Making white chocolate ganache can be a bit tricker than regular chocolate ganache. Today, I'm going to share my step by step tutorial on how to make the perfect cake decorators' white chocolate ganache. No seized chocolate, no lumpy, grainy ganache just pure, creamy smooth goodness.
Look at that creamy white chocolate goodness. That's precious white chocolate ganache that's been rested and ready to decorate my cake. Wanna know how I get to this creamy chocolate goodness? So, stick around and let's talk ganache.
First, white chocolate is temperamental. It's got no cocoa solids just cocoa butter, sugar, and milk solids. Therefore, that makes it really easy to seize, lump up, or break down.
Hence, the secret to working with white chocolate ganache is patience. Never try to rush the process. Give it the time it needs. And, when necessary, step away.
Also, white chocolate is cocoa butter, which is of course, fat. So, if you make it too hot it will break. On the other hand, if you leave it too long, it cools down and becomes hard again.
The first time I made white chocolate ganache, it was so liquid I thought I had screwed it up. But, that's how it is supposed to be. Since, it's melted fat in a liquid state and becomes creamy again as it cools down.
What is the difference between classic and cake decorators chocolate ganache?
I'm glad you asked. And, I know that because I have two ganache white chocolate ganache recipes on this blog it can be very confusing.
Regular white chocolate ganache is softer in consistency because it is made with one part cream and two parts white chocolate. As a result, this tends to be too soft for decorating a cake and covering it with fondant. Hence, when we need to cover a cake with fondant, we use a ganache made with the ratio of 1:3 parts cream: chocolate.
Can you use regular white chocolate ganache to cover a cake?
Absolutely, you can use it to cover a cake. Just give it a nice whip and it will be a little more fluffy and stable to spread. But, it may be too soft to use under fondant.
For instance, look at the two ganache pictures below. You see the one on the right is thicker. That works best for covering a cake with fondant. On the other hand, the one on the left is great to frost everyday cakes, dessert cakes, glaze, and drips.
Ingredients and substitutes
- White chocolate - Like I said before, white chocolate is cocoa solids, sugar, and milk solids. Therefore, the quality of white chocolate you use will determine the quality of ganache you make. For example, I use Callebaut or Laubeca coverture white chocolate for my decorated cakes, and white chocolate bars for my desserts and other treats such as cupcakes.
- Cream - I prefer to use 32 to 38% fat so the ganache is more creamy and easier to manage. Since, the fat will determine how creamy the ganache will be. Less fat means more liquid, which means the ganache consistency will be less firm.
However, if for some reason you are unable to use cream, you can use thick coconut cream. The best way to make thick coconut cream is to place it in the fridge for a couple of hours. The liquid will get separate from the fat. Then, open the can and carefully only pick the thick cream from the top.
Step by step instructions (pin)
Hot cream method
- Place chocolate in a heatproof bowl - and set aside.
- Then, pour cream in a saucepan and bring to an almost boil, but do not boil.
- Next, pour hot cream over the chocolate.
- Cover and let sit for a minute.
- Stir until smooth with a heatproof spatula.
- Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. But, if you still have undissolved chocolate use a blender to blend to a smooth consistency.
Microwave method
- Break the chocolate in a microwave-safe bowl.
- Next, pour cream over the chocolate
- Then, place the bowl in the microwave for a minute on high.
- Stir with a silicone spatula well until you have a smooth ganache.
- If necessary - continue to heat in the microwave at 30-sec intervals until you have a smooth mix.
- Tip - White chocolate melts easily. So, try to use the heat in the cream to melt the chocolate rather than heat it. Since, overheated white chocolate can separate easily.
Consistency for covering a cake
- First, ganache rested may not necessarily be ideal to just start using. Moreover, depending on your climate, it may be too firm or too soft. So, you still need to bring it to the right consistency.
- The ideal consistency is peanut butter consistency. Since, you want to be able to hold the ganache on the spatula and spread it around the cake.
- The best way to bring it to the right consistency is:
- In cold weather - stick it in the microwave for 10 secs.
Tip - when it comes to chocolate, 10 secs is a lot. Hence, don't over-heat it. - And, if the ganache was in the fridge, keeping it out for an hour helps to bring it to the right consistency.
- Hot and humid climate - just a vigorous stir with a spatula is all you need because chocolate melts at room temperature.
- In cold weather - stick it in the microwave for 10 secs.
How much ganache do I need for my cake?
| Round | Square | Metrics | US Customary |
| 6-inch | 5-inch | 650 g | 1.2 lbs |
| 7-inch | 6-inch | 800 g | 1.7 lbs |
| 8-inch | 7-inch | 950 g | 2.1 lbs |
| 9-inch | 8-inch | 1.1 kg | 2.4 lbs |
| 10-inch | 9-inch | 1.4 kg | 3.1 lbs |
| 12-inch | 10-inch | 1.8 kg | 4 lbs |
How to store a cake covered in ganache?
Ganache can be kept at room temperature for about two to three days, depending on the amount of chocolate/cream proportion.
As you can see, the quantity of chocolate, sugar and fat in ganache is so high that you do not need to refrigerate your cake. As a result, that makes it an ideal frosting under fondant.
However, if you have another perishable filling with your ganache, or the ratio of cream to chocolate has changed drastically, then, it's best to be safe and keep the cake in the fridge.
How does humidity affect ganache?
Chocolate can withstand heat better than butter. So, ganache frosting is usually the preferred frosting by most cake decorators for cakes with fondant. Especially, in summer, when compared to buttercream, or in a hot and humid climate.
Having said that, white chocolate is not necessarily the same as dark chocolate. Therefore, I personally treat it like buttercream.
It does not do well in summer temperatures. So, while it's better than buttercream, it still needs caution and often time chilling in the fridge. Also, ganache can soften easily. So, chilling it before covering a cake with fondant would be advisable.
Can I color white chocolate ganache?
Yes, you can use regular food color gels to color your white chocolate ganache. Chocolate on its own needs special oil-based colors to prevent them from seizing. But, since we have already added cream to the chocolate and made it into ganache, we don't need to worry about it seizing anymore.
What chocolate is better for ganache?
You can make ganache with any chocolate. For example, Coverture, chocolate chips, compound, or candy melts.
Having said that, real chocolate will set firmly while candy melts, and compound chocolate will be softer. That is because candy melts and compound chocolate are made of vegetable shortening, cocoa powder, and sugar. Also, real chocolate will taste better than compound or candy melts.
Can I use ganache for glaze or drips?
You can use chocolate ganache to glaze a cake or create a drip for your cake. And yet, you want to use the classic chocolate or white chocolate ganache with a 1:2 ratio of cream:chocolate. This ganache is much thicker in consistency, so it won't do the job.
How to cover a cake with ganache?
We use the same process as shown in my previous videos on how to ganache a cake. We covered this with two video tutorials. You can find them here.
10 Tips when making chocolate ganache
- Always chop chocolate finely or keep them to similar size pieces. That way the whole batch will melt evenly.
- Never let heavy whipping cream boil. You want the cream to be hot but not boiling. If necessary, it's better to place the ganache in the microwave for 30 seconds to get the last bit of unmelted chocolate.
- If you have one or two stubborn pieces of chocolate left in the ganache that won't melt, it's best to remove them, rather than to take a chance of overheating the whole batch and risking a split.
- Microwave ganache - often a culprit of overheated ganache. Depending on how big the batch is, start with 30 seconds then heat at increments of 10 secs, stirring between every interval to distribute the heat evenly.
- Ganache has split or separated - this happens when the cocoa solids and fat don't emulsify properly. Add a splash of milk and give it a good stir. Add another splash and stir again until you have a smooth ganache.
- If the chocolate looks lumpy, grainy, it means you have overheated the chocolate. Use a stick blender and give it a whiz. All should be well again.
- If you realize the ganache is split only after it has cooled, add a little more chocolate to it. Then, reheat the melting process keeping a close watch, making sure to stir and encourage even distribution of heat. If necessary, add more cream to maintain the ganache ratio you need.
- Never over mix chocolate ganache - this will incorporate too much air into the ganache. And, it can also cause the ganache to split. Especially with white chocolate ganache keep stirring to a minimum once the chocolate is melted.
- Ganache is best made in a glass bowl when using a microwave and in stainless steel when using a stove-top. Never use plastic or aluminum for melting chocolate, the ganache will not have a shiny appearance.
- Place a plastic wrap/cling wrap directly over the ganache when letting it cool. This will prevent any crust from forming on top.
Frequently asked questions
Chill it for a few minutes in the fridge until the chocolate sets again. Make sure to stir so it sets evenly.
Again, use that 10-second burst in the microwave or few seconds on the double boiler.
Ganache sets at room temperature after a few hours. Depending on the weather, it can take from 4 to 8 hours. You can also set ganache in the fridge for a shorter time. When taken out of the fridge, there will be some condensation, but that usually will disappear as the ganache sets again.
In terms of taste, it's a personal preference. Some love buttercream while others love chocolate. The chocolate sets better than butter, in most weather conditions. Hence, that makes it ideal for working under fondant. That is why ganache has become the most preferred frosting amongst cake decorators.
By whipping it! When whipped, the cream in the ganache become thicker making a thicker ganache. It also lightens the ganache both in color and texture. A thicker ganache works best in between layers as it spread evenly and holds its shape.
Though ganache contains cream, this cake decorators' ganache can stay at room temperature for up to 4 days. You can also keep it in the fridge for up to a month. Then, thaw at room temperature overnight or a few hours.
It is best to thaw ganache at room temperature for a few hours. But, if you must, it is possible to reheat it. My preferred method is the microwave at 10 seconds bursts, making sure to stir after each burst. When it comes to chocolate, 10 seconds is more than enough.
You can also use a double boiler making sure to keep a constant eye on the ganache and stirring as needed.
Please see the chart above. I have given you the approximate amount you will need for your cakes.
Troubleshooting - chocolate ganache
Why is my ganache grainy?
Often over-heated chocolate causes grainy chocolate ganache because when you over-heat chocolate the fat in the chocolate separates or splits from the cocoa butter causing an oily, split, or grainy ganache.
Can I fix grainy ganache?
Sometimes, yes. Depending on how hot the cream is. If the temperature of the cream is right, it will help stabilize the fat in the chocolate and bring it all together. But, if it's too hot, it will make things worse. Whipping cream is fat too!
How to fix ganache?
There are a few methods to fix ganache.
- I find using a blender to mix the ganache works best. The emulsification process combines the fat in the chocolate with the fat in the cream.
- Adding, corn syrup to a small batch of the ganache first, mix it well, then add that to the rest. However, I have not had much luck with this one.
- Low-fat milk - heat a little low-fat milk and add it a tablespoon at a time. The whey in the milk helps stabilize the fat in the ganache.
Why does my ganache have small pieces of chocolate?
This happens when not all the chocolate was melted properly. All you have to do is melt the ganache in the microwave or double boiler. Stir constantly until the ganache has just melted. Then, use a blender to break those small pieces of chocolate. Lastly, cool again until set to the right consistency before using it.
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Cake Decorators White Chocolate Ganache Recipe
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Ingredients
6-inch round or 5-inch square cake
- 1 lb (450 g) White chocoalte
- ½ cup (120 ml) Whipping cream
7-inch round or 6-inch square
- 1 ½ lb (680 g) White chocolate
- ¾ cup (180 ml) Whipping cream
8-inch round or 7-inch square
- 1 ¾ lb (790 g) white chocolateÂ
- 1 cup (240 ml) whipping cream
9-inch round or 8-inch square
- 2 lbs (900 g) White chocolate
- 1 ¼ cup (290 ml) Whipping cream
10-inch round or 9-inch square
- 2 ¾ lbs (1.25 kg) White chocolate
- 1 ¾ cup (410 ml) Whipping cream
12-inch round or 10-inch square
- 3 lbs (1.30 kg) White chocolate
- 2 cups (470 ml) Whipping cream
Instructions
Hot Cream Method
- Place chocolate in a heatproof bowl - and set aside.
- Pour cream in a saucepan and bring to an almost boil but do not boil.
- Next, pour hot cream over the chocolate.
- Cover and let sit for a minute.
- Stir until smooth with a heatproof spatula.
- Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. But, If you still have undissolved chocolate use a blender to blend to a smooth consistency.
Microwave Method
- Break the chocolate in a microwave-safe bowl.
- Pour cream over the chocolate.
- Place the bowl in the microwave for a minute on high.
- Stir with a silicone spatula well until you have a smooth ganache.
- If necessary - continue to heat in the microwave at 30-sec intervals until you have a smooth mix.
- Tip - White chocolate melts easily. So, try to use the heat in the cream to melt the chocolate rather than heat it. Overheated white chocolate can separate easily.
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using. Depending on your climate, it may be too firm or too soft. So, you still need to bring it to consistency.
- The ideal consistency is peanut butter consistency. You want to be able to hold the ganache on the spatula and spread it around the cake.
- The best way to bring it to the right consistency is:
- In cold weather - stick it in the microwave for 10 secs.Tip - when it comes to chocolate 10 secs is a lot so don't' over-heat it
- If the ganache was in the fridge, keeping it out for an hour helps to bring it to the right consistency.
- Hot and humid climate - just a vigorous stir with a spatula is all you need because chocolate melts at room temperature.
Recipe Notes
- Always chop chocolate finely or keep them to similar size pieces. That way the whole batch will melt evenly.
- Never let heavy whipping cream boil. You want the cream to be hot but not boiling. If necessary it's better to place the ganache in the microwave for 30 seconds to get the last bit of unmelted chocolate.
- If you have one or two stubborn pieces of chocolate left in the ganache that won't melt. It's best to remove them, then to take a chance of overheating the whole batch and risking a split.
- Microwave ganache - often a culprit of overheated ganache. Depending on how big the batch is, start with 30 seconds then heat at increments of 1o secs stirring between every interval to distribute the heat evenly.
- Ganache has split or separated - this happens when the cocoa solids and fat don't emulsify properly. Add a splash of milk and give it a good stir. Add another splash and stir again until you have a smooth ganache.
- If the chocolate looks lumpy, grainy means you have overheated the chocolate. Use a stick blender and give it a whiz. All should be well again.
- If you realize the ganache is split only after it has cooled. Add a little more chocolate to it. And reheat the melting process keeping a close watch, making sure to stir and encourage even distribution of heat. If necessary add more cream to maintain the ganache ratio you need.
- Never over mix chocolate ganache - this will incorporate too much air into the ganache but also can cause the ganache to split. Especially with white chocolate ganache keep stirring to a minimum once the chocolate is melted.
- Ganache is best made in a glass bowl when using a microwave and in stainless steel when using a stove-top. Never use plastic or aluminum for melting chocolate, the ganache will not have a shiny appearance.
- Â Place a plastic wrap/cling wrap directly over the ganache when letting it cool. This will prevent any crust from forming on top.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Stephanie
Hi Veena. Your blog is my referral guide to decorating- thank you. I’ve tried the white choc ganache using Callebaut Velvet with a ratio of 4:1. I live in Malaysia which is very humid. My problem is my white ganache when left at room temp overnight has a layer of oil. So I removed the oil & chilled it. When it’s pasty I spread it on the cake but the ganache doesn’t set.. it’s still soft to touch & layering fondant over it was a disaster. I use a ratio of 2.5:1 for my dark choc ganache (Callebaut 811) & this sets. Do I need to add more white Choc to my white choc ganache? Or am I over stirring. My white choc ganache doesn’t look liquid smooth like yours in the initial stage : mine looks grainy so I put it in the fridge to chill & then stir. Only then do I get the paste consistency. What am I doing wrong. Thank you
Veena Azmanov
Stephanie. Malaysia is very hot and humid so I think that is a big issue for you.
Do not add more chocolate, I think the ratio is high already.
It looks like you are over mixing the ganache causing the oils to separate.
White chocolate is very delicate so you need to do as little as possible with it.
Barely melt it, with your weather you may not need more than a few seconds
Also keep the cake in the fridge to chill overnight so it firms properly before the fondant
I hope this helps
Chelsea
Hi,
I am quite confused about the quantities I will need to cover my cake. I am doing a 4 layer, 8 inch pan cake but don't know which of your quantities to follow or what height the quantities cover. Thankyou for your help, so excited to give this a try!
Veena Azmanov
There is a chart in the post that shows the amount of ganache (approx 1 kg) you would need for an 8-inch cake. Of course, that is approximate because it still depends on how much (thick or thinly) you frost the cake.
May
Hi Veena,
Can i use this recipe to pipe rosettes? Will it be stable under humid conditions?
Veena Azmanov
Hey May. White chocolate is not the best frosting in summer. While it is capable of piping rosettes I don't know how hot or humid it is where you are.
Anna McKenna
Thank you for the recipe and tips ,I'm planning to make my granddaughter birthday cake, it's a three tier came with cream cheese frosting for the centre and to crumb coat it before I use your white chocolate panache before I cover with fondant need your beloved you tell me if that combination works i live in Malta which is very hot and humid ,many thanks for your help
Veena Azmanov
Hey Anna. Usually, in summer I avoid perishable filings in my cakes such as cream cheese. Just in case the event is delayed and the cake needs to be kept out longer.
Having said that you can fill a cake with cream cheese and then frost it with ganache. It is a wonderful combination. I hope this helps.