White Chocolate Ganache – the easiest way to make fluffy and rich glaze or frosting/icing for your cakes and desserts.
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 different 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.
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 difference 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.
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 fluffy consistency. You can use it to fill and frost cakes, as you would with buttercream.
White Chocolate Ganache is the easiest way to make fluffy and rich glaze or frosting/icing for your cakes and desserts.
- 100 g (3.5 oz) white chocolate
- 50 ml (3 Tbsp + 1 tsp) whipping cream or heavy cream
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.
WHITE CHOCOLATE GLAZE: Pour warm ganache over your cake or other dessert that you intend to glaze.
WHITE CHOCOLATE ICING / FROSTING: Let ganache cool to room temperature. Whip with a mixer until pale. Use to frost your cake or cupcakes.