🚨 My vanilla bean whipped ganache recipe went VIRAL 2 years and it was shared with 200,000+ people! 🚨 And now… here’s the BIG BATCH version I use for my cake jar production 🤩👇 ✨ Recipe (x12 original) White chocolate: 2400 g Hot cream: 1200 g Vanilla extract: 130 g Vanilla bean pods: 12 (or paste: 100 g) Invert sugar: 120 g Gelatin: 24 g Cold cream: 2400 g ⚡ It’s just my original recipe multiplied by 12! You could multiply it even by 1000 and the results will be the same! 💬 Comment “recipe” below to get the PDF of the recipe via DMs. It includes the full recipe + 3 bonus pages of tips & tricks! 🔥 Pro tips for big batches: 🥇 Chocolate matters! Always use real couverture white chocolate (I use Lindt, Callebaut, Valrhona). 👉 If it says “white baking chips,” it’s probably NOT chocolate (no cocoa butter) → your ganache will NEVER set or whip 😱 🥈 Cool it fast. Spread the ganache in a wide pan so it cools evenly and quickly. I use full size chafing dish pan from Costco. 🥉 Invert sugar = softer texture and shinier look! Essential if you freeze cakes with whipped ganache inside (like my cake jars). 🎖️ Gelatin: the full story! Gelatin can give your ganache extra hold (though not strictly needed here thanks to the couverture chocolate with enough cocoa butter). 👉 Types available: beef, fish, pork, halal, vegan. 👉 Formats: powder or sheets. 👉 Strength is measured in bloom and classified by color: • Platinum ≈ 230 bloom • Gold ≈ 200 bloom • Silver ≈ 160 bloom • Bronze ≈ 125 bloom 👉 I personally use beef, fish, or vegan gold gelatin. Reliable and consistent! . . #chocolateganache #chocolateganachefilling #chocolateganachecakes #whippedganache #whippedganachefrosting #vanillabeanganache #whippedvanillabeanganache #whitechocolateganache #pistachioganache #pumpkinspiceganache