White Chocolate Ganache That Is Stable Enough For Icing Cakes And Tastes Delicious!
White chocolate ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream for a great vanilla flavor and is stable enough for using in high heat/humidity areas. Did you know white chocolate ganache doesn't sweat? SO important on those super humid days.
White Chocolate Ganache Frosting
I admit that it took me a really long time to fully understand how to make white chocolate ganache and even longer to figure out how to make it perfectly. I always felt like it was working really well for others and I was somehow missing the secret to making the perfect ganache. It was either too soft, too grainy or too hard! What's the secret?
Turns out, the secret to making perfect ganache is time. Timing is everything! Ganache is made from chocolate and chocolate is very temperature sensitive. Too warm and it's a drippy mess. Too cold and it's rock hard. You need to use ganache at the right time.
When you first make ganache it's very soft and liquid. This is the perfect time to use it to make drips on your drip cake or for glazing your cold cake like my unicorn cake.
When you let the white chocolate ganache sit for a bit, the cocoa butter starts to harden and the consistency starts to resemble peanut butter. To speed up this process, I got a tip from my friend Cynthia from Caked By Cynthia. She works exclusively with ganache in her high heat/humid area of Miami, Fl. She told me to pour my ganache into a shallow dish so the ganache cools quickly. Total game changer.
Ganache is set in about 20 minutes to an hour depending on how cold it is in your room and now your ganache is ready to frost your cake!
If your ganache get's too firm, just microwave for 10 seconds and stir until softened. Be careful not to heat too much or you could split your ganache and you'll have to wait for it to cool down all over again.
How To Make Perfect White Chocolate Ganache
Making white chocolate ganache is super simple. I weigh out my chocolate (using a scale is better than using cups for accuracy) and place into a heat proof bowl. I microwave for 1 minute to start softening the chocolate.
Then I bring the cream to a simmer and pour over the top of the chocolate.
Make sure that your chocolate is covered by the cream. Let the mixture set for 5-10 minutes then whisk until combined.
I poured my ganache into a cake pan to let it firm up. Took about an hour for me.
Cover your ganache with some plastic wrap (so it's touching the surface of the ganache) to keep a film from developing which can cause your ganache to be grainy.
Once the ganache is at the peanut butter consistency, you can use it to ice your cakes.
How Long Can You Keep White Chocolate Ganache
In general, white chocolate ganache can be kept at room temperature for up to two days but then needs to be refrigerated after that. Microorganisms need water to grow and ganache is mostly sugar and fat so it's pretty shelf-stable. It can separate over time though so it's best to keep it chilled when you're not using it.
I always store my ganache with plastic wrap touching the surface to prevent a film from forming. Then I heat in the microwave to soften and stir until cream before use.
What Chocolate Ganache Glaze And Drip Recipe
To glaze your cake with ganache, it's important to wait until your ganache has cooled to 90℉. You can pour the ganache over the top of your frosted and chilled cakes for a super shiny and delicious coating!
I use the same process for making perfect drips on my cakes! Or you can use water ganache which has a higher ratio of liquid to chocolate but is great in a pinch when you forget to buy cream at the store (guilty).
White Chocolate Ganache Ratio
You might often hear people talking about ratios like 3:1 or 4:1. What this means is the amount of chocolate to cream in a recipe. The reason it's expressed as a ratio is because depending on how much chocolate you have will define how much cream you add. This way the recipe can be scaled to what you need.
I usually go with a 3:1 ratio for my white chocolate ganache which produces a creamy but fairly firm ganache. Example, 3 lbs of white chocolate and 1 lb of cream. I am not in a super hot area though so if you are in a really hot/humid area, you might go with a 4:1 ratio so there is more chocolate in the recipe.
The type of chocolate you use also can effect how firm your chocolate sets. Using real chocolate will result in a firmer chocolate. Using candy melts will result in a softer chocolate so play around with your ratio to see what works for you. Once you find a ratio you like, stick with the same chocolate brand for the most consistent results.
How To Color White Chocolate Ganache
The great thing about white chocolate ganache is that you've already added liquid to your chocolate to form an emulsion which results in ganache. You don't have to worry about your chocolate "seizing" by adding food coloring. You can add any food coloring you like to your ganache to color it but if you want some really rich and bright colors, I highly recommend using artisan accents chameleon colors which are formulated for coloring chocolate. They also work great for buttercream!
Do you love buttercream but want the stability of ganache? Get the best of both worlds from the white chocolate buttercream recipe! The white chocolate adds a delish vanilla flavor but also helps the buttercream set a little bit firmer than traditional easy buttercream.
How To Make Perfect Chocolate Ganache
If you want to make some dark chocolate ganache, we have a great recipe for that as well! I love using chocolate ganache for a fudgy filling in my cakes or for adding great stability for stacked and sculpted cakes.
White Chocolate Ganache Tutorial
Watch my video on how to make white chocolate ganache!
Cake Batter and Frosting Calculator
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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.
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.
Tiffany says
Hi! Will this work as well as chocolate ganache under fondant for sharp edges? (Where it won’t be too soft?) Thankyou!
The Sugar Geek Show says
It will work if you let it come to peanut butter consistency first
Rebecca says
I am frosting two 3-layered cakes with this. Should I double or triple the recipe? Will be used for filling layers and crumb coat+smoothing coat. I’m actually making unicorn cakes similar to what’s in the blog!
The Sugar Geek Show says
Just depends on how big your cakes are and how much filling you use. I would make a single batch first and see if you need more
Linda says
My friend wants a white chocolate ganache coating for her daughters birthday cake but in comes out too yellow to match to her chowed dusky pink roses.. can I colour with white powder colour and should I add it to the cream or after the ganache is made.
Many thanks
The Sugar Geek Show says
You can replace some of the cream with white food coloring to make it whiter
lorrie honaker says
Hi can I fill a cake with this recipe
The Sugar Geek Show says
Yes of course! That's what ganache is for (yum!)
Shah says
Thank you for the recipe ! So after the ganaohas reached peanut butter consistency , I can use it directly to frost the cake ? Or does it need to be stirred and whipped ?
The Sugar Geek Show says
Just stir with a spatula to make it creamy and it's ready to use
Ann says
If you whisk ganache to make it whiter will it be to soft to ice cake .
Maria says
Hi! I want to use this ganache for cupcake frosting is it possible? And When I made it it is a little grainy what can I do?
thanks
The Sugar Geek Show says
Yes you can, use this recipe as a guide for making/fixing ganache https://sugargeekshow.com/recipe/ganache/
Karen says
Could you use a icing comb on this white ganache or should I stick with a buttercream?
The Sugar Geek Show says
You definitely can
Nancy B says
Could I add cream cheese to this frosting, or would it ruin it's strength? And if I can, how much cream cheese should I add?
I live in (hot/humid) Central Texas, and I wanted to make a red velvet cake with this.
The Sugar Geek Show says
Cream cheese is always going to make your frosting soft. If you want cream cheese flavor in high heat then I recommend getting a good cream cheese emulsion from amoretti or lorann oils
Misha says
Hi! This looks amazing! The few times I’ve tried ganache I have failed and wasted so much:/ I do want to try to frost a cake with white chocolate ganache like this someday, so maybe I’ll try this recipe! Thank you?
ROSEMARIE T says
chocolate wedding cake covered in white fondant. Should I use white ganache so the color would not show thru the fondant or can I use chocolate ganache.
Genette says
Your recipe is perfect. Please can you tell me if its safe to freeze left-over ganache. I was hopng to thaw in fridge & re-use? Many thanks
The Sugar Geek Show says
Yes you can freeze leftover ganache for up to 6 months
Nazim Durrani says
Hi, I am going to attempt a 9" three layered cake one of these days and it is monsoon/humid/hot here in Bombay.
Should i opt for a 4:1 ratio or 3:1 shall suffice?
I like thick fillings and coating on my cakes.
What should be the possible contingency in grams?
Please respond.
The Sugar Geek Show says
The only way to know would be to do a test batch
Beginner Baker says
Hi,
I'm covering an 8 inch cake under fondant, is the recipe too much for just cake? How to adjust to for the one cake?
The Sugar Geek Show says
This is not too much for one 8" cake
Andrea says
can I pipe roses with white ganache? I see you can do it with chocolate ganache but I know they are different
The Sugar Geek Show says
Absolutely. White ganache firms up to that peanut butter consistency that is great for piping just like regular ganache
Kenyatta says
Hello is this perfect for bust cakes? I want to make the head out of cake and I want to make sure this is sturdy
The Sugar Geek Show says
Yes you can definitely use this for bust cakes 🙂
Marilyn says
I want to glaze a 9” 2-layer cake. How much chocolate would I need to make a pourable ganache?
The Sugar Geek Show says
I would do 32 ounces of white chocolate
Theresa says
I thought that in order to make the frosting - the thicker ganache that it had to be whipped by a beater
The Sugar Geek Show says
You definitely do not have to whip ganache
Angie says
This might seem like a silly question, But How do you get a smooth finish with ganache (like buttercream) when frosting your cake? Ive never tried this before
The Sugar Geek Show says
the same techniques apply to ganache as buttercream when it comes to smoothing
JOYCE A JOHNSTON says
I am so glad i found your site. I have just made your easy buttercream with the pasteurized egg whites for the first time. My first batch tasted like ice cream, but somehow my second one is more butter tasting. I don't know if i didn't measure my vanilla the same or if the better butter I used just has more taste. I think my friends will still like it. I'm thinking I may have tasted too much stuff to really know the flavor well. (as a side, is there a way to cleanse the palette so I can taste different batches as I go?) I love how smooth it is. I am going to do your microwave ganache for a drip (i came here looking for the water ganache video). I do have half and half though, but i liked your quick method for the drip. I plan to do gold.
Next time I bake I am going to try your white cake recipe. I do various doctored cakes as I focus on decorating for friends, but I want to work on some scratch cakes.
The only scratch cake I have made was a 1234 cake that tasted good, but was too soft to do precise decorating. My grandmother always made 1234 cakes for our bdays, so it brings back good memories.
I definitely would like to try the ganache glaze to maybe make my cakes smoother. This buttercream though seems to be smoothing really well. I still get bubbles in my cake sides that I try to smooth out with a warm spatula once it hardens. I also want to cut off the brown crust next time, but this time I did not want to risk messing up the roundness of my cake as i needed clean sides. I'll leave the extra trimming for when I can cover mistakes with ruffles! I think i actually managed to get them totally level this time too.
I have so many things to try, I get overwhelmed with figuring out what to practice next. There is only so much cake to pass along to coworkers and friends!
Your videos, articles, and instructions are great. I have sold some cakes, for friends requesting them for special events, but I don't really aim to have major professional level stuff. I just enjoy getting better and seeing what I can accomplish for someone to enjoy!
The Sugar Geek Show says
Hey Joyce, if your buttercream tastes like butter it needs to whip for longer. I use the whisk attachment on high until it tastes right then I switch to the paddle on low to get the bubbles out. I hope that helps!
Heath says
Do you frost a cake with the white ganache and then use the same ganache for the drop only warmer?
The Sugar Geek Show says
You could but I personally use water ganache for dripping
Adele says
Can you leave ganache in the fridge to set? As my white choc ganache always turns grainy when I mix it up again before covering a cake. I use almond bark - could that be the cause of it being grainy? I live in the caribean so leaving it out doesnt always work as its so hot! - Thanks
The Sugar Geek Show says
Yes it could be the type of chocolate you are using
cindy says
If you are adding milk to make the icing with chocolate, how can you leave it to sit over night at room temperature ? Thats not food safe
The Sugar Geek Show says
I don't know the exact science behind it, maybe I should do some research but ganache is very much safe at room temperature for days. Perhaps it's the amount of sugar in the ganache that keeps it from spoiling or the low liquid content. We were taught this in pastry school, the same with buttercream that contains eggs and milk. Something about the amount of fat/sugar keeps it from spoiling 🙂
Angelica says
Hi liz Can drips be added on to a fondant covered cake ?
The Sugar Geek Show says
Absolutely 🙂
Angie says
Hi liz is it 6 oz. choc ( I use candy melts) to 2 oz cream? Just wanna make sure. Thanks
The Sugar Geek Show says
Yes that is correct