Learn how to make a delicious homemade salted caramel ganache frosting with a creamy and firm texture, made with white chocolate and homemade salted caramel sauce for a divine caramel flavor.
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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, elevating them with a balance of sweet and savory notes.
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.
The combination of flavors and textures makes it an excellent choice for enhancing a variety of sweet treats.
Why you'll love this recipe
Need more caramel recipes? Try these recipes, Caramel cinnamon rolls, caramel Iced coffee, Salted caramel macarons, Salted caramel cupcakes, salted caramel Swiss buttercream and caramel layer cake.
Ingredients You Need
You need these ingredients to make this white chocolate caramel ganache:
Ingredients Notes
- White chocolate: Use quality white chocolate with a high percentage of cocoa butter, such as couverture chocolate Valhrona or Callebaut brand; cheaper white chocolate is often sweeter.
- Cream: Use only full-fat heavy cream with 30% or even 35% heavy whipping cream (double cream).
- Salted butter caramel: Follow my easy recipe for salted butter caramel made with unsalted butter and sea salt, or use store-bought salted butter caramel filling.
- Vanilla: Optional, vanilla extract, vanilla bean paste or seeds from a vanilla pod.
How to Make Salted Caramel Ganache Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Break the chocolate into pieces and place in a medium bowl with the salted butter caramel and vanilla.
Step 2: 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.
Step 3: Add the other half of the cold heavy cream and stir to incorporate.
Step 4: 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.
Stage 5: 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
- In Macarons: Use it in delicious treats like salted caramel macarons or chocolate ganache macarons.
- On Cupcakes: It's perfect as a luxurious topping on vanilla cupcakes or chocolate cupcakes.
- On Cakes: Use it as a filling or frosting in a layer cake, or as a topping on a vanilla sponge cake or chocolate genoise.
- In Tarts: Add it as a filling in a decadent chocolate caramel tart or with fruits.
- In Verrines: Layer it with biscuits or fruits for a delightful dessert.
Tips for this recipe
Storage instructions
In the fridge: It can be stored for up to 4 days in the fridge under plastic wrap or in an airtight container.
How to freeze? To freeze whipped caramel ganache, place it in an airtight container and store in the freezer for up to 2 months. When ready to use, thaw it in the refrigerator overnight before whipping it again to restore its texture.
Variations & Substitutions
Recipe Questions
Can this ganache be used without whipping?
No, it will be too runny, it needs to be whipped to get that firm texture. For a non-whipped version, simply remove half the quantity of cream.
Can it be used in cake design?
Yes, it's possible to use it as a filling for your cakes made with fondant, but be careful: when whipped, it should be kept in the fridge only.
More Ganache Recipes
I hope you love this white chocolate salted caramel chocolate ganache. If you make it, be sure to leave a comment and a rating so I know how you liked it. 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
- 200 g (7oz/1 cup) White Chocolate
- 160 ml (⅔ cup) Heavy Cream, hot
- 160 ml (⅔ cup) Heavy Cream, cold
- 100 g of Salted Butter Caramel
- 1 tsp of Vanilla Extract
Instructions
- Break or finely chop the white chocolate and place it into a large, heatproof bowl.
- Add the salted butter caramel and vanilla extract. Heat half of the heavy cream in a saucepan in a low heat until it starts to simmer, then pour it over the white chocolate.
- Let it sit for a few moments before stirring with a flexible spatula until the mixture is fully melted and smooth.
- Add the other half of the fresh cream and mix again with the spatula.
- Use an immersion blender to smooth the mixture, then cover with plastic wrap in contact with the surface and refrigerate for about 3-4 hours.
- Whip the caramel ganache with an electric mixer at low speed for about 2 minutes, or in a stand mixer with the whisk attachment at low to medium speed.
- The whipped caramel ganache is ready when it's thick, creamy, and firm. Use immediately to decorate your cupcakes or fill your cake.
Notes
Storage: Up to 4 days in the fridge.
- 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
She is beautiful ❤️
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?
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!
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!!
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.