I can’t wait to share an easy two-ingredient White Chocolate Cake Filling Recipe that keeps cleanup minimal and is perfect for frosting cakes, truffles, cheesecakes, pies and cupcakes.

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I’m obsessed with quick wins and this white chocolate ganache filling is one. Made with white chocolate, good quality couverture or bar and heavy cream, 35% fat or higher, it becomes silky and dangerously spreadable.

It’s not just for fancy cakes, I’ve used it as a White Chocolate Pie Filling and tucked it into White Cake Fillings when I wanted something that felt special but didn’t take forever. It’s richer than you expect, but not gloopy, and somehow makes ordinary cupcakes and slices feel like a cheat day.

Honestly, you’ll go back to it more than once, no shame.

Ingredients

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White chocolate: mostly sugar and cocoa butter, high carbs, little protein, very sweet, melts creamy.
Heavy cream: rich in saturated fat, low carbs, modest protein, adds silky mouthfeel and richness.

Ingredient Quantities

8 oz (225 g) white chocolate, good quality couverture or bar

4 oz (115 g) heavy cream, 35% fat or higher

How to Make this

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1. Chop 8 oz (225 g) white chocolate into small, even pieces and put them in a microwave safe bowl so it melts quickly and evenly.

2. Pour 4 oz (115 g) heavy cream into a separate microwave safe cup and heat until it just starts to steam and tiny bubbles form at the edges, do not let it boil. Microwaves vary so go in 15 to 20 second bursts if you are unsure.

3. Pour the hot cream straight over the chopped chocolate, make sure all pieces are covered. Let it sit undisturbed for 2 minutes so the heat can soften the chocolate.

4. After 2 minutes, stir gently from the center outward with a spatula or spoon until smooth and glossy, scraping the sides and bottom so no lumps hide there.

5. If some chunks remain, microwave the bowl for 8 to 12 seconds, then stir again. Repeat in short bursts only as needed, overheating will make white chocolate grainy.

6. Let the ganache cool at room temperature until it thickens to a spreadable consistency, about 20 to 30 minutes, stirring once or twice as it cools so it stays silky.

7. For a firmer filling or for piping, chill the ganache in the refrigerator for 30 to 60 minutes, checking and stirring every 15 minutes so it sets evenly.

8. If the ganache becomes too hard, warm it gently in the microwave in 5 to 10 second bursts, stirring after each burst until it loosens up. If it looks slightly grainy, a quick warm stir usually brings it back.

9. Use immediately to frost cakes, fill cupcakes, pipe truffles or spoon into tarts. If not using right away cover the surface with plastic wrap touching the ganache to prevent a skin from forming.

10. Tip: always use good quality white chocolate and chop it finely, that little extra effort makes the texture so much better, trust me you’ll notice.

Equipment Needed

1. Microwave
2. Cutting board
3. Chef’s knife, sharp
4. Microwave safe bowl (about 2 cups)
5. Microwave safe measuring cup or heatproof cup for the cream
6. Silicone spatula or rubber scraper
7. Small spoon or tiny whisk for stirring
8. Kitchen scale (or measuring cups) for accurate amounts
9. Plastic wrap to press onto the ganache surface
10. Piping bag with round tip or an offset spatula, optional

FAQ

Q: How do I make this ganache? A: Chop the white chocolate fine, heat the cream until it just starts to simmer, pour it over the chocolate, wait 1 to 2 minutes so the chocolate softens, then stir from the middle out till smooth and glossy. If you need it thinner warm it gently, if thicker chill it till it firms up.

Q: What texture should I expect and what can I use it for? A: With this 2 to 1 chocolate to cream ratio you get a fairly thick, spreadable filling that sets nice for truffles, cookie or tart fillings and layer cakes. If you want a pourable glaze use equal parts chocolate and cream instead.

Q: My ganache looks grainy or seizes, how do I fix it? A: Warm it gently over a double boiler or in short microwave bursts while stirring, or whisk in a little warm cream by teaspoons. An immersion blender will also smooth it. Dont overheat, that makes it worse.

Q: How do I thin or thicken the ganache? A: To thin, stir in warm cream a little at a time or warm the whole bowl gently. To thicken, chill the ganache, or melt and add a bit more chopped white chocolate and stir till smooth.

Q: How should I store it and how long will it last? A: Keep ganache in an airtight container in the fridge for up to 7 days. To use, warm gently to soften. You can freeze it up to 3 months, thaw overnight in the fridge before warming.

Q: Can I use a substitute for heavy cream or make it dairy free? A: Yes, full fat coconut cream works for a dairy free version, but it will add coconut flavor. Lower fat creams or half and half can make the ganache loose or grainy, so stick with high fat for best results.

White Chocolate Ganache Filling Recipe Substitutions and Variations

White chocolate couverture substitute: use white chocolate chips or candy melts. They melt a bit sweeter and can be grainier, so chop or warm gently and stir till smooth, you’ll be fine.
Make it dairy free: swap the 4 oz heavy cream for 4 oz canned coconut cream (the thick top from chilled full fat coconut milk). It keeps the fat needed and makes a slightly coconutty ganache.
For a richer, tangy filling: replace the 4 oz heavy cream with 4 oz mascarpone, plus 1 tablespoon milk to loosen. It gives a silkier, more stable filling but it’s a touch tangy.
Pantry hack when you have no cream: mix 3 oz evaporated milk with 1 oz melted unsalted butter to replace 4 oz heavy cream. Warm before using so it blends into the chocolate smoothly.

Pro Tips

1) Warm the bowl first. Rinse it with very hot water and dry it quick, then dump the chocolate in it. That little warmth helps the chocolate melt smoother and faster so you dont have to keep nuking it.

2) If the ganache looks grainy or split, dont panic. Add a tablespoon of warm cream and whisk hard, or blitz it for 5–10 seconds with an immersion blender until it comes back glossy. A quick gentle double boiler while whisking will also save it.

3) White chocolate is super sweet, so add balance: a small pinch of flaky salt and a little vanilla bean paste or a tiny bit of lemon zest cuts the cloying taste and makes the flavor pop. Want extra shine and stability? Stir in 1 to 2 teaspoons of light corn syrup or glucose.

4) For different uses, tweak texture instead of starting over. Chill until firm then beat briefly for piping or truffles to get a lighter, fluffier filling. For glazing or drizzling, warm gently and stir in a splash more cream to loosen it up.

White Chocolate Ganache Filling Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can't wait to share an easy two-ingredient White Chocolate Cake Filling Recipe that keeps cleanup minimal and is perfect for frosting cakes, truffles, cheesecakes, pies and cupcakes.

Servings

servings

Calories

201

kcal

Equipment: 1. Microwave
2. Cutting board
3. Chef’s knife, sharp
4. Microwave safe bowl (about 2 cups)
5. Microwave safe measuring cup or heatproof cup for the cream
6. Silicone spatula or rubber scraper
7. Small spoon or tiny whisk for stirring
8. Kitchen scale (or measuring cups) for accurate amounts
9. Plastic wrap to press onto the ganache surface
10. Piping bag with round tip or an offset spatula, optional

Ingredients

8 oz (225 g) white chocolate, good quality couverture or bar
4 oz (115 g) heavy cream, 35% fat or higher

Directions

Chop 8 oz (225 g) white chocolate into small, even pieces and put them in a microwave safe bowl so it melts quickly and evenly.
Pour 4 oz (115 g) heavy cream into a separate microwave safe cup and heat until it just starts to steam and tiny bubbles form at the edges, do not let it boil. Microwaves vary so go in 15 to 20 second bursts if you are unsure.
Pour the hot cream straight over the chopped chocolate, make sure all pieces are covered. Let it sit undisturbed for 2 minutes so the heat can soften the chocolate.
After 2 minutes, stir gently from the center outward with a spatula or spoon until smooth and glossy, scraping the sides and bottom so no lumps hide there.
If some chunks remain, microwave the bowl for 8 to 12 seconds, then stir again. Repeat in short bursts only as needed, overheating will make white chocolate grainy.
Let the ganache cool at room temperature until it thickens to a spreadable consistency, about 20 to 30 minutes, stirring once or twice as it cools so it stays silky.
For a firmer filling or for piping, chill the ganache in the refrigerator for 30 to 60 minutes, checking and stirring every 15 minutes so it sets evenly.
If the ganache becomes too hard, warm it gently in the microwave in 5 to 10 second bursts, stirring after each burst until it loosens up. If it looks slightly grainy, a quick warm stir usually brings it back.
Use immediately to frost cakes, fill cupcakes, pipe truffles or spoon into tarts. If not using right away cover the surface with plastic wrap touching the ganache to prevent a skin from forming.
Tip: always use good quality white chocolate and chop it finely, that little extra effort makes the texture so much better, trust me you’ll notice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.