Chocolate Ganache
In a heavy-bottomed saucepan, heat the whipping cream until it almost comes to a boil.
Pour this over your white chocolate callets/chips. Let it sit for 5 minutes to allow the chocolate to melt.
After 5 minutes, gently stir the mixture with a spoon or spatula until all the chocolate is melted and the ganache is smooth and shiny.
Note that white chocolate ganache is trickier to make than the dark chocolate one. If your ganache looks greasy or curdled, don’t panic—this can be fixed. Insert the immersion blender into the ganache and blend on low to medium speed. Move it around the bowl to fully emulsify the chocolate and cream. The ganache should quickly become smooth and glossy again.
To prevent a skin from forming on the ganache, place plastic foil directly on its surface, ensuring no air is trapped underneath.
Chill the ganache in the refrigerator until cold, for at least 2 hours or overnight.
Making the Chocolate Frosting
Add the chilled chocolate ganache, mascarpone cheese, powdered sugar and vanilla bean paste to a mixing bowl.
Using a hand mixer or stand mixer fitted with the paddle attachment, mix on medium-high speed until the mixture is smooth, creamy, and well combined. This usually takes about 1.5-2 minutes.
Stop halfway through to scrape the sides of the bowl with a spatula. Be careful not to overmix, as the frosting may become too soft and lose its ability to hold its shape well.
You can replace the mascarpone cheese with cream cheese but the texture and taste will not be as smooth and silky as with the mascarpone cheese. See the difference in the pictures below (left – uses mascarpone, right – uses cream cheese):
Once mixed, your White Chocolate Frosting is ready to use as a filling or frosting for cakes, cupcakes, or any other desserts of your choice.
