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–+ servings
A bowl of whipped lemon ganache.

Whipped Lemon Ganache

Megan Weimer
This whipped lemon ganache is smooth, creamy, and packed with fresh citrus flavor. Made with white chocolate, heavy cream, real lemon zest, and juice, it whips up into a light, fluffy frosting that’s perfect for cakes and cupcakes. 
5 from 2 votes
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert, Frosting
Cuisine American
Servings 2 cups
Calories 1053.7 kcal

Equipment

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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 ½ 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.

Nutrition

Serving: 1cupCalories: 1053.7kcalCarbohydrates: 65gProtein: 10.2gFat: 86.3gSaturated Fat: 53.9gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 22.8gCholesterol: 190.5mgSodium: 130.8mgPotassium: 448.8mgFiber: 0.6gSugar: 63.9gVitamin A: 2237.4IUVitamin C: 11.1mgCalcium: 302.9mgIron: 0.4mg
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