Cake Decorators White Chocolate Ganache Recipe
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 batch of cake decorators white chocolate ganache every single time. 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 ganache my cake. Wanna know how I get to this creamy chocolate goodness? Stick around and let’s talk ganache.
I already told you before about my ganache cake failures so I won’t repeat myself. And we also spoke about white chocolate a couple of times too. But I will repeat this again. White chocolate is temperamental. It’s got no cocoa solids just cocoa butter, sugar and milk solids which makes it really easy to seize, lump up or break down.
The secret to working with white chocolate ganache is patience. Never try to rush the process. Give it the time it needs. When necessary, step away.
White chocolate is cocoa butter which is of course, fat so if you make it too hot it will break, 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. It’s melted fat in a liquid state and becomes creamy again as it cools.
What is the difference between Classic Chocolate Ganache and Cake Decorators Chocolate Ganache?
I’m glad you asked. Regular white chocolate ganache is softer inconsistency because it is made with one part cream and two parts white chocolate. This tends to be too soft for decorating a cake. Which is why we use a 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, so if you need to cover a cake with fondant I highly recommend you save all the heartache and struggle by using this 1:3 part ratio.
Ingredients and substitutes (Save/Pin)
- White chocolate – Like I said before white chocolate is cocoa solids, sugar, and milk solids so the quality of white chocolate you use will determine the quality of ganache you make. 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. The fat will determine how creamy the ganache will be. Less fat means more liquid which will mean the ganache consistency will be less firm.
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. Open the can and carefully only pick the thick cream from the top. The process with the recipe as below.
How to Make Cake Decorators White Chocolate Ganache (Save/Pin)
The ingredients below are just enough to fill and frost an 8-inch round cake. If you fill a cake with vanilla buttercream and frost with this ganache you will have some left for piping borders. This recipe can be easily doubled or halved without any issues.
Hot cream method (see video)
- Place chocolate in a heatproof bowl – set aside
- Pour cream in a saucepan and bring to an almost boil but do not boil. (I heat it in the microwave for a minute)
- Next, pour hot cream over the chocolate.
- Cover and let sit for a minute
- Stir until smooth.
- Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have unmelted bits of chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Ganache (see video below)
- Break the chocolate in a microwave-safe bowl,
- Pour cream over the chocolate
- Place the bowl in the microwave for a min on high.
- Stir 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.
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using.
- 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 consistency
- In cold weather – stick it in the microwave for 10 secs (when it comes to chocolate 10 secs is a lot so don’t’ over-heat)
- If the ganache was in the fridge resting it out for an hour works too.
- If you live in a hot and humid climate – just a vigorous stir with a spatula is all you need.
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 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.
Storing Ganache covered cakes
- 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 or sugar and fat in Ganache is so high that you do not need to refrigerate your cake, which 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.
Ganache and Humidity
Chocolate can withstand heat better than butter so ganache frosting is usually more preferred by cake decorators under fondant than buttercream in summer, or humid climate. Having said that white chocolate is not necessarily the same as dark chocolate. So 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.
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, 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.
- Place a plastic wrap/cling wrap directly over the ganache when letting it cool. This will prevent any crust from forming on top.
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. 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.
- They say add corns syrup to a small batch of the ganache first, mix it well then add that to the rest – 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 all the chocolate was not melted properly. All you have to do is melt the ganache in the microwave or double boiler. Stir constantly but until the ganache has just melted. Now use a blender to break those small pieces of chocolate. Then cool again until set to the right consistency before using it.
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 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 its individual preference. Some love buttercream while others love chocolate. The chocolate sets better than butter in most weather conditions which makes it ideal for working under fondant which 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 keep it in the fridge for up to a month. 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 burst make sure to stir between 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
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Cake Decorators White Chocolate Ganache Recipe
Print Pin RateDescription
Ingredients
6-inch round or 5-inch square cake
- 500 grams (2.11 cups) White chocoalte
- 130 ml (4.59 oz) Whipping cream
7-inch round or 6-inch square
- 650 grams (4.92 cups) White chocolate
- 200 ml (7.05 oz) Whipping cream
8-inch round or 7-inch square
- 775 grams (5.87 cups) white chocolate
- 250 ml (8.82 oz) whipping cream
9-inch round or 8-inch square
- 950 grams (7.2 cups) White chocolate
- 300 ml (10.58 oz) Whipping cream
10-inch round or 9-inch square
- 1200 grams (9.09 cups) White chocolate
- 400 ml (14.11 oz) Whipping cream
12-inch round or 10-inch square
- 1400 grams (10.61 cups) White chocolate
- 500 ml (17.64 oz) Whipping cream
Instructions
Hot Cream Method
- Place chocolate in a heatproof bowl – set aside
- Pour cream in a saucepan and bring to an almost boil but do not boil. (I heat it in the microwave for a minute)
- Next, pour hot cream over the chocolate.
- Cover and let sit for a minute
- Stir until smooth.
- Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have unmelted bits of chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Method
- Break the chocolate in a microwave safe bowl,
- Pour cream over the chocolate
- Place the bowl in the microwave for a min on high.
- Stir well until you have a smooth ganache
- If necessary – continue to heat in microwave at 30 sec intervals until you have a smooth mix.
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using.
- 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 consistency
- In cold weather – stick it in the microwave for 10 secs
(when it comes to chocolate 10 secs is a lot so don’t’ over-heat) - If the ganache was in the fridge resting it out for an hour works too.
- If you live in a hot an humid climate – just a vigorous stir with a spatula is all you need.
Recipe Video
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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
More Chocolate Ganache Recipes
- Classic White Chocolate Ganache video- here
- Classic Chocolate Ganache (dark) video – here
- Cake Decorators White Chocolate Ganache – here
- Cake Decorators Chocolate Ganache (Dark) – here
- Chocolate Ganache Cake Filling – here
- Chocolate Ganache Glaze and Drips – here
- How to ganache a Cake video – here
- How to get sharp edges on ganache cakes – here
Alison Larwood
Hi Veena, looking forward to trying this recipe tomorrow. You said that it is enough for an 8” round cake, just wondering his high and how many layers? I’m doing a taller cake that has four layers, about 1.5” each. Will I need to double the recipe?
Veena Azmanov
Hey Alison. This ganache quantity refers to 3 layers x 2-inch tall – 6-inch tall cakes. Which is usually standard. Having said that, it really all depends on how much ganache you use on the cake and in between layers. I am very generous with my ganache when I make my order cakes and quite the opposite when I make cakes for the house. I hope that helps with your decision.
Alison Larwood
That’s perfect, thank you!
Marilyn
Hello, I have used chocolate ganache over buttercream for a wedding cake. I iced the cakes with the buttercream and then placed them in the fridge to chill. I then poured the ganache over each cake. Can I use the white chocolate to pour over my buttercream?
Thanks for your help.
Veena Azmanov
Hey Marilyn, Not sure I understand your question correctly.
You covered the cake in buttercream. Then poured chocolate ganache over the cake? I presume this is white chocolate ganache?
Now you want to pour melted white chocolate over the cake?
Ideally, it would be best to use a lighter white chocolate ganache rather than just melted chocolate. The reason is that as soon as the white chocolate touches the cold cake it will set. The lighter ganache would spread more before it sets.
So I’d say use more cream in your ganache as we do in the classic ganache – in fact, I’d recommend adding some light corn syrup for that shine too
Marilyn
I’m sorry for the confusion…the last cake I made was with buttercream icing and poured chocolate ganache. This time I would like to use white chocolate ganache…just need to know if it’s pourable like dark chocolate ganache.
Veena Azmanov
Ah – if you make a thin consistency ganache you can pour it over the buttercream. Though you must take into account that it can be slippery over a buttercream cake if there is too much condensation. Personally, I prefer to apply ganache like you do buttercream then smooth it out.
Unless of course, you want to do an effect like chocolate glaze cake
Marilyn
Yes, that is the affect I’m going for. I am planning on putting a white chocolate modeling clay dragon on the side. I know it will be a challenge so trying to think it all through before I start. I am not a fan of rolled fondant as I don’t like the taste. I like the look of poured ganache. I do appreciate your advice. BTW, that cake is gorgeous, thanks for the link.
Veena Azmanov
Thank you, Marilyn. All the best. let me know how it goes.
Kendall
Hello!
I’m making a cake with mirror glaze that I need to take to a friends house. I’m worrying about traveling with a mousse cake and it melting. Would coating a cake with white chocolate ganache, freezing it, then put the mirror glaze on top work? If not can you make a suggestion for what would? Thank you!
Veena Azmanov
Hey Kendall. Yes, you can cover a cake with ganache (but don’t ganache a frozen mousse cake) and then use mirror glaze over for sure. The ganache will not melt as easily as mousse.
Debbie
By far the best white chocolate ganache I’ve used. And for all your hints and tips, thanks Veena.
Veena Azmanov
Thank you, Debbie. So happy you found my recipe and post useful. Thanks for coming back to write this feedback.
Raji
Thank you so much for this details, can I use this ganache for pastry type cakes like fruit cake pineapple cake
Thanks in advance
Veena Azmanov
Hey Raji, Yes, you can use this for any cakes as long as you like the combination with chocolate. Sometimes you dont’ really need as stiff ganache like this one so you can also try the Classic White Chocolate Ganache
Ann
Do yoj have a vegan ganache version for white chocolate
Veena Azmanov
Hey Ann, I don’t have a recipe on the blog for the vegan ganache
But – here is my vegan ganache recipe.
I use 1 cup thickened coconut cream with 14 oz of dark chocolate and 2 tsp vanilla.
(In winter I use 10 oz of chocolate and in summer I use up to 16 oz. That’s because my summer is hot and humid)
Thicken coconut cream is critical –
I place a can of coconut cream in the fridge – when chilled the thick part of the cream floats over the liquid.
I scoop up this thickened cream and use the liquid for something else.
I heat all three in a microwave safe bowl until melted.
Cool until you reach a peanut butter consistency.
This is enough for one layered 6 inch cake.
Hope this helps
Thanks
Sneh Arora
Hello Veena,
Could you please clarify the following- l want to simply ganache a chocolate cake with white chocolate ganache and decorate it by piping the ganache. So can l use the classic recipe of white chocolate ganache with 1:1 parts cream: chocolate? Also is it possible to colour the white chocolate ganache? Can you please explain when and how to add the food colour?
Veena Azmanov
Hey Sneh. You can use this to ganache the cake as well as to pipe. To ganache the cake you want to make sure it is cooled to soft peanut butter consistency and for piping ganache you need more firm consistency- both will use the same recipe. I use Magic Color gel colors that are oil based and add them while the ganache is still soft – then I chill it. Hope this helps.
Sneh Arora
Hello Veena, Thank you very much for your clarification and tips. They were very helpful. Just to know from you if agar agar based food colours are fine to colour the white chocolate ganache as I have these with me. Kind regards Sneh
Veena Azmanov
Hey Sneh. I think they should be fine. I have never used them myself yet.
RICH AMOR
hi Venna your tutorial is really helpful and very easy to follows. i just have one question the ratio give on the above recipe is that possible to use for a hot and humid climate? cause i live in a Dessert Country where the temperature reach 50 degrees.
Veena Azmanov
Hey Rich, yes, it would be better for you to use this ratio with more chocolate and less cream. This works better in a climate with high humidity. Remember, chocolate melts at body temperature so if the weather is hot the chocolate won’t set hard. But at least will won’t melt away. I hope that makes sense.
Jyothi (Jo)
All your tips for cake decorating are so amazing. It looks so simple but so easy to go wrong. Loved reading this post Veena
Veena Azmanov
Thank you so much, Jyothi. So happy to hear you find my tutorials.
Tammy
Ganache is so good but tricky to perfect. It took me a while to get this simple recipe down..cream is the secret to perfect ganache each time! Looks perfect 🙂
Veena Azmanov
Absolutely, Tammy. It can be tricky which is why I have all these tips and extra details.
Marisa Franca
All your tips for cake decorating is sure telling me where I went wrong. The ganache gives the cake a clean un crummy look so that you can decorate and have it look beautiful. I tried a ganache several times and I wasn’t happy with my results. Reading your explicit instructions is giving me the confidence to try again. Thank you!!
Veena Azmanov
Thank you so much, Marisa. So happy to hear you find this post useful. I’m sure you will achieve flawless result with these tips.
Valerie
I love that this recipe makes making the ganache sound simple. That cake looks terrific, as good as some that I’ve seen in stores.
Veena Azmanov
Thank you, Valarie. Yes, ganache is actually very simple.
Noel Lizotte
What an elegant cake!!
Wow! Those are some super tips on how and when to use ganache. I’ve seen a fair amount of ganache cakes at parties lately and considering the heat and humidity o Ohio summers, now I know why.
Veena Azmanov
Thanks Noel. Yes, humidity can be crazy when it comes to cake decorating but we always find a way around it.
Claudia Lamascolo
I will have to try your method here. I have the worst luck with white chocolate it never seems to melt for me I even tried adding crisco someone told me in cake decorating school that fixes it. Nope. lol well I am going to do this with heavy cream for ganache and try this, I adore white ganache!
Veena Azmanov
I know what you mean Claudia. This method will take care of it and you will find all your cakes perfectly smooth. Do not add crisco to white chocolate it will make it soft to work.