White Chocolate Ganache
If you’re looking for a White Chocolate Ganache recipe that is perfect for frosting and filling cakes, macarons, and piping on top of cupcakes I’ve got the recipe for you! This white chocolate ganache is smooth, can be whipped to be made fluffy and even colored too!
This ganache is a great alternative to buttercream, is much, much smoother on cakes for those sharp edges and tastes so delicious! By the way, if you want a chocolate ganache recipe, I have a great one on the blog!
How to use White Chocolate Ganache!
The funny thing about chocolate ganache, a frosting made of mostly cream and chocolate in the right quantities is that it can be made in different ways.
- Use it for drip cakes! Use the ganache in it’s liquid state as drips on cakes! It’s like my chocolate sauce recipe in texture at this point. You just want to make sure you let it cool down first to lukewarm before drizzling on a cake otherwise it will melt the frosting on your cake.
- Use it in its smooth state – for ultra-sharp cake edges. Make sure it’s at a spreading consistency.
- Whip it up – for an ultra-fluffy experience!
Ingredients You Need To Make White Chocolate Ganache
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- White cooking chocolate – make sure you use cooking chocolate. This is different from eating chocolate. Cooking chocolate can be found in the baking isle of your supermarket and is specifically formulated for things like melting or using in cakes.
- Heavy cream – this is the type of cream you use for whipping up
- Unsalted butter – I used unsalted butter. Cut it into cubes to help it melt quicker and prevent the chocolate from seizing or burning.
- Glucose syrup – otherwise known as corn syrup is what’s used to help prevent the ganache from splitting. It’s optional, but if you want that added insurance policy and ultra-smooth ganache, I would highly recommend using it.
How to make White Chocolate Ganache!
It’s super easy! I’ll take you through the double boiler method in this step-by-step, but if you want to make it in the microwave, I’ve left instructions in the recipe card below!
- Fill a pot with water about 3/4 of the way and bring to a boil, then lower to low heat.
- Add your heatproof bowl on top
- Add all ingredients and begin stirring
- Until everything is completely melted and smooth
- Take off the heat and cover with plastic wrap. Cool at room temperature, not in the fridge.
- Once set, gently melt in the microwave to soften to spreading consistency
Help! My White Chocolate Ganache has split!
This is easily fixed, it’s just not a quick solution. Simply re-melt, re-set and use again.
How to Color White Chocolate Ganache
Coloring white chocolate is easy! Use food gel coloring and not liquid food dye as that will cause your ganache to split. Use any color you like. Just keep in mind that white chocolate has an off-white color so colors won’t be a perfect bright color. If you whip it up however you get a much brighter color.
How to whip up White Chocolate Ganache
Make sure you begin at a spreading consistency. Really important. You can use an electric hand mixer, or a stand mixer fitted with a balloon whisk. Whip up for a couple minutes until pale and fluffy.
Frequently Asked Questions about White Chocolate Ganache
What does it taste like?
White chocolate! It’s rich, sweet and perfectly smooth.
How do I store this?
Store in an airtight container, in the fridge for up to two weeks. Can you freeze it? Yeah, but I wouldn’t recommend it. It’ goes into a weird texture.
How much does this make?
This recipe makes enough for 12 cupcakes or to fill one three layered 8-inch cake. To fill and cover an 8-inch cake make x1.5 this recipe.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If You Loved This Recipe, Check These Other Frostings Out!
Chocolate Ganache
White Chocolate Ganache Frosting
Marshmallow Meringue Frosting
Cream Cheese Frosting
American Buttercream Frosting
Swiss Meringue Buttercream Frosting
Vegan Buttercream Frosting
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
White Chocolate Ganache Frosting
This easy, one-bowl White Chocolate Ganache Frosting Recipe can be used to frost cupcakes, cakes and fill macarons! The ultimate all-rounder!
Serves 1
Ingredients
White Chocolate Ganache
- 840 g white cooking chocolate, see notes
- 60 g unsalted butter
- 60 g glucose syrup, corn syrup
- 250 g heavy cream, whipping cream
Instructions
Chocolate Ganache
- Microwave method – Add the white chocolate, cream, butter and glucose syrup (corn syrup) into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until completely melted and smooth.
- Double boiler method – Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and turn the heat to low. Add all the ingredients into the bowl. Gently mix until mixture is completely melted and smooth.
- To set – Directly cover the ganache with plastic wrap so that it doesn’t form a skin and set aside to set at room temperature. It will be firm to touch but slightly soft when fully set.
- Softening the ganache (to do right before frosting) – Once the ganache has set, soften it by placing back in the microwave for 10 seconds, and mix with a spatula until it reaches a soft, spreading consistency. You can also do this by placing it on a double boiler and warming very slightly until you reach a spreadable consistency.
Notes
Chocolate
It is important to use good quality cooking chocolate for this recipe. This is different from eating chocolate and can be found in the baking isle of your supermarket.
Glucose syrup – Glucose syrup helps stabilise this ganache and lowers the chance of it splitting. It is also sometimes known as corn syrup and can be found in the baking isle of most supermarkets. You can leave it out if you wish.
Quantities
This ganache recipe is enough to lightly fill and cover a three layered 8-inch cake. Halve the ingredients to frost 12 cupcakes.
Storage – Ganache can be stored in an airtight container, in the fridge for up to a week.
Nutrition and portions – is an approximate only and is based on the entire portion of ganache. This recipe makes 3 about cups of frosting which is enough for 12 cupcakes or to fill and frost one 8-inch cake that is two layered.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Serving: 1g
Calories : 6068kcal
Carbonhydrates: 569g
Protein: 57g
Fat: 409g
Saturated Fat: 251g
Polyunsaturated Fat: 14g
Monounsaturated Fat : 112g
Trans Fat : 2g
Cholesterol: 588mg
Sodium: 910mg
Potassium : 2654mg
Fiber: 2g
Sugar : 529g
Vitamin A: 5426IU
Vitamin C: 6mg
Calcium: 1851mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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36 comments
Hi!!
How many cupcakes can I cover with this recipe??
Thanks
FT
Hi FT! You can frost 12 cupcakes with this recipe! Hope that helps! N x
How many grams of chocolate is 4 1/2 cups?
1 cup is 200g 🙂 N x
Hey Nick! Would you recommend unwhipped or whipped for covering a cake for sharp edges? Thanks!!
Unwhipped would give you the sharpest edges! N x
Hi Nick. A warm hug from India.
The part of country where I am from is hot and humid. Also good quality dairy heavy cream with 30% fat is a tough one to find. I can get only the non-dairy whipping cream. Will that do?
Hi Aindri! What a lovely way to begin a comment! Thanks! Hm… I haven’t tried it using that type of cream, if you do give it a go, let me know in the comments and I’ll add notes in the recipe of it works. I think you would need to add less of it if you’re using that type of cream.
Hiya, i am wanting to use white chocolate gnache to fill the inside of cupcakes for a gender reveal. How much ingrediants to i need for 12 cupcales please?
Thank you
Hi Danielle! Great question! One batch of this will be enough for 12 cupcakes. Have just added this info to the recipe! N x
Hi Nick! I would love to try this out! However, are there any substitutes I could use for glucose syrup?
Hi Min! You could use corn syrup or just leave it out. N x
Thank you so much for the recipe, I made this on a hot summer day in South Africa. I coloured it, and used our local brand of imitation whipping cream by Bakels. I was able to cover my cake beautifully smooth. Will definitely be using this moving forward. Thank you.
Thanks for letting me know you loved the recipe Karen! N x
Hi, I want to try this with double boiler. Once set, you said microwave to spreading consistency. I don’t have a microwave, can i re-heat for how many minutes to achieve that.
Hi Star! Great question. In your case I would put about 1/4 of the mixture back on the double boiler until back to liquid consistency, then mix it in with the rest of the set ganache using a spatula (it will be hard at first) but keep at it and it will soften. N x
Hi from NI.
Should this be whipped in order to fill multiple wedding cake layers, and will it set rock hard -hoping not! I need it to be able to hold its shape but not fully set. Looks epic.
Hi Julia! This doesn’t set rock hard, but firm enough to hold cake layers. I just made a batch the other day and it was so yum. You can whip it if you like, it will stretch to top more cupcakes or in this case fill a cake.
HI Nick, I love your updated ganache, I have seen this as chocolate but not white so thanks for sharing, can I ask how long can a cake stay out if filled & covered with the ganache?
Hi Dana, thanks! Hmm, I think 1 day would be a max for me, but I would store it in the fridge. Not out. it might crack.
hi ! im from Malaysia. I have some questions :
1. Should i use a dairy / non dairy whipping cream ?
2. Should i whipped the whipping cream ?
Thanksss 😀
Hi Ainaaidee! Use full fat dairy whipping cream and nope, it doesn’t need to be whipped. I can see why it would be confusing when it’s written the way it’s written so I’ve changed it to read ‘heavy cream’.
Hi Nick!!! I’m going to be trying out this recipe this week I have a wedding cake for November and I wanted to cover the cake in ganache. I see lots of recipes where when you cover it with ganache it sets and you can actually touch the cake and it doesn’t mess up. Is your recipe like that as well?
Hi Logan! I don’t think it would work in this way. Sorry! N x
Nick, thank you for the excellent recipes that are super helpful, straightforward, and always rewarding. Been following for awhile and you’ve always got helpful insights. Thank you again!
Thanks Kristamae! N x
Hi Nick,
Would this ganache be bake stable? I’m hoping to use it to fill a cookie pie but I would need to bake it.
Thank you
hat’s a good question! I don’t know, I haven’t tested it in a baking recipe as a filling for cookies. If you do happen to try it, come back and let me know how it went! N x
Looking forward to making this, have made white chocolate ganache in the past, but never used butter, so I’m interested to see what the difference will be. I want to use it to cover a coconut and pineapple cake, on the outside and whipped for one layer of the filling. Can I add some coconut extract, or do you think that will it make the ganache split? Thank you.
Hi Margaret! Tie butter in this recipe helps give it a richer flavor and smoother texture. I think 1-2 drops of coconut extract would be ok! N x
Can I use this to cover an ice cream cake
Hi Emanual, I don’t see why not! Just keep in mind it will set very quickly if it’s against something that cold.
Hi
This recipe can used for sharp edge in hot weather
Hi Nihal, no. all frostings will melt in warm weather. You can assemble the cake using this frosting and get sharp edges as long as you have a cool environment.
I am excited to try this recipe! I am a white chocolate lover❤️. If it is whipped and the whole cake is stored in the fridge, will it be really hard? Thanks 🙂
Hi kris! Yep, it will definately firm up. But if you serve it at room temp it will soften up 🙂