White Chocolate Ganache for Covering Cakes (2 Ingredients, 5 Mins)
Making white chocolate ganache can be a bit trickier than regular chocolate ganache. Today, I’m going to share my step-by-step tutorial for making the perfect cake decorator’s white chocolate ganache. No seized chocolate, no lumpy, grainy ganache, just pure, creamy smooth goodness.
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.
As a self-taught cake decorator, I’ve been through a lot of trials and errors when working with chocolate, especially white chocolate. But, over the years, I’ve learned that the secret to working with white chocolate is patience. Never try to rush the process. Give it the time it needs. And, when necessary, step away.
Today, I have learned to love white chocolate, and white chocolate ganache is still my favorite frosting under fondant as compared to buttercream or meringue frostings. It’s stable, holds its shape beautifully, and of course slices beautifully.
Ingredients and substitutes
- White chocolate – 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. You can also use white chocolate chips. Baking chocolate or candy melts will work for consistency and texture but not taste great.
- Heavy 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 separated from the fat. Then, open the can and carefully only pick the thick cream from the top.
Step-by-step: White chocolate ganache for cake decorating
1. Hot cream method
- Place chocolate in a heatproof bowl – and set aside.
- Heat heavy cream in a saucepan over medium heat and bring to a simmer, but do not boil.
- Next, pour hot cream mixture over the chocolate.
- Cover and let sit for a minute.
- Stir until smooth with a heatproof spatula then with a whisk. Add vanilla or flavoring if desired.
- Pro 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.
2. Microwave method
- Break the chocolate in a microwave-safe bowl.
- Next, pour heavy 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.
- Pro 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, rested ganache may not necessarily be ideal for just starting to use. 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. 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.
Pro tip – when it comes to chocolate, 10 secs is a lot. Hence, don’t overheat it. - Chilled ganache – 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.
What can you do with white chocolate ganache?
Ganache is perfect in so many ways other than just for cake decorating.
- Use it in between two macaron shells with a delicious filling.
- You can frost cookies and cupcakes
- Whip the chilled ganache in a stand mixer with the paddle attachment on medium speed to make whipped ganache frosting.
What is cake decorators’ chocolate ganache?
Regular white chocolate ganache is softer consistency because it is made with one part cream and two parts white chocolate. As a result, it tends to be too soft for decorating a cake, especially for covering it with fondant. Hence, when we need to cover a cake with fondant, we use a ganache made with a 1:3 ratio of cream to chocolate, hence the term cake decorator’s chocolate ganache.
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. On the other hand, regular is great for frosting everyday cakes, dessert cakes, glaze, and drips.
I shared two video tutorials on how to cover a cake with ganache. You can find them here.
How much ganache do I need for my cake?
These are approximate quantities depending on how thickly or thinly you coat your cake. You may or more need more or less ganache.
| 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 |
Tips for making white 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 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.
- 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
- How to fix ganache that’s too thin?
Chill it for a few minutes in the fridge until the chocolate sets again. Make sure to stir so it sets evenly. - How do you fix ganache that’s too thick?
Again, use that 10-second burst in the microwave or a few seconds on the double boiler. - 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.
- Add, 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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Frequently asked questions
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 the 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 becomes thicker making a thicker ganache. It also lightens the ganache both in color and texture. A thicker ganache works best between layers as it spreads evenly and holds its shape.
Though ganache contains cream, this cake decorator’s 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 the 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.
Yes, you can add gel food coloring to 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 the ganache, we don’t need to worry about it seizing anymore.
Similar to whipping cream, ganache must be thoroughly chilled before you try to whip it. Also, make sure you are using high-fat whipping cream with no less than 38% fat.
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.
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 is 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 use ganache for glaze or drips?
While this ganache is perfect to frost a cake it is too thick to use for a glaze or ganache drip cake. For that, you need the classic chocolate or white chocolate ganache drip recipe with a 1:2 ratio of cream: chocolate.
While this ganache is perfect to frost a cake it is too thick to use for a glaze or ganache drip cake. For that, you need the classic chocolate or white chocolate ganache drip recipe with a 1:2 ratio of cream: chocolate.
White Chocolate Ganache for Covering a Cake
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.
Video
Ingredients
- 1 ¾ lb (790 g) white chocolate
- 1 cup (240 ml) whipping cream heavy cream (38%)
- 12 oz White Chocolate
- ½ cup Heavy cream whipping cream (38)
Method
- Place chocolate in a heatproof bowl – and set aside. Heat heavy cream in a saucepan over medium heat and bring to a simmer but do not boil.1 cup whipping cream
- Next, pour the hot cream mixture over the chocolate. Cover and let sit for a minute.1 3/4 lb white chocolate
- Stir until smooth with a heatproof spatula then whisk.Pro 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.
- Break the chocolate in a microwave-safe bowl. Pour heavy cream over the chocolate.12 oz White Chocolate, ½ cup Heavy cream
- 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.Pro 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.
- 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.Chilled ganache – 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. Pro tip – when it comes to chocolate 10 secs in the microwave is a lot so don't over-heat it
Notes
- Always chop chocolate finely or keep it to similar-sized 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. And reheat the melting process, keeping a close watch, making sure to stir and encourage even heat distribution. 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.
Equipment you will need
Nutrition
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Need more measurements for other cake sizes?
Hi Veena
Could you please advise the quantities of ganache white choc to whip cream for a 10 inch by 6 inch cake. I will be applying fondant on top.
Hope to hear from you.
Thankyou
Hi Bal,
For a 10-inch cake that is 6 inches tall, I would make 1½ batches of this white chocolate ganache recipe if you’re using it as a covering under fondant.
That would give you approximately:
900 g white chocolate
300 ml heavy cream
This should be enough for filling any imperfections, applying a firm ganache coat, and smoothing the cake before covering with fondant.
If you’re filling the cake with ganache as well as covering it, I would make a full double batch to be safe.
Hope that helps, and happy decorating!
P.s. we won’t be covering it in fondant
My daughter and I are making her wedding cake. She wants white ganache as a frosting. This will be an outdoor reception and we need to make it ahead of time. We wanted to freeze it for several days and take it out the day of the reception. If we do that, will the ganache split or be ruined after freezing?
Hi Jamie,
How special that you and your daughter are making her wedding cake together—what a beautiful project!
Yes, you can freeze a cake that’s already covered in white chocolate ganache, but there are a few things to keep in mind to prevent the ganache from splitting or sweating when you defrost.
Here’s what I recommend:
– Once the ganache is set and firm, wrap the cake well—plastic wrap first (a few layers), then a layer of foil or place it in a cake box and wrap that. This helps prevent condensation and freezer burn. Freeze it solid first (unwrapped for an hour or so if needed), then wrap—this keeps the surface smooth.
– When you’re ready to thaw it, do not unwrap right away. Keep the wrapping on and place the cake in the fridge overnight. This helps it defrost slowly and prevents condensation from forming directly on the ganache. Only unwrap once it’s fully thawed and close to room temp.
– If done properly, the ganache will stay smooth and intact. I’ve done this with wedding cakes and it works beautifully when timed right!
Wishing you both a stress-free prep and a stunning wedding day!
Would it be ok to use white chocolate bars for ganache for under fondant covering?
Also the amount of ganache you have given for a 6” cake would cover what height?
I have 4 x 6” cakes about 1.5” each in depth. Does that mean I need 450g x 4 of ganache to cover the cake?
Yes, you can use white chocolate bars to make ganache. Yes, usually about 4-inch height. In the post, I also gave the amounts for other cake sizes. Thanks.
in the UK we have double cream (heavy cream) and whipping cream. which is it for this recipe?
Samphire – I believe you need whipping cream. See the fat percentage it should be about 38 to 40 %