Fluffy White Chocolate Whipped Cream Recipe
Transform ordinary heavy cream into a luxurious, stable frosting with this White Chocolate Whipped Cream recipe. By incorporating melted white chocolate, you achieve a mousse-like texture that holds its shape for days—perfect for piping on cupcakes, layering in cakes, or topping fresh fruit.
Equipment
- Electric mixer or stand mixer
- Microwave-safe bowl
- Rubber spatula
Ingredients
Main Ingredients
- 4 oz white chocolate finely chopped, high quality bar
- 2 cups heavy cream cold
- 1.5 tsp vanilla extract pure extract
Instructions
- Melt the Chocolate: Place the chopped white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until mostly melted. Stir to finish melting.
- Cool Down: Let the chocolate cool until it is room temperature and no longer warm to the touch (70°F-75°F), but still liquid. This prevents seizing.
- Whip to Soft Peaks: In a chilled bowl, whip the cold heavy cream and vanilla extract until soft, billowy peaks form.
- Combine: With the mixer on low, slowly pour the cooled white chocolate into the cream. Increase speed to medium-high and whip until stiff peaks form.
- Use Immediately or Store: Use immediately for piping or cover and refrigerate for up to 3 days.
Notes
Avoid using white chocolate chips as they contain stabilizers that may prevent a smooth melt. Use baking bars for the best texture.