Simple Spreadable Ganache

Simple Spreadable Ganache

I discuss a ratio of 2:1, chocolate to cream in this recipe.  This applies to dark or semisweet chocolate.  If you are working with milk chocolate or white chocolate, a ratio of 3:1 gives best results.  ****You can also whip this ganache to create a whipped ganache filling–it is less perishable than our chocolate mousse filling and is fine to leave at room temp for a day or two.

Heavy Whipping Cream

Dark Chocolate

I usually use dark chocolate chips with at least 53% cocoa for my frosting.  The key with this ganache is that you want a 2:1 ratio of chocolate to heavy whipping cream.  For example, if you have 2 lbs of chocolate, you will need 1 pound of cream.  You will need to measure by weight.

Let your cream become very hot over medium heat. Turn the heat off before the cream comes to a boil and pour in the chocolate.  Let it sit for a couple of minutes (to soften the chocolate). Stir and keep stirring until chocolate and cream are smooth.  You shouldn’t have any chocolate pieces floating around.

At this point, your ganache will be runny.  Allow to cool to room temperature,  whenever I try to speed up the cooling process by putting the ganache in the refrigerator while still warm —  the ganache never sets up correctly, so I let it cool over several hours at room temperature.   Putting the ganache in a large, shallow casserole dish will speed things along.  It will cool during several hours or overnight and become spreading consistency. This consistency is much like peanut butter. If you are not ready to use it at this point, it can be refrigerated. Press plastic wrap onto the surface of the chocolate, you don’t want condensation to form and the water droplets to fall into the chocolate.  We have refrigerated ganache for two weeks with no problem.  It can also be frozen for 3 months, maybe longer, but we haven’t tested beyond that time.  You can always do a taste test, because if the cream in the ganache has gone bad you definitely know by tasting.

I usually have to do two coats of ganache in order to ensure that everything is covered.   Another alternative would be to frost your cake with a thin coat of buttercream first, and then follow with a coat of ganache frosting.  Use a hot spatule for a very smooth finish. **IF MAKING A WHIPPED GANACHE FILLING, SEE BELOW.


**If you are whipping the ganache for a filling….

After allowing ganache to cool to room temp, and chilling the ganache, it may become too firm to whip.  If this happens, warm in the microwave in 10 second intervals (stirring each time) until it is the right consistency. The mixture must be slightly chilled at the time of mixing in order to whip properly. I would whip on medium speed.

Category: Frostings and Glazes, Recipes


  1. Sadia Wasim says: #1

    Can we leave the ganache covered cake at room temperature and for how long ca it stay in the refrigerator?

  2. Ann Fausto says: #2

    Hi, could you please tell me how many cups of heavy whipping cream i will use for 2 lbs of chocolate chips? Also what brand are you using? Thanks in advance.

  3. mmari38 says: #3

    Once decorated, is this “frosting” soft ? meaning is it the consistency of a crusted buttercream or will it get “hard”on the cake ? I don’t want something thats like a “shell” finish .

  4. BeBe says: #4

    Ann, your question first…..if you are using 2lbs of cho. chips that is 32 0z. so you would need 16 oz (2 cups) heavy cream. Check you bag of chocolate chips, my bag of Ghirardelli Semi-Sweet Chocolate chips isn’t 1 lb. it is 12 oz.(34og) so for this you would use 6 oz. (3/4 cup) 170g of heavy cream. This is a 2 to 1 ratio. It you are using milk or white chocolate a 3 to 1 chocolate to cream works best.

    mmari38, I would say that the consistency is only slightly firmer than a crusting buttercream….definitely not hard.

  5. Lisa McNeil says: #5

    Hi … I am in need of a white choc. ganache recipe that gets hard like the chocolate ganache to use under fondant. Thanks so much!!! and I am enjoying your site. I have joined other sites but none as detailed as yours.

  6. Melissa Diamond says: #6

    Hi Lisa–A 3:1 ratio of chocolate to cream is the general rule of thumb for white and milk chocolate ganache (as opposed to the 2:1 ratio that we use for dark & semi-sweet chocolate). It will not be a super-firm shell, but is good for using beneath fondant. You can always chill it to firm it up a little just before covering. Let us know what you think!

  7. Amy says: #7

    Hi, this is my first time making white chocolate ganache. About how much white chocolate and heavy cream do I need to frost a 6 inch round cake? I don’t want to make too much…

  8. Sharon McKinney says: #8

    Amy I’ve made ganache using this recipe several times peanut butter chocolate is a family favorite! I like to eat it straight from the bowl like candy or add a bit more whipping cream (after it’s set up) and use as a filling. Anyway, I’m new here and fairly new to the baking world so don’t listen to me :)
    I was wondering about flavoring white chocolate ganache, raspberry white chocolate for example-do I just add flavoring oil to the whipping cream or a puree?

  9. Charlotte VanMol says: #9

    Hi Melissa, I followed the recipe for the white chocolate ganache following the 3:1 ratio and it is extremely thick and very hard to apply to the cake. Could you please tell me what I’m doing wrong. Thanks!

  10. Camille Lanzilotta says: #10

    Hi – would this be able to be used underneath buttercream?

  11. BeBe says: #11

    Hi Camille, yes it is good to use under fondant. Chill for a few minutes to firm it up before laying on your fondant……makes it easier to move or adjust your fondant if you need to.

  12. Melissa Diamond says: #12

    Hi Camille, I’ve never frosted buttercream(not sure if you meant fondant?) over ganache–my guess is that it would be fine ;0) –Are you just doing some flavor experimenting? (I don’t see an advantage to doing this as far as decorating goes) — If you try it, let us know what you think!

  13. maria andallo says: #13

    hi melissa, how much chocolate chips and cream do I need to cover a 6 x 6 inch cake? by the way, i have learned a lot from your website since I joined which is only a few weeks ago. I cant wait to try all of them!

  14. Nisreen Naser says: #14

    Can you please tell me how long I can keep the Ganache in the fridge after I make it?

  15. Amy Levine says: #15

    Similar question as Nisreen….is this something I can make the night before using?

  16. BeBe says: #16

    Hi Nisreen and Amy, we usually make our ganache and refrigerate, this does cause it to firm up, so the next day you will need to bring it to room temperature and stir. It can be refrigerated for a week, maybe longer. It also can be frozen for 3 months.

  17. Lia Rudia says: #17

    how much ganache do you need to cover a 8″ cake, around 4″ tall? Thanks!

  18. AJane says: #18

    Hi Bebe,

    How do I bring ganache that has been refrigerated back to room temp–covered or uncovered on the counter?


  19. I just want to say How much I am loving this site!!! i have always made ganache and put it in a bowl but it took at least overnight on the counter before it was the right consistency. Watching your video I saw you used a casserole dish..Genius! Now it won’t take me forever! haha thanks so much for sharing your wisdom with us!xx

  20. Brittany Mussett says: #20

    will this recipe work on a chocolate chip cookie cake? I want to spread this over the cake and then use buttercream to decorate. Will this be sturdy enough? I dont want it really gooey.


  21. Judy White says: #21

    Any guidelines on how much ganache to make for covering cakes? I’ve always used buttercreams before, but am anxious to try this on my next one. Thanks!

  22. Cindy Johnson says: #22

    I am using the ganache to frost my cake. Should I whip it, or just spread it as is? I would like to have a smooth finish and plan to add fondant decorations.

  23. Melissa Diamond says: #23

    Hi Cindy–I like to frost with the ganache as is. You’ll get a nice, smooth finish. We like to smooth using the “hot knife” method.

  24. Jayme Stidham says: #24

    Thanks, BeBe!

  25. Jayme Stidham says: #25

    I cover my cakes with mmf. Does a ganached cake covered in fondant need to be refrigerated or can I leave it out as I do with buttercream?

  26. BeBe says: #26

    Hi Jayme, we leave our ganache covered cakes out 2 to 3 days. The higher the ratio of chocolate to cream determines how long it can be left at room temperature. This recipe is a 2 to 1 ratio, chocolate to cream. If the ratio were a 1 to 1 ratio, I would leave the cake out in room temperature only 3 to 5 hours.

    You are covering yours with Marshmallow Fondant and that doesn’t refrigerate well.

  27. Jayme Stidham says: #27

    Thanks so much!

  28. Esther Freitag says: #28

    I have 2 orders due the same day, one of which is a huge wedding cake, and the other is a small shower cake. I’m trying to see if I can complete the shower cake a couple of days in advance. If I cover in white chocolate ganache, how far in advance can I make the cake and store in e fridge?

    Also, can you color white ganache with gel coloring?

  29. Melissa Diamond says: #29

    Hi Esther–I would say 2-3 days in advance would be fine!

  30. Brandy Smith says: #30

    Made this recipe today to use as a filling for a pink champagne cake. It was perfect. Thanks for easy to follow instructions!

  31. emilialeslie says: #31

    Hi all –

    I have a question… I am looking to make a white chocolate ganache but I was wanting to color it. I am wondering if you are able to do this in the first place. If so, would you use candy melts or would you use a gel food coloring? and would the recipe differ in any way and when would you apply the color to the ganache? Thank you so much for anyone that can answer this. Have a great day!


  32. Melissa Diamond says: #32

    @Brandy~ So glad that you liked it! Sorry for the late reply–your cake sounds delicious!

    @emilialeslie– You can color chocolate using candy coloring (oil based) or coloring powders. I never have coloring powders on hand and so for me, I would use the coloring. Regular coloring gels will cause your chocolate to seize. Wilton carries candy coloring. For white chocolate, you will use a 3:1 ratio of chocolate to cream rather than a 2:1 ratio. We usually just use white chocolate chips.

    I’ve never tried to make ganache with candy melts although I think the ratio would be closer to 3:1, just as with white chocolate. –However, I think that you would like the taste better if you go the white chocolate route.

  33. emilialeslie says: #33

    Thank you Melissa!! How would I incorporate the candy coloring into the ganache? Which route do you think I should take? Candy melts or candy coloring? :)

  34. Melissa Diamond says: #34

    Hi– If you can find the candy coloring that you need, I would just put the coloring into the ganache while it is still soft and easily stirred.

  35. emilialeslie says: #35

    OK! I am going to give it a try :)

  36. Anny bakes... says: #36

    We use the whisk attachment for the whipping, correct?

  37. BeBe says: #37

    Hi Anny, yes use the whisk attachment. We have also used our hand mixer that has just the two standard beaters and that worked fine also. Just don’t over whip or it will become grainy (and you would need to reheat) just until soft peaks form……usually around 1 minute.

  38. Anny bakes... says: #38

    Thank you!

  39. Anny bakes... says: #39

    How do you store ganache over night? In an airtight container or just with plastic on surface? Thanks in advance!

  40. Anny bakes... says: #40

    Or can I leave it covered with plastic on counter over night? Sorry for all the questions! :) working on a cake this weekend. Thanks.

  41. BeBe says: #41

    Hi Anny, when I have just made the ganache and letting it come to room temperature overnight, I press plastic wrap onto the surface of the ganache (touching the ganache) so no condensation will form on the plastic wrap.

    If you need it to come to room temp more quickly you can spread in into a larger shallow casserole type dish, still pressing plastic wrap onto the surface.

  42. Anny bakes... says: #42

    Thank you!!!! :)

  43. Dolores Jonusas says: #43

    Hi, Melissa, do you have recipe for a white chocolate buttercream filling? I’ve been asked to make a baptism cake with such a filling and also covered in white chocolate ganache. I will use the 3;1 ratio for the outside ganache, but I’m not sure how to go about making the “white chocolate buttercream filling.” Any help would be most appreciated.

  44. Ashlie Goetze says: #44

    How long does ganache generally go into the fridge for until its the correct consistency to spread on your cake? This is my first attempt and I am not quite sure of what its suppose to look like when its ready to use.

  45. BeBe says: #45

    Hi Ashlie, I’m going to add this to the Ganache instructions. The ganache is usually described as peanut butter consistency. After you have made your ganache, let it cool to room temperature, this could take several hours or just let it sit overnight until it is the consistency for spreading. You can refrigerate to use for a later time, it will be good in the refrigerator for a week, just bring back to room temperature or microwave at short intervals and stir.
    Can be frozen for 3 months.

  46. BeBe says: #46

    Hi Dolores, this is a link to a White Chocolate Buttercream that I have been planning to try, wish I had tested it for you. Let me know if you give it a try.

    link to

  47. melissa poua says: #47

    Hi. I am making a shower cake with white fondant leaves (cutouts) on chocolate ganache. What is the best way to adhere them to the cake?

  48. Melissa Diamond says: #48

    Hi Melissa– A little piping gel if you have any would be fine, a little buttercream or a dot of fresh ganache would work too ;0)

  49. melissa poua says: #49

    Thanks, Melissa! I appreciate your expertise!

  50. maria charles says: #50

    Hi. So for 24oz white chips, it would be 8oz cream?
    Thank you

  51. BeBe says: #51

    Hi Maria, yes, that is right.

  52. maria charles says: #52

    Thank you

  53. frejasmum says: #53

    hi for those of you asking how much ganache to use, i have found a great tool onlin for free called the ganacherator, you put in your cake size and it tels yo how much cream and chocolate to use. link to

  54. kristin ford says: #54

    Hi Melissa & Bebe…I tried this recipe for ganache and it became solid when I used it in the cake. The ganache was brought to room temperature, then placed in the fridge. When I was ready to use it I had to warm it in the microwave in a couple increments of 3-4 seconds at a time and it loosed up enough to spread, but when it cooled it became completely hard again. The ganache was so firm that it was actually difficult to cut the cake. Is that the way its supposed to be? I was expecting a ganache that stayed thinner and was more the consistancy of a thinned out icing.

  55. Joan says: #55

    Do you know if I can use a Ghiradelli Candy Making and Dipping Bar for the chocolate in the ganache? I have several bars I bought around the holidays and want to use them up. I’ve dipped just about everything and the taste is wonderful, just not sure it will mix with cream to make ganache. I understand it’s not a true chocolate per se because it contains some type of oil in it to make it easier for dipping, but still wondering if it could be used for other things, mainly ganache. Thanks in advance.

  56. BeBe says: #56

    Hi Joan, I actually have that Ghiradelli Candy Making and Dipping Bar in my freezer. I will give it a try tonight or tomorrow and get back to you on the result.

  57. Joan says: #57

    Thanks so much BeBe. I emailed Ghiradelli directly too but haven’t heard back from them….and may not. I hope it works for you because I have several bars and would love to use them up.

  58. BeBe says: #58

    Hi Joan, I was happy with the results. I did a 3 to 1 ratio (chocolate to cream) because of the oil that is in this product. It was a nice and firm ganache that would work well if you were planning to use it before covering a cake in fondant. I also tried a 2 to 1 ratio, it was much softer but would be good for spreading on a cake or as a filling.

  59. Joan says: #59

    Oh BeBe, thank you thank you thank you. I’m so excited because I want to use these bars up. I bought way too many, but just couldn’t pass up a good deal. I will definitely be trying this soon. Thank you again.

  60. Sarah Baker says: #60

    can i use reg nestlie tollhouse white chocolate chips for the ganush?

  61. BeBe says: #61

    Hi Sarah, I have used Nestles white cho. chips with success…..just remember to use 3 parts white chips to 1 part heavy cream

  62. marlene says: #62

    I probably will not get an answer from anyone because there are so many ahead of me. But here goes. Can I use chocolate morsels like Toll House Morsels? I have checked on Global Sugar Arts sight for the Merckles but I say the chocolate needs to be tempered. I know absolutely nothing about chocolate needing to be tempered. What is it and how is it done? I hope I hear from someone soon regarding this because I want to try this ganache on my anniversary cake in another week. Thanks to whoever gets back to me on this.

  63. BeBe says: #63

    Hi Marlene, you can use Nestles Toll House Morsels, but instead of using the usual ratio of 2 to l ( two parts chocolate to 1 part heavy cream) I have found that when using Toll House Morsels I need to have a 3 to 1 ratio or it does not firm up as much as I would like when spreading, especially under fondant. I usually use PoundPlus from Trader Joe’s, Guittard, or Ghirardelli baking chips with 60% cacao. There are more expensive chocolates that are delicious but we most often stay in this price range. How do you want to use the ganache you make……whipped ganache for frosting, spreadable to use under fondant, pourable? I am not an expert on tempering chocolate, you might like to see this video with Martha Stewart on tempering, link to

  64. Susan says: #64

    Hi Melissa,

    I made the mistake in using Ghirardelli 100% dark chocolate, and it turned out very grainy and bitter. Is there a way to save it?


  65. gina says: #65

    Can’t wait to join!!!!

  66. Nancy says: #66

    Some recipes call for bittersweet or semisweet for the ganache. Will either work?

  67. BeBe says: #67

    Hi Nancy, yes you could use either……..a two to one ratio, chocolate to cream.

  68. Urooj Hassan says: #68

    Hi Melissa , I’ve been asked to make a coffee flavoured ganache both for filling and spreading on the cake. Can you please tell is there a way, thanks .

  69. Stacy Brown says: #69

    Hi Melissa, I was asked to do a wedding cake and have had two major fails tonight while trying to apply the fondant. Bride wanted chocolate buttercream, so I used your recipe and smoothed it with hot knife. I applied the fondant the chocolate was too soft. The fondant got all gooey and, it was a real mess. I tore the fondant off and am starting over tomorrow. Should I apply ganache over the buttercream? Most of the icing came off with the fondant, so there’ snot a lot left. I had a smooth chocolate buttercream surface, but the fondant still slid and it also cracked and tore. I’m in a bit of a panic. Cake is small. 6″, 3 layer with a 4″ on top. Bride wanted marble cake and it’s not very durable or sturdy. That’s the issue, as well. I’m nearly in tears. Wedding i Saturday.

  70. BeBe says: #70

    Hi Stacy, I am sorry you have had this problem. I am wondering if the buttercream was too soft when it was applied. Also, if you are in a humid area it can affect your buttercream. Did you chill the buttercream frosted cake 5 min. or so in the freezer or 10 to 15 minutes in the refrigerator to firm up the buttercream before applying the fondant. Also, you do not want a thick layer of buttercream under the fondant. You could go with ganache at this point, if you have time, also firming it up in the refrigerator before applying the fondant. Remember to let your ganache cool to room temp. (do not refrigerate to cool) when it is peanut butter consistency it is ready to spread. Good luck …..let us know if you have other questions.

  71. BakerJudy says: #71

    Hi BeBe and Melissa,
    I made this for the very first time, as I am a new baker. I used 18 ounces of Ghiradelli chips, I think it was 60% cacao, semisweet) and 9 ounces heavy whipping cream.

    I left it in the fridge for a few days. I took it out a few hours ago, and it’s hard as a rock! Did I do something wrong? Thank you.

  72. Melissa Diamond says: #72

    Hi BakerJudy, you can restore it to it’s original consistency by heating in the microwave in small increments to soften (maybe 10 sec intervals), stirring in between. It will be fine! ;0)

  73. niloofar oushar says: #73

    Hi BeBe ,would you teach different kind of ganache but with white choclolat
    please .

  74. Caitlin Casey says: #74

    Quick question. I was asked to make a cake with Boston cream flavors. I wanted to layer the cakes with the boston cream and ganache. however, since the boston cream is usually a bit runny, i wanted to dam the sides with the ganache, smooth a thin bit of ganache over the layer, then add the boston cream on top. If I whipped this recipe, would it work as a strong damn? If not, what are your suggestions? Chocolate buttercream instead? Thanks in advance!

  75. BeBe says: #75

    Hi Caitlin, Yes, this whipped ganache will be fine. Our general rule of thumb is to pipe the dam first about 1/2 inch inside the edge for a soft filling such as this and then spread the filling (not too thick).

  76. Camille Lanzilotta says: #76

    Hi –
    Would this spreadable ganache be able to be piped with a tip?
    Thank you

  77. Trina Treiber says: #77

    I am making a Dr Seuss hat out of rice krispy treats, would it be better to use spreadable ganache over frosting under the fondant?

  78. BeBe says: #78

    Hi Trina, we often put 2 layers of fondant over the rice krispy treat item instead of using frosting or ganache. I would choose ganache because it will be much firmer than buttercream, if you want to go that route.

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