White chocolate ganache is one of the most versatile things you can make for cake decorating. It works as a smooth frosting, a glossy glaze, a cake drip, and a base for coloring, and it is significantly more stable in heat and humidity than any American buttercream. I have been using it professionally for years, and it is the frosting I recommend to anyone decorating cakes in hot climates or under fondant.
Unlike American buttercream, it doesn't sweat in warm weather because it's almost entirely fat and sugar with very little free moisture. I've been using it professionally for years, and it's the frosting I recommend to anyone decorating cakes in hot climates.
Quick Glance: White Chocolate Ganache Recipe
- Recipe Name: White Chocolate Ganache Recipe
- Why You'll Love It: Silky smooth, stable in heat and humidity, and works as a frosting, glaze, or drip.
- Time and Difficulty: 15 minutes active + 1 hour to set / Easy
- Main Ingredients: White chocolate, heavy whipping cream
- Method: Soften chocolate, pour hot cream over, whisk, let set
- Texture and Flavor: Smooth and creamy when worked, firm and sliceable when set, with a rich and sweet vanilla flavor
- Quick Tip: Pour freshly made ganache into a shallow dish instead of leaving it in the bowl - it sets in 20 to 30 minutes instead of several hours
Jump to:
- Quick Glance: White Chocolate Ganache Recipe
- What Makes This White Chocolate Ganache So Good
- White Chocolate Ganache Ingredients
- How to Make White Chocolate Ganache Step-By-Step
- Cake Batter and Frosting Calculator
- Cups of Batter Needed
- Cups of Frosting Needed
- Common White Chocolate Ganache Problems To Avoid
- White Chocolate Ganache FAQs
- More Ganache And Frosting Recipes To Try
- Ready To Master Cake Decorating?
- Recipe
What Makes This White Chocolate Ganache So Good
White chocolate is made from cocoa butter, milk solids, and sugar with no cocoa solids, which is why it's white rather than brown. When you pour hot cream over white chocolate, the fat molecules from both the cream and the cocoa butter combine to form an emulsion - fat droplets suspended evenly throughout the liquid. This is what gives ganache its signature smooth, glossy texture instead of a greasy or separated mess.
As the ganache cools, the cocoa butter begins to crystallize. This crystallization is what causes the ganache to firm up from a pourable liquid into a spreadable, then sliceable, consistency. The ratio of chocolate to cream controls how firm the final ganache sets: more chocolate means more cocoa butter and a firmer result. A 3:1 ratio (three parts chocolate to one part cream) produces a firm ganache suitable for frosting cakes. A 4:1 ratio produces an even firmer result that holds up better in high heat and humidity. You can also whip it into a light and fluffy frosting. My whipped ganache recipe walks you through how.
White chocolate ganache doesn't sweat or form condensation the way buttercream does because it contains very little free water. Buttercream holds water between the fat and sugar molecules, which draws moisture from the air in humid conditions and beads on the surface. Ganache is almost entirely fat and sugar with almost no water activity, which is why it stays dry and matte even in a humid bakery.
The temperature sensitivity of ganache comes from cocoa butter itself, which melts at around 93°F - very close to body temperature. This is why timing and temperature control are so important: too warm, and it's too fluid to use as frosting, too cold, and it's too firm to spread.
White Chocolate Ganache Ingredients
Here's everything you need and why each ingredient matters.
White chocolate is the base of this ganache and provides both the structure and the flavor. The cocoa butter in white chocolate is what crystallizes as the ganache cools and gives it its firm, spreadable set. Use a good quality white chocolate bar or couverture for the best flavor and the most reliable set. If using under fondant, the 3:1 ratio works best. Avoid white chocolate chips, which contain stabilizers that prevent them from melting smoothly and can result in a grainy ganache. Candy melts can be used as a substitute but they contain vegetable fat instead of cocoa butter, which means the ganache will set softer and may require a higher ratio of chocolate to cream to achieve the same firmness.
Heavy whipping cream provides the liquid needed to form the emulsion and contributes richness and body to the finished ganache. It must be heated to a simmer before adding to the chocolate so it's hot enough to melt the cocoa butter and create a smooth emulsion. Do not substitute with half-and-half or milk as the lower fat content will produce a thinner ganache that may not set properly.
How to Make White Chocolate Ganache Step-By-Step
- Weigh your white chocolate and place it in a large heatproof bowl. Microwave for 1 minute to begin softening. It doesn't need to be fully melted at this stage. Just soft enough that the hot cream can do the rest of the work. If using a bar, chop it into small, even pieces first so it melts uniformly.
- Pour the heavy whipping cream into a small saucepan and heat over medium heat until it just reaches a simmer. You'll see small bubbles forming around the edges and wisps of steam rising from the surface. Do not let it reach a full boil. Boiling cream can cause the ganache to split.
- Pour the hot cream over the softened chocolate. Make sure the chocolate is fully submerged in the cream. Do not stir yet. Let the mixture sit completely undisturbed for 5 to 10 minutes. The residual heat from the cream will gently and evenly melt the chocolate.
- Starting from the center of the bowl, whisk slowly outward in small, deliberate circles. The mixture will look cloudy and separated at first. This is normal. Keep whisking slowly, and it will gradually pull together into a smooth, glossy, uniform emulsion. Avoid whisking vigorously as incorporating air can make the ganache grainy.
- Your ganache is now ready to use for drips or glazing. It should be fluid and pourable with a glossy sheen. For drips, make sure your cake is very cold before applying so the ganache sets on contact.
For a full tutorial on how to create a drip cake, check out my drip cake recipe.
- To use as frosting, pour the ganache into a shallow dish or sheet pan and cover the surface with plastic wrap pressed directly against the ganache. The shallow layer cools much faster than a deep bowl, cutting the setting time from several hours down to about 20 to 30 minutes at room temperature.
- The ganache is ready to frost with when it reaches a thick, peanut butter-like consistency and holds its shape when you drag a spatula through it. Stir until smooth and creamy before applying to your cake.
EXPERT TIP: For glazing or for drips, let the ganache cool to 90°F before pouring over a frosted, thoroughly chilled cake for a smooth, shiny finish.
Cake Batter and Frosting Calculator
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Common White Chocolate Ganache Problems To Avoid
Using white chocolate chips. White chocolate chips contain stabilizers and emulsifiers that prevent them from melting into a smooth ganache. They often produce a grainy or lumpy result. Always use a quality white chocolate bar or couverture.
Letting the cream boil. Cream that reaches a full rolling boil is too hot and can cause the cocoa butter in the chocolate to break out of the emulsion, resulting in a greasy, split ganache. Heat until you see the first small bubbles around the edges and then pour immediately.
Stirring too soon. Adding motion before the cream has had time to melt the chocolate causes uneven mixing and can prevent a smooth emulsion from forming. Wait the full 5 to 10 minutes before whisking.
Whisking too vigorously. Aggressive whisking incorporates air bubbles into the ganache, which can make it grainy and less glossy. Whisk slowly from the center outward with deliberate strokes.
Not covering with plastic wrap. Leaving ganache exposed to air causes a film to develop on the surface. When that film gets stirred back in it creates grainy lumps. Always press plastic wrap directly against the surface of the ganache while it sets.
Overheating when softening. If your ganache firms up too much and you microwave it to soften, go in short 10-second bursts only. Overheating causes the emulsion to break and the cocoa butter to separate out as a greasy pool. If this happens, let it cool completely and slowly whisk it back together.
White Chocolate Ganache FAQs
The ratio refers to the amount of chocolate to cream by weight. A 3:1 ratio (three parts white chocolate to one part cream) produces a firm ganache suitable for frosting cakes in normal conditions. A 4:1 ratio produces a firmer result better suited to high heat and humidity environments. The type of chocolate also affects firmness - real white chocolate with cocoa butter sets firmer than candy melts, which use vegetable fat. Once you find a ratio that works for your climate and chocolate brand, stick with it for consistent results.
White chocolate ganache can be kept at room temperature for up to two days because its high fat and sugar content means very little free water is available for bacteria to grow. For longer storage, refrigerate in an airtight container with plastic wrap pressed against the surface for up to two weeks. To use refrigerated ganache, bring it to room temperature and microwave in 10-second bursts, stirring between each, until it returns to a spreadable consistency.
Add gel food coloring directly to the finished ganache and stir to combine. Because ganache is already an emulsion with liquid incorporated, adding more liquid in the form of gel coloring won't cause it to seize the way it would with unmelted chocolate. For the most vivid and true-to-color results, use oil-based food coloring or chocolate-specific coloring like Artisan Accents Chameleon colors, which are formulated specifically for use in fat-based mediums.
Yes - freshly made ganache that is still warm and fluid is ideal for drips. Make sure your cake is very cold before applying so the ganache sets quickly on contact and doesn't run all the way down to the board. Let the ganache cool slightly so it's not steaming hot before applying, but use it while it's still pourable.
Yes. Ganache is actually one of the best bases for fondant because it sets firm enough to give the fondant a solid, smooth surface to adhere to and doesn't soften the fondant the way some buttercreams can. Let the ganache set
Split ganache looks greasy with liquid pooling separately from the solid fat. To fix it, let it cool to room temperature if it's still warm, then add a small splash of warm cream and whisk very slowly from the center outward. The gentle introduction of warm liquid usually brings the emulsion back together. If it has been overheated, the fix requires more patience - keep whisking slowly and it will usually come back.
Yes. At peanut butter consistency, it makes a rich, stable filling that holds up well inside a stacked cake. It pairs especially well with fruit fillings like raspberry or strawberry. Let it set to the right consistency before using as a filling so it doesn't squeeze out when you stack the layers.
Yes - white chocolate ganache makes an excellent macaron filling. For macarons, use a slightly firmer ratio (closer to 3.5:1 or 4:1) so the filling holds its shape between the shells. You can also infuse the cream with any flavoring by simmering herbs, spices, or zest in the cream before straining and pouring over the chocolate.
More Ganache And Frosting Recipes To Try
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Recipe
Instructions
- Microwave chocolate in microwave safe bowl for 1 minute to soften
- Bring heavy whipping cream just to a simmer then pour over chocolate
Make sure the chocolate is fully covered
Let set for 5 minutes - Whisk gently to combine cream and chocolate, do not incorporate air
- Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)
- Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Video
Notes
- Use a quality white chocolate bar or couverture, not white chocolate chips. Chips contain stabilizers that prevent them from melting smoothly and can result in a grainy ganache.
- Heat the cream until just simmering, not boiling. Overheated cream can cause the ganache to split.
- Always press plastic wrap directly against the surface of the ganache while it sets to prevent a film from forming.
- Pour into a shallow dish to speed up the setting time from several hours to about 20 to 30 minutes.
- The ganache is ready to frost with when it reaches a thick, peanut butter-like consistency.
- If the ganache gets too firm, microwave in 10-second increments and stir until it reaches the right consistency. Do not overheat.
- For drips, use the ganache while it's still warm and fluid. Make sure your cake is very cold so the ganache sets on contact.
- For glazing, let the ganache cool to 90°F before pouring over a chilled cake.
- Store at room temperature for up to 2 days or refrigerate for up to 2 weeks with plastic wrap pressed against the surface.
Narwhal says
Hii, could this be used for decorative piping aswell? Im going to do one of those vintage cakes with lots of piping (have done so in the past) and am looking for an alternative to buttercream that still sets/holds its shape
Liz Marek says
Yes! Once it's at peanut butter consistency, it pipes beautifully, just like buttercream. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Christina says
Hi Liz
The quantity in the recipe here fits to which size of pan ( If I want to frost a cake )?
Liz Marek says
One batch is enough to frost or cover an 8-inch cake. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Anna says
Hi Liz,
I'm making my brother's wedding cake in a week or so, which will be covered with white chocolate ganache. I'm worried about its stability in the high temperatures we're currently seeing in the UK. Would it be better to use a 4:1 ratio? is there a greater risk of the ganache cracking if I use the higher ratio?
Thanks so much!
Liz Marek says
Yes, 4:1 sets firmer and holds up better in heat and humidity. More chocolate for warm weather, less for cooler weather. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Mari says
I made half this recipe and heated the cream to 185 degrees Fahrenheit and then poured on top of the chopped white chocolate and waited 5 min before stirring. Put cling wrap and let it cool to room temperature but it’s all just liquid. I’m not sure where I went wrong. Should I try to put it in the fridge to set it up?
Liz Marek says
Ganache can take a few hours to set at room temperature. Pour it into a shallow dish with plastic wrap pressed on the surface to speed it up, and make sure it's 3 parts chocolate to 1 part cream by weight. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Kayla says
What white chocolate wafers do you use?
Liz Marek says
I recommend a good white chocolate bar or couverture over wafers. Candy melt wafers work, but they set softer. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Traci says
Hello, I saw your comment below that it won’t become totally firm after frosting the cake. I’m making this for a rather tall, layered cake. Will this be stable enough, it called for a firm ganache? Can I add more white chocolate to make it firmer? Thank you!
Liz Marek says
By not completely firm I mean it wont be hard as chocolate but it does set up like the texture of fudge.
Josette Jones says
Hi Liz, First let me say thank you for the best delicious and moist marble cake. I would like to use this ganache recipe as a whipped filling, is that possible?
Liz Marek says
Yes! Let it set to peanut butter consistency, then whip it for a minute or two and use it as a filling. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
lorie p says
Hi Liz. Hope you still stop by here even though this video was made awhile ago. Are you using the Merckens melts here? I'm still a beginner and feel like the callebeaut white chocolate is a little too expensive. Also if using this as frosting instead of glazing you can use without whipping? I know you can whip chocolate ganache so can you do the same with the white chocolate type? Would there be any benefit to whipping it?
Liz Marek says
I recommend a good white chocolate bar or couverture. Candy melts like Merckens work but set softer. You don't have to whip it to frost a cake. Whipping just makes it lighter and fluffier. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Nicola says
Hi is it the same ratio 3:1 if using as a cake filling too?
Liz Marek says
Yes, the same ratio works as a filling. Let it set to peanut butter consistency first so it doesn't squeeze out when you stack. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Alexandra says
Could you use coloured candy melts with the white chocolate instead of food colouring?
Elizabeth Marek says
Yea definitely
Shloka says
Hey! Can I add food colouring gel to this white chocolate ganache?
Liz Marek says
Yes, gel coloring works. Stir it into the finished ganache. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Kim says
Hi,
I am making a wedding cake for my son’s wedding and want to use white chocolate ganache, just wondering if I can whip the ganache for the filling layers.
Liz Marek says
Yes, you can whip it for the filling layers. Let it set to peanut butter consistency first, then whip for a minute or two. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks