Salted caramel ganache frosting made with white chocolate and homemade salted caramel sauce for a creamy, firm texture and deep caramel flavor.
The salted caramel ganache is a creamy and rich frosting that's perfect for pastry making. Its unique salty caramel flavor adds a delicious twist to all your desserts.
Caramel chocolate ganache is made with white chocolate, heavy cream, and homemade salted caramel, whipped into a smooth and thick cream.
It's perfect for piping onto cupcakes, filling layer cakes, macarons, or adding a special touch to your favorite desserts.
Why you'll love this recipe
- Sweet & salty - Rich caramel flavor with a light salty kick that makes every bite pop.
- Super versatile - Perfect for cupcakes, macarons, layer cakes, fillings, or drips.
- Smooth texture - Easy to whip, pipe, or spread, and holds its shape beautifully.
Ingredients You Need
You need these ingredients to make this white chocolate caramel ganache:
- White chocolate: Use high-quality white chocolate with real cocoa butter (Valrhona, Callebaut). Avoid low-quality chocolate that’s overly sweet.
- Cream: Full-fat heavy cream (30–35%) for a smooth, stable ganache.
- Salted butter caramel: Use my homemade salted caramel (unsalted butter + sea salt) or a good store-bought caramel filling.
- Vanilla: Optional, but vanilla extract, paste, or seeds add extra flavor.
Tips for this recipe
- Use quality chocolate: Good white chocolate melts smoother and gives a richer caramel flavor.
- Chop finely: Small pieces melt faster and make the ganache silky.
- Blend if needed: A quick blend helps eliminate lumps for a perfectly smooth texture.
- Cool before whipping: Let the ganache cool fully to get the right, stable consistency.
- Whip gently: Use a hand mixer on low speed to avoid grainy or over-whipped ganache
How to Make Salted Caramel Ganache
Break the chocolate into pieces and place in a medium bowl with the salted butter caramel and vanilla.
Heat half the heavy cream in a small saucepan in medium heat and pour over the warm cream chopped chocolate in a single stream.
Leave to stand for a moment before stirring with a flexible spatula until completely smooth.
Add the other half of the cold heavy cream and stir to incorporate.
Blend the hot ganache with an immersion blender, then cover with plastic wrap and place in the fridge for 3-4 hours, until completely chilled.
Whip the ganache with an electric mixer or in the bowl of a stand mixer fitted with the whisk attachment on low-medium speed for about 2 minutes, until smooth and fluffy.
Serving Suggestions
- Macarons – Use it as a smooth filling inside chocolate or caramel macarons.
- Cupcakes – Pipe it on vanilla or chocolate cupcakes for a soft caramel finish.
- Layer cakes – Spread it between layers or use it as a creamy frosting.
- Chocolate desserts – Spoon it over brownies, chocolate sponge, or a chilled tart.
- Verrines – Layer it with crushed cookies and cream for a quick no-bake dessert.
Storage instructions
- In the fridge: Store up to 4 days in an airtight container.
- Freezing: Freeze up to 2 months in an airtight container. Thaw overnight in the fridge, then re-whip to bring back the texture.
Recipe Variations
- Milk chocolate caramel ganache: Swap the white chocolate for milk chocolate for a richer, sweeter flavor.
- Dark chocolate caramel ganache: Use dark chocolate for a deeper, more intense taste.
- Caramel mocha ganache: Add a little instant coffee for a mocha twist.
- Caramel vanilla ganache: Stir in vanilla extract or paste for extra aroma.
- Caramel mascarpone ganache: Fold in mascarpone for a creamier, ultra-smooth texture.
Recipe Questions
Can I make caramel ganache ahead of time?
Yes, it keeps in the fridge for 3–4 days. Bring it back to room temperature before using.
Why is my caramel ganache grainy?
It usually happens when the chocolate overheats. Melt gently and whip on low speed.
Can I freeze caramel ganache?
Yes, freeze it up to 1 month and thaw overnight in the fridge.
Why won’t my ganache whip?
It must be fully cold before whipping, otherwise it stays liquid.
Can I use store-bought caramel?
Yes, as long as it’s thick and buttery so the ganache sets properly.
More Caramel Recipes
- Salted caramel cupcakes
- Salted caramel Swiss buttercream
- Salted caramel macarons
- Chocolate caramel tart
- Salted caramel cake
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Salted Caramel Ganache
- Total Time: 17 minutes
- Yield: 12 portions
Description
Recipe for white chocolate ganache flavored with homemade salted butter caramel (for decorating approx. 12 cupcakes)
Ingredients
Salted Caramel (makes about 100 g)
- 100 g (½ cup) granulated sugar
- 40 g (3 tbsp) butter
- 75 g (⅓ cup) heavy cream, room temperature
- 1–2 pinches sea salt
Salted Caramel Ganache
- 200 g (7 oz / 1 cup) white chocolate, chopped
- 160 ml (⅔ cup) heavy cream, hot
- 160 ml (⅔ cup) heavy cream, cold
- 1 tsp vanilla extract
- 100 g salted caramel (cooled)
Instructions
Make the salted caramel
- Heat the sugar in a small saucepan over medium heat until fully melted and amber.
- Add the butter and stir until smooth.
- Whisk in the cream in 2–3 additions; cook 2–3 minutes until slightly thick.
- Add the salt, blend to smooth if needed, and let cool completely.
Make the salted caramel ganache
- Place the chopped white chocolate in a heatproof bowl.
- Add the cooled salted caramel and vanilla.
- Heat half of the heavy cream until simmering, then pour it over the chocolate.
- Let sit a few seconds, then stir until melted and smooth.
- Add the cold cream and mix again.
- Blend with an immersion blender, cover with plastic wrap touching the surface, and refrigerate 3–4 hours.
- Whip at low to medium speed until thick, creamy, and stable.
- Use immediately to fill cakes or pipe on cupcakes.
Notes
Storage:Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Tips:
- Use high-quality white chocolate for the best texture.
- Make sure the caramel is completely cool before mixing into the ganache.
- Chill the ganache long enough to whip properly.
- Whip at low speed to avoid splitting.
- Use immediately once whipped (it sets quickly).
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: frosting, fillings, cream
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 204
- Sugar: 17.2 g
- Sodium: 48.6 mg
- Fat: 10.2 g
- Carbohydrates: 17.2 g
- Protein: 1.5 g
- Cholesterol: 18.8 mg
Suzie
She is beautiful ❤️
Susie
Can this be used as a drip on top of a cake as well? Like before it gets whipped while it’s still semi warm, or course but is it possible?
Fadela
Yes, absolutely! For a drip effect, it's best to use the caramel directly or use the ganache when it's still in a liquid state—before whipping it. That way, it will give you a nice, smooth drip on the cake. Just make sure it's not too warm to avoid melting the frosting underneath!
Nancy
This looks delicious! I don't have an immersion blender.. do you have a suggestion for what I could use instead? Would a blender or hand mixer be okay? Thank you!!
Fadela
Thank you! Yes, you can definitely use a fine-mesh sieve to strain the mixture and remove any lumps if you don't have an immersion blender. A regular blender would work as well, but be sure to blend in short pulses to avoid overmixing.
Chris
The final ganache after chilling overnight is very loose. I could pour it out of the bowl. Is this correct? I was expecting a more fudge-like consistency like a typical ganache. The taste is amazing!
Fadela
Yes, that’s totally normal with this ratio. This is a whipped ganache, so it stays very fluid after chilling, even overnight. Once it’s well chilled and properly whipped, it will thicken and become light, fluffy, and pipeable.