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Vegan White Chocolate Ganache

This vegan white chocolate ganache is simple to make in just a few easy steps! Use it to frost cupcakes, fill layer cakes or make into truffles!

white chocolate ganache On Top Of A Cupcake

Oh my goodness. I’ve finally perfected my white ganache recipe!

But let me tell you something… It took me FOREVER to perfect. I have honestly been working on this for around a month now!

Dairy-free white chocolate ganache is no easy feat. It took me so (and I mean SO) many attempts to get this one right.

I recently made a delicious dark chocolate ganache for my chocolate sheet cake and it worked exactly as I expected. It was thick, creamy and dried beautifully shiny.

But for white chocolate ganache frosting, it isn’t as simple as switching the same amount of dark chocolate for white. It’s much more finicky than that.

I used plant-based milk instead of cream for the dark chocolate version so I thought the method for this one would be somewhat similar.

Boy was I wrong…

Now saying that, it was easy enough to make with full-fat coconut milk. I got the texture spot on after just 2 attempts. But I found the taste a bit odd.

It didn’t fully taste like white chocolate nor coconut milk but something else entirely, which I can’t quite describe.

Maybe it was the brand of white chocolate I used that time, but it wasn’t the most pleasant tasting ganache I’ve ever had. It wasn’t awful but it wasn’t exactly what I wanted.

It also didn’t whip up firm enough to pipe. I guess it would be OK for filling layer cakes but not so much for piping onto cupcakes.

I wanted something pipeable and delicious so I continued on my quest.

Vegan cream > Plant-based milk

I decided to try again with soy milk, as that’s much more neutral-tasting than coconut.

My very first attempt using that was bizarre. I had used far too much liquid but instead of going super runny as you’d expect, it went stringy and gooey instead, like half-dried glue.

Weird!

Some of my further attempts resulted in a greasy puddle of yellow mess that resembled melted cheese, a hard, grainy ganache that stuck to the bowl, and a lovely tasting creamy ganache that was just ever-so-slightly too soft.

Who knew it could be so complicated?!

I finally got it to work OK with soy milk, but no matter what I tweaked in the recipe, it still had a weird, slightly chewy texture that I wasn’t totally happy with.

I then decided to try Elmlea plant double cream as I had used that mixed with plain chocolate in the past and it whipped up perfectly.

And I am happy to report, although the method is a little different to regular ganache, it turned out amazing!

Perfectly thick, firm and airy. It even holds up stiff at room temperature!

See more vegan cake fillings:

Ganache On The End Of A Whisk

Where can I find dairy-free white chocolate?

I have a few favourites that I alternate between but as far as I know, they are only available in the UK. I’ve listed them below along with some other brands that are available on Amazon too, so you can get it wherever you are in the world.

Check out my vegan chocolate guide for the full list.

**Please note that I have only tested this recipe with the first 2 brands listed below. Results may vary if using other brands.

What can I use instead of vegan double cream?

As I noted above, I’d highly recommend using Elmlea plant double cream for the best texture and flavour.

If you’re in the UK, you can buy this at most Asda, Sainsbury’s and Tesco stores.

If that’s not available where you live, I would imagine that any kind of whippable vegan cream would work.

I’d recommend something like Silk heavy whipping cream although I haven’t tested with this brand.

You can use full-fat coconut milk if you’d prefer but I personally find it alters the flavour of the chocolate too much. It also doesn’t hold firm enough to pipe but it will work for filling layer cakes.

How to make vegan white chocolate ganache frosting

Step 1:

The first step is to make sure you have the correct equipment.

You’ll need a small saucepan and a slightly larger heat-proof bowl. The bowl should sit snugly on the rim of the saucepan with a gap under the bowl, as pictured below.

A glass bowl sitting over a saucepan of water

Step 2:

Finely chop 300g (10.5 oz) of vegan white chocolate.

Step 3:

Fill the saucepan with an inch or two of boiling water.

Place the bowl over the saucepan and make sure that the bottom of the bowl doesn’t touch the water. If it does, just pour a little bit of water out at a time until it doesn’t touch anymore.

Step 4:

Place the saucepan and bowl over a low-medium heat on the stove.

Add the chopped white chocolate into the bowl along with 300ml (1 cup + 3 tablespoons) of Elmlea plant double cream.

Allow the chocolate to melt, stirring gently every so often, until there are no lumps left in the bowl.

Cream And White Chocolate In A Bowl Over A Pan Of Water

*It’s very important that you melt the chocolate this way. If it’s heated too quickly or the temperature is too high, the ganache may split.

Step 5:

Remove the pan from the heat and carefully take the bowl out of the pan. I’d recommend wearing heat-proof gloves to do this to avoid burning yourself from the steam.

Two hands holding a glass bowl With Melted white Chocolate Inside

It will be quite yellow at this point but don’t worry- it will become pale again once set.

Let the bowl sit at room temperature for 10 minutes then place it into the fridge for 2 hours.

Step 6:

When the 2 hours are up, remove the bowl from the fridge. The ganache should be quite firm by now.

Using an electric whisk or stand mixer, beat the ganache for a few minutes until it becomes pale and increases in volume.

Whipping the ganache using an electric whisk

It should be firm enough for you to turn the bowl upside down without anything falling out. This ensures it is pipeable.

If it’s not, pop it back in the fridge for 30 more minutes then try whipping again.

6 White Chocolate Cupcakes With Ganache On Otp

Use it straight away for piping or filling cakes with as it will get firmer the longer you leave it.

If using as a white chocolate ganache drip, please see FAQ below.

If using it for truffles, skip the whipping part and leave it in the fridge for a little bit longer until it’s firm enough to shape into balls.

FAQ:

Can’t I just melt the chocolate and milk in the saucepan or microwave?

I would say that it’s very important to melt the chocolate over a very gentle heat as white chocolate tends to burn a lot easier.

I recommend using a heat-proof bowl over a pan of boiling water to prevent it from splitting or burning.

My ganache has split! How can I recover it?

Don’t worry, all hope is not lost!

If you have greasy ganache, all you need to do is add it back on the heat (using the same method as instructed) along with 1 more tablespoon of the cream.

Allow it to melt again then place it in the fridge to set again. It should firm up nice and smooth.

How much does this recipe yield?

This recipe is enough to frost 12 cupcakes or to fill and cover a 7-inch layer cake.

The recipe works well if you divide or multiply it. It’ll need a bit longer to chill if doubling the recipe and less time if dividing it.

Can I make a vegan white chocolate drip using this recipe?

I haven’t experimented much with this but I would imagine so. After sitting at room temperature for a while, it will be slightly runny but firm enough to use as a white chocolate ganache drip.

As I said though, I haven’t tested this out so I’d recommend doing a test on the side of a bowl to check it’s the correct consistency before you pipe it onto your cake.

That’s all for now! If you have any comments or questions about this recipe please leave a comment below. xo

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5 from 8 votes
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Vegan White Chocolate Ganache

A dairy-free ganache that can be used for filling or decorating cakes, or rolled into truffles.

Course Dessert
Cuisine vegan
Keyword vegan white chocolate ganache frosting
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 2 hours
Servings 1 batch
Calories 203 kcal

Ingredients

  • 300 g Vegan white chocolate, finely chopped* (10.5 oz)
  • 300 ml Elmlea plant double cream* (1 cup + 3 tablespoons)

Instructions

  1. Fill a small saucepan with an inch or 2 of boiling water. Place a slightly larger heat-proof bowl over the pan so that it sits snugly on the rim. If the water is touching the bottom of the bowl, pour a little bit out until it isn't.

  2. Place the saucepan onto the stove over a medium-low heat.

  3. Add the finely chopped chocolate and the cream to the bowl. Allow it to melt, gently stirring it every so often.

  4. Once there are no lumps of chocolate left, remove the pan from the heat and carefully take the bowl out of the saucepan. (I recommend using heat-proof gloves for this part.) It will look quite yellow at this point but that is normal.

  5. Let the bowl of ganache sit at room temperature for 10 minutes then transfer it to the fridge for 2 hours. Do not mix or touch it during this time.

  6. After 2 hours, remove the bowl from the fridge. Using an electric whisk, beat the ganache for a few minutes until it becomes pale and fluffy and increases in volume. You should be able to tip the bowl upside down without the ganache moving. If it doesn't whip firm enough, place it back in the fridge for 30 more minutes then try whipping again, repeating as necessary.

  7. Once whipped and firm, use immediately for piping onto cupcakes or filling layer cakes.

Recipe Notes

  • *Different brands of chocolate will yield slightly different results. I had the best results with Tesco free-from chocolate and The Free From Kitchen Co.
  • *I have only tested this recipe with Elmlea plant double cream and coconut cream but would imagine any other whipabble vegan cream would work (such as Silk or Soyatoo). Coconut cream can be used if you’re in a pinch but I don’t recommend it as the coconut flavour overpowers the chocolate and it also won’t set as firm.
  • If using for truffles, skip the whipping part and let it set for longer, until it’s firm enough to shape with your hands.
  • Leftovers can be stored covered in the fridge for up to 1 week.
Nutrition Facts
Vegan White Chocolate Ganache
Amount Per Serving (1 12th)
Calories 203 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 378mg16%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating




Rebecca Menzies

Monday 29th of March 2021

This was really good with jam inside a birthday cake, highly recommend!

Chloe

Monday 29th of March 2021

Thanks Rebecca! Sounds great :)

Elle

Saturday 20th of March 2021

Great recipe, thank you. Used Tesco vegan white chocolate and Elmlea plant cream and it worked great. We used it on cupcakes.

Chloe

Saturday 20th of March 2021

Glad to hear, Elle. Thanks for letting me know :)

Kim

Monday 15th of March 2021

Will this set hard to use on a wedding cake under sugar paste

Chloe

Monday 15th of March 2021

Hi Kim. It sets firm but not completely like traditional ganache. I've only ever used it on cupcakes and for filling/decorating larger cakes. You could try making a small batch and see what you think?

Sarah

Saturday 13th of March 2021

DO NOT USE THIS RECIPE!!! THE AUTHOR IS NOT A FHEF AND HAS NO IDEA WHAT THEYRE TALKING ABOUT!! I EASTED ARIUND £15 of expensive chocolate!! The ratio is 2:1 chocolate/ cream NOT 1:1.... very angry!!!!

Chloe

Saturday 13th of March 2021

Hi Sarah. No, I'm not a chef but I have tested this recipe many times with success, as have others. The ratio is not the same as traditional ganache because the vegan ingredients work differently.

Nikita Gray

Thursday 18th of February 2021

Have you got any advice for it not thickening? I’ve made 500g of choc and 500ml of the cream, and it’s been in the fridge over night and it is still so funny. I made it to use under fondant on a cake but there is just no way to do that?

Chloe

Thursday 18th of February 2021

Hey Nikita! It needs to be whipped for it to thicken, did you do that yet? If you have, the only other thing I could think of would be to check you have the double cream version and not the single. What kind of white chocolate did you use?

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