This whipped orange ganache is smooth, creamy, and packed with fresh citrus flavor. It's made with white chocolate, heavy cream, and real orange zest and juice for a naturally bright, sweet, tangy flavor. After chilling, it whips up into a light, fluffy frosting that's perfect for cakes, cupcakes, and more.
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Why You'll Love This Recipe
- White chocolate base- This ganache starts with white chocolate, giving it a rich, creamy foundation that lets the orange flavor shine without overpowering it. It also adds stability so it doesn't deflate when frosted on desserts. This ganache is more like a stabilized whipped cream than a traditional chocolate ganache.
- Real orange flavor- Fresh orange zest and juice give it a bright, natural citrus flavor. It's strong enough without orange extract.
- Light and fluffy texture- Once whipped, the ganache turns airy and smooth, making it a great alternative to traditional buttercreams, which are much heavier. It's ideal for frosting or filling, but soft enough that it won't set firm like truffle ganache.
This ganache is perfect on my raspberry orange cupcakes and is based on my popular whipped lemon ganache recipe.
Ingredient Notes
- Use a high-quality white chocolate bar if possible. Chopped chocolate melts much more smoothly than white chocolate chips. Chocolate chips can work, but choose a reliable brand to avoid a grainy texture, like Guittard or Ghirardelli.
- Stick with full-fat heavy cream. Lower-fat options won't give you the same structure or consistency.
- You'll need the zest and juice from fresh oranges. Fresh citrus gives the best flavor and balance. I chose navel oranges, but any variety works.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Weigh your ingredients. Ganache relies on the right chocolate-to-cream ratio, so using a kitchen scale will give you the most consistent results.
- Carefully zest the oranges. Gently remove the orange skin with a Microplane grater. Avoid the bitter white pith underneath!
- Make it ahead. This ganache needs time to chill and slightly thicken. Plan to leave it in the fridge for at least 2-4 hours before whipping.
Step by Step Instructions
Step 1: Heat half of the heavy cream in the microwave until it just starts to bubble. Pour it over the white chocolate in a heatproof bowl and let it sit for 1 minute.
Whisk until the chocolate is fully melted and the mixture looks smooth and glossy.
Step 2: Whisk in the remaining cold cream followed by the fresh orange juice and zest until fully combined.
Step 3: Cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming) and refrigerate for 2-4 hours, or until slightly thickened.
The ganache will still look very liquidy after a couple hour which is normal!
Step 4: Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed for 2-3 minutes until light and fluffy. Be careful not to overmix, or it can turn grainy.
How to Use Orange Ganache
This whipped orange ganache is meant to be used as a soft, airy frosting, not a firm or set ganache. Once whipped, it's light, smooth, and easy to spread or pipe. You can use it for:
- Cakes- This ganache spreads easily, making it perfect for getting a smooth, clean finish. You can also spread a thick layer between your cake layers for a perfectly creamy texture.
- Cupcakes- Pipe it on for a light, bakery-style swirl that's not overly sweet. I highly recommend it on these honey cupcakes.
- Simple desserts- Spoon it over olive oil brownies, banana bread, loaf cakes, or even scones for more flavor.
A couple things to keep in mind: this ganache stays soft at room temperature and doesn't crust like buttercream, so it's best for desserts that will be served the same day or kept chilled until serving.
More Fruity Ganache Recipes
📖 Recipe
Whipped White Chocolate Orange Ganache
Equipment
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Ingredients
- 200 grams white chocolate
- 240 grams heavy cream
- 2 tablespoons fresh orange juice
- 6 grams orange zest
Instructions
- Place the chopped white chocolate in a large heatproof bowl. Heat half of the heavy cream until simmering. Alternatively, you can heat it in a saucepan over medium heat. Then pour it over the chocolate. Let sit for 1-2 minutes.200 grams white chocolate, 240 grams heavy cream
- Whisk from the center outward until smooth and fully melted. If the chocolate doesn't melt completely, microwave in 20-second bursts, stirring in between and being careful not to overmix. If there are still small unmelted pieces, use an immersion blender to smooth it out.
- Let the mixture cool for about 5 minutes, then whisk in the remaining cream until fully combined. After all the cream is incorporated, whisk in the orange juice and zest. Adding them after the cream helps prevent the mixture from curdling.2 tablespoons fresh orange juice, 6 grams orange zest
- Press plastic wrap directly onto the surface and refrigerate for 2-4 hours, or until chilled. The ganache will still look very loose and soupy at this stage, that's exactly what you want for this recipe.
- Transfer to a mixing bowl and whip on medium-high speed for 2-3 minutes until light and fluffy. This ganache is designed specifically for whipping and using as a frosting.
- Use immediately to frost cakes, cupcakes, or other desserts.
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