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.
- Korean Buttercream Recipe
- Homemade Edible Fabric – Edible Silk
- Homemade Edible Sugar Lace
- Korean Bean Paste for flowers
- See all the Fondant recipes
- See Frostings recipes
- or see all Filling recipes
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
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Need more measurements for other cake sizes?
Thank you so much for this details, can I use this ganache for pastry type cakes like fruit cake pineapple cake
Thanks in advance
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
Do yoj have a vegan ganache version for white chocolate
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
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?
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.
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
Hey Sneh. I think they should be fine. I have never used them myself yet.
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.
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.
All your tips for cake decorating are so amazing. It looks so simple but so easy to go wrong. Loved reading this post Veena
Thank you so much, Jyothi. So happy to hear you find my tutorials.
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 🙂
Absolutely, Tammy. It can be tricky which is why I have all these tips and extra details.
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!!
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.
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.
Thank you, Valarie. Yes, ganache is actually very simple.
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.
Thanks Noel. Yes, humidity can be crazy when it comes to cake decorating but we always find a way around it.
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!
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.