White chocolate ganache is one of the easiest cake fillings and decorations ever and adds the most deliciously sweet, creamy flavor to countless cakes and desserts. It only takes two ingredients - heavy cream and white chocolate - and this version uses the microwave to make it easier (and faster) than ever!
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Equipment Checklist
Just like making a traditional chocolate ganache, you'll need a few supplies to get it just right. Although you can use a double-boiler or the stove, we find it much easier to warm the cream and chocolate in a heatproof bowl. It's so quick and seriously works great!
Make sure the container you use is intended to be heated in the microwave, like a glass or ceramic mixing bowl.
Once the ganache starts to thicken, you can whisk it to make it extra fluffy and creamy.
What is White Chocolate Ganache?
Ganache is a classic pastry ingredient with a fancy name, but it couldn't be much easier to make. If you've ever had a chocolate truffle, then you've most likely had it before.
It's a thick, creamy mixture of chocolate and cream that takes on a consistency between a pudding and frosting.
There are lots of different ways to make ganache, but you always come back to just two key ingredients: chocolate and cream.
We use a 2:1 ratio of chocolate to cream, which works for our regular chocolate ganache and this white chocolate version.
Once chilled, it will thicken to a fudgy consistency and hold its shape enough to use it to fill cupcakes, use as a cake filling, or even add as a decadent chocolate ganache frosting!
If you're trying to level up your bakes this year, learning how to make perfect ganache is a great place to start!
Why you'll love this White Chocolate Ganache Recipe
- Quick and easy - Ganache sounds fancy (and complicated), but you can make your own homemade white chocolate ganache in just minutes thanks to the microwave. It's so simple, yet adds such a lovely flavor to any dessert and you don't have to fuss with a double boiler.
- Perfect cake filling - Thick, creamy white chocolate ganache adds a rich sweetness and great vanilla flavor to any cake. It's ideal for bright, fruity cakes, like our Raspberry Cake or Fresh Strawberry Cake, since the tart berries balance the white chocolate so well.
- Versatile ingredient - Our favorite thing about ganache is that it can be used at multiple different stages. At the beginning, it's thin and runny, ideal for drip cakes, but then it thickens into a rich, creamy concoction you'll want to spread between cake layers. You can even use fully set ganache to make truffles!
Ingredients
There are only two ingredients in ganache, but because there are so few, it's essential to use the right ones.
- Real white chocolate (Either chopped white chocolate bars or chips)
- Heavy cream
This recipe will not work with different types of cream, like half and half or whole milk, since they don't have the right amount of fat. It must be the real deal heavy whipping cream!
Baker's Tip
You'll also notice that finding real white chocolate is harder than you'd think.
Most bags of white chips in the baking aisle are labeled as "baking chips" because they don't actually contain any cocoa solids.
Pure white chocolate chips are made with cocoa butter, milk, and sugar.
Also, white chocolate bars almost always melt better than chocolate chips. Look for a couple of good quality chocolate bars and chop them yourself for the very best results.
Variations
- Use different types of chocolate. This recipe can be made with literally any type of chocolate! We often make dark chocolate ganache for our triple chocolate ganache cake, but you can also use milk chocolate, ruby chocolate, etc.
- Scale up or down. Most ganache recipes follow the basic 2:1 ratio of chocolate to cream, and you can scale this up or down to make a bigger or smaller batch.
- Adjust the amount of cream. Add more cream (1:1 ratio) for a thinner, runnier ganache that coats your cakes like a glaze. For a thicker, fluffier ganache, add less cream.
Storage
Chocolate ganache can usually sit out at room temperature for up to 2 days, but I recommend storing any leftovers in an airtight container and refrigerating for up to 1 week.
You can also freeze the ganache for later! For best results, you'll want to place it in a freezer-safe container, wrap it well with plastic wrap, and freeze for no longer than 3 months. Thaw in the fridge then let it sit out at room temperature to soften before using like normal.
Key Recipe Notes
- To help your ganache cool more quickly, spread it in a shallow pan. This will get it to the perfect consistency faster than ever!
- Use heat to adjust thickness. Right after heating, the ganache will be thin and runny. This isn't great when you want perfect chocolate drips or if you're using ganache as a cake filling. You can either let the ganache cool until it has the consistency of peanut butter and whisk it until fluffy, or let it firm up all the way in the fridge. Whipped ganache will be thick but airy with lots of little captured air bubbles that make it taste lovely. Be careful not to overmix or your ganache can become gritty and grainy.
- Use a different recipe for drip cakes. Although you can use white chocolate ganache for drip cakes, it has a naturally yellowish, cream color due to the high cocoa butter content. If you want a pure white drip, you'll need to add white candy melts like this white chocolate drip recipe.
- Use the stove. If you don't want to use a microwave, you can warm cream in a small saucepan, then pour over the chopped chocolate in a heatproof bowl. Stir to help the hot cream melt the chocolate and whisk until smooth.
- Think beyond cakes. Chocolate ganache isn't just a cake filling...you can also use cold, thick ganache to make chocolate truffles, thin it out to dip fresh strawberries, and so much more.
How would you want to serve this white chocolate ganache? Have you ever tried making it before? We promise - it's so much easier than you'd think!
If you're trying to improve your baking skills this year, you're in the right place! Subscribe for email updates to receive all of our bakery-tested recipes, baking deep dives, and so much more. Happy Baking!
Thanks for Reading. ❤️
-The Amycakes Bakes team
📖 Recipe
Easy White Chocolate Ganache
Equipment
Ingredients
Chocolate Ganache
- ½ cup Heavy Cream
- 172 grams (1 cup) White Chocolate Chips (Make sure the package says "white chocolate chips," not "white baking chips")
Instructions
Make Ganache Filling
- Combine heavy cream and semi-sweet chocolate chips in a medium-sized microwave-safe bowl. Microwave at 30-second increments, stirring for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave. Lots of whisking will melt your chocolate faster and prevent the chocolate chips from overcooking in the microwave.
- Whisk until all the chocolate chips are melted and your ganache is shiny and smooth.
Cupcake Filling or Drizzle
- When using the ganache as a cupcake filling or a ganache drizzle decoration, fill a squeeze bottle with the melted white chocolate ganache. Core the cupcakes with a cupcake corer and squeeze in the melted ganache.
Cake Filling or Truffles
- When using the ganache as a cake filling, place it in the fridge to cool. Stir occasionally until it is has cooled to a very thick and fudgy consistency. Once it is the right thickness, remove it from the fridge until you are ready to fill and layer your cake. (If your ganache gets too cold, it will be too thick to spread. Simply reheat in the microwave at 5-10 second increments, stirring frequently, until it is the right consistency.)
- Store any unused ganache in the fridge.
