Cake Central › Recipes › White Chocolate Ganache Buttercream

White Chocolate Ganache Buttercream

This is a delicious alternative to cream cheese icing for Red Velvet Cake, and goes beautifully with many other cakes as well:)


  • 1 1/2 cup shortening 1/2 cup softened butter 4 cups confectioners sugar 1 tsp Pure Vanilla extract 3 tbsp Milk 8oz White Chocolate 1/4 cup Heavy Cream 1 1/2 tbsp unsalted butter ( softened)


To make buttercream; Cream butter and shortening, add vanilla, add sugar one cup at a time blending well adding one tbsp of milk after each cup of sugar. Mix until well blended. Put white chocolate into a microwave safe bowl add enough heavy cream to cover about 1/3 of the chocolate,add butter to the bowl microwave for 30 seconds on high then WHISK together (using the whisk is key!!) until smooth. Let the ganache cool slightly then whip it into to the buttercream:)

Comments (30)

Is this pipeable (if that is even a word but people on here get it)?
Yes it is pipeable. I also use it under my fondant after chilling in the fridge.
Will this buttercream form a crust?
does it have to be refrigerated?
It will crust it does not need to be refrigerated:)
Is the white choc in the form of chips, or do you get the bar and break it up?
For this I just use nestle white chocolate chips...If I were making just ganache I would use higher a quality bar, but for this the chips are great:)
Sounds delish! Does it make a nice firm frosting suitable for piping swirls on cupcakes?
Yes it makes a nice swirl on the cupcakes:)
I'm quite sure that Nestle white chips are 0% white chocolate. Most chips you find, other than Ghirardelli or the like, are just hydrogenated oil and vanilla flavoring. So to get a real white chocolate taste, instead of a more intense vanilla, go for the real stuff. :)
How large of a cake does this frost?
If I make this a couple days ahead and stuck it in the fridge...would it hold up ok? Meaning, will it be to crusty to work with?
I made this today and it tastes awesome, but it came out really thin even though I only used 1 tbsp of milk and let the ganache cool completely. I had to use twice as much powdered sugar to get it to a medium consistency. Do you usually chill it before using it to let it firm up?
It will hold up great in the fridge...and yes you should let the ganache cool and thicken a bit before adding it to the buttercream
Hi, after frosting the cake with this recipe is it ok to put in the fridge? im making white cake with strawberry pastry cream filling.
I loved it! The consistency is great and gives the cake a superb flavor, especially under the fondant. Yum!
I am so excited that i found this recipe. I have a Red Velvet cake this weekend. And was looking for an alternative to the cream cheese,I will be covering the cake in fondant, and I do not have good luck with refridgerating fondant covered cakes. I have also made WASC cupcakes for a relatives baby shower this weekend.What do you folks think of using this icing on them.....sounds yummy to me.
I just finished a batch and it's a little thinner than I wanted, I'm gonna chill it and hope it thickens a bit
Just tried this on red velvet, it was soooo good. Does it crust and what is the shelf life?
I actually made this recipe BUT used Wiltons Buttercream recipe and then added the white chocolate ganache without the extra butter. It was fluffy and delicious.
Cake Central › Recipes › White Chocolate Ganache Buttercream