White chocolate ganache made with a simple cream-to-chocolate ratio creates a smooth, glossy, and versatile base for cakes, desserts, and frostings.
This white chocolate ganache is an essential, two-ingredient recipe—white chocolate and heavy cream—that yields a silky, glossy finish. It’s my go-to for drip cakes, simple glazes, or as the starting point for a variety of frostings by adjusting the ratio.
The version here uses a balanced ratio to produce a fluid but stable ganache that works for pouring, spreading, or turning into a thicker frosting or a whipped ganache. Once you master this base, you can easily tailor the texture to suit different desserts.
Why you’ll love this recipe
- Simple two-ingredient base: reliable and quick to prepare
- Versatile texture: suitable for drips, glazes, fillings, or frosting
- Easy to adjust: change cream or chocolate amounts to get the consistency you need
Ingredients You Need
- White chocolate: good quality, finely chopped or couverture
- Heavy cream: full-fat (30–35%) for the best texture
- Vanilla extract: optional, for extra flavor
Tips Before You Start
- Choose quality chocolate: it melts more evenly and gives a smoother finish
- Chop finely: smaller pieces melt faster and reduce risk of graininess
- Heat cream correctly: hot and steaming but not boiling to protect the chocolate
- Stir from the center: start in the center to form a stable emulsion
- Use an immersion blender if needed: great for fixing texture and achieving a velvety ganache
White Chocolate Ganache Ratio
This recipe uses a balanced ratio that delivers a smooth, slightly fluid ganache ideal for glazing or creating drip effects.
- For a thinner ganache: add a bit more cream
- For a thicker ganache: reduce the cream or chill longer
- For a whipped ganache: increase the chocolate proportion and whip after chilling
How to Make White Chocolate Ganache
Prepare your ingredients so the chocolate melts and emulsifies smoothly.
Chop the white chocolate finely and place it in a heatproof bowl.
Heat the cream until it’s hot and steaming but not boiling.
Pour the hot cream over the chocolate and let it sit for about 1 minute to soften the chocolate.
Stir from the center outward until the mixture becomes smooth and fully emulsified.
Blend with an immersion blender if there are any lumps or to obtain an extra-smooth texture.
Let the ganache cool at room temperature or in the fridge until it reaches the consistency you need for your application.
How to Use White Chocolate Ganache
Depending on temperature and thickness, this ganache serves many purposes:
- As a drip: use while slightly warm for a smooth, controlled drip
- As a glaze: pour over chilled cakes for a shiny, even finish
- As a filling: cool until it thickens slightly before spreading between layers
- As a frosting base: chill longer for a firmer spread or whip for a lighter, airy texture
- On other desserts: try it on brownies, loaf cakes, or simple vanilla cakes
Storage
Store covered in the refrigerator for up to 5 days. Reheat gently (warm in short bursts or over a double boiler) and re-emulsify if necessary.
Variations
- Vanilla ganache: add a splash of vanilla extract for a rounded flavor
- Fruit-flavored ganache: fold in a small amount of fruit puree or coulis after emulsifying (watch moisture levels)
- Firmer ganache: reduce cream or chill longer to set more firmly
- Whipped ganache: chill, then whip for a lighter, mousse-like frosting
Recipe Questions
Why is my ganache too runny?
Usually the chocolate-to-cream ratio is too low in chocolate or the ganache needs more cooling time.
Why is my ganache grainy?
Graininess can result from overheating the chocolate or a broken emulsion. Gentle heat and careful stirring help prevent this.
Can I fix a broken ganache?
Yes. Warm a small amount of cream and whisk or blend it into the ganache, or use an immersion blender to re-emulsify the mixture.
Can I use it for drip cakes?
Yes. Use the ganache slightly warm so it flows smoothly but is still controlled enough to form drips.
How long should it cool before using?
Cool until the ganache reaches the texture required for your use: just warm for a drip, slightly thickened for filling, or chilled for whipping.
More Ganache Ideas
- Strawberry or raspberry versions (use fruit reductions or purees with care)
- Milk or dark chocolate ganache for a richer flavor
- Nutella-infused ganache for a hazelnut twist
I hope you enjoy this recipe—happy baking!
White Chocolate Ganache
- Author: Fadela
- Total Time: 3 minutes
- Yield: 8–10 servings
Description
White chocolate ganache made with a simple two-ingredient base for a smooth, glossy, and versatile texture—ideal for drip cakes, glazing, or as a frosting foundation.
Ingredients
- 250 g (8.8 oz / 1 ½ cups) white chocolate, finely chopped
- 125 ml (4.2 oz / ½ cup) heavy cream
Instructions
- Place the finely chopped white chocolate in a heatproof bowl.
- Heat the cream until hot and just steaming, not boiling.
- Pour the hot cream over the chocolate and let sit for 1 minute.
- Stir from the center until the ganache becomes smooth and fully emulsified.
- Blend with an immersion blender if needed for a smoother texture.
- Let the ganache cool until it reaches the desired consistency.
- Use warm for drip or glaze, or let it thicken for filling or as a frosting base.
Equipment
Immersion blender (optional, helpful to achieve a perfectly smooth texture).
Notes
Storage: Keep covered in the refrigerator for up to 5 days. Warm gently before use.
Tips:
- Use good-quality white chocolate for the best results.
- Avoid boiling the cream to prevent breaking the ganache.
- Stir from the center to form a smooth emulsion.
- Use an immersion blender or hand blender to fix texture if necessary.
- Adjust consistency by cooling to thicken or gently reheating to thin.
- Prep Time: 3 minutes
- Category: Ganache
- Cuisine: American