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!
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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.
Nutrition
Samantha Bove says
2 questions!
Can I whip this to get a fluffier texture?
Also do you think I could add Some Oreo filling for flavor? My nephew wants an Oreo cake for his birthday and I don’t want a cookies and cream filling. I hoping to make just a Oreo cream filling with this?
The Sugar Geek Show says
Yes you can whip it and yes you can add crushed oreos. Sounds delish!
Vams says
1. Can I pipe rosettes on my cake using the ganache?
2. Can I flavor the ganache using extracts?
3. Can I color the ganache?
4. If I can color and flavor the ganache, when should I color and flavor the ganache?
Please answer!!!!!
The Sugar Geek Show says
Yes, yes, any time you want. You can use regular food coloring.
Vams says
Thank You So Much!!!!!!!!
Vams says
Can I use this Ganache frosting to pipe rosettes on the sides of the cake? Will it stick?
The Sugar Geek Show says
Yes you can if it's at the peanut butter consistency
Miranda says
If I whipped the ganache could I still use it to frost a cake?
The Sugar Geek Show says
Absolutely
Kalyani says
Hey Liz, how long I need to whip the ganache to make light and fluffy frosting? Also if I whip it will it increase in volume? To crumb coat and frost 4 layered 9" cake, how much white chocolate should I use? Does it taste too sweet?
Elizabeth Marek says
You only need to whip for a minute or two once it's at peanut butter consistency. IT will taste exactly like whatever white chocolate you use.
Kelly says
Hi
I tried the recipe for the first time, very easy to follow.
I used the ganache to crumb coat my cake before putting fondant on.
My question is, is it normal for the ganache to go hard (like a piece of chocolate) when it’s on the cake?
Thank you
Elizabeth Marek says
Ganache is affected by temperature so as it get's colder, it will get firmer. If your ganache gets too hard to spread, heat it up for 5-10 seconds in the microwave until it's spreadable again
anna says
I will be using this for a crumb coat and final layer on a 2 layer 6 inch cake...
How long did it take for your peanut butter consistency ganache to set? did you put it in fridge or wait for it to get like that room temperature?
Elizabeth Marek says
It can take hours. I do not put it in the refrigerator because that will make the ganache hard.
Dawn Luxford says
Hi
How far in advance can I keep ganache in fridge before covering cake?
Many thanks
Dawn x
Elizabeth Marek says
Days, it doesn't go bad
Robin says
Can I use merckens super white? Last time I tried with super white, I used half and half and it was very runny, I could barely use it. Not sure if it was because of the super white or because of the half and half.
Elizabeth Marek says
The ratio needs to be at least 3:1 so three times as much chocolate as heavy cream (not half and half)
Abrar says
I use a ratio of 3:1 and my ganache comes out thick. Spreadable and all which I assume is good but the cake can’t be eaten from the fridge it has to soften first otherwise the ganache is too hard. Where I live is very hot with very high humidity. Should I add little bit of more cream or milk?
Elizabeth Marek says
Allowing ganache to soften from the fridge is normal and if the ratio of 3:1 is working for you, I wouldn't change it. I usually take my cakes out of the fridge a few hours before serving them to allow the ganache and the cake to soften up.
Dawn says
Hi Liz! At what point would I add a reduced puree to the ganache to flavor it? Would I need to reduce the cream? For example, if I want to add a mango or passion fruit concentrate, would I add it to the cream first or mix it into the ganache afterwards?
Elizabeth Marek says
I would mix the puree into the ganache after you have made it.
Chelsea says
Hi Liz,
I am going to attempt ice cream cake for the first time and I'm curious if using whipped white chocolate ganache as my frosting will become too hard once frozen? Obviously I can only thaw so much before cutting into it since I don't want the ice cream to become a puddle...any thoughts or would a different frosting all together be better for freezing on ice cream cake?
Elizabeth Marek says
Ganache would probably be too hard to cut, I'd use whipped cream for sure
Erin says
Could I add peppermint extract to this or would it mess up the texture? I would be using it to ice a cake
Elizabeth Marek says
Yes you can
Maria says
Hi Liz, I love your tutorials! Is it normal that once I make the ganache and leave it out on the counter to cool down, if I don’t catch it at the right time it becomes as hard as a rock?
I don’t have a microwave so I find myself having to do the bain marie to re-melt and it’s a pain. I use the 3:1 ratio
Elizabeth Marek says
No that is not normal. I would try increasing the amount of cream. It should be soft and creamy when left at room temperature overnight.
Laura says
Can I use this recipe to do a mirror cake? I would like to frost the cake with chocolate ganache before glazing it. Are there other options if white chocolate ganache doesn’t work aside from buttercream?
Elizabeth Marek says
Yes you can use ganache, just make sure you follow the same instructions for freezing the cake before glazing.
Madison says
Also, could I use Russian piping tips with this recipe?
Elizabeth Marek says
Yes you can
Madison says
Thanks for the quick reply!
Seems like my other comment didn't upload.
I wanted to ask how much of the recipe would I need to add drips to a 9 inch cake as well as pipe a crescent of flowers on the edge of it.
Thank you!
Elizabeth Marek says
I don't know how much you'd need 🙂 I would go by the drip recipe measurements and maybe double it so you have enough for piped flowers but thats just a guess.
Angel says
Can i just pour this over a 9inch 2 layer cake for a white choc coating? Or do i need to let it get to a peanut butter consistency and frost it? I want a shiny coating not a frosting look. Tia
Elizabeth Marek says
This isn't a glaze, if you're looking for something shiny you might want to check out the mirror glaze recipe.
Jodi P says
Love the ganache recipe! Was wondering if you have ever combined the ganache with any buttercream before? I do have your recipe for white chocolate buttercream, but more or less just curious if mixing the ganache and buttercream would even work.
Elizabeth Marek says
Yes you can add ganache to buttercream
Kim D says
Is it possible to use this white chocolate ganache to cover a cake that's frosted with cream cheese frosting?
Elizabeth Marek says
Yes you can definitely do that
Marilyn says
Hi Liz, I made the white chocolate ganache recipe and thanks to you it worked out perfectly. I actually used the "noshu" brand of no sugar white chocolate to frost some raspberry muffins I had made and they complemented each other very well. Thankyou for your advice.
Onaisa says
Hi ...!!!
2 question
Thank you for the wonderful recipe ...i have been using ganache covering all summers and they turning out all well ...but i noticed that when i do the final covering my cake get cracks and this gives me attacks may i knw where am i going wrong ...
Usuing 3: 1 ratio ...
2nd one : now as winters r here i am finding it a lot of difficult to conti with this ratio ...as just i apply over a chilled cake it firm quickly and becomes very difficult fr me to smooth it out ..
I would really appreciate if you can help me in this ..
Thank you
Elizabeth Marek says
You will just have to adjust the ratio to work for you in the current weather. More chocolate for warm weather, less for cooler weather.
yashodhara kulkarni says
Hi Liz , Can I just pour the ganache over the chilled butter cream icing cake and then keep it in then refrigerate it. And then pipe it.
Elizabeth Marek says
Yes you can pour ganache over a chilled cake. If you refrigerate ganache though it becomes firm and not pipeable. Keep ganache at room temperature that you want to remain soft
Tina says
Hi Liz. I have made the white chocolate ganache but want it white. Can I add a tiny drop of violet food color like the easy swiss meringue buttercream recipe?
Elizabeth Marek says
Yes you can, and you can also add white food coloring