This whipped lemon ganache is bursting with bright citrus flavor! The base is made with white chocolate and heavy cream and flavored with real lemon zest and juice. It's made with a 1:2 chocolate to cream ratio, so doesn't harden enough for macarons or truffles. Instead, I whip it into a light and airy frosting for cakes and cupcakes. You can easily make it with a couple bowls and a whisk- no blender required.
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Why You'll Love This Recipe
- White chocolate ganache- The base of this recipe is white chocolate. It acts as a sweet, creamy, yet neutral base that allows the fresh lemon to shine.
- Real lemon flavor- Lemon juice and zest from fresh lemons give this ganache its tart taste- no lemon extract!
- Versatile frosting and filling- I specifically made this recipe as a frosting for my lemon olive oil cupcakes. It has such a rich, fluffy consistency, plus it's less sweet than traditional buttercreams. It doesn't harden enough to use for a macaron filling, but you can totally use it to fill cakes or spread over a cheesecake, like this lemon mascarpone cheesecake.
For more fruity ganaches, try this raspberry ganache, strawberry ganache, or white chocolate cherry ganache.
Ingredient Notes
- Make sure to use high-quality white chocolate. Chopped chocolate bars are ideal because they melt more smoothly, but this recipe works with white chocolate chips in a pinch. If you opt for chocolate chips, use a good brand like Ghirardelli or Guittard. Generic, low-quality brands are more likely to taste chalky or seize up while being heated.
- Use heavy cream, not milk or half and half. This ganache needs a high fat percentage to set up properly and have a smooth texture.
- Please use fresh lemon juice for the best lemon flavor, not the bottled stuff made from concentrate!
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Use a kitchen scale. The structure of ganache is really dependent on the ratio of chocolate to cream. For the best results, you'll want to measure both in grams with a scale instead of using cup measurements.
- Plan ahead. The lemon ganache takes 2-4 hours to set, so make it before baking the dessert you plan to frost or fill it with! It can also be made up to 5 days in advance stored in the fridge.
- Cover the bowl tightly. Make sure to press the plastic wrap against the surface of the ganache before placing it in the fridge to chill. This prevents it from forming a skin on top.
Step by Step Instructions
Step 1: Heat ยฝ cup of heavy cream in the microwave until the edges begin to bubble. Pour it over your white chocolate in a large bowl and let it sit for a couple minutes.
Step 2: Whisk the cream and chocolate together until the mixture is smooth.
Step 3: Let sit for 5 minutes, then whisk in the rest of the heavy cream, lemon juice, and zest. You can also stir in a drop of yellow gel food coloring at this point if desired.
Step 4: Cover the bowl with plastic wrap and refrigerate for 2-4 hours until set, or even overnight.
How to Whip Lemon Ganache
The ganache is ready to whip when it has a spreadable consistency like peanut butter. It will most likely be ready to go after 2 hours in the fridge.
Beat on medium-high speed with handheld mixer or a stand mixer with the whisk attachment for 2-3 minutes until light and fluffy. Ganache can get grainy if you mix too much, so don't overdo it!
Storage
Store the lemon ganache in an airtight container in the refrigerator for up to 5 days. It should be stored unwhipped since it can deflate over time. Bring it to room temperature before whipping into a frosting.
You can freeze the unwhipped ganache in an airtight container for up to 1 month. Thaw overnight in the refrigerator before whipping and using.
More Frostings and Fillings to Try
๐ Recipe
Whipped Lemon Ganache
Equipment
- 1 Electric hand mixer for whipping
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Ingredients
- 200 grams white chocolate chopped white chocolate or chocolate chips
- 300 grams heavy cream divided
- 30 grams fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Place the white chocolate in a large heatproof bowl and set aside. Then heat ยฝ cup of the heavy cream in the microwave until simmering, about 1 minute.200 grams white chocolate, 300 grams heavy cream
- Pour the hot cream over the chocolate, making sure it's fully submerged, and let it sit undisturbed for 2-3 minutes to soften.
- Whisk gently from the center outward until the chocolate is completely melted and the mixture is smooth and glossy. If any small pieces remain, let the mixture sit for another 30 seconds, then whisk again.
- Let the ganache cool for about 5 minutes, then whisk in the remaining cold heavy cream, lemon juice, and lemon zest until fully combined. If desired, add a drop of yellow gel food coloring for a brighter color.30 grams fresh lemon juice, 1 tablespoon lemon zest
- Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 2-4 hours, or until thickened and set. The ganache can also be chilled overnight.
- Transfer the set ganache it to a stand mixer fitted with the whisk attachment, or use a handheld mixer. Beat on medium-high speed for 2-3 minutes, until the consistency is light and fluffy like whipped cream.
- Immediately add to a piping bag and frost cakes, cupcakes, and other sweet treats!
Notes
- This recipe makes about 2 cups of ganache, which is enough to generously frost 12 cupcakes.
- If you notice chunks of unmelted white chocolate in the ganache after stirring in the hot cream, heat the mixture in the microwave for another 15 seconds. Let sit for 30 seconds and stir. Repeat as needed until the white chocolate is completely melted and the ganache is smooth, but be careful not to overheat the mixture as the chocolate could seize.
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