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White chocolate ganache frosting in a small glass mason jar.

White Chocolate Ganache Frosting

Arina Habich
This White Chocolate Ganache Frosting is made with just white chocolate and heavy cream, whipped into a silky, pipeable consistency. Perfect for cakes, cupcakes, cookies, and elegant dessert finishes, this frosting delivers smooth texture and rich white chocolate flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 cups
Calories 750 kcal

Video

Equipment

  • Measuring Cup
  • Measuring spoons
  • Glass mixing bowl
  • silicone spatulas
  • Blending whisk
  • Saucepan
  • Food wrap
  • Kitchen Aid mixer with whisk attachment
  • Piping bags
  • Piping bag ties
  • Jumbo piping tips

Ingredients
  

  • 1 cup Heavy Whipping Cream
  • 24 oz White Chocolate Chips
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Gather and measure all ingredients with measuring cups and spoons. Place the white chocolate chips in a large heat-safe glass mixing bowl.
    Flat lay. Measured ingredients in glass mixing bowls to make white chocolate ganache frosting.
  • Pour the heavy whipping cream into a saucepan and warm it over medium heat, stirring occasionally with a silicone spatula.
    Flat lay. Heating whipped cream in a saucepan to make the white chocolate ganache frosting.
  • Add the vanilla extract and salt, stirring to blend them into the cream.
  • Continue heating on medium-low until the cream is hot and just beginning to bubble—don’t let it boil.
  • Remove from heat and pour the hot cream over the white chocolate chips. Let it sit for 1–2 minutes.
  • Whisk the mixture until smooth and creamy, creating a silky ganache.
  • Cover the bowl with plastic wrap and refrigerate for 3 hours, unwrapping and giving it a stir every so often as it chills.
    Whisking in a large glass bowl together ingredients to make the white chocolate ganache frosting.
  • Set up a stand mixer with the whisk attachment.
  • Whip the ganache on high speed for about 10 minutes.
  • Stop the mixer and check the consistency.
    Flat lay. Whipping white ganache in kitchen mixer to make the white chocolate ganache frosting.
  • The frosting is ready when it’s fluffy and holds stiff peaks.
  • Fit 2 piping bags with jumbo metal tips.
  • Spoon the whipped frosting into the piping bags.
  • Secure each bag with piping ties.
  • Pipe the frosting onto cupcakes and enjoy! This recipe makes enough for 18 cupcakes.
    White chocolate ganache frosting in a small glass mason jar.

Notes

Tips for Ganache Frosting
  • Save time by making the frosting ahead—while it chills, you can work on your cake or cupcakes.
  • For a glaze or icing-like finish, use White Chocolate Ganache instead of whipping it.
  • Always use heavy cream or whipping cream. Thinner liquids like milk won’t allow the ganache to set properly.
  • Ganache frosting works with any type of chocolate—semi-sweet, bittersweet, milk, or white—and can be made with either chips or baking bars.
Keyword buttercream, Buttercream Frosting, cake, cupcake, frosting, Ganache, whipped chocolate ganache