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!

1. Fill a pot with water about 3/4 of the way and bring to a boil, then lower to low heat.
2. Add your heatproof bowl on top

3. Add all ingredients and begin stirring
4. Until everything is completely melted and smooth

5. Take off the heat and cover with plastic wrap. Cool at room temperature, not in the fridge.
6. 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 20

5 from 7 votes

Print Recipe Pin Recipe

Prep: 2 minutes mins

Cook: 5 minutes mins

Cool: 3 hours hrs

Total: 3 hours hrs 50 minutes mins

Course: Dessert

Cuisine: American

Calories: 210kcal

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Ingredients

White Chocolate Ganache

• ▢ 4 cups (840 g) white cooking chocolate (see notes)
• ▢ 1/4 cup (60 g) unsalted butter
• ▢ 2 tbsp glucose syrup
• ▢ 1 cup (250 ml) heavy ream

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Instructions

Microwave method

• Add chocolate, cream butter and glucose syrup into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set at room temperature. Once set, use a spatula to smoothen. It’s ready to be piped, frosted or to fill cupcakes and cookies!

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 add the ingredients in it. Gently mix until mixture is completely melted and smooth.

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.

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 - is based on per cup. This recipe makes 3 cups.

A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.

Nutrition

Serving: 20g

Calories : 210kcal

Carbonhydrates: 18g

Protein: 2g

Fat: 15g

Saturated Fat: 9g

Polyunsaturated Fat: 1g

Monounsaturated Fat : 4g

Trans Fat : 0.1g

Cholesterol: 25mg

Sodium: 29mg

Potassium : 87mg

Fiber: 0.1g

Sugar : 17g

Vitamin A: 254IU

Vitamin C: 0.2mg

Calcium: 61mg

Iron: 0.1mg

Nutrition Disclosure

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