White chocolate is a great alternative to using buttercream as cake frosting. It’s so great that it will do more than enhance the flavor of your cake. White chocolate ganache can also help create a firm surface for your cakes if they will be covered with fondant. This white chocolate ganache recipe is so awesome and it only requires 2 ingredients, with a 3 step process.

WHITE CHOCOLATE GANACHE RECIPE

This is enough to fill and cover a 10’’ cake or 3 dozen cupcakes

Ingredients:

• 54 oz of White Chocolate Chips
• 16 oz of Heavy Whipping Cream
• 1 tsp of Vanilla Extract (Optional)

Step 1:

First, place 1 cup of water into a medium size pot and place it on to the stove on medium heat. Now using a medium size metal mixing bowl, pour the heavy whipping cream into the bowl.

Constantly stir the heavy cream allowing it to warm up. After stirring the heavy cream for 3 minutes, pour in the white chocolate chips. This is basically the double boiling method. 

Step 2:

Now you will continue to stir the heavy cream and chocolate chips together until the chocolate chips have fully melted and mixed together with the heavy whipping cream. 

Make sure that you do not see any lumps or pieces of chocolate in this mixture because it can affect the ganache when applying it to a cake or cupcakes.

If you would like to add a little extra flavor to your ganache, you can either add 1 teaspoon of vanilla extract or any other flavoring that you think would taste well with the ganache. 

Step 3:

In this step, you will have to play the waiting game. Place the ganache into an air tight container to cool for 4 hours. It’s best to let it cool and thicken up first if you will be applying it to the exterior of a cake or cupcakes. 

But if you will be using it as a frosting, you can actually pour it over a cake, donuts, cookies, or any type of dessert that you intend on using it for. 

We’re All done! 

Now that you have made your delicious and flavorful ganache, you can now use it as cake frosting to pipe on to cupcakes, cookies, donuts, and of course cake.

This white chocolate ganache recipe will also work well underneath fondant. It will create a firm and strong surface and will also help to prevent any lumps from showing underneath the fondant.

White Chocolate Ganache FAQ’s 

Can you color white chocolate ganache?

Yes, in the first step when the heavy whipping cream is poured into the mixing bowl, add the food coloring to the heavy whipping cream and proceed as normal to the second step. 

How to soften Ganache?

To soften Ganache, place it on the counter to warm up to room temperature. If you are pressed for time, place it into the microwave for 30 seconds. Try not to leave it in there too long because if you will be using it to pipe onto cupcakes or covering a cake for fondant, its best to have a thick and spreadable consistency.

How long does Ganache last in the refrigerator?

Generally, Ganache can last up to 1 month in the refrigerator. However, it will only last for 2 days on the counter.