White Chocolate Ganache Recipe – Drip, glaze it, spread it.
Chocolate ganache is the most versatile frosting you can make but white chocolate ganache can be a bit fussier than regular ganache. Today, I share with you everything you need to know about making white chocolate ganache including a step-by-step video tutorial on how I make my white chocolate ganache.
How many of you have experience seized white chocolate? and how many of you have experienced lumpy white chocolate? Well, my hand was both times? Yes, a very experienced white chocolate person here. When I say the experience I mean I aced at burning white chocolate. Want to know why?Because I am impatient. Yes, I have no patience with white chocolate but over the years I have learned the hard way.
Is White Chocolate not chocolate?
Many people say white chocolate is not real chocolate. I think it is! 45% of the cocoa butter used in good white chocolate comes from the cocoa pod. But while it had cocoa butter it really does not have any cocoa solids in there. White chocolate is basically a combination of cocoa butter, sugar, milk solids which should pretty much tell you why we say it’s so temperamental. A little extra heat and you will find that the cocoa butter can burn and render your white chocolate unusable.
Why am I telling you this? Well, one of the biggest challenges to melting white chocolate or making white chocolate ganache is in the heating process. It can easily seize, get lumpy or grainy when heating and scorches very easily.
The best way to heat white chocolate is a double boiler. We discussed double boiler in a separate thread already but the idea is to have a bowl of hot water on the bottom with smaller bowl nestled in the larger bowl. The water in the bottom bowl must not touch the top bowl. The ideas are to melt the chocolate with the steam from the bottom bowl. This steam is all it takes to melt chocolate. YUP!
Cake Decorators Chocolate Ganache Recipe
Now, before you continue and I give you my white chocolate ganache recipe. Did you know that we cake decorators don’t use the same ratio as below for our cake decorating purposes? Well, it’s the same recipe but the ratio of chocolate to cream is different. I’ve explained more in detail when I shared my Cake Decorators Ganache recipe.
So, if you are looking to use Ganache for a novelty cake, wedding cake, or under fondant? Then you need to use my cake decorators ganache recipe for regular cakes, cupcakes and desserts this is perfect. Do you see the consistency of the ganache below? That’s what you need.
Recipe White Chocolate Ganache – Just two ingredients (Save/Pin)
One of the simplest Frostings you can make for any dessert, cake, cupcakes are a ganache. You can use dark, semi-sweet, milk or white chocolate and you have a completely different product every single time. You can find regular dark chocolate ganache recipe and its uses here.
Useful Tips and Tools
- Always use a Double Boiler or Microwave when heating chocolate never place it on direct heat. You can make a homemade double boiler which is just one pan over another.
- A heatproof Bowl if you plan to use a microwave.
- A Spatula works best for mixing chocolate, but a Wooden Spoon works just as well.
- I love to use my chocolate spatula which has a thermometer so I can check the temperature of the chocolate at all times.
- Always use a Cling wrap/ Plastic wrap to cover the surface of the chocolate.
Ingredients – in the recipe card below with conversions.
Method
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, Use a blender to blend to a smooth consistency.
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.
Using Ganache
- Let the chocolate ganache cool to room temperature first.
- You can use it in this liquid form as a glaze or drizzle it over cakes and cupcakes.
- If you let it cool some more it gets firmer. Once firm, you can use a spatula and apply it to the cake.
- Or put it in a piping bag and pipe some pretty swirls on cakes and cupcakes.
Storing Ganache covered cakes
Chocolate had a high content of fat and sugar which is why ganache can actually stay at room temperature for hours and not get ruined.
How much ganache do I need for my cake? (approximately)
| Round | Square | Metrics | US Conversions |
| 6-inch | 5-inch | 500 g | 1.1 lb |
| 7-inch | 6-inch | 700 g | 1.5 lbs |
| 8-inch | 7-inch | 850 g | 1.7 lbs |
| 9-inch | 8-inch | 1 kg | 2 lbs |
| 10-inch | 9-inch | 1.2 kg | 2.6 lbs |
| 12-inch | 10-inch | 1.5 kg | 3.3 lbs |
How to use this white chocolate ganache
- Ganache Drips – Fresh ganache in its liquid form works such a treat over drizzled cupcakes like the one below in the video.
- Ganache glaze – Again fresh ganache while still in its liquid form can be poured over your favorite dessert or cake for that chocolate glaze. If your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil – voila..it’s pouring consistency now.
- Ganache a cake – Let the fresh ganache set for a while and guess what happens the chocolate in it sets which makes it thicker and easy to spread – similar to peanut butter consistency. Now, you can spread it between layers of a cake and around the cake. Apply liberally to the cake, use a warm spatula to smooth it. If necessary chill it to let it set between spreading.
Tip – if you need to wrap a cake with ganache – do not use this recipe. Use my cake decorators ganache recipes instead. Trust me on this one, I’ve been a cake decorator for years. - Piped ganache – Whip the cooled ganache a little to add volume to the cream in the ganache. This also adds stability to the ganache which means you can put it in a piping bag and pipe amazing details to decorated cakes and cupcakes.
Tip/Trick: if you over whip your ganache? don’t worry too much – just add a tablespoon of milk and give it a good stir.. it should be smooth and creamy again.
10 Tips- when 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 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 – White chocolate ganache
Why is my white chocolate 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 chocolate 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 method 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.
My white chocolate ganache has small piece 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.
Why does my chocolate ganache have white steaks/lines when cooled?
The white lines are possibly fat from the chocolate that was separated. What you have is probably a split ganache.
It can still be used. Simply melt the ganache for 10 seconds, then mix throughly until you have a smooth ganache.
How do you fix chocolate ganache that’s too thick?
Again, use that 10-second burst in the microwave or few seconds on the double boiler.
How to fix white chocolate 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 to fix over-whipped chocolate ganache?
If ever you do over-whip your Ganache. Just add 1 or 2 tbsp. of warm cream or milk and mix thoroughly with the back of your spoon. You may deflate some of the volumes but that’s what you want. It will be smooth and creamy again. Trust me.
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 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
White Chocolate Ganache Video Tutorial – drips, glaze it, spread it
Print Pin RateDescription
Equipment /Tools
Ingredients
6-inch round or 5-inch square
- 350 grams White chocolate
- 130 ml Whipping cream
7-inch round or 6-inch square
- 500 grams White chocolate
- 200 ml Whipping cream
8-inch round or 7-inch square
- 600 grams White chocolate
- 250 ml Whipping cream
9-inch round or 8-inch square
- 750 grams White chocolate
- 300 ml Whipping cream
10-inch round or 9-inch square
- 900 grams White chocolate
- 400 ml Whipping cream
12-inch round or 10-inch square
- 1000 grams White chocolate
- 500 ml Whipping cream
Conversions – Switch between Metric & US for other measurement options
Instructions
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, use a blender to blend it to a smooth consistency
Microwave Method (I used this method in my dark chocolate ganache video)
- 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.
Using Ganache
- Let the chocolate ganache cool to room temperature first.
- You can use it in this liquid form as a glaze or drizzle it over cakes and cupcakes.
- If you let it cool some more it gets firmer. Once firm you can use a spatula and apply it to the cake.
- Or put it in a piping bag and pipe some pretty swirls on cakes and cupcakes.Storing Ganache covered cakes
- Chocolate had a high content of fat and sugar which is why ganache can actually stay at room temperature for hours and not get ruing.
Recipe Notes
How to use chocolate ganache
- Ganache Drips – Fresh ganache in its liquid form works such a treat over drizzled cupcakes like the one below in the video.
- Ganache glaze – Again fresh ganache while still in its liquid form can be poured over your favorite dessert or cake for that chocolate glaze. If your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil – voila..it’s pouring consistency now.
- Ganache a cake – Let the fresh ganache set for a while and guess what happens the chocolate in it sets which makes it thicker and easy to spread – similar to peanut butter consistency. Now, you can spread it between layers of a cake and around the cake. Apply liberally to the cake, use a warm spatula to smooth it. If necessary chill it to let it set between spreading.
Tip – if you need to wrap a cake with ganache – do not use this recipe. Use my cake decorators ganache recipes instead. Trust me on this one, I’ve been a cake decorator for years. - Piped ganache – Whip the cooled ganache a little to add volume to the cream in the ganache. This also adds stability to the ganache which means you can put it in a piping bag and pipe amazing details to decorated cakes and cupcakes.
Tip/Trick: if you over whip your ganache? don’t worry too much – just add a tablespoon of milk and give it a good stir.. it should be smooth and creamy again.
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 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
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Helen
Hi veena.please help me.
A.to FILL and frost a cake can i use this recipe or the decorators ganache recipe?
B.can i add white ganache to swiss buttercream for a strawberry themed cake or just use white ganache and color it to frost it and put fondant decorations?wjat would be better?
C.for a cookie and cream cake filling can i use white chocolate buttercream or white chocolate whipped cream for fill and frost two tier cake?
Thanks and i love your recipes.i have made alot of them.
Veena Azmanov
Hey Helen, Happy you are enjoying my recipes. Thanks for the feedback.
A. You can certainly use this recipe to fill and frost a cake. I usually use the CDCG when I need to use it under fondant.
B. You can add white chocolate ganache to SMBC and you can even add strawberry puree to it for your strawberry theme cake.
Adding strawberry will, of course, give you a coarse texture with strawberries but taste delicious.
Alternatively, so if you want it smoother either sieve the strawberry puree or just add flavor and color.
C. For me cookies and cream is usually a whipped cream-based frosting. So I either use whipped cream or my whipped cream buttercream frosting. But sometimes the weather is hot so white ganache works just as well.
I hope this helps. Feel free to ask again.
XXX
Myia
You say to use the cake decorating ganache recipe, but it doesn’t say it is for white chocolate. Do you mean that we should use the same recipe/ratios but with white chocolate?
Veena Azmanov
Myia. Not sure I understand your question. There are two ratios for ganache – one with more chocolate which is used for cake decorating purposes when you want to cover the cake with fondant. The other is this ganache which has less chocolate and can be used for everything else. I hope this helps clear the confusion. Please, free fee to ask any more questions. Thanks
Marisa Franca
My mind is filled with visions of ganache and macarons. I’m learning so much and I’m dying to apply it. I really haven’t used a lot of melted white chocolate. What I do have two container of — is cocoa butter. I will have to find some way to use it. But getting back to the ganache — this is one challenge I have to master.
Veena Azmanov
Thank you, Marisa. Oh you will have no problem with ganache – just follow the basics and you will be a pro..
Denise
I learned so many things about banking on your blog. You make it look so easy and delicious at the same time!
Veena Azmanov
Thank you, so much Denise.
Gloria
This looks so creamy. I know all about chocolate seizing….especially white chocolate. My kids always say white chocolate is not chocolate LOL!! I will have to give this method a try.
Veena Azmanov
Absolutely, Gloria. White chocolate can be very fuzzy.
Jolina
This is awesome Veena! My ganache sometimes splits or breaks and I’m at a loss of how to bring it back. Loving your tips and I cannot wait to try again especially with Thanksgiving around the corner.
Veena Azmanov
Thank you, Jolina. Yes, often ganache can split. White chocolate is especially very temperamental. Glad you find this post useful
Gwalior Flowers
Love this recipe and all the notes you have shared.Thank you for always sharing your recipes and tutorials with such details. Made white chocolate ganache for the first time using this recipe
Veena Azmanov
Thank you so much, Gwalior. So happy to hear you have success with this recipe. Thank you for coming back to write this feedback.
michelle
Great tips thank you – I finally managed to make white chocolate ganache without it splitting.. Thank you. I am so impatient like you. Something to learn for us both.
Veena Azmanov
Thank you Michelle. ha..!! Absolutely, there is always something we can improve on. I do ty my best to be patient lol… but life gets the better of me.