Cranberry White Chocolate Whipped Ganache Recipe - Pink Haired Pastry Chef (2024)

This Cranberry 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 sour cranberry. 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 myBlueberry White Chocolate Whipped Ganache Recipe, myWhite Chocolate Baileys Whipped Ganache Recipe,Rhubarb White Chocolate Whipped Ganache Recipe, myPeanut Butter White Chocolate Whipped Ganache Recipe, myMango White Chocolate Whipped Ganache Recipe, myBlackberry White Chocolate Whipped Ganache Recipe, myCaramel White Chocolate Whipped Ganache Recipe, Rose White Chocolate Whipped Ganache Recipeand myCoffee Dark Chocolate Whipped Ganache Recipe.

So how do I make this Cranberry White Chocolate Whipped Ganache Recipe?

It’s actually super easy to make this cranberry white chocolate whipped ganache recipe!

Begin by making the cranberry puree. To do this, add your fresh or frozen cranberries to a small saucepan with some water. Heat this on medium heat until the cranberries start to soften and go mushy. Using a hand blender or a small food processor, puree up the cranberries till they release as much juice as possible. Press through a sieve and leave the puree to one side.

To make the ganache, begin by adding 150 grams of the cream, all the honey 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 cranberry 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 Cranberry 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.

TIPS FOR MAKING THE PERFECT WHIPPED GANACHE?

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 isHealy’s Honey.It’s an Irish owned business and produces great quality honey. If you don’t want to use honey, I would substitute ingolden syrup.The honey is important in this recipe because we need theinverted sugarsto prevent crystallisation in the final product. Simply put, white chocolate tends to become grainy and the honey helps keep the whipped ganachesmooth.

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.

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 andstable.

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)

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?

To see all my Whipped Ganache Frosting Recipes, have a look at my Whipped Ganache Frosting Category,here.