White Chocolate Ganache Recipe


This white chocolate ganache recipe is one you will want to bookmark and add to the archives.

It is so very versatile since it can be piped as you see on my cupcake here, but also used as a glaze for cakes and pastries just as you would regular chocolate ganache.

but wait! it gets better! It can be scooped and rolled into truffles as well!

I recently used this as an icing for my gingerbread cupcakes and what a perfect combo that turned out to be!

So go ahead and use it for whatever you want! But be sure to get a little bit familiar with What Ganache Is first!

You can thank me later!


4.0 from 1 reviews
White Chocolate Ganache Recipe
Prep time
Total time
Many of you cannot get corn syrup so you can use glucose instead or just leave it out
Serves: 1½ cup
  • White Baking Chocolate 8ounces (226g)
  • Heavy Cream ¼ cup (60ml)
  • Corn Syrup 1 Tablespoon (20g)
  • Unsalted Butter 4 tablespoons (56g)
  • Godiva Liquor *optional 2 teaspoons (10ml)
  • Vanilla Extract 1 teaspoon (5ml)
  1. Combine the corn syrup, heavy cream & butter in a heavy bottom sauce pot
  2. Bring to a boil and pour over the finely chopped white chocolate in a large mixing bowl
  3. Whisk smooth then add the liquor and vanilla extract
  4. Use to glaze cakes and pastries while warm or allow to set to a pipe-able consistency
Ganache can be stored in the refrigerator for up to 2 weeks.

It can be left at room temperature for up to 1 day on your cakes and pastries


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  1. Hi Gretchen,

    You must be a mind reader, I am currently discussing what cake my daughter wants for her 18th. She wants a chocolate & strawberry cake. Initially I thought of putting a layers of whipped cream with strawberries mixed into it.

    Would it be OK at put diced strawberries into the white chocoolate ganache? Or would the acidity of the strawberries make the ganache go nasty? I’m thinking that ganache would be much more stable for a layer cake than whipped cream.


    1. You can do it, it wouldnt be “nasty” but I wouldnt recommend to do it too early – as in more than 1 day or even the night before serving time.
      I used whipped cream as filling for cakes all the time, with fresh strawberries! YumM! Just be sure to use a sturdy buttercream (or even this ganache) as a dam for the rm to keep the filling from popping out the sides!

  2. Hi Gretchen,
    Hope all is well.
    I have a question for you but it’s not about your ganache.
    1. How can I reduce sugar/sweetness in a cake? If I reduce the amount of sugar by 1/2, will it dry out the cake?
    2. Should I add flour for the difference?
    Greatly appreciate for your assistance.

    1. baking is a scientific formula. All the ingredients are there in perfect balance to one another. While it is sometimes OK to reduce sugar slightly in a recipe, half is usually NOT a good idea. It will indeed make the cake dry and ading flour (which is also DRY) is going to be a disaster.
      It really depends on the cake recipe you are wanting to use to answer just HOW MUCH you can reduce, but I can assure you no matter what recipe you are talking about reducing HALF is not going to be OK

  3. Hey gretchen. How can i have this ganache to be firm for icing on cupcakes. Do i put it inside refgrirator and for how long? Will it be similar (to have it firm) with simple ganache on cupcakes? Sori 4 too many questions…

  4. Hey Gretchen,
    Want advice. M gonna use ur strawberry chiffon as a base for barbie cake. With dark choc truffle .how does that sound? I hope it would go with each other. Plus m planning to use white chocolate ganache to decorate the dress part by using gel colours in it. Will dis ganache recipe stand all that. Which one will be better to use? This recipe or d one u used in pumpkin roll. Which one kids would enjoy a Lott. Well m been instructed dat d cake shouldn’t have loads of cream taste.

  5. Hi Gretchen,
    Hope all is well
    I am going to sandwich red velvet and vanilla cake using cream cheese frosting (your recipe) and crumb coat using this recipe and finally fondant.
    My question is that will the cakes be too sweet?
    To be on the safe side, is there a flavor that I can add to the ganache to reduce sweetness?
    Also where I am from gets pretty hot and humid.

    Thank you in advance.

    1. HI Mel thanks all is well for me yes thankyou. I would crumb coat in buttercream, not ganache. CLICK HERE
      As far as the sweetness, “too sweet” is a personal opinion and white chocolate is as sweet as it gets (no you can’t really “add” something to make it less sweet)

  6. Hi Gretchen

    I realise i should only be using cooking chocolate for these recipes but I cant find white cooking chocolate here, only Hersheys white chocolate chips. Would those work or would i just be wasting my ingredients trying that?

  7. Hello…
    Thank you for the great recipes, I’m just taking a tour around for the first time actually and I’m falling in love with everything already…
    I want to ask if it is possible to exclude the corn syrup from the recipe? and what other substitutes are OK to use to get a much similar result? starch? gelatin? or maybe other things that might work as a thickener.. 🙂
    Thank a lot :*

  8. Hi Gretchen,

    Can I use a bit of forest fruit juice along with the heavy cream in order to color my ganache? And how much should I use?

    Thanks a lot,

  9. Hi Gretchen
    I want the white chocolate frosting to be light and fluffy, is it possible to mix this ganache after it has set to make it fluffy.
    If yes, would i use a paddle attachment or whip attachment? do you think that would taste nice?


  10. Hi gretchen
    im looking for a good white chocolate frosting. I have your white chocolate cream cheese buttercream recipe from the previous channel but i havent tried it yet. white chocolate is very expensive here so i just wanted to ask here first. which recipe is nicer, that one or this white chocolate ganache. i want the frosting to be light and not too sweet.
    Im planning on using it on top of your orange crunch recipe but in cupcakes.
    any feedback would be greatly appreciated

    1. The one you have from my past life it more of a spreading icing, this one is more of a pouring icing (since it is ganache) or piped like you see here, but not great for spreading on a cake

  11. That looks sooo good!
    Thank you for this recipe!
    Will the quantity mentioned in the recipe be good for glazing an 8 inch round cake?

  12. I have been looking for the perfect ratio of cream to chocolate for a white choc ganache since ages! It’s just not the same as a milk/dark choc ganache. Especially love the idea of the butter in it. Will be making this again to go with coconut sponge for our anniversary tomorrow.
    Can’t thank you enough Gretchen! Absolute lifesaver :*

  13. Hi Gretchen! Can you make a white chocolate buttercream recipe to use for layered cakes? Thanks in advance. Thank you for all your wonderful recipes! Much love for you, all the way from California 🙂

  14. Hi Gretchen,

    Is heavy cream same as whipping cream? Can i use whipping cream here? Can i leave out the corn syrup? does the corn syrup help to stiffen up?

    Also what is whipped ganache? would it have a buttercream consistency?


  15. Hi Gretchen,

    I want to whip this white ganache and pipe on the vanilla cupcakes that has butter in it. Can the piped cupcakes stay at room temperature for two days ? so as to avoid refrigerating them and the cupcakes getting hard.


  16. Hi Gretchen,

    What cake flavour would you recommend to pair with this ganache apart from the gingerbread cupcakes? It looks sooo good and I would really like to give it a go.

    Thank you.

  17. hi gretchen!
    can any fruit puree such as strawberry or lime be added to this ganache?
    wanted to bake a cake for my best friend but she’s not a fan of buttercream.

    Thank you!

    1. Not great – a large liquid amount can break this ganache it is already delicate, you can add it in place of some cream, but I havent really worked out the ratios

  18. Hi Gretchen

    How much ganache do I need to completely cover/ frost a cake with two 8 inch layers?

    Also, can I use whipping cream instead of heavy cream ?


  19. Hi Gretchen,

    I made this ganache and checked if it can stay at room temp. But it melted completly within 30 minutes.

    I made the recipe exactly as you stated.
    Please help as i want to keep the cupcakes piped with this ganache at room temperature for an hour at least.


    1. there is a small correction, i made the recipe as you showed but i avoided corn syrup. is that why the ganache melted so soon?


      1. shouldnt be the culprit, Im not really sure why yours melted so soon unless your room was super hot. I always refrigerate mine before serving, gives the ganache time to set in the shape pf the piped cupcakes then bring then to room temp, gives you much much more time out

  20. Hi Gretchen,

    Can I add Nutella to this white ganache and use it as a frosting for the Ferrero cake ?

    If yes, does the cake need to be refrigerated?


    1. I have not tried to add MORE ingredients to this already delicate ganache, but you can try (it is super soft already so it will have to refrigerated since you are now adding MORE to it) Click here for more

  21. Hello! I was wondering what was the reason for using butter? I only ever see people use the cream and chocolate .. do you use butter in all the ganaches? Or is it because of the fat content in white chocolate .. also also I am using this for a cake filling so can I chill it over night and whip it out tomorrow morning put it in a cake layer?

  22. Hi Gretchen! I’m making my cousins 3 tier wedding cake and i wanted to do white chocolate rosettes for the design. Will this recipe hold up? Or will it be too soft? Thank you!

  23. Yes I saw and it looks perfect. I’ll be doing a test run with your recipe and the cake flavor soon. It’s a chocolate cake with Nutella filling. Hoping the flavors will go well together and not too over powered with chocolate lol

    1. Milk will not set up the ganache the way the fat in heavy cream will, if you use milk you will have a thin watery ganache that won’t set up

  24. (Sorry if u got this twice…my message didnt show up.)
    My cake will be too large to fit in the fridge to pre chill.
    Is there any way I can poor ganache over a room temp cake without melting the Swiss meringue?

    1. Hey there, the comments have to be approved by me before they go public, sorry Ive bee pretty busy and havent had a chance to get on here!
      As long as the ganche is not HOT it will be fine

  25. Hi there. I was wondering whether i can use this ganache to replace nutella in a recipe called nutella tarts. Is this ganache firm enough where it wont lose its shape when i stack small mini tarts on it if i use it as a filling?

    1. Im not sure about the replacement in the recipe you are using.., typically the nut butters have much more fat and stability when called for in recipes, ganache (when heated) turns liquid – but it will firm up on setting so.. It’s worth a try) Yes this will firm up

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