White Chocolate Ganache – For Covering Cakes Recipe (2025)

From the BeLuxe Bestselling Cake Recipe Series

I recently used this ganache to cover a wedding cake, and after the cake-cutting ceremony, the bride walked over with wide eyes and a huge smile: "This is the best fondant I've ever tasted!"

She was even more excited when I told her–it wasn't fondant at all–it was white chocolate ganache.

That "wow, I got my money's worth" moment? That's the reaction this recipe delivers.

Why This White Chocolate Ganache Works for Cakes

If you want a frosting that glides on like silk, firms up like fondant, and actually tastes like chocolate–this is it.

It's my go-to for wedding and celebration cakes because it's:

• Easy to make and difficult to mess up

• Smooth and spreadable when warm

• Stable and touchable when chilled (no fingerprints!)

• Ideal for decorating

• And above all–delicious

Recipe for White Chocolate Ganache (for Covering Cakes)

Etekcity Kitchen Scale [https://amzn.to/4kocVZx]

For a 6" x 10" tall cake

Ingredients:

• White Chocolate, 850g

  • Callebaut White Chocolate Chips [https://amzn.to/43rpH22]

    • I get this chocolate from Restaurant Depot for a cheaper price

  • You can also use regular chocolate snacking bars; just look for real cocoa butter content. I wouldn't use chocolate chips due to the high melting point.

  • 
    

• Cream, 283g

  • Use any cream that is full fat, double cream, heavy cream, or whipping cream. It should have a fat content of 30% upwards.

  • Avoid single creams, lite creams, cream alternatives, and powdered cream.

• Vanilla, 1/2 tsp

  • Opt for Vanilla Bean Paste [https://amzn.to/4dsBQIH] (clear extract can also be used)

• Apple Cider Vinegar, 1 tsp

  • Adds a subtle tang and balances sweetness. Best added immediately after emulsifying the ganache.

• Salt, a small pinch

  • Salt enhances the overall flavor and helps mellow the sweetness, but overdoing it can easily ruin the taste.

⚖️ General Ratios Based on Ganache Size

• 3:1 Chocolate to Cream ratio

• Vanilla

  • 500g-900g chocolate: 1/4 tsp

  • 950g-1500g chocolate: 1/2 tsp

  • 2500g+ chocolate: 1 tsp

• Apple Cider Vinegar

  • 500g-900g chocolate: 1/2 tsp

  • 950g-1500g chocolate: 1 tsp

  • 2500g+ chocolate: 1.5 tsp

• Salt

  • Small pinch to taste

Step-by-Step Instructions to Make White Chocolate Ganache (for Covering Cakes) Recipe

1. Measure & Combine

• Place white chocolate in a large, microwave-safe bowl.

  • Bamboozle Recyclable Mixing Bowls [https://amzn.to/4dKSlA1]

• Pour the cream directly over the chocolate. If making a large batch, divide into smaller bowls to prevent overheating.

2. Melt in Short Bursts

• Microwave in controlled intervals:

  • 60 seconds --> stir well, scrape down sides

  • Repeat 60 seconds --> stir again

  • Repeat 60 seconds if needed

  • Final 30 seconds --> stir until fully melted

• Pro Tip:

  White chocolate burns quickly. Watch it closely and stir every time–don't leave hot spots sitting against the bowl edges.

3. Add Flavor & Chill

• Once smooth, mix in the vanilla, apple cider vinegar, and salt.

• Place plastic wrap directly on the surface of the ganache to prevent a skin from forming.

• Refrigerate overnight or until fully set and firm.

4. Reheat & Blend

• When you're ready to use, reheat straight from the fridge–don't let it sit out all day.

Personal tip: I've made the mistake of leaving the bowl out while working from it over several hours, and the ganache eventually split. The consistency never recovered, and I had to redo the entire batch. Reheating small portions as needed helps avoid this.

• Microwave in short 15-30 second bursts until soft enough to stir. Use an immersion blender [https://amzn.to/4kRXvwG] to whip it into a silky, frosting-like texture.

  • You'll know it's ready when the ganache flows evenly through all four corners of the blender head.

• 

  

  

  

  

  

• Use an immersion blender in short bursts, holding it at a 40° angle and moving it around the bowl. You want the ganache to seep through the holes on the sides of the stick blender. That motion is what gives your ganache that glossy, smooth, and perfectly spreadable texture.

  • This step helps eliminate any micro-splits, adds shine, and creates a luxurious mouthfeel. It also helps distribute any color evenly if you're tinting your ganache.

  • Don’t overdo it! Over-blending can actually undo your hard work and cause the ganache to split again. Once the texture looks silky and uniform, stop. Trust yourself.

• Add Wilton White Icing Color [https://amzn.to/3T8jVh7]

5. Frost Your Cake

• Pour the ganache on top of your cake and spread it with an offset spatula: Top --> sides --> base.

• Work quickly while it's soft and warm. Once chilled, it firms up beautifully and can even be touched without smudging.

Real-World Tips & Mistakes to Avoid

• Crumb Coat + Ganache

  • If you're covering a ganache crumb coat, you can let the crumb coat stay / come to room temperature.

• If covering a buttercream cake, chill it longer than you think you need to.

  I once chilled it for only 30 minutes, and my warm ganache melted the buttercream underneath–it slid right off the sides and I had to redo the entire cake.

  • Freeze the cake briefly if needed, but just know: if your crumb coat is too cold or frozen, your ganache will harden quickly and give you less time to work with it.

• Reheat small batches, not the full bowl.

  • When working with ganache throughout the day, always reheat it in short bursts straight from the fridge. Leaving the whole batch out causes texture issues and splitting.

Decorating Process (for Sharp Edges or Clean Tops)

• Leave a lip: When you ganache the top of your cake, allow a slight ridge of ganache to overhang the edge. Don't scrape it off immediately.

• Set first: Let that ridge chill and firm up before trimming.

• Trim clean: Use a small paring knife to cut off the excess once it's set. Then run a clean finger lightly around the top edge to soften the corner for a rounded look–or leave it sharp if you prefer.

Making this? Tag @beluxebakingco on Instagram—I LOVE seeing your creations!

Optional: Stencil Work

Want to add a design on top of your ganache? Here's how I do it:

• Work on a chilled, fully set cake

• Use a thick, pasty ganache (not runny) to avoid bleeding under the stencil

• Hold the stencil in place with pins

• Use a mini spatula and scraper for control

Perfectionist tip: If the ganache is too thick, the edges might come out a little rough. I clean mine up with a finger or small paintbrush–it's totally optional, but super satisfying if you want crisp lines.

Cake Stencils [https://amzn.to/4dPHHbd]

Fill in gaps of a tiered cake using your finger and leftover pasty ganache.

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