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! 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. 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 Whipped Chocolate Ganache Frosting
Making whipped chocolate ganache frosting is incredibly simple to create. It 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.
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- Chopped Chocolate
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- Hot Cream Melting the Chocolate
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- Smooth Ganache
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.
Whipped Ganache Frosting Ingredient Functions
- 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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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Nutrition Information:
Amount Per Serving: Calories: 0
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.
Whattaya think?
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
SAME!
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!
Thank you!
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 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.