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
- Why This Recipe Works
- 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 Mistakes to Avoid
- White Chocolate Ganache FAQs
- More Ganache & Frosting Recipes
- Watch: How To Decorate A Cake Step-by-Step
- Recipe
Why This Recipe Works
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.
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
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
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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 Mistakes 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 & Frosting Recipes
Watch: How To Decorate A Cake Step-by-Step
Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along
- Liz Marek.
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.
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
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!)
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
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
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
Jill says
I’m attempting a semi naked wedding cake, will your white ganashe be suitable for this, or butter cream?
The Sugar Geek Show says
Either one, if you use white chocolate ganache then make sure you follow the instructions for letting it cool to peanut butter consistency before attempting to frost your cake with it. If it get's too firm you can warm in the microwave for 10 seconds to soften
Bonnie says
Hi, can I use Americolour gel to tint the white chocolate ganache?
Thanks
The Sugar Geek Show says
Yes you can
Michelle says
Just used this ganache recipe to do a drip cake, only my third one. I kept stirring and thinking this isn't looking right, crap! But I just kept stirring and voila, perfect ganache, dropped exactly right! Why did I ever doubt you, Liz???
The Sugar Geek Show says
Haha I know that feeling
Devon Wenger says
I have used Guittards dark chocolate A peels to make ganache for under fondant and the Guittards dark chocolate A peels was great. Now I want to make white chocolate ganache for under fondant. I see above you use Guittards white chocolate A peels for drips. Can you also use Guittards white chocolate A peels for making a ganache that will be firm under chocolate?
The Sugar Geek Show says
Yep! Check out my white chocolate ganache recipe 🙂
Devon Wenger says
Thank you, but I don't see on your site where it says Guittards white chocolate A peels. How am I missing that? But glad to know it's okay to use.
Devon Wenger says
I meant to say will the A peels white chocolate be firm under fondant.
Jody says
Do I use ganache as my icing on wedding cake? I had your video and thought I was using ganache under the buttercream icing. Now I am confused sorry.
Wedding 6/29 in our backyard.
Heather Day says
Do you have a tutorial on how to cover a cake with LMF after it has been iced with white chocolate ganache? Thank you.
The Sugar Geek Show says
Not specifically but there isn't any secret, it's the same as buttercream. Chill until firm and then cover 🙂
Yvonne says
Is this stable enough for piping up the sides of a cake?
The Sugar Geek Show says
Yes but you need to let the ganache cool to "peanut butter" consistency for piping.
Fi says
I am covering 7 and 6 inch cakes (3" high each) in ganache. Will this recipe be enough for both?
The Sugar Geek Show says
Yes it will
Lorrie says
Tried making white chocolate ganache for the first time using 3-1 ratio and it worked perfectly.
Elizabeth Ankeny says
Can I add flavoring at the same time that I add food coloring? Was hoping to make a white chocolate lemon ganache but don't want to mess it up!
The Sugar Geek Show says
Yes you can