White Chocolate Ganache Recipe (Perfect for Coloring & Cake Drips)

 

If you’ve ever struggled with white chocolate ganache that’s too runny, too thick, or refuses to take color, you’re not alone. White chocolate is a little more delicate than dark or milk chocolate, but when made correctly, it creates the smoothest, most beautiful cake drips and designs.

This easy white chocolate ganache recipe is perfect for:

Cake drips

Smooth finishes

Coloring any shade you want

Fun, creative cake designs

Whether you’re a home baker or a professional cake decorator, this recipe will quickly become a staple in your kitchen.

👉🏾 Click here to make regular Chocolate Ganache

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Ingredients You’ll Need

You only need two simple ingredients:

🍫 12 oz (340g) high-quality white chocolate, chopped

(Use couverture white chocolate or white chocolate baking bars or chips — avoid candy melts for best results, but if using, consistency may vary, use problem fixes below)

🥛 4 oz (120g) heavy whipping cream

👉 This 3:1 ratio creates a ganache that’s ideal for drips and decorative designs.

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How to Make White Chocolate Ganache

Step 1: Chop the White Chocolate

Finely chop your white chocolate and place it in a heat-safe bowl. Smaller pieces help the ganache melt evenly and smoothly.

Step 2: Heat the Cream

Heat the heavy cream until it’s hot but not boiling. You should see steam, but no bubbling.

Step 3: Pour & Rest

Pour the hot cream over the white chocolate. Cover the bowl and let it sit for 2–3 minutes.

Step 4: Stir Until Smooth

Using a spatula or whisk, gently stir from the center outward until fully melted and smooth.

✨ If there are small unmelted pieces, microwave in 5–10 second intervals, stirring in between.

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How to Color White Chocolate Ganache

Coloring white chocolate ganache is easy — if you use the right type of food coloring.

Best Coloring Options:

Gel food coloring

Oil-based food coloring (best for bold colors)

❌ Avoid water-based liquid colors — they can cause the ganache to seize.

Coloring Tips:

Add color after ganache is fully mixed

Start with a small amount and build slowly

Let the ganache sit for a few minutes — colors deepen over time

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Perfect Consistency for Cake Drips

For that flawless drip effect, temperature matters just as much as consistency.

Ideal Drip Temperature:

85–92°F (29–33°C)

Slightly warm and fluid, but not hot

Too Thick?

Add a tablespoon of warm cream and stir

Too Thin?

Let it cool for a few minutes, stirring occasionally

💡 Pro Tip: Test your drip on the back of a cold cake or bowl before applying.

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How to Use White Chocolate Ganache on Cakes

This ganache works beautifully on:

Buttercream cakes

Chilled crumb-coated cakes

Fondant-covered cakes

How to Apply:

Chill your cake for 10–15 minutes

Spoon, bottle, or pipe the ganache around the edges

Let drips fall naturally

Fill in the center and smooth if desired

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Storage & Make-Ahead Tips

Store ganache covered at room temperature for 1 day

Refrigerate for up to 1 week

Reheat gently in short intervals, stirring often

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Common White Chocolate Ganache Problems (And Fixes)

Grainy Texture:

➡ Chocolate overheated — stir gently and avoid high heat

Ganache Seized:

➡ Add warm cream a tablespoon at a time and stir slowly

Yellow Tint:

➡ Use bright white chocolate and add a tiny amount of white food coloring if needed

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Final Thoughts

This white chocolate ganache recipe is smooth, stable, and perfect for creative cake designs. Once you master the ratio and temperature, you’ll never struggle with drips again.

Whether you’re making bold, colorful drip cakes or elegant minimalist designs, this recipe gives you full creative control.

💫 Here's more Tutorials & Recipes you will love! 💜

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