Smooth, zesty, and delicious, this Creamy Lemon Ganache Frosting is the perfect addition to any dessert. It is made with five easy-to-find ingredients and prepped in five minutes! Use it to frost cakes, fill macarons, doughnuts, pies, tarts and more.
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Lemon-flavored desserts have a special place in my heart. Something about the combination of baked goods and lemon gets me every time. It is such a memorable flavor combination. Whether it is a lemon cake, lemon cookies or lemon-flavored macarons, they always taste so good! This is why I had to make this lemon ganache. It is an easy frosting option and tastes amazing every time.
I also use the best milk chocolate ganache, white chocolate ganache, whipped pistachio ganache and dark chocolate ganache to frost and fill my favorite desserts.
Why You Should Try This Recipe
- This lemon ganache has a silky, creamy and smooth texture.
- It tastes amazing!
- This lemon frosting can be used on a variety of different desserts.
- You only need one bowl to make this lemon ganache frosting.
- This creamy lemon ganache frosting is very easy to prep and budget-friendly.
Lemon Ganache Ingredients
See the recipe card for full information on ingredients and quantities.
- White chocolate: Select good-quality white chocolate. Depending on the type of chocolate you use, you may need less or more heavy cream.
- Heavy cream: Use full-fat heavy cream. Do not use low-fat cream, as it may affect the texture of the ganache.
- Lemon: For this recipe, use fresh, ripe, juicy lemons. You will need the juice from the lemon and the zest from the skin, as this is where most of the citrusy flavor comes from.
- Lemon extract: I used an oil-based lemon extract for this recipe to intensify the citrus flavor. Add less or more, depending on your preference.
- Yellow coloring: I didn't add yellow coloring to my ganache, but you can if you want a deeper yellow. Use oil-based food coloring for the best results.
Tips and Substitutions
- White chocolate: The quality of chocolate matters! Some popular brands include Callebaut, Lindt, Ghirardelli and Godiva.
- Microwave: Watch the chocolate while it is in the microwave. Microwave for 20-30 seconds, depending on how hot the microwave is and make sure you stir well in between intervals. This will ensure that the ganache is mixed properly and prevent the chocolate from burning if it is heated for too long.
- Lemon: It is best to use fresh lemons for this recipe.
- Variation: This filling can also be made without heavy cream. Melt white chocolate in a bowl, then add lemon juice, zest, extract and mix until combined. Another alternative to heavy cream is butter, which results in a shinier ganache.
How to Make Creamy Lemon Ganache Frosting
1. Add 150g of chopped white chocolate to a mixing bowl. Then, pour 50g of heavy cream on top of the chocolate.
2. Heat the ingredients in the microwave for 30 seconds and stir. Repeat this step until the chocolate has melted completely and stir until fully combined.
3. Next, add 1.5 tablespoon of lemon juice, ¼ teaspoon of lemon zest, 1 teaspoon of lemon extract, and a few drops of yellow food coloring (optional) to the ganache and stir until combined.
4. Use ganache as a filling, a glaze, sauce or dip. If you want to whip the ganache, do not add the yellow food coloring yet. Follow the instructions below.
Whipped Lemon Ganache
5. Cover the lemon ganache with plastic wrap once it has mixed well and ensure it touches the ganache to prevent air bubbles.
6. Let it set at room temperature for 5-6 hours or refrigerate for 2 hours if the weather is hot or you are short on time. Once you remove the ganache from the fridge, leave it out at room temp for 10-30 minutes to soften, then, use a handheld whisk to whip it for 2-3 minutes or until it is spreadable. If the lemon ganache is too thick, add 2-3 tablespoon of milk to loosen the consistency.
7. Use this whipped, lemon-chocolate ganache frosting for your favorite desserts!
Recipe FAQs
Yes, lemon extract can be mixed with melted white chocolate to give it a citrusy flavor.
Yes. All ganache hardens and becomes firm once it is cooled.
Yes. Refrigerate it for up to a week in an airtight container or plastic wrap. It can also be frozen for up to three months. Let it thaw in the fridge once you are ready to use it.
More Decadent Frosting Recipes
Creamy Lemon Ganache Frosting
Equipment
- 1 mixing bowl
- 1 Spatula
- 1 Electric whisk (if you decide to whip it)
- 1 Plastic wrap
Ingredients
- 150 g white chocolate
- 50 g heavy cream
- 1.5 tablespoon lemon juice
- 1 teaspoon of lemon extract
- ¼ teaspoon of lemon zest
- A drop of yellow food coloring
Instructions
- Add chocolate chopped white chocolate to a large bowl. Then pour in the double or heavy cream.
- Warm the white chocolate and cream for 30 seconds in the microwave and stir. Repeat this step until the mixture is smooth and liquid.
- Add lemon juice, zest, lemon extract, and yellow food coloring (optional) to the ganache and mix well.
Whipped Lemon Ganache Frosting
- Cover the ganache with cling film and make sure the cling film touches the ganache to prevent air bubbles.
- Refrigerate for 2 hours or leave to cool at room temperature for 5-6 hours. Add a few drops of yellow coloring (optional).
- Then whisk for 2 minutes or until spreadable.
Video
Notes
- White chocolate: The quality of chocolate matters! Some popular brands include Callebaut, Lindt, Ghirardelli and Godiva.
- Microwave: Watch the chocolate while it is in the microwave. Microwave for 20-30 seconds, depending on how hot the microwave is and make sure you stir well in between intervals. This will ensure that the ganache is mixed properly and prevent the chocolate from burning if it is heated for too long.
- Lemon: It is best to use fresh lemons for this recipe.
Betty
Can't wait to try it this weekend. Out of curiosity, if I were to also try the butter version, do I also use 50g? I don't always have heavy cream, but always have everything else, so if I want to make it on a whim, I'd like to try the alternative.
Mimi
Can we have recipe for cupcakes whonginna be perfect match with this ganache? Thank you