White Chocolate Ganache
Two simple ingredients transform into a luxurious treat. When it is slightly warm it is in a pourable state and can be used as a glaze for cakes and cupcakes. Let it sit for a while and it will thicken up to a spreadable consistency that can be used as a cake filling or frosting. It also makes a great dip for fruit and cookies.
Servings: 2 cups of ganache
Ingredients
- 18 ounces white chocolate finely chopped (510 grams)
- ¾ cup heavy cream 6 fluid ounces; (170 grams)
Instructions
- Chop the white chocolate very finely and place it in a heatproof bowl. In a separate microwave-safe container, heat the heavy cream until it’s hot and just starting to steam. It should be very warm but not boiling. You can also heat the cream in a saucepan.
- Pour the hot cream evenly over the white chocolate. Cover the bowl with a plate or lid and let it sit undisturbed for 10 minutes. Don’t stir yet, give the heat time to gently melt the chocolate.
- After 10 minutes, uncover and stir slowly until the ganache is smooth and fully combined. If you see any unmelted bits, microwave the mixture for 4 to 6 seconds at a time, stirring in between, just until fully melted. Be careful not to overheat, it should feel warm, not hot.
- If you're not using the ganache right away, press a piece of plastic wrap directly onto the surface to prevent a skin from forming as it cools.
- For a glaze or drip cake: Let the ganache cool for about 10–15 minutes after mixing so it thickens slightly but is still pourable. Make sure your cake is chilled and the buttercream is firm. This keeps the drips from sliding all the way down.
- For frosting or filling: Let the ganache sit at room temperature until it thickens to a spreadable consistency, like peanut butter or thick pudding. This usually takes 1–2 hours depending on your kitchen temp. If it firms up too much, gently rewarm it using a double boiler or a few short bursts in the microwave.
- For whipped ganache: Once the ganache is completely cool and set (but still soft enough to scoop), beat it with a hand mixer or stand mixer until light and fluffy, this adds air and makes it feel more like mousse.
Video
Notes
Use low heat: White chocolate scorches easily, so melt it gently. It melts between 100°F and 109°F (about hot tub temperature).
Coloring the ganache: Add gel or oil-based food coloring after the ganache is fully mixed. Liquid color can work, but it’s riskier and can cause seizing.
Timing matters: Right after mixing, the ganache is thin and pourable, perfect for a glaze.
For drip cakes: Let the ganache cool slightly so it doesn’t melt buttercream, and make sure your cake is well chilled to control the drips.
Want it thick? Let the ganache sit until it reaches a pudding or peanut butter consistency....ideal for filling or frosting.
Too firm? Warm it very gently over a double boiler and stir until it softens. Heat it slowly to avoid breaking the emulsion.
Yield info: This recipe makes enough for a single-layer 8-inch cake. Double it for a double-layer cake.
Storage: Store in the fridge for up to 5 days or freeze for up to 3 months in an airtight container.
Nutrition
Serving: 1tablespoon | Calories: 181kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 27mg | Sugar: 16g
