Whipped Cream Cheese Ganache Frosting
This whipped cream cheese ganache frosting is a twist on a classic cream cheese frosting. It's light, velvety & perfect for layer cakes, cupcakes & desserts.
Servings: 12 People
Equipment
- Stand Mixer
- Digital Food Probe
- Stick Blender
- Mixing Bowl
- Saucepan
Ingredients
- 2 Gelatine Sheets (See Notes)
- 800 g Double Cream
- 150 g Unsalted Butter (Chopped Into Small Pieces)
- 80 g Golden Syrup
- 1 Vanilla Pod (Or 2 Teaspoons Of Vanilla Paste)
- A Pinch Of Sea Salt
- 300 g White Chocolate
- 450 g Cream Cheese (Full Fat)
Instructions
Cream Cheese Ganache
- Fill a small bowl with cold water then add in the sheet of gelatine. Leave this to soak whilst you make the ganache.
- Next, add the cream, butter, golden syrup & salt into a medium saucepan. Use a small knife to scrape the seeds out of the vanilla pod then add both the pod & seeds into the pan of cream.
- Set the pan over a low heat then leave to warm up gently, stirring often until the cream is steaming hot. But not boiling! If you take the temperature of the cream, it will be around 80°c/176°f when ready.
- Whilst the cream is warming, chop the white chocolate into small pieces (no bigger than 1cm) then place into a heatproof bowl.
- Once the cream is hot, take the pan off the heat. Squeeze as much water as possible from the soaked gelatine sheet then add into the cream & stir to dissolve.
- Next, pour the cream over the chocolate, let it stand for 2 minutes then use a spatula to gently stir the cream & chocolate together until melted & smooth, starting from the middle, working outwards.
- Once the chocolate has melted, add in the cream cheese then use a stick blender to blend it into the ganache. The mix may look split at first but keep blending & it will come together, to make a smooth, shiny ganache.
- Transfer the ganache to a large shallow dish, cover the surface with a piece of clingfilm then chill in the fridge until set. This will take at least 8 hours but overnight is best!The ganache will set quite softly, this is normal!
Whipping & Using
- The next day, transfer the ganache to the bowl of a stand mixer then whisk on a medium speed for 3-4 minutes until it reaches medium peaks. Be careful not to over whip the ganache!The whipped ganache should have the consistency of softly whipped cream when it's ready.
- Once whipped, use the ganache frosting straight away!
Notes
1. Cream Cheese - For the creamiest texture, make sure to use full fat cream cheese. I use Philadelphia cream cheese.
2. White Chocolate - Using a good quality white chocolate makes all the difference with this ganache! I'd recommend using a bar of white chocolate (not chips!) as it will melt better.
3. Gelatine - A small amount of gelatine is added to stabilise the ganache. This helps it hold its’ shape for longer & means that it won’t melt as easily. This recipe was developed using leaf gelatine, so I wouldn’t recommend leaving it out. I used Dr Oetker platinum grade gelatine but other brands will work.
4. Setting Time & Storage - This ganache is best made the day before you need to use it, as it will take at least 8 hours to set in the fridge. The ganache is best eaten within 5 days of being made & it's best to whip it just before you use it.
5. Scaling Down The Recipe - This recipe will make enough frosting to for a 4 layer cake (layers & the outside), like my brown butter carrot cake! If you wanted to use it for just the outside/inside of a layer cake or for the top of a sheet cake, I'd recommend making half the amount.