Whipped Chocolate Ganache Frosting
Whipped chocolate ganache frosting is an incredibly rich and decadent frosting that is a simple alternative to buttercream. Pin it for Later »
Whipped Chocolate Ganache Frosting Overview
- Skill Level: Beginner
- Techniques Used: How to Make Ganache
Whipped chocolate ganache frosting is made simply by whipping cooled ganache. Ganache is a simple mixture of melted chocolate and cream. Because it contains heavy cream, it can be whipped into a light and fluffy texture.
After ganache is whipped into a frosting, it has the texture and flavor of a very rich chocolate whipped cream. However, it is much sturdier than traditional whipped cream. This makes a great alternative to buttercream frosting.
How to Make
Making this frosting is incredibly simple. It literally only requires 2 ingredients: chocolate and cream. The two are melted together and then whipped after being cooled.
Step 1: Make a 1:1 Ratio Ganache
A 1:1 ratio of chocolate to cream by weight is the most typical ganache ratio used for whipped ganache frosting. Use chocolate chips or chop up a chocolate bar into small pieces.
Heat heavy cream up until almost boiling and pour it over the chocolate. Let the cream and chocolate sit for about 3 minutes then whisk the two together until smooth.
Step 2: Let the Ganache Cool
Put the ganache in the refrigerator and let it cool until it firms up, about 1 hour.
Step 3: Whip the Ganache
Whip the ganache in a stand mixer with a whisk attachment or with a hand mixer until it becomes light and fluffy. Use to frost cupcakes and cakes, to fill whoopie pies, or even to fill cream puffs or eclairs!
Tips, Tricks, & Techniques
A 1:1 ganache ratio is the most common used for this frosting, however if you want a more mild flavored chocolate frosting you could use a ratio of 1 part chocolate to 1.5 parts heavy cream.
You can also change up the flavor of this whipped frosting by flavoring the ganache. Steep fresh herbs in the cream or add spices and extracts right into the ganache. For a detailed list of ideas of how to create different flavors, check out the post on how to make ganache.
Store unused frosting in an airtight container in the refrigerator for up to 3 days. If the frosting feels too stiff, allow it sit at room temperature for some time before piping it.
- Chocolate is the flavor of the frosting. Use bittersweet or semi-sweet chocolate.
- Heavy Cream, Whipping Cream, or Double Cream thins out the texture of the chocolate and makes allows the ganache to be whipped into a fluffy texture.
- Salt is optional but rounds out the flavor of the frosting and is highly recommended.
Whipped Chocolate Ganache Frosting
Whipped chocolate ganache frosting is an incredibly rich and decadent frosting that is a simple alternative to buttercream. A simple ganache mixture is whipped into an airy frosting creating something that resembles a very rich chocolate whipped cream. Use whipped chocolate ganache frosting to frost cakes and cupcakes, fill whoopie pies, or even to fill cream puffs!
- 10 oz (280 gr) semi-sweet or bittersweet chocolate
- 10 oz (1 1/4 cup, 280 gr) heavy cream, whipping cream, or double cream
- large pinch of salt
- Chop your chocolate into small pieces and place in a bowl.
- Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively you can heat the cream in the microwave.
- Pour the hot cream over the chopped chocolate and let stand for about 3 minutes. Add your salt into the bowl at this point if using.
- Put your whisk into the center of the chocolate/cream mixture and begin whisking in small circles going in one direction and slowly moving outward in bigger circles until the mixture is smooth.
- Put the ganache in the refrigerator for about 1 hour to firm up.
- Put the ganache in the bowl of a stand mixer fit with a whisk attachment or use a hand mixer and whip the ganache on medium/high speed until light and fluffy. This will take about 5 minutes.
- Yield: This is enough frosting to frost a 9" x 13" (22 x 33 cm) cake, or a 2 layer 9" (22 cm) round cake, or about 12 cupcakes.
- Store unused frosting in an airtight container in the refrigerator for up to 3 days.
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Amount Per Serving: Calories: 0
79 Comments on “Whipped Chocolate Ganache Frosting”
Okay, so I’ve made ganache more times than I can count or remember, but never whipped ganache to use for frosting.
Does it hold up well once piped? I’d like to try it for macaron filling. In fact, I’m thinking that piping whipped ganache around the perimeter and filling with ganache would be downright sinful and worth doing, like you do with lemon curd and buttercream.
Hi Liz! It does hold up well! You can see in the picture that it holds the shape of the piping tip well. I would liken it to a stiff buttercream. It reminds me of a super sturdy chocolate whipped cream. And I think your plan for filling the macaron sounds amazing! Definitely let me know how it turns out!
look…if it’s ganache. I’m all over it. LOVE
I have just printed the recipe and added what I need to a grocery list! My kids are going to love them!
Let me know how you like it!
How many servings does this yield ?
This makes 2 1/2 cups of frosting which is enough to generously frost 12 cupcakes or enough for a 2 layer 8″ round cake or for 1- 9X13″ cake.
This recipe like old awesome!! I am making a cake this weekend and was looking for a good filling to avoid having to much of a sweet buttercream. Would this be a good layer cake filling or would it soften too much and seep out of the sides? Also, would I have to store the cake in the refrigerator or could I leave the cake covered on the counter? I am worried that it is going to soften and cause the cake to sink/become lopsided! Thank you!!
Hi there! This would be a great filling for a cake and will be more stable than buttercream frosting! As long as you aren’t putting it somewhere that is extremely hot you will be good!
How many cupcakes would this frost? The recipe says 12, but your comment says 24… I’m a bit confused
Hi Hiba! Thank you for that catch! It is for 12 cupcakes, not 24. I have updated that response to reflect. Enjoy!
If I use a higher ratio of chocolate to cream will the ganache be stiffer? I’m making a basketball (spherical) birthday cake and would hate for it to fall apart at a crucial moment.
Hi Trish, yes you can make a thicker ganache. This frosting is pretty stable as is, but you could try a 1.5:1 ratio of chocolate to cream to make it even more stable!
This recipe saved me at the last moment when I realized I did not have powdered sugar for a buttercream frosting but I DID have chocolate chips and whipping cream! Oh my goodness. This is now my favorite frosting. I love chocolate and I love sweets, but sometimes a chocolate buttercream frosting is way too rich on a chocolate cake. This frosting melts in your mouth, looks great and is the perfect topping for dark chocolate cupcakes. Who knew?! 🙂
Oh I’m so happy to hear you enjoyed it! That’s great! I love it more than buttercream too!
I love this recipe it’s simple and easy however when I went to whip the frosting, mine almost “separated” so I ended up using it as a filling since it didn’t come together when I whipped it. However no complaints were made from anyone… I can’t eat it due to milk allergy but I’m not sure where I went wrong that it didn’t whip up and become fluffy.
Hi Kaylee, I’m sorry to hear you had issues with this. That is very strange. What was the temperature of the ganache when you tried to whip it?
Will this work as a donut filling i would love to try it
Will white chocolate chips work this way? I want white frosting to decorate chocolate cupcakes for Easter & I want it easy to make ( I don’t need anything extra to do on Easter!) & I don’t care for ready made frosting so this sounds perfect if it will work.
Hi Sandra, you can but you actually need to double the amount of white chocolate. It will be too thick with these ratios. You also need to make sure that what you are using it real white chocolate. Many white chocolate chips don’t contain cocoa butter or very little cocoa butter. You wouldn’t want to use something like a nestle white chocolate chips. You want a high quality white chocolate so that it melts and doesn’t seize up. This tutorial might be helpful: https://www.youtube.com/watch?v=Vu-PgovmKF4
Thank you for taking the time to answer my question, but I’m a little confused. You said I’d have to double the amount of white chocolate because it would be to thick with the ratio ( I’m assuming the 1 to 1 ratio as with the semi sweet chocolate) but wouldn’t doubling the white chocolate just make it even thicker? Maybe I’m thinking wrong but I thought the chocolate was the thickener not the cream? Also the only white chocolate I can find is in bars like Bakers & Lyndt brands is that the kind I’d need to use? Thank you so much for your help.
Hi Sandra! So sorry, I wrote that incorrectly. I meant to say it will be too thin with these ratios. So yes, you want a 2:1 ratio of white chocolate to cream. The bars like Lyndt would work great for this!
I wanna make this for Mothers Day to fill cream puffs and I’m wondering if adding espresso powder would change the consistency at all? My go to cake is chocolate that has copious amounts of espresso in the cake and frosting. I normally would make that for her but I wanna switch it up this year.
Hi Corrin! Adding espresso powder shouldn’t change the consistency! I would add it into the chocolate before you add the cream. Then it will get evenly disbursed and dissolved when you whisk the cream and chocolate together.
Hi. Thank you so much for this. Can you specify the type of chocolate we use? I am confused theres chocolates ranging frok 50% to 92% cocoa. Which one is best suited?
Also can i use it to frost a no bake cheesecake and also pipe some designs on it? It needs to be transported for an hour. So will it hold up?
Hi! I just tried this and I followed all the instructions but when I tried whipping it, it didn’t whip. I don’t know if I did something wrong. Any suggestions would help.
Hi Sara! Hmmm, that is very strange. What was the temperature of it when you tried to whip it? It can’t be warm at all or it won’t whip.
Would using Ghirardelli Dark Chocolate Chips change the recipe?
You definitely can, but it will be a much more bitter and less sweet frosting!
Hello there from Lithuania.
My friends birthday is going to be celebrated this weekend and I want to make him a chocolate cake. I’ve already picked a semi-easy chocolate base sponge recipe and I want to follow it up with real tasty frosting. But I don’t want to use buttercream, because he does not like it, neither do I (it’s something about the flavor of the butter, I don’t like it) so I want to frost the cake with chocolate ganache. I plan to make two layer cake with white chocolate ganache on the inside and milk chocolate ganache on the outside of the cake . But I have two questions:
1. How well does it hold up on a cake? I assume it will not be very sturdy because it is essentially whipped cream, so I is relatively soft and not sturdy like per say buttercream. But I wonder If I would change the ratio of chocolate and cream. If I add less cream will it be thicker? Will it whip up at all?
2. How to know if I over-whipped it? Should I whip it until stiff peaks or medium peaks? I need some clearance on that.
Thank you very much for this recipe, and I hope I’ll get a reply from you soon! I FRIGGIN’ LOVE CHOCOLATE GANACHE!!! Cheers from Lithuania!
Hi there did you end up trying it? This is actually more stable that buttercream because the chocolate becomes solid once cooled. Hope you enjoyed it!
Everyone absolutely loved the cake and the frosting especially! My friends mom (the same friend who’s birthday we celebrated) is a confectioner and she never heard about the Chocolate Ganache frosting. She really enjoy it and asked for a detailed recipe.
And it really did surpass my superstition! It firmed up quiet well in the fridge overnight and the texture was amassing!
This was really not the last time I made the ganache frosting! It became my favorite frosting, for sure!
I’m so glad to hear it! It’s definitely a favorite frosting of mine too.
We had this recipe at our garden group and it’s so delicious!! Can I make it ahead of time, transport it in a cooler with ice, refrigerate it and frost a cake the next day. Thank you.
We’re having a family reunion and I’m making a three tierd brownie cake with my grand girls frosting it with your ganache and then refrigerating it. We’re doing this on Friday, transporting the cake in a cooler with no ice and then refrigerating it fir a while. Do you think it will hold up okay on a plate with no top on it. Should I place screeds thru the three layers or just go? Thank you!
First attempt at making this frosting was A NIGHTMARE. I followed instructions exactly and after five minutes of whipping ended up with SEMI HARD BUTTER that could not be spread and had a wildfire grainy consistency. I did use an 8 oz ratio of one to one but that’s because that is the measurements the ingredients come in. My otherwise perfect cake is ruined and I have been slaving away on it ALL DAY. Deeply disappointed.
Did you not know that heavy whipping cream turns to BUTTER when overwhipped?
It doesn’t get any easier or more beginner than ganache frosting. Maybe a canned option would be more appropriate for you. Don’t forget to remove the foil seal.
LOL. Thanks for the giggle. You’ve said what I’m sure many were thinking…lol
Absolutely the best frosting ever. I used it to ice a birthday cake and it held so well and tasted amazing. This was so easy to make and a dream to eat
That is so great to hear Roo!
Your whipped ganache looks grainy & split 🙁
Hello! Can I frost a cake with this ganache to frost a day in advance and leave covered in the fridge?
Hi if i use this ganache on top of a cheesecake and also to pip some designs on it. Do you think it will last out of fridge for an hour?
I tried this tonight and not sure what happened. I had 16 oz of milk chocolate and 16 oz of heavy whipping cream. I lost some of the cream to boil over. After the melting process I had more of a soup consistency. I put the bowl in the fridge and waited a hour patiently. The mixture came out more soupy than when I put it in the fridge I think. After 5 minutes of low speed mixer with whisk attachment, I had a milky froth. I read the comments about temperature on other responses so my bowl is back in the fridge. Hoping I can find a way to make this come together. Just wanted a sweet dipping treat with my graham crackers.
Hi Ricky, I suspect maybe your mixture was still too hot to whip. Were you able to try it again after putting your bowl back in the fridge?
Yes, it took another 30 minute in the fridge. I also went with a medium setting on the mixer instead of low and that got it firmed up. Very delicious and the treat I was hoping for. Thank you!
The frosting on the cupcakes looks gritty….is it and how come? Does the chocolate seize up or something? I need a very smoothe frosting that is why I am asking….thank you.
Is this frosting sturdy? Like does it melt into a soggy mess after a while?
It’s very sturdy unless it gets hot. Chocolate starts to melt around 86F so if it gets warmer than that it will start to droop.
My whipped ganache split and looks grainy! How to solve this
Reheat in microwave slightly to remelt it. You must added the cream to the chocolate while too hot. Next time pour the cream over the chocolate without mixing and let it cool down for few mins then mix this way you get silky texture
Can I use white chocolate for this instead of chocolate. Am I still able to whip it like the regular chocolate recipe?
How well does it hold up in hot weather?
Chocolate will not hold up very well in very hot temps. I suggest using an Italian Meringue Buttercream instead.
I whipped at high speed with a stand mixer with a whisk attachment for like 2 minutes and it got over whipped. Chunky and too stiff to pipe! Can I melt it down and try again?
what about sugar? is a whipped ganache supposed to be bitter?
Both bittersweet and semisweet chocolates have some sweetness in them. If you like it more sweet then you should use the semi-sweet.
I would like to use this whipped recipe to fill around 4 layers of the cake, would you suggest I whip it or I should just use the ganache to fill each layer. I need to add fondant to the outside of the cake.
Do you think I can add a little gelatin to make it more stable in a not so cold environment?
Don’t agree with your two ingredients ganache. It doesn’t emulsify the proper way and I noticed that your whipped ganache looks slightly grainy
Hi I had it in the fridge for probably three hours as I couldn’t whip it right away. And when I went to whip it I whipped for about two minutes and it is kind of separated. Would whipping it longer help or just make chocolate butter?
I suspect that it is too cold. Let it warm up a bit on the counter and then try whipping.
I am truly enjoying your recipes. I am 80yrs. old and still learning. Thank you very much
Can I freeze this frosting to help store for longer?
I started this late at night so I left the unwhipped ganache in the fridge overnight to whip in the morning. It kind of worked but was very stiff. When I put in in a piping bag the heat of my hands made it work but I shouldnt have left it in the fridge lol It tastes amazing though so I’ll try it again another day, I like ganache WAY more than buttercream so this is amazing
Just let it sit out at room temp for a little longer to warm back up before piping next time. Glad you liked it!
hi!can i use this recipe to whipped ganache to fill a cake and also put fresh bananas slices between the layers with whipped ganache?or i should use chocolate mousse if i want to use banana slices?thanks
Absolutely! You can use either chocolate mousse or ganache!
If I go with the 1 part chocolate: 1.5 cream is it stable enough to go under a fondant cake? My customer wants a lighter chocolate whipped cream filling and I think the 1:1 will be too intense.
I gave this a shot the other day to use along with the yellow chiffon cake recipe.
I didn’t actually know how to apply the icing to my cake, so I ended up watching this video and tried to replicate this (it taught me that apparently there’s such a thing as a “crumb coat,” which was interesting to learn): https://www.youtube.com/watch?v=uO20gwE1C0I.
The whipped ganache in that video comes out super smooth when the baker is finished applying it to the cake. And though I thought my ganache looked decent before letting it chill in the fridge—my whipped ganache definitely looked much grainier than the smooth finished product that I can see in that video.
I did follow these steps closely though of heating up the heavy cream to a simmer, letting it sit on the chocolate, slowly whisking with increasingly large circles—and then letting it chill in the fridge. I also used godiva semi-sweet chocolate. Any idea why it might become a grainier whipped topping? I’m wondering if maybe overheating the cream to a boil may have been an issue that I did (i.e., maybe I overshot the simmer temp). Also perhaps my fridge is colder than it should be.
Lemme know what you think!
Do you think I can use this to frost a cake in the new cartoon/comic style? Would it work?
I made this and as I was whipping, the chocolate started to seize and the mixture became grainy. Do you have any idea why this happened and how I can avoid it?
These look delicious
Love it! So good!