White Chocolate Ganache
White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.
Were you looking on how to make Dark Chocolate Ganache? Click right HERE for recipe.
What is Ganache?
Ganache is a mixture of chocolate and cream that produces a smooth mixture which can be used to drizzle over cakes, or if you let it cool it can be shaped into truffles, or if you whip the ganache it can be used to fill or ice cakes.
Difference between White Chocolate and Dark Chocolate Ganache
The main difference is, of course, the flavor. Other than that, the dark chocolate ganache is made with dark chocolate which has a higher content of cacao solids, while the white chocolate is made with cacao butter hence the absence of the dark chocolate color.
White chocolate’s cacao butter content makes it a lot more temperamental and therefore harder to work with. If the white chocolate is overheated (more than 110F) it separates and renders it unusable. That’s why you always want to be careful not to overheat white chocolate when melting it.
Uses for White Chocolate Ganache
- My favorite way to use this ganache is to fill macarons with it. The ganache can be whipped for fluffier consistency, or used as is.
- This White Chocolate ganache filling is also great as filling or icing cakes. If you’re covering your cake with fondant, this icing is perfect to go beneath the fondant.
- The ganache mixture can also be used to make chocolate truffles. For this, you would allow the ganache to chill in order to harden, then shape the truffles into balls.
White Chocolate Ganache
Ingredients for the White Chocolate Ganache
- The best way to be successful with this recipe is to use a scale to measure the ingredients.
- Using good quality chocolate chips also increases chances for success. I use Guittard brand of white chocolate chips as I like their flavor to cost ratio the best.
How to make White Chocolate Ganache
- The process is super simple – combine the cream with chocolate. Stir until smooth. Add melted or softened butter and whisk until smooth again.
- Allow the ganache to chill, then whip until fluffy.
- Refrigerate until ready to use.
Wonder what Macaron Recipes can be used with this White Chocolate Ganache recipe?
- Basic Macarons (Italian Meringue Method) – my favorite macaron recipe, right here!
- Macarons – this one uses the quicker method for making the macaron shells
- White Chocolate Raspberry Macarons – check out this macaron that uses this White Chocolate Ganache
- Chocolate Macarons – this truffle-like macaron would be lovely with the ganache frosting!
White Chocolate Ganache
White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.
Ingredients
- 1 1/4 white chocolate chips (I use Guittard Brand)
- 2/3 cup heavy cream , boiling hot
- 3 tbsp unsalted butter , melted
Instructions
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In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute.
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Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined.
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Refrigerate for at least 4-5 hours or until completely chilled.
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Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate.
Recipe Notes
- If the cream over-whips and starts to separate, heat it in the microwave for several seconds, then gently stir. Keep doing this, until the cream becomes smooth again. Then, whip again.
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Marina | Let the Baking Begin
Hi Marina, have you used it as filling in cookies? I tried to use different ratio of white choco ganache (3:1choco : cream and without adding butter) and the filling seeped out from the cookie as the cookie also crumbled when it is done. Would love to try yours. Thanks!
Hi Lin,
I can’t tell you about the other cream you used, but generally you need to make sure the ganache is fully set before you pipe it on anything. If it doesn’t look set before you pipe it, most likely it will just seep out 🙁
This filling does set pretty well and is good both whipped and unwhipped.
Hi,
What do you mean by heavy cream?
Whipping cream or double cream?
Double cream
Hi, just wondering if I want to freeze this ganache, do I whip it before freezing? Or do I whip if after it has thawed? Thanks!
Can you add food coloring to this ganache?
Also, can you frost a cake with it the day before (maybe if it’s chilled?)
Yes, add it after chilling the ganache.
The button to convert to US Customary isn’t working for me! I don’t have a scale at the moment so could you drop it below for me?! Thank you!
Hi Courtney,
I adjusted the recipe card so you should be able to see the US Customary measurements.
Just wondering if this frosting can be colored with food coloring.
I tried this recipe and after sitting in the fridge for 8 hours it is still hardly thicker than when it was warm. I used high quality chocolate and measured exactly. Advice? Thank you
Just whip it and it will be fluffy and thick.
I’m not sure why different types of chocolate thicken differently, but even with ganache that doesn’t thicken in the fridge, once you whip it, it will be like a super stable whip cream with whole chocolate flavor.
Can I freeze the mixture to cut down time in the fridge? If so, how long should I freeze before continuing?
Thank You!!
You can use the freezer to cool it down as long as you stir it frequently, making sure that no parts of it are frozen. We are only needing it to cool down, but not freeze.
If you plan to whip it, make sure you remove it from the fridge and whip it as soon as it chills, but before it solidifies. If you don’t plan to whip it, then just leave it until the mixture becomes thick and pipeable.
How many cupcakes will this recipe frost?
I clicked on US customary to convert measurements, but they won’t convert….so I’m having difficulty
I plan to make this white chocolate ganache for a small amount of macarons. Would I be able to freeze excess ganache for another batch in the future? If so, what steps should I follow to bring back to spreading texture. Thanks so much!
Hi Chris,
You can definitely freeze it, just make sure it’s covered properly so that it doesn’t take on fridge or freezer smells.
Just leave in the fridge to thaw.
Question…if I whip the ganache will it still harden enough to go under fondant?
Hi, I just tried this recipe but for some reason it’s too liquidy… Even though i’ve whipped it for 1-2 mins it’s still too runny. I used hershey’s white chocolate chips… should i buy another brand of white chocolate? would white chocolate wafers be thicker?
Hi Helen, did you chill it for the full amount of time indicated in the recipe? You should only start whipping (with subsequent successful result) if the mixture is chilled and visibly thickened. If it’s still as liquid as when it was warm, most likely you either need to use a different type of chocolate chips (higher cacao %) or chill it until it thickens.
The chocolate melts do tend to thicken better than chocolate chips, but they’re not as good flavor-vise, even though not bad.
Am I missing the part where we’re told how to heat the cream? Seems like the addition of heat is the biggest risk/variable with white choc so I don’t find the recipe super helpful because it seems to omit that?
Hi Crystal,
How you heat the cream doesn’t matter in this recipe, as long as you heat it to the proper temperature. The temperature is indicated in the list of ingredients. Here’s what it says – “150 g heavy cream , boiling hot”.
You can microwave the cream until it is boiling hot, or heat it on the stove in a saucepot. Either way, with the proportions that are given in this recipe it will work just fine.
What temp is “boiling hot”
For this recipe there’s no need to use a thermometer to check the temp. Just when you see the rolling bubbles in the heavy cream, that’s when it’s ready. But typically water and milk boil at 212F.
I have used Guittards dark chocolate A peels to make ganache for under fondant. It worked well. Now I want to try white ganache. You say you use Guittards white chocolate chips. How about white chocolate A peels?
I haven’t tried the apeels so can’t tell you if it will be successful for sure. But, with what I now about apeels I think it should work just fine.
Hi. Looks really tempting ! I’ve tried white Chocolate ganache without butter for frosting cake but it didn’t work out !
May I know why do we need to add butter and the method without butter ? What’s the difference
Is colored ganache for frosting cake same technique but adding gel food color . Is that the only change in your recipe ?
Thanks in advance 🙂
The butter adds more fat content and makes the whole frosting better tasting. You can replace it with just additional cream though if you wish.
Yes, to add coloring I would add the gel food color after the chocolate ganache has had a chance to chill and set. Then, I would use a spoon to stir it in because whipping it might take it too far before it had a chanced to redistribute through the ganache and therefor overwhip the whole thing. So, let it chill, then stir in the food coloring and only then whip.