White chocolate ganache frosting is creamy and fluffy and perfect on cupcakes, cookies, or spoons! Read on to learn the secret to this easy, 3 ingredient white chocolate frosting.
Last month my best friend got married in the cutest little homestead wedding you ever did see. And because we’re totally crazy we made all 9 dozen cupcakes from scratch. Ourselves. Without help. AND there was traveling involved. Luckily the cupcakes were amazeballs and we heard nothing but compliments all night. Plus we discovered we make a pretty good decorating team. I am the queen of cupcakes and she is the queen of frosting.
I think I did a pretty good job with this white chocolate ganache frosting, though. So good in fact that I had to run out and make it again as treat #2 for my birthday week extravaganza! Just kidding I’ve just been laying around in my PJs eating cookies 😉
White Chocolate Frosting is Perfectly Versatile
White chocolate isn’t generally my favorite chocolate to work with but since it was a direct request from the groom who isn’t much of a sweet eater I had to give it a go. Thank goodness this white chocolate experience didn’t end in tears. Not like this one did. This frosting is fluffy and creamy and perfect on raspberry filled cupcakes or Oreo cookies or graham crackers or spoons. Go ahead and enjoy this however you decide is best. I won’t judge.
How to Get the Right Frosting Consistency
The best friend is slowly teaching me to be patient with frosting. Does anyone else have this problem? I get so excited for frosting time I don’t take the time to get it to the right consistency and then it’s impossible to squeeze out of the piping bag and then I want to heave said piping bag across the room because it’s the only thing between me and cupcakes! Don’t be like me y’all. Get your frosting to the right consistency with a little love and lots of patience.
Basically, your frosting should be at soft peaks as if you were whipping heavy cream. Stiff peaks and it’s too thick to pipe. No peaks and you’ll end up with frosting rivers. Friends don’t let friends end up with frosting rivers.
White Chocolate Ganache Frosting
White chocolate ganache frosting is creamy and fluffy and perfect on cupcakes, cookies, or spoons!
Ingredients
- 2 cups white chocolate chips
- 2/3 cup heavy cream
- 1 Tbs milk
Instructions
- In a microwave safe dish microwave cream for 60-90 seconds or until hot. Pour over chocolate chips and distribute chips so they're completely covered.
- Cover bowl with a plate and allow to sit for 5 minutes then stir with a spatula until completely smooth.
- Allow ganache to cool to room temperate then add to the bowl of a stand mixer and whip on high until soft peaks form.
- Add milk and whip to completely incorporate. If needed add more milk to reach the correct consistency.
My Favorite Chocolate Recipes
Chocolate is so addicting, isn’t it? Well, keep on baking y’all! Here are some more recipes you should make next.
Katie
Thursday 31st of December 2020
This tastes delicious but I would suggest adding a preliminary caution at step 3 to not overwhip to avoid it going grainy. We will be enjoying a very grainy cake for dessert tonight!
anna
Saturday 6th of June 2020
Will this go a peanut butter consistency when ready?. If so will that consistency be ok to squeeze through the piping bag to pipe?. Im thinking of piping it in between layers of a 6 inch cake and using it on outer cake for a sharp edge effect.
Anna
Monday 6th of April 2020
I'm making a matcha cake with white chocolate icing, and have scoured the internet for the right white chocolate frosting recipe (reading so many horror stories). Fingers crossed this works for me, thanks for the write-up!
Abi😁
Monday 20th of January 2020
I Just want to ask because today I am making a white chocolate mud cake but my little sister didn't get enough chocolate and I have dark chocolate at home. Would the same recepie work with dark chocolate instead of white and do you think it will taste alright with a white choc cake and rasberry? Thanks
Meaghan
Monday 27th of January 2020
If you’re going to use dark chocolate do a 50/50 ratio of cream to chocolate for better results. But the technique is the same!
Betsy
Friday 2nd of August 2019
Looks amazing! Can you add any flavoring such as a fruit puree?
Meaghan
Monday 5th of August 2019
I know you can add fruit puree to ganache fillings for bonbons but I've never tried adding it to a whipped frosting. I'm not sure if it would still whip up the same or not. If you try it, let me know how it turns out!