This whipped chocolate ganache frosting is a rich, decadent alternative to traditional buttercream. It's made with only 2 ingredients and has a light and fluffy consistency to offset the intense chocolate flavor. Use it to top cakes, cupcakes, cookies, and more!
Frosting recipes have become some of my favorites to share because they're just so versatile and delicious. They bring cakes, cupcakes, brownies, and cookies to the next level! There's a lot to choose from on my blog, like mock Swiss meringue buttercream, lavender buttercream, and no butter cream cheese frosting, but this whipped chocolate ganache frosting might be my favorite frosting yet.
Whipped chocolate ganache is a version of chocolate whipped cream frosting where chocolate is melted with heavy cream, cooled, and whipped for a light and fluffy texture. The final product is airy and silky with a super deep, intense chocolate flavor chocoholics will love. It's much sturdier than whipped cream and is a great buttercream alternative!
The best part about the recipe? It only requires 2 ingredients. 2 INGREDIENTS! That's almost unheard of in the baking sphere. And it couldn't be easier to make in under 30 minutes!
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Ingredient Notes
Here are some notes about the ingredients needed. For full instructions and quantities, see the recipe card below.
- Bittersweet chocolate- I prefer the dark flavor of bittersweet chocolate, but feel free to use semi-sweet, milk, white chocolate, or dark chocolate. The lighter the chocolate, the more spreadable the ganache will be. Make sure to use chocolate baking bars and not chocolate chips. Chocolate chips contain ingredients that make them harder to melt than bars.
- Heavy cream- Make sure to use heavy whipping cream that contains 35% fat or even more. The high amount of fat is the secret for getting a perfect, silky smooth texture in your ganache because it helps emulsify the chocolate.
Substitutions
- Vegan option: You can make dairy free, vegan ganache by using vegan chocolate and coconut cream.
Helpful Equipment and Tools
You need an electric hand mixer with 2 large mixing bowls or a 5-quart stand mixer fitted with the wire whip or whisk attachment. The instructions below are for a handheld mixer, but they work with a stand mixer too.
Step by Step Instructions
Here's how to make whipped ganache frosting from scratch!
STEP 1: First, chop the chocolate bars and place them in a large mixing bowl.
STEP 2: In a separate microwave-safe bowl, heat the heavy cream in the microwave for about 45 seconds. Ganache is typically made over a Bain-marie or double boiler, but this microwave method is much easier!
STEP 3: Pour the hot cream over the ganache and let it sit for 1 minute. Then, stir the chocolate and cream together until smooth and glossy. Place a piece of plastic wrap over the surface of the ganache and chill in the refrigerator for about 10 minutes.
STEP 4: Once the ganache has cooled and has a pliable texture (like Nutella or peanut butter), whip it on high speed with an electric hand mixer for 3-4 minutes until light and fluffy. Don't overwhip it because it can get grainy. Now it's ready to use!
Expert Tips for Success
- Use chocolate bars. Please don't use chocolate chips! They contain emulsifiers that make them harder to melt than chocolate bars. Chocolate bars are less likely to seize up or split.
- Don't boil the cream. Carefully watch the cream while it's in the microwave or microwave it at 15 second increments. We don't want it to boil or get scorched! Gently heated cream melts the chocolate and creates the smoothest emulsion.
- Let the ganache cool. Make sure the ganache cools before you whip it. It should be solid yet easy to squish with your fingers. It won't whip up properly if it's too liquidy.
- Chill your mixer attachments. Lower temperatures help the ganache whip faster!
Additions and Variations
- Flavoring- Vanilla extract, almond extract, peppermint extract, or any other extract can be added to make your whipped ganache frosting even tastier.
- Liqueurs- Add a splash of your favorite liqueur, like brandy, rum, Kahlua, or Grand Marnier, to the warm cream for a boozy twist.
- Citrus zest- Grated citrus zest, like lemon, orange, or lime, provides a refreshing and zesty twist.
- Espresso or coffee- Instant coffee or espresso powder dissolved in the warm cream creates mocha whipped ganache!
- Spices- Cinnamon, nutmeg, or even a pinch of cayenne pepper adds a warm and spicy kick.
- Sea salt- A pinch of flaky sea salt can balance the sweetness and enhance the overall flavor of your ganache.
How to Use
- Cake filling- Fill a piping bag with whipped ganache and use to frost and fill cakes. It is delicious on both vanilla cake and chocolate cake. I've used it on 2 chocolate cakes (chocolate ganache cake and chocolate crunch cake) and it's a chocolate lover's dream!
- Cupcake frosting- Pipe or spread the ganache over vanilla cupcakes, chocolate cupcakes, or any flavor you choose.
- Truffles- Let the ganache chill in the refrigerator. Once it's firm, scoop small portions, roll them into balls, and coat them in cocoa powder, chopped nuts, or melted chocolate. It's a messy process but so worth it! You can even add a little bourbon to make boozy chocolate truffles.
- Dessert dip- Serve as a dip for fresh fruit like strawberries, bananas, or apple slices. You can also serve it with marshmallows or butter cookies.
- Ice cream topping- Drizzle warm ganache over a scoop of ice cream. When it hits the cold ice cream it hardens, like a homemade magic shell! It'd be so good with my graham cracker ice cream or Black Forest ice cream.
- Tart or pie filling- Spoon your ganache into pre-baked tart shells or pie crusts, smooth it out with an offset spatula, and chill until set.
Storage and Freezing
The ganache will be ok at room temperature for a couple hours, but I recommend refrigerating it after that. Refrigerated in an airtight container, it should keep for up to 7 days.
The ganache will harden and stiffen up a bit when it's cold. If it gets too stiff, let it thaw on the counter for about 30 minutes to reach room temperature. You may need to re-whip it to get a fluffy, airy consistency again.
Freezing
Freeze the ganache in an airtight container for up to 3 months. Before serving, thaw it in the refrigerator overnight or on the counter for a few hours. Re-whip as needed if it's too stiff.
Frequently Asked Questions
Yes, I actually encourage it! It takes a little while for the ganache to reach a "whip-able" consistency, so making it 2-3 hours ahead of time is ideal. You could even make the ganache a day or 2 before whipping. Just make sure the ganache has a pliable consistency like creamy JIF peanut butter or it won't whip up properly.
This recipe makes enough ganache to frost an 8-inch or 9-inch 2 layer cake, a 6-inch 2 or 3 layer cake, an 8x8" or 9x9" single layer cake, a 9x13" sheet cake, or 12 cupcakes.
There are a few causes of grainy ganache. Number 1 is low-quality chocolate. This is another reason why you shouldn't use chocolate chips! Number 2 is scorched or seized chocolate. If the chocolate gets too hot, this can happen (yet another reason why you shouldn't use chocolate chips). Finally, over whipping the ganache can make it grainy and clumpy.
More Frosting Recipes to Try
📖 Recipe
Whipped Chocolate Ganache Frosting
Equipment
Ingredients
- 340 grams bittersweet chocolate
- 340 grams heavy cream
Instructions
- Chop the chocolate bars into small pieces and place in a large heat-proof mixing bowl.340 grams bittersweet chocolate
- In a separate heat-proof bowl, microwave the heavy cream at 15 second increments for 45 seconds.340 grams heavy cream
- Pour the hot cream over the ganache and let sit for 1 minute. Stir the chocolate and cream together until smooth and glossy.
- Place plastic wrap over the surface of the ganache and chill in the refrigerator for 10 minutes.
- Once the ganache has a pliable texture, whip on high speed with an electric hand mixer for 3-4 minutes until fluffy. Now it's ready to enjoy!
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