Last updated on February 13th, 2026.
Silky smooth, creamy white chocolate ganache is probably one of the most versatile, delicious, and underrated recipes in the baking world. Don’t be fooled by its velvety ivory appearance; it is one of the most straightforward two ingredients recipes you can master in 10 minutes.
This simple ganache recipe is incredibly versatile: it is firm enough for filling and topping desserts like this White Chocolate Raspberry Cake, or creamy for a stunning drizzle on a cake, and even a cookie glaze.
It can even be used it to frost cakes for a smooth, clean finish. As an experienced cake decorator I can say that because it sets firm, and resists melting slightly better than Swiss Meringue Buttercream, it is perfect for fondant or wedding cakes.
Ingredients
You only need two ingredients to make white chocolate ganache:
- White Chocolate. Make sure to use real white chocolate. Some brands swap cocoa butter for cheaper fats, which affects the flavor, texture, and overall quality. Always check the ingredient list and choose chocolate that contains cocoa butter. Having said that, I will share a trade secret with you: When I frost cakes for a fondant base, I use fake white chocolate. (aka white chocolate chips). i use a double boiler because it melts at a higher temperature, but because of that it sets really firm and keeps it stability.
- Heavy cream. Any brand you like will do, just make sure its real cream and not light.
My Foolproof Method
After many years of experimenting (and failing), I like to make ganache a bit different. Here is how and why, plus all my tips and tricks I learned through out the years:
- Microwave the chocolate in a heatproof bowl in 30-second intervals, stirring between each, until fully melted and smooth. Melting the chocolate completely is an insurance policy that the chocolate won’t recrystallize as it sets, and we’ll have small lumps.
- Bring the heavy cream to a soft boil (warm it until you notice small bubbles are the sides of the pan). Then pour it over the melted cream. Please do not bring to a full boil, if too hot the high temperature will separate the fat and you’ll end up with a grease unpleasant texture.
- Use a wooden spoon to gently stir until it is completely smooth, and set aside to set and firm. Avoid a whisk; it might incorporate too much air and lose some gloss and smooth texture.
- Gently tap the bowl before it is setting time so any trapped air is released.
- Use dairy-free white chocolate and dairy-free/vegan cream for a dairy-free and vegan ganache. Canned coconut oil is ok (not skim).
- If you can, use an immersion blender to mix for the perfect consistency.
- Whipped white chocolate ganache, make soft ganache using heavy whipping cream, and refrigerate until completely cool. Remove from the refrigerator and use a stand or electric mixer to whip until thick and you have a fluffy texture.
Coloring and flavoring the ganache
You can add food coloring and flavor extracts (or vanilla bean) to color and flavor your recipe.
- Always add the coloring or extract to the cream and not the chocolate.
- White chocolate has a light ivory hue and it is not white. Use a white food coloring if interested in white ganache.
The Ratios
Because white chocolate lacks cocoa solids, it doesn’t absorb liquids as well. For a firm, stable ganache, increase the amount of chocolate compared to the cream.
| Soft (coating and drizzling) | Firm (filling and piping) | Extra Firm (frosting) |
| Cho. 100-200% H.C 100% | Cho. 250-300% H.C 100% | Cho. 400% H.C 100% |
Troubleshooting
- Curdled ganache: Chances are you overheated the cream or chocolate; if that happens, process it in the food processor until smooth.
- Ganache is too thin: Always give it time to cool; it will set and thicken as the temperature goes down. If still thin, mix in some more melted chocolate. Pour in more warm cream if too thick.
Yield and Store
This recipe makes 2 cups enough to fill and thinly frost two layers 8-inch cake, or top 6-8 cupcakes.
Store at room temperature for up to two days, refrigerate for up to 10 days. Do not heat in the microwave, if needed, warm it over a double boiler.
White Chocolate Ganache | Easy Foolproof Method
Ingredients
Soft, good for drip cake, and glazing
- 1 Cup Heavy cream (240ml)
- 1 1/3 Cup Chopped White chocolate (225 g)
Firm, for filling, and frosting
- 1 Cup Heavy cream (240ml)
- 3 1/3 Cups Chopped White chocolate (570g / 20oz)
Extra Firm for frosting layer cake and scuplting
- 1 Cup Heavy cream (240ml)
- 5 1/3 Cups Chopped white chocolate (900g / 32 oz)
Instructions
Using the microwave
- Place the chocolate in a large microwave-safe bowl and melt it. Or place the bowl over a pan with simmering water. Make sure the water does not touch the bowl.
- Bring the cream to a simmer, and pour it over the melted chocolate.
- Gently stir using a rubber spatula or a wooden spoon until smooth.
- Let sit at room temperature until cooled and set.
Notes
- Apply the drip over the cake before it is completely set.
- To warm, place it over a double boiler, or heat a small amount in the microwave and mix it with the rest.
- Store at room temperature for up to 48 hours or in the refrigerator for up to ten days.
- To color, add the food coloring to the heavy cream or the ganache while it is warm.
- Add flavor extract to the heavy cream.
- Use a rubber spatula or a wooden spoon to mix; a whisk might incorporate too much air.
- Gently tap the bowl before setting the time to release any trapped air.
