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 there,
Just wondering whether it is possible to use the white chocolate ganache as the cake filling as well as to crumb coat under fondant?
Thanks,
Maxine
Yes, you can Maxine.
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
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
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!
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.
Hi Veena,
Can i use this recipe to pipe rosettes? Will it be stable under humid conditions?
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.
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
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.
hi veena,
can i follow your receipe same with choco chips/baking chips(dark or white)? will this work or not? Also, do you have receipe for modelling chocolate?
thanks
Hey Bhavi. This recipe will work with chocolate chips as well as candy melts. Yes, I do have modeling chocolate as well.
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?
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.
That’s perfect, thank you!
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.
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
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.
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
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.
Thank you, Marilyn. All the best. let me know how it goes.
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!
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.
By far the best white chocolate ganache I’ve used. And for all your hints and tips, thanks Veena.
Thank you, Debbie. So happy you found my recipe and post useful. Thanks for coming back to write this feedback.