White Chocolate Butter Pecan Ganache

I wasn’t to sure what to call this recipe, because it really is a ganache only different. It will remind you of Butter Pecan Ice Cream. I wanted ganache on my cake, but I also wanted to incorporate a Butter Pecan flavor. So, I combined the two flavors. Hope you like it as much as I do.


  • 12 ounce bag of premium white chocolate morsels
  • 4 ounces of heavy whipping cream
  • 3 Tablespoons butter
  • 1/4 cup chopped pecans


  1. In a microwave safe bowl, heat the heavy whipping cream just to boil. Pour in the white chocolate morsels. Let this sit for 1 minute without stirring. Slowly fold the mixture together. Do not beat it, as this incorporates bubbles. Place this in the frig for the time being. In an oven-safe pan. put your butter and pecans. Bake at 350 degrees for 20 minutes, stirring occasionally. Let them cool completely. Once cool fold them into the white chocolate ganache. This is best use as a filling and not under fondant as the pecans will make bumps in your fondant. But it is so YUMMY!

Comments (11)


O.M.G.!!!! I wish I was not allergic to pecans!!! I LOVE butter pecan. I know some customers that would love this. I'm wondering if one could use less pecans, but ground fine so that it could be used under fondant as a frosting. hmmmmm who would test this for me? Gotta make a call. he he


Thanks for the recipe. Sounds great! I'm going to give it a try as both a filling and on top of the cake as well. I think I'll surround this on top with white chocolate rosettes topped with caramelized pecan halves drizzled with caramel sauce.