White Chocolate Sour Cream Ganache

I’ve seen comments in forum entries about how to make white chocolate ganache using sour cream instead of whipping cream. I searched every which way, but could not come up with the ratio. So, after digging around on the web and finding small quantity recipes, here is what I came up with for a larger batch. It doesn’t even require measuring the ingredients. I prefer this recipe to standard white chocolate ganache because it is not so sweet (and so delicious that you will want to eat it with a spoon!)


Amount Ingredient
1 2-lb white chocolate bar (I prefer King Arthur’s)
1 1-lb container cultured sour cream (full fat)


Break the white chocolate bar into chunks and microwave on full power for several minutes, stirring after every minute or so. Stop microwaving when there are still some unmelted chunks of chocolate. Stir the warm melted chocolate until it is smooth with no lumps. Then stir in the container of sour cream, mixing until the mixture is smooth and creamy. Let it sit overnight at room temperature before using or store in the refrigerator and warm to the desired consistency before applying to your cake. This also freezes very well and can be thawed in the microwave.

3 Responses to “White Chocolate Sour Cream Ganache”

  1. Under fondant…. yes. But I usually put a layer of buttercream between the ganache and fondant…. just a personal preference.

    You can absolutely use a double boiler to melt the chocolate. I’m sure it’s the preferred way to melt the chocolate. I’m just to lazy :)

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