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WHITE CHOCOLATE GANACHE (FOR GLAZE AND FROSTING /

ICING)
Mar 10, 2018

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White Chocolate Ganache – the easiest way to make flu y and rich glaze or frosting/icing for
your cakes and desserts.
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Ganache is my favorite type of cake glaze. I like it more then buttercream or other types of
frosting. Especially dark chocolate ganache. The best of all is that it is super easy to make.

White chocolate ganache is a little bit trickier because white chocolate has di erent
consistency then the dark one. It has no cocoa solids and the amount of fat is higher. That is
why it is important which chocolate you choose for your frosting. The best is if you have white
chocolate that is intended for melting or baking. White chocolate for eating did not give me
good results. It becomes clumpy when I try to melt it and I cannot get to to become smooth.
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Also, for dark chocolate ganache, chocolate and cream ratio is 50:50. With white chocolate
ganache you want to have more chocolate then cream, about 2:1 or even 3:1.

It does not make any di erence whether you melt chocolate and cream in double boiler or in
microwave oven. The other way to do it is to boil the cream, pour over chocolate and wait
until it all melts together. What you want is to get smooth mixture without overheating it,
because overheating can make your chocolate separate.
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As with dark chocolate ganache, the white one can also be used in two ways. For glazing, pour
warm ganache over your cake. That will give you thick, rich glaze. For frosting / icing, you
should whip cooled ganache with a mixer until it has lightened in color and flu y consistency.
You can use it to fill and frost cakes, as you would with buttercream.
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White Chocolate Ganache 4 from 1 vote

White Chocolate Ganache - the easiest way to make fluffy and rich glaze or
frosting/icing for your cakes and desserts.

Course: Dessert
Cuisine: French
Keyword: white chocolate ganache
 Servings: 1 cup frosting (for 8x8 inch cake)
Author: KitchenNostalgia
520

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Ingredients
Print
18 100 g (3.5 oz) white chocolate
50 ml (3 Tbsp + 1 tsp) whipping cream or heavy cream


Instructions

 1. Put white chocolate and cream in a bowl. Heat in a double boiler (or microwave oven) until chocolate is
melted. Stir from time to time.
13 2. WHITE CHOCOLATE GLAZE: Pour warm ganache over your cake or other dessert that you intend to
glaze.
3. WHITE CHOCOLATE ICING / FROSTING: Let ganache cool to room temperature. Whip with a mixer
until pale. Use White Chocolate Ganache to frost your cake or cupcakes.
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Filed Under: Desserts

Tagged With: chocolate, frosting, ganache, glaze, icing, white, white chocolate

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Marguerite Logan  

Thank you, I am sure it will be full of great ideas!

 Reply  1 year ago

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 ColleenB.~ Tx.  
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Thank You.
 Just wondering what kind of white chocolate you used?
White Chocolate taste testing by Cook’s Illustrated; https://www.cooksillustrated.com/taste_tests/482-

white-chocolate
13

 Reply  1 year ago 

KitchenNostalgia  

I used baking white chocolate imported from Macedonia. I doubt that you have this brand in the USA.

Reply  1 year ago

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