White Chocolate Ganache Recipe

4.88 from 188 votes

Learn how to make quick and easy white chocolate ganache that can be used for creating a flawless glaze or a delicious smooth frosting.

Prep Time5

Cook Time10

Cooling15

Total Time30

Course: Dessert

Cuisine: American

Servings: ounces

Calories: 139kcal

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.

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.