Spreadable and Yummy White chocolate Ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream for a great vanilla flavour. It is stable enough for use in high heat/humidity areas. Did you know white chocolate ganache doesn’t sweat? SO important on those super humid days.

WHITE CHOCOLATE GANACHE FROSTING

I admit that it took me a long time to fully understand how to make white chocolate ganache and even longer figure out how to make it correctly. I always felt like it was working well for others, and I was somehow missing the secret to making the perfect ganache. It was either too soft, too grainy or too hard! What’s the secret?

The flavour is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.

What is Ganache? 

Ganache is a mixture of chocolate and cream that produces a smooth variety that can be used to drizzle over cakes, or if you let it cool, it can be shaped into truffles, or if you whip the ganache it can be used to fill or ice cakes.

White chocolate is a great alternative to using buttercream. 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.

Difference between White Chocolate and Dark Chocolate Ganache?

The main difference is, of course, the flavour. The dark chocolate ganache is made with dark chocolate, which has a higher content of cacao solids. In contrast, the white chocolate is made with cacao butter, hence the dark chocolate colour.
White chocolate’s cacao butter content makes it a lot more temperamental and, therefore, harder to work with. If the white chocolate is overheated (more than 110F), it separates and renders it unusable. That’s why you always want to be careful not to overheat white chocolate when melting it.

I admit that it took me a really long time to fully understand how to make white chocolate ganache and even longer to figure out how to make it perfectly. I always felt like it was working really well for others and I was somehow missing the secret to making the perfect ganache. It was either too soft, too grainy or too hard! What’s the secret?

Things to know about white chocolate ganache

• Weather plays an important role in making chocolate ganache: If it’s made in cold weather ganache will firm fast and vice versa if it’s made in hot weather
• What ratio is correct 2:1 or 3:1 (chocolate & cream): Again weather plays an important role in this. If it’s made in cold weather you need add more cream and less chocolate and vice versa it’s made during hot weather. 
• Special precaution while melting white chocolate: Heat for 30 seconds, mix well and then at 15 seconds interval of you still find lumps. Do not over heat

Spreadable and Yummy White chocolate Ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream FAQ’s

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.

Ingredients to make white chocolate ganache

1. 250 grams of Amul Cream
2. 600 Grams of White Chocolate Compound

What Chocolate Ganache Glaze And Drip Recipe

Try to apply glaze on the cake with ganache. It’s essential to wait until your ganache has cooled to 32 degrees Celsius. You can pour the ganache over the top of your frosted and chilled cakes for a super shiny and delicious coating!

The great thing about white chocolate ganache is that you’ve already added liquid to your chocolate to form an emulsion which results in ganache. You don’t have to worry about your chocolate “seizing” by adding food coloring. You can add any food coloring you like to your ganache to color it but if you want some really rich and bright colors, I highly recommend using colors which are formulated for coloring chocolate.