White Chocolate Ganache (3 Ways: Drip, Whipped, or Filling)
Quick and simple white chocolate ganache! Versatile for drip, spread, or whipped frosting. Only 2 ingredients needed for cakes, cupcakes, or brownies.
Servings: 12 servings
Ingredients
- 12 oz good-quality white chocolate bar finely chopped
- 4 oz heavy cream at least 36% fat
Instructions
- Place chopped white chocolate in a heatproof bowl.12 oz good-quality white chocolate bar
- Heat the heavy cream in a saucepan (or microwave) until just steaming, do not boil. It should be at around 180F.4 oz heavy cream
- Pour the cream over the chopped chocolate, making sure to cover it completely. Allow everything to sit undisturbed for 2–3 minutes to gently melt the chocolate.
- Stir with a spatula or whisk until smooth and glossy. If bits of chocolate remain, microwave in 10-second intervals and stir until melted.
Notes
Texture Tips for Use
- Drip or glaze: Use while warm and pourable (around 90–95°F).
- Spreadable frosting or filling: Let it cool at room temp or chill for 1–2 hours until thick but soft.
- Whipped ganache: Chill until firm (but not fully solid), then whip with a mixer until fluffy (like frosting!).
Nutrition
Calories: 185Calories | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 147IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 0.1mg
