5 Ingredients or Fewer

White Chocolate Whipped Cream

January 31, 2014
3 Ratings
Photo by James Ransom
  • Makes about 2 cups
Author Notes

Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to chill before you whip it. —Alice Medrich

What You'll Need
  • 4 ounces white chocolate, finely chopped
  • 3/4 cup heavy cream
  • 3 tablespoons water
  • A pinch or two of salt (optional)
  1. Put the chocolate in a medium bowl.
  2. Bring the cream and water to a simmer in a saucepan and pour over the chocolate. Let stand for 30 seconds, then stir well.
  3. Let stand for 15 minutes or so to finish melting the chocolate, then stir again until every last bit of chocolate is melted into the cream. Let cool.
  4. Taste and add salt, if desired. Cover and refrigerate for at least several hours, or until completely chilled (I like to leave it overnight, and it can be prepared to this point up to 4 days ahead).
  5. To serve, whip the cream with an electric mixer until it holds a shape (it won’t be smooth if you overwhip it). Use immediately or refrigerate until needed.

See what other Food52ers are saying.

  • Gina Epright
    Gina Epright
  • Felicia Mofa
    Felicia Mofa
  • Fran McGinty
    Fran McGinty
  • okra_winfrey
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).

9 Reviews

okra_winfrey July 8, 2019
Tried this for my birthday cake, and it just never fluffed up. Huge bummer, so much wasted effort.
Katie March 18, 2017
Whatever you do, don't try to use Ghirardelli White Chocolate Melting Wafers. Total disaster! A great alternative recipe can be found here, which calls for white chocolate instant pudding mix: http://www.twosisterscrafting.com/best-whipped-cream-frosting/
Gina E. January 29, 2016
I made this recipe as written and it turned out very well! I was skeptical about the water, but it worked! Next time I'm going to try it without the water. It did take longer to whip up than traditional whipped cream.
Ali December 18, 2015
This recipe is a complete flop!! Why did you need water to the whip cream? It does not fluff up what a waste, very diappointed, good thing is I can run to the store in the morning, ice my glass bowl, and whip up a fresh batch minus the white chocolate to ice my wedding cake! Do try this it's a waste of time and $$!
Ali December 18, 2015
instahearo May 26, 2016
Why on earth would you wait until the morning of your wedding to try a new recipe?!?!
Felicia M. March 30, 2015
what if i dont have heavy cream and substitute it with regular whipping cream??
Fran M. October 10, 2014
Why would you add the water?
jessica H. February 6, 2014
This sounds scrumptious!