White Chocolate Cream Ganache Recipe

We've crafted the ultimate white chocolate ganache recipe for covering your cakes. White chocolate cream ganache is perfect because you can color it in various shades using gel pastes and oil colors. It's one of our most stable ganache recipes and incredibly delicious too! While white chocolate ganache can be temperamental, we've perfected the method. Discover our white chocolate butter ganache recipe for the tastiest ganache ever!

White chocolate Cream ganache is well know to be tricky. We highly reccomend trying out our Butter ganache and Hybrid ganache recipes if you are learning how to use Frost Form to have the best results. 

Ingredients:

• Cream:

  • Must be 35-40% fat content. In the USA, this is called heavy whipping cream; in the UK, it's whipping cream, and in Ireland, it's single cream.
  • Ensure you're using the correct cream to set your ganache properly without becoming too thick.

• Chocolate:

  • Use couverture chocolate for the best results. This type of chocolate contains cocoa butter.
  • Avoid using chocolate chips meant for baking cookies, as they don't melt well.
  • If using chocolate bars, break the pieces into small chunks to ensure easy melting without overheating.

Frost Form White Chocolate Cream Ganache Recipe Chart:

- Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measuremnts: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Method:

1. Microwave Method: Place your cream and chocolate in a microwave-safe bowl. Microwave in 30-second bursts until about half melted, then reduce to 15-second bursts until fully melted. Stir the mixture each time you take it out of the microwave.

2. Double Boiler Method: Place your chocolate and cream in a glass bowl over a saucepan with an inch of water in it. Heat over low-medium heat, stirring constantly until fully melted.

3. Cooling Process: If you were to pipe this ganache into your Frost Form immediately, it would not set. You must cool your ganache until the consistency changes. As it cools, check every 5-10 minutes and stir. The cooling process could take 15 minutes or even 45 mins - 1 hour. This will depend on the ingredients and temperatures of your ganache and your room. You'll know it's ready when the consistency changes, appearing like it's splitting initially and then becoming significantly looser and less shiney. Like the below images.

IMPORTANT: If you do not leave it to cool to the correct consistency shown above then your ganache will not set and this will happen. 

TIP: If you are unsure if your ganache is the correct consistency then do a freezer test. Place a dollop of ganache onto your liner base and put it into the freezer to set for approx 10-15 minutes. If it peels off the liner base without sticking then its ready. 

1. Coloring and Piping: Use oil-based colors and gel pastes to color your ganache. Fill a large piping bag (18”-20”) and pipe into your Frost Form as soon as it's ready to avoid further setting.

Setting Time:

• Chill for at least 2 hours in the fridge or 45 minutes in the freezer. Use your scraper to smooth out the surface is required. 

Storage:

• Any leftover ganache can be set in the fridge and rolled into truffles, dipped in nuts or chocolate – delicious!
• Store ganache for up to one week in the fridge or freeze for 1-2 months.

Videos:

Make sure to watch our videos to get a good idea of how to make it and how it should look. Good luck!