This White Chocolate Ganache Buttercream tastes just like the inside of a really good white chocolate truffle. It's impossibly rich, and so smooth and satiny that it literally melts on your tongue.

This White Chocolate Ganache Buttercream Recipe was created specifically for White Forest Cake. It tastes like the inside of a chocolate truffle - so silky smooth that it literally melts on your tongue.
It's the perfect buttercream for White Forest Cake, but there are many other cakes that pair beautifully with this rich, white chocolate frosting. For example, it's crazy good on this simple One Layer Chocolate Almond Cake or a sinfully delicious dark chocolate Devil's Food Cake. The combination of decadent dark chocolate fudge cake and buttery white chocolate is exquisite.
White Chocolate Ganache Buttercream also pairs well with this rich Spice Cake. The combination of cinnamon, cardamom, allspice, cloves, nutmeg, ginger, and white chocolate give the cake a flavor similar to a good chai latte.
Of course, white chocolate buttercream is perfect for a classic Vanilla Cake, because nearly every kind of frosting is delicious on vanilla cake.
But also, consider swapping out the traditional Cream Cheese Buttercream for White Chocolate Buttercream the next time you make Red Velvet Cake or Carrot Cake.
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Ingredients
You only need 5 ingredients to whip up a batch of white chocolate buttercream:
- Heavy whipping cream: It's important to make sure you are using heavy whipping cream, not table cream or light cream. Heavy whipping cream has a higher fat content that's crucial for this buttercream to come together.
- White chocolate chips: You can also use white chocolate bars, cut into small pieces. Use as high-quality chocolate as you can find. I usually use Lindt White Chocolate.
- Salt. Always and forever.
- Vanilla extract: Be sure to use pure vanilla extract, not imitation vanilla extract which can give an unpleasant aftertaste to this buttercream. Depending on how you plan to use this buttercream, you can also use a combination of vanilla extract and almond extract, something I highly recommend when making White Forest Cake.
- Salted butter: You can, of course, use unsalted butter if you like. The little bit of extra salt in salted butter is delicious in this buttercream. But, you can also use unsalted butter and then just add a pinch more salt. Be sure to taste the buttercream before adding more salt to determine whether you think it needs it. The level of salt in anything is a matter of personal preference.
*See recipe card for specific quantities of each of these ingredients.
Step-by-step photos and instructions
Step #1: Melt the white chocolate with some cream to make white chocolate ganache.
Ganache is simply chocolate and cream, heated together so that the chocolate melts and blends into the cream. It's important to heat white chocolate very slowly and gently. If you heat white chocolate too quickly, or over high heat, it can seize up.
If this happens, there's nothing you can do but start over. So, it pays to be patient and heat it slowly. You can do this one of two ways: in the microwave or using a double boiler.
To use the microwave:
- Put the chocolate and cream in a microwave safe bowl.
- Heat it for 1 minute at 50% power. Remove the bowl and give it a stir.
- Repeat this process until the chocolate is about 90% melted.
- Remove the bowl from the microwave and continue to stir until the chocolate is completely melted and the ganache is cool.
To use a double boiler:
A double boiler is simply two pots, one slightly larger than the other so that the smaller pan (or bowl) can sit on the rim of the larger one without falling into the larger pan.
- Add the chocolate and cream to a small saucepan or a heatproof bowl.
- Fill another, slightly larger saucepan with a couple inches of water and set it on the stovetop over medium high heat.
- Set the small saucepan over the saucepan with water; the goal is to have the small pan resting on the edges of the larger saucepan without falling all the way into the pan. If the small pan you're using is too small, set a mesh strainer into the pan, and set the small pan inside the mesh strainer.
- As the water in the larger pan begins to boil, turn down the heat to maintain a gentle simmer. Cook, stirring the chocolate chips and heavy cream constantly, until the chocolate chips are 90% melted.
- Remove the small saucepan from the heat and continue to stir until the chocolate chips are completely melted.
Tip! Allow the ganache to cool to room temperature, then cover and refrigerate for at least 6 hours, or overnight. The ganache can also be made up to 5 days in advance and kept in the refrigerator in a covered container.
Step #2: Whip the White Chocolate Ganache.
Remove the ganache from the refrigerator and use an electric mixer to beat it at medium high speed until it gets nice and thick. This will take about 3 minutes
Step #3. Add the rest of the heavy whipping cream along with a bit of salt.
With the mixer running, slowly pour in the rest of the heavy whipping cream. Sprinkle in ¼ teaspoon of salt.
Keep beating until the mixture is thick enough to almost hold its shape.If you run a spoon through it, it will hold the line, but then slowly start to spread out.
Tip! What you have at this point is Whipped White Chocolate Ganache, which makes a perfectly delicious frosting all on its own. So, if you like, you can stop here and frost your cake with Whipped White Chocolate Ganache. Or, proceed to turn this into Buttercream.
Step #4: Add the vanilla extract.
Add the vanilla extract (and the almond extract, if using) and keep beating. As you do, something alarming will happen: the whipped ganache will break, separating into something that looks like cottage cheese.
Stay with me - this is ok.
Step #5: Add the butter.
With the mixer continuing to beat, slowly add the melted butter. Add about 1 teaspoon at a time of the butter until it has all been added. As you do, you will see the buttercream start to come together.
Continue to beat until the buttercream is smooth, creamy, and cohesive.
The buttercream is now ready to use.
Tip! If, after 10 minutes of beating, the buttercream still looks a bit separated, melt another tablespoon or two of butter and add a bit more. Only add about 1 teaspoon of melted butter at a time, continuing to beat, until the buttercream comes together.
Useful equipment for making buttercream
To make the white chocolate ganache, you'll need a microwave safe bowl to melt the chocolate in the microwave. Or, you'll need a couple of saucepans - one small saucepan and one medium saucepan (or a medium saucepan and a heatproof bowl).
Other than that, the only equipment you need to make this buttercream is an electric mixer.
Using a stand mixer makes the whole process much, much easier because the mixer does all the work. But, you can also use a handheld mixer to make this buttercream.
How to store and freeze this buttercream
Store white chocolate ganache buttercream in an airtight container in the refrigerator for up to 5 days.
It's important that the buttercream be at room temperature before using it to frost a cake. To bring it to room temperature, pull it from the refrigerator and allow it to sit on the countertop for a couple of hours. Re-beat the buttercream using an electric mixer for a couple of minutes to ensure it's completely smooth and creamy.
You can also gently bring it to room temperature in the microwave, but be careful to not get it too warm. Heat it at 50% power for 30 seconds at a time. Remove the bowl from the microwave and use a spoon to break up the buttercream and stir it around.
Repeat until about 50% of the buttercream is softened, then dump it into a mixing bowl and beat until it's smooth and cohesive.
White chocolate ganache buttercream can also be frozen for up to 2 months. Allow it to thaw in the refrigerator overnight then follow the instructions above to bring it to room temperature and re-beat it before using.
FAQs and expert tips
A: It's important to heat white chocolate very slowly to prevent it from seizing. I usually use the microwave, heating it at 50% power in 30-60 second increments and giving it a stir before heating it some more.
You can also melt it in a double boiler. See the photos and tips above for more information, but the key with using a double boiler is to not let the bowl of ganache touch the boiling water. The goal is to allow the steam from the boiling water to gently heat the chocolate as you stir.
If you keep the ganache under 110° F (43° C), you'll be fine. Once it's about 90% melted, just continue to stir (off heat) until the ganache is completely smooth.
A: Lucky you! Ganache can "break" (separate) if the amount of fat and fluid ratio is off. Usually, adding vanilla extract will cause this to happen, but occasionally, the ganache will not separate after adding extract.
If, after adding the vanilla extract, your ganache doesn't separate into something looking like cottage cheese, just continue on with the recipe, adding the melted butter and continuing to beat.
A: It's perfectly safe to leave a cake that's been frosted with white chocolate ganache buttercream out at room temperature for up to 4 hours. After that, it should be refrigerated.
As with all buttercream frostings, this buttercream will melt if it gets too warm.
I like the flavor and consistency of white chocolate buttercream best when it's at room temperature. But, if it gets too warm the butter in the buttercream will melt, causing the buttercream to begin to slide from the cake. So pay attention to the temperature of the room when serving a cake frosted with buttercream.
More recipes for white chocolate lovers
If you love white chocolate, these brown butter white chocolate chip cookies and colossal white chocolate raspberry cookies are going to be right up your alley.
And these malted white chocolate sandwich cookies filled with creamy halva buttercream and drizzled with white and dark chocolate are, in my opinion, the perfect holiday cookies. But, of course, don't let that stop you from making them any time of the year.
And this pumpkin chocolate chip bread glazed falls somewhere between a decadent quick bread and soft, chocolate-studded pumpkin cake. In addition to being covered in a white chocolate glaze, these pumpkin loaves include some melted white chocolate in the batter.
📖 Recipe
White Chocolate Ganache Buttercream
This White Chocolate Ganache Buttercream tastes just like the inside of a really good white chocolate truffle. It's impossibly rich, and so smooth and satiny that it literally melts on your tongue.
This recipe was developed spcifially for White Forest Cake, but is also delicious on Devil's Food Cake, Spice Cake, Red Velvet Cake, and Carrot Cake.
Ingredients
- 1 ¾ cups (398 grams/ 14 ounces) heavy whipping cream, divided
- 11 ounces (2 cups/ 340 grams) white chocolate chips or a chopped white chocolate bar
- ¼ teaspoon (3 grams) table salt (more to taste)
- 1 tablespoon of vanilla extract - OR, 2 teaspoons of vanilla extract and 1 teaspoon almond extract
- 5 tablespoons (71 grams/ 2.5 ounces) salted butter, melted
Instructions
- Pour 1 cup cream into a microwave safe bowl and add the white chocolate chips. Heat in the microwave for 1 minute at 50% power. Stir and repeat until the chocolate chips are about 90% melted. Remove the bowl from the microwave and stir until completely melted. (See note below for instructions on heating on the stovetop.)
- Allow the ganache to cool to room temperature, then cover and refrigerate for at least 6 hours, or overnight. You can also make the ganache up to 5 days in advance. Keep it in the refrigerator in a covered container.
- Remove the ganache from the refrigerator. Use an electric mixer to beat the ganache at medium high speed until thickened, about 3 minutes.
- With the mixer running, pour in the remaining ¾ cup whipping cream.
- Add the salt and continue to beat until the mixture is thick enough to almost hold its shape. If you run a spoon through it, it will hold the line, but then slowly start to spread out. (*What you have at this point is Whipped White Chocolate Ganache, which makes a perfectly delicious frosting all on its own. So, if you like, you can stop here and frost your cake with Whipped White Chocolate Ganache. Or, proceed to turn this into Buttercream.)
- Add the salt and the extract(s). As you do, something alarming will happen: the whipped ganache will break, separating into something that looks like cottage cheese. Trust me - this is ok.
- With the mixer continuing to beat, slowly add the melted butter. Add about 1 teaspoon at a time until all of the butter has all been added. As you do, you will see the buttercream start to come together.
- Continue to beat until the buttercream is smooth, creamy, and cohesive. If, after 10 minutes of beating, the buttercream still looks a bit separated, melt another tablespoon or two of butter and add a bit more, adding only about 1 teaspoon of melted butter at a time.
- The buttercream is now ready to use.
Notes
How to make white chocolate ganache on the stovetop:
Pour 1 cup of heavy cream into a small saucepan (or heatproof bowl) and add the white chocolate chips. Fill another, slightly larger saucepan with a couple inches of water and set it on the stovetop over medium high heat.
Set the small saucepan over the saucepan with water; the goal is to have the small pan resting on the edges of the larger saucepan without falling all the way into the pan. If the small pan you're using is too small, set a mesh strainer into the pan, and set the small pan inside the mesh strainer.
As the water in the larger pan begins to boil, turn down the heat to maintain a gentle simmer. Cook, stirring the chocolate chips and heavy cream constantly, until the chocolate chips are 90% melted. Remove the small saucepan from the heat and continue to stir until the chocolate chips are completely melted.
How to Store and Reconstitute White Chocolate Ganache Buttercream:
Store white chocolate ganache buttercream in an airtight container in the refrigerator for up to 5 days.
It's important that the buttercream be at room temperature before using it to frost a cake. To bring it to room temperature, pull it from the refrigerator and allow it to sit on the countertop for a couple of hours. Re-beat the buttercream using an electric mixer for a couple of minutes to ensure it's completely smooth and creamy.
You can also gently bring it to room temperature in the microwave, but be careful to not get it too warm. Heat it at 50% power for 30 seconds at a time. Remove the bowl from the microwave and use a spoon to break up the buttercream and stir it around. Repeat until about 50% of the buttercream is softened, then dump it into a mixing bowl and beat until it's smooth and cohesive.
White chocolate ganache buttercream can also be frozen for up to 2 months. Allow it to thaw in the refrigerator overnight then follow the instructions above to bring it to room temperature and re-beat it before using.
Does a cake frosted with this buttercream need to be refrigerated?
It's perfectly safe to leave a cake that's been frosted with white chocolate ganache buttercream out at room temperature for up to 4 hours. After that, it should be refrigerated.
As with all buttercream frostings, this buttercream will melt if it gets too warm. I like the flavor and consistency of white chocolate buttercream best when it's at room temperature. But, if it gets too warm the butter in the buttercream will melt, causing the buttercream to begin to slide from the cake. So pay attention to the temperature of the room when serving a cake frosted with buttercream.
What if my ganache doesn't "break" after adding extract?
Ganache can "break" (separate) if the amount of fat and fluid ratio is off. Usually, adding vanilla extract will cause this to happen, but occasionally, the ganache will not separate after adding extract.
If, after adding the vanilla extract, your ganache doesn't separate into something looking like cottage cheese, just continue on with the recipe, adding the melted butter and continuing to beat.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Lindt Classic Recipe Bar - White Chocolate - 4.41 Ounce (Pack of 12)
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Cuisinart Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
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KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
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Cuisinart Chef's Classic Stainless 3-Quart Saucepan with Cover,Silver
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Cuisinart Professional Stainless Saucepan with Cover, 1-Quart
Nutrition Information:
Yield: 14 Serving Size: ¼ cupAmount Per Serving: Calories: 270Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 50mgSodium: 100mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 2g
Karly says
Does this work well for piping?
Rebecca Blackwell says
Hi Karly! It depends on how intricate you want to get. This is a gorgeous buttercream that will work well for a simple border. But if you want to get more detailed, I would suggest using Italian Meringue Buttercream. Italian Meringue is my favorite frosting to decorate with. I've used it to make countless wedding, anniversary, and birthday cakes over the years. In this post, you'll see a list of suggested ways to flavor Italian Meringue and one of them is white chocolate: https://ofbatteranddough.com/italian-meringue-buttercream-frosting-recipe/
I hope that helps! Please let me know if you have any other questions!
Sean says
Does the butter have to be melted for this buttercream or can you just make sure it is room temperature before adding it to the chocolate?
Rebecca Blackwell says
Hi Sean! It works better if it's melted and added slowly. Please let me know if you have any other questions! And, I'd love to hear what you think of this buttercream after you make it! xo
Andrea says
Beautiful photos! This looks delicious. I'm famously awful at decorating cakes but I think I could do this one! Thanks for the recipe.