White Chocolate Ganache

White Chocolate Ganache

White Chocolate Ganache

Recipe by GeeDeeCourse: Frostings and FillingsCuisine: FrenchDifficulty: Medium


cupcake frostings
Prep time


Cooking time


Calories per frosting


Resting Time


Total time





Any Chocolate Ganache is a great alternative to Buttercream for coating/icing or decorating any sized cakes


  • 900 g White chocolate Use Chocolate chips or Break the Chocolate into Small roughly same-sized pieces

  • 300 ml Heavy Cream Use at least 35% fat


  • Place Chocolate into the bowl
  • Heat the cream over a low heat until just simmering ( Do not allow to boil)
  • Pour the heated cream over the chocolate and gently stir (using a folding action) just enough to incorporate the cream and chocolate.
  • Cover the bowl and let the Ganache sit for a minute or two for the chocolate to melt.
  • Once all the chocolate has melted stir with the spatula until nice and smooth (If there are still small pieces of unmelted chocolate after a couple of minutes place the Glass bowl in the microwave for 10 seconds on low power or the metal bowl over a pan of simmering water stirring the ganache gently until the chocolate has melted DO NOT LET THE WATER TOUCH THE BOTTOM OF THE BOWL WHEN HEATING)
  • Once the Ganache is nice and smooth, cover directly onto the mix with cling film to save it from forming a film on top and set aside to cool to room temperature


  • White Chocolate has a much higher fat content than dark chocolate, therefore we use a higher ratio of Chocolate to cream to get the right consistency.The recipe I have used here would be enough to cover and fill a 9″ round or 8″ sqaure cake, for other sizes:
  • 6-inch round or 5-inch square cake500 grams White chocoalte150 ml Heavy cream
  • 7-inch round or 6-inch square650 grams White chocolate200 ml Heavy cream
  • 8-inch round or 7-inch square775 grams white chocolate 250 ml Heavy cream
  • 10-inch round or 9-inch square1200 grams White chocolate400 ml Heavy cream
  • 12-inch round or 10-inch square1400 grams White chocolate500 ml Heavy cream
  • Once the Ganache has cooled it may look a bit yellow in colour, but fear not, using a handheld electric whisk or a stand mixer, whisk the mixture until light and fluffy and turns a nice creamy colour ready for masking or piping.