Introduction

Cookie Butter Whipped Ganache is a luscious, velvety treat combining the rich sweetness of white chocolate with the warm spice and creamy texture of Biscoff cookie butter. Perfect for frosting cakes, filling pastries, or enjoying by the spoonful, it’s a delightful twist on classic ganache that’s sure to impress.

A clear glass bowl contains a thick, smooth light brown batter with a creamy texture. The batter fills most of the bowl and has soft swirls on top from stirring. A red spatula with a pink edge is partially dipped into the batter, resting against the side of the bowl. The bowl is placed on a white marbled surface with small dark specks around it. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Melt the white chocolate in a double boiler or microwave-safe bowl, stirring until smooth.
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, but do not boil.
Step 4: Remove the cream mixture from heat, add the bloomed gelatin, and whisk until completely melted and smooth.
Step 5: Pour the hot cream mixture over the melted white chocolate in three additions, whisking well after each. The chocolate may seize initially but will smooth out. Stir in the cookie butter until combined.
Step 6: Blend the mixture with an immersion blender, food processor, or blender for 2 to 3 minutes until fully emulsified, lightened in color, and slightly thickened. Alternatively, whisk vigorously by hand and strain to remove lumps.
Step 7: Whisk in the remaining cold heavy cream (1 cup plus 3 tablespoons) until fully incorporated. For the smoothest texture, blend once more for 10 to 15 seconds. Transfer to a shallow container.
Step 8: Cover the surface of the ganache with plastic wrap and refrigerate until completely cold, at least 6 hours or preferably overnight.
Step 9: About 30 minutes before use, chill the bowl and whisk attachment of your mixer in the freezer.
Step 10: Whisk the chilled ganache on medium-low speed for 1 to 2 minutes until smooth and holding medium peaks. Use immediately or pipe as desired.

Tips & Variations

Use high-quality white chocolate bars for the best flavor and smooth texture.
Substitute the pumpkin pie spice with cinnamon and nutmeg if unavailable.
For a vegan version, try using dairy-free white chocolate and cream alternatives, noting gelatin can be replaced with agar-agar.

Storage

Store the ganache covered in the refrigerator for up to 5 days. Before using, bring it to room temperature and whisk briefly to refresh its texture. Whipped ganache can also be frozen in an airtight container for up to 1 month; thaw overnight in the refrigerator before use.

How to Serve

A chocolate roll cake is shown on a white scalloped edge plate with a white marbled texture background. The cake has two layers: a dark brown chocolate sponge cake rolled tightly with a creamy white filling inside, forming a spiral pattern. Around the outside, there are curled dark chocolate pieces decorating the edge like petals. The cake is dusted lightly with powdered sugar. On the plate next to the cake are dollops of bright green cream with small red pomegranate seeds resting on top, adding color contrast to the scene. In the background, the rest of the cake and some blurred green and brown elements can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ganache without gelatin?

Gelatin helps stabilize the whipped ganache and improve its texture. Without it, the ganache may be softer and less stable but will still be delicious. For a vegetarian alternative, you can substitute gelatin with agar-agar, adjusting according to package instructions.

How do I use cookie butter whipped ganache?

This ganache works wonderfully as a frosting or filling for cakes, cupcakes, and pastries. It can also be piped for decorative touches or simply enjoyed as a creamy dessert topping.