Baking & Pastry > Frosting & Icing > Other Frostings & Icings > Ganache Recipe (for Frosting)

White Chocolate Ganache Frosting

This recipe creates a smooth and creamy white chocolate ganache, perfect for frosting cakes, cupcakes, or making truffles. White chocolate ganache is more delicate than dark chocolate ganache, so follow the instructions carefully.

Prep Time
5 minutes
Cook Time
3 minutes
Servings
Enough to frost a 9-inch cake or 24 cupcakes
Ingredients
  • 12 oz White Chocolate (Good Quality)
  • 1/2 cup Heavy Cream
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Vanilla Extract

Prepare the Chocolate

Finely chop the white chocolate and place it in a heatproof bowl. White chocolate is more prone to scorching, so be extra careful.

Heat the Cream

In a saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Do not boil. It's crucial that the cream isn't too hot when poured over the white chocolate.

Combine Cream and Chocolate

Pour the warm cream over the chopped white chocolate. Let it sit for about a minute to allow the heat to melt the chocolate.

Whisk Gently

Gently whisk the mixture starting from the center and working outwards until the chocolate is completely melted and the ganache is smooth and glossy. Over-whisking can cause the ganache to seize, so be patient and whisk gently.

Add Butter and Vanilla

Stir in the unsalted butter and vanilla extract until fully incorporated. The butter will add richness and a beautiful sheen to the ganache.

Cool and Use

Let the ganache cool at room temperature for about 1-2 hours, or until it reaches a spreadable consistency. White chocolate ganache takes longer to set up than dark chocolate ganache. If you want a firmer ganache, refrigerate it for a short amount of time, checking frequently. If it becomes too firm, let it sit at room temperature for a bit to soften. Frost your cake or cupcakes as desired.

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FAQ

  • What kind of white chocolate should I use?

    Use high-quality white chocolate with a high cocoa butter content (at least 30%). Avoid using cheap white chocolate, as it often contains vegetable oils and can result in a grainy ganache.
  • Why did my white chocolate ganache seize?

    White chocolate ganache is very delicate and prone to seizing if overheated or overworked. Be sure to use warm, not hot, cream, and whisk gently. If it seizes, try adding a tablespoon of warm milk or cream and whisking vigorously until it smooths out.
  • Can I add flavorings to this ganache?

    Yes, you can add flavorings such as citrus zest, extracts (like almond or peppermint), or even a pinch of salt to enhance the flavor of the white chocolate ganache. Add these flavorings after the chocolate has melted and the ganache is smooth.