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White Chocolate Ganache Frosting

by Nick Makrides
Published: Last Updated on

The thing about white chocolate ganache frosting is that if you have no self-control then it becomes very dangerous. Because, even in it’s warm, melted state, you’ll want to drink it. You can use my chocolate ganache frosting in two ways: un-whipped or whipped. Whipped is almost like eating a very rich, fluffy mousse, and un-whipped is nice and dense – perfect for filling cakes.

White Chocolate Ganache Frosting

White Chocolate Ganache Frosting

White Chocolate Ganache Frosting

Learn to make a simple fluffy whitechocolate ganache. Used for frosting cakes and cupcakes!

Serves 20

5 from 5 votes
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Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Course: Dessert
Cuisine: American
Calories: 203kcal



  • 4 1/2 cups (800 g) good quality chocolate chips chopped cooking chocolate
  • 3/4 cup (200 ml) thick cream double/heavy

Learn How To Make it! [VIDEO]



  • Combine the chocolate and cream in a large, microwave-safe bowl. Microwave on high, for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set.
  • Alternatively, you can use the double-boiler method. Fill a large saucepan one-third of the way with water and bring to the boil. Place the chocolate and cream in a large glass or metal mixing bowl and set it over the pan, making sure the bottom of the bowl doesn’t touch the water. Gently stir the mixture until it is completely melted and smooth. Remove from the heat and leave to set at room temperature.
  • To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
  • To use it as whipped ganache, soften it to the piping consistency using the above method. Add it to the bowl of a stand mixer fitted with the paddle attachment and start by whipping on medium speed. Once it has softened a little and looks slightly paler, turn the mixer up to high and whip for 5–6 minutes until it becomes light, fluffy and pale in colour.


My cake recipes sometimes call for more than one batch of frosting. Depending on the size of your mixing bowl, you may need to split the frosting into two batches when flavouring it.
Frosting can be stored in an airtight container for up to two weeks.
To freshen up this frosting simply thaw at room temperature for 1 hour and re-whip using a stand mixer and paddle attachment


Serving: 20g
Calories : 203kcal
Carbonhydrates: 28g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 6mg
Sodium: 28mg
Potassium : 0.1mg
Fiber: 1g
Sugar : 25g
Vitamin A: 91IU
Vitamin C: 1mg
Calcium: 47mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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F Tavarez February 25, 2022 - 12:38 pm

5 stars

How many cupcakes can I cover with this recipe??



Nick Makrides August 2, 2022 - 10:31 am

Hi FT! You can frost 12 cupcakes with this recipe! Hope that helps! N x

Jade October 8, 2022 - 1:31 am

How many grams of chocolate is 4 1/2 cups?

Nick Makrides October 11, 2022 - 6:12 am

1 cup is 200g 🙂 N x

Melissa October 21, 2022 - 3:16 am

Hey Nick! Would you recommend unwhipped or whipped for covering a cake for sharp edges? Thanks!!

Nick Makrides October 24, 2022 - 2:16 am

Unwhipped would give you the sharpest edges! N x


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