This whipped white chocolate caramel ganache is smooth, creamy, and irresistibly rich. I love how easily it comes together with just a few ingredients, yet it tastes like something from a bakery. The combination of white chocolate and caramel creates a velvety, buttery frosting that’s perfect for cakes, cupcakes, tarts, or even as a dip for cookies and fruit.
Why You’ll Love This Recipe
I love this recipe because it’s so quick and foolproof. It doesn’t need any fancy tools—just a microwave-safe bowl and a spoon. The ingredients are simple and easy to find, and the result is a glossy, silky ganache that can be whipped into a light frosting or poured as a smooth glaze. I also like that I can easily make a larger batch when I’m preparing layered cakes or big dessert platters.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
350 g white chocolate (I like using one made with real cocoa butter)
160 ml heavy cream (or double cream)
250 ml caramel sauce (homemade or store-bought, high-quality brand)
½ teaspoon vanilla extract
Pinch of salt
Directions
I start by combining the white chocolate and heavy cream in a microwave-safe bowl.
I microwave the mixture for 30 seconds, then stir until smooth.
I repeat the heating in 30-second bursts, stirring between each, until the chocolate is completely melted and silky.
I then stir in the caramel sauce, vanilla extract, and a pinch of salt until the ganache is well combined.
If I want to use the ganache as a glaze or drizzle, I use it while it’s still warm.
For a whipped frosting, I cover the surface with plastic wrap and refrigerate it for about 2 hours or leave it at room temperature for 5–6 hours until it’s firm enough to whip.
Once chilled, I whip the ganache with a hand mixer for about 2 minutes until it’s fluffy and spreadable.
If it’s too thick, I add one tablespoon of milk at a time until it reaches the right consistency.
Finally, I transfer it to a piping bag and use it to frost or fill my desserts.
Servings and Timing
This recipe makes about 2 ½ cups of ganache—enough to frost one 6-inch cake or 12 cupcakes.
Prep time: 10 minutes
Cook time: 3 minutes
Chill time: 2 hours
Total time: Approximately 2 hours 13 minutes
Variations
Sometimes I add a bit more salt for a salted caramel flavor—it’s especially delicious on chocolate or coffee cakes. I’ve also tried mixing in a tablespoon of espresso powder for a caramel mocha version. For a lighter color, I reduce the caramel slightly and add extra white chocolate.
Storage/Reheating
I store leftover ganache in an airtight container in the refrigerator for up to 5 days. When I’m ready to use it again, I let it sit at room temperature for 30–45 minutes to soften before whipping or spreading. It can also be frozen for up to 2 months and thawed overnight in the fridge. If it thickens too much after chilling, I mix in a little warm cream to loosen it.
FAQs
How can I make this ganache without a microwave?
I place a heatproof bowl over a pot of simmering water (making sure it doesn’t touch the water) and stir until the chocolate melts completely.
Can I make it less sweet?
Yes, I reduce the caramel slightly or add a splash more heavy cream to balance the sweetness.
Can I color the ganache white for a wedding cake?
I don’t recommend adding white food coloring, as it can affect the texture. For a paler finish, I use a plain white chocolate ganache instead.
Why did my ganache turn too thick?
It might have been overchilled. I let it sit at room temperature for a few minutes or stir in a small amount of milk or cream to soften it.
Can I use it as a filling for cupcakes or macarons?
Definitely! I’ve used it for both and it holds its shape beautifully once whipped.
Conclusion
I love how this whipped white chocolate caramel ganache turns any dessert into something truly special. Its smooth texture and balanced sweetness make it perfect for all kinds of bakes—from simple cupcakes to elegant celebration cakes. It’s a luxurious, versatile frosting I always come back to when I want something indulgent yet easy to make.
This whipped white chocolate caramel ganache is a rich, creamy frosting made with white chocolate, caramel sauce, and heavy cream. It’s perfect for cakes, cupcakes, tarts, or as a dip, and can be used as a glaze or whipped into a fluffy frosting.
Total Time:2 hours 13 minutes
Yield:2 ½ cups
Ingredients
350 g white chocolate (preferably with real cocoa butter)
160 ml heavy cream (or double cream)
250 ml caramel sauce (homemade or high-quality store-bought)
½ teaspoon vanilla extract
Pinch of salt
Instructions
Combine white chocolate and heavy cream in a microwave-safe bowl.
Microwave for 30 seconds, then stir. Repeat in 30-second bursts until fully melted and smooth.
Stir in caramel sauce, vanilla extract, and salt until well combined.
Use immediately as a warm glaze or let cool for whipping.
For whipped ganache, cover with plastic wrap and refrigerate for 2 hours or let sit at room temperature for 5–6 hours until firm.
Whip with a hand mixer for about 2 minutes until light and fluffy.
If too thick, add 1 tablespoon of milk at a time until desired consistency is reached.
Transfer to a piping bag or use directly to frost or fill desserts.
Notes
Add a pinch more salt for a salted caramel twist.
Espresso powder enhances flavor for a caramel mocha version.
Use less caramel and more white chocolate for a lighter color.
Can be frozen and thawed overnight before reusing.
If overchilled, soften with room temperature rest or warm cream.
