White Chocolate Ganache

White chocolate ganache made with a simple cream and chocolate ratio for a smooth and versatile base for cakes desserts and frosting

This white chocolate ganache is one of the simplest and most useful recipes to have on hand, made with just white chocolate and cream for a smooth and glossy texture.

It’s a classic base I use all the time for drip cakes, glazing simple cakes, or creating different frostings depending on the ratio.

This version uses a balanced ratio that gives you a fluid but stable ganache, perfect for pouring, spreading, or adapting into a thicker frosting or a whipped ganache.

Once you understand this base, you can easily adjust the texture to fit any dessert.

Why you’ll love this recipe

• Simple 2 ingredient base: easy to make and reliable every time
• Versatile texture: perfect for drip, glaze, or frosting
• Easy to adjust: change the ratio to get the texture you need

Ingredients You Need

• White chocolate: good quality, finely chopped or couverture
• Heavy cream: full-fat (30–35%) for best texture
• Vanilla exctract: optional

Tips Before You Start

• Use good quality chocolate: it melts better and gives a smoother ganache
• Chop the chocolate finely: helps it melt evenly and quickly
• Heat the cream properly: hot and steaming but not boiling
• Mix from the center: creates a smooth and stable emulsion
• Use a hand blender if needed: helps fix texture and makes it extra smooth

White Chocolate Ganache Ratio

This base recipe uses a balanced ratio that gives a smooth and slightly fluid ganache perfect for glazing or drip cakes.

• For a thinner ganache add a bit more cream
• For a thicker ganache use less cream or chill longer
• For a whipped ganache use a higher chocolate ratio and whip after chilling

How to Make White Chocolate Ganache

Start by preparing your ingredients for a smooth and glossy ganache.

Chop the white chocolate finely and place it 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 emulsified

Blend with an immersion blender if needed for a perfectly smooth texture

Let the ganache cool at room temperature until it reaches the desired consistency

How to Use White Chocolate Ganache

This white chocolate ganache can be used in different ways depending on its temperature and texture.

• As a drip: use while slightly warm for a smooth and flowing drip effect
• As a glaze: pour over cakes for a shiny and even finish
• As a filling: let it cool slightly to thicken before spreading between layers
• As a frosting base: chill longer for a thicker texture or whip for a lighter finish
• For desserts: use on brownies, loaf cakes, or simple vanilla cakes

For a lighter texture, try my whipped white chocolate ganache, or use my white chocolate ganache frosting version for a thicker and more stable finish.

Storage

Store in the fridge for up to 5 days, covered, and reheat gently if needed-

Variations

• Vanilla ganache: add vanilla extract for a softer flavor
• Flavored ganache: mix in fruit puree or caramel after emulsifying
• Firmer ganache: use less cream or chill longer
• Whipped ganache: chill and whip for a lighter texture

You can also try a chocolate ganache version for a richer and more intense flavor.

Recipe Questions

Why is my ganache too runny

The ratio may be too low in chocolate or it needs more cooling time

Why is my ganache grainy

The chocolate may have overheated or the emulsion broke

Can I fix a broken ganache

Yes blend with an immersion blender or add a little warm cream

Can I use it for drip cakes

Yes use it slightly warm for a smooth drip effect

How long should it cool before using

Let it cool until it reaches the texture you need depending on use

More Ganache Recipes

• Strawberry ganache
• Raspberry ganache
• Milk chocolate ganache
• Nutella ganache

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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