Cookie Butter Whipped Ganache Recipe

Introduction

Cookie Butter Whipped Ganache is a luscious and flavorful twist on classic whipped ganache, combining creamy white chocolate with the warm spice of Biscoff cookie butter. This smooth, airy ganache is perfect for frosting cakes, filling pastries, or enjoying by the spoonful.

Ingredients

• 2 tablespoons (28g) cold water
• 2 teaspoons powdered gelatin
• 1 cup plus 2 tablespoons (190g) white chocolate, roughly chopped
• 1 1/2 cups plus 3 tablespoons (383g) heavy cream, divided
• 1/4 teaspoon table salt
• 1/4 teaspoon King Arthur Pumpkin Pie Spice
• 3 tablespoons (54g) Biscoff Creamy Cookie Butter Spread

Instructions

1. Step 1: Pour the cold water into a small bowl and sprinkle the powdered gelatin evenly over it. Set aside for 5 to 7 minutes to allow the gelatin to bloom and thicken.
2. Step 2: Melt the white chocolate in a double boiler or microwave-safe bowl, stirring until smooth.
3. Step 3: In a small saucepan, whisk together 1/2 cup (113g) of heavy cream, salt, and pumpkin pie spice. Heat over medium-low until just steaming, about 2 minutes. Do not boil.
4. Step 4: Remove the saucepan from heat, add the bloomed gelatin, and whisk until fully melted and smooth.
5. Step 5: Pour the hot cream mixture over the melted white chocolate in three additions, whisking well after each until smooth. Add the cookie butter and whisk until combined.
6. Step 6: Blend the mixture with an immersion blender, food processor, or regular blender for 2 to 3 minutes until emulsified, lightened in color, and slightly thickened. Alternatively, whisk vigorously by hand until thick, then strain to remove lumps.
7. Step 7: Whisk in the remaining 1 cup plus 3 tablespoons (270g) cold heavy cream until fully incorporated. For the smoothest texture, blend briefly one last time for 10 to 15 seconds. Transfer to a shallow container.
8. Step 8: Cover the ganache surface tightly with plastic wrap, place the container lid on, and refrigerate until completely cold, at least 6 hours or preferably overnight. It can be chilled for several days if needed.
9. Step 9: About 30 minutes before use, chill the mixing bowl and whisk attachment in the freezer.
10. Step 10: Transfer the cold ganache to the chilled bowl and whip on medium-low speed for 1 to 2 minutes until smooth and holding medium peaks. Use immediately or pipe as desired.

Tips & Variations

• Use good-quality white chocolate bars for the best texture and flavor.
• If you don’t have pumpkin pie spice, substitute with a pinch of cinnamon and nutmeg.
• For a stronger cookie butter flavor, gently fold in an extra tablespoon before chilling.
• Whisking the ganache in a cold bowl helps achieve perfect fluffy peaks.

Storage

Store the whipped ganache covered in the refrigerator for up to 5 days. Before use, gently re-whip by hand or with a mixer to restore fluffiness. This ganache also freezes well; thaw overnight in the fridge and re-whip before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ganache dairy-free?

This recipe relies on heavy cream and white chocolate, which typically contain dairy. For a dairy-free version, you would need suitable substitutes like non-dairy cream and dairy-free white chocolate, but results may vary.

How do I fix ganache if it separates or becomes grainy?

If your ganache looks grainy or has separated, gently warm it over a double boiler and whisk vigorously until smooth. Adding a small splash of warm cream can help re-emulsify the mixture.