Up your dessert game with this easy whipped ganache frosting! Made with just 3 simple ingredients, this whipped chocolate ganache is perfect for topping cupcakes and cakes.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails
This whipped ganache frosting has the most amazing texture and rich chocolatey flavor! I originally used this recipe to frost my marbled chocolate and vanilla cupcakes, but you can use it on any cupcake or cake recipe!
This is a simple chocolate ganache recipe that I let sit until almost firm. I then use a handheld electric mixer to whip until it is light and fluffy! It is so creamy and shiny, that I seriously can't get enough of it. It's like eating pure fudge!
If you are a chocolate lover, this is the frosting recipe for you! You also have to try my chocolate whipped cream frosting!
Why you'll love this whipped ganache frosting!
- Chocolate Lovers: This is the best chocolate frosting recipe for chocolate lovers! It has a very intense chocolatey taste and is so rich and decadent!
- Simple Ingredients: You only need 3 simple ingredients to make this, nothing too fancy here!
- Chilling Time: You'll need to set aside some time for the ganache to firm up, but you can speed it along by chilling the ganache in the fridge.
- Holds its Shape: This is a pipeable frosting, so you can use a piping bag to frost cupcakes and the chocolate ganache frosting will hold its shape.
- Heavy Whipping Cream: If you're in the UK you'll want to use double cream. Please note, you can't swap it out for milk!
- Chocolate: I'm using semi-sweet chocolate here which is 54% cocoa. You want to use a chocolate which is between 50-60% cocoa to get those rich chocolate flavors.
- Salt: I always add a little bit of salt to my desserts to enhance the flavors, don't skip this out!
Step by Step Instructions
Step 1: Chop up your chocolate and place it in a large bowl.
Step 2: Heat up your heavy whipping cream. You can either do this in the microwave for 1 minute, or in a saucepan on the stove. Heat until it starts to scald, but do not boil. Pour it over the chopped chocolate and let it sit for 5 minutes.
Step 3: Stir the heavy cream and chocolate together until smooth, I recommend using a rubber spatula to do this. Once smooth, let sit for 2-3 hours at room temperature, or 1 hour in the fridge. You want the ganache to be firm, but still scoopable with a spoon!
Step 4: Use a handheld electric mixer to mix until light and fluffy.
Recipe Tips & Tricks
- Don't use a whisk: I recommend using a rubber spatula to stir the cream and chocolate together. Using a whisk will add too much air to the ganache!
- Don't let the chocolate solidify: If you're going to put the bowl in the fridge, make sure to stir the mixture every 10-15 minutes. If you let it set too much, it will solidify and you'll get thick chocolate pieces that will get stuck in your piping bag! Believe me, I've done it and it isn't fun!
- Chop up the chocolate: Try to make your chopped chocolate pieces around the same size, that way they will melt quickly in the hot heavy cream.
- Use it on cakes and cupcakes: Use this frosting on chocolate fudge cupcakes, triple chocolate layer cake, small batch vanilla cupcakes, or vanilla layer cake! You can also add it to coffee cupcakes or a banana snack cake!
Frequently Asked Questions
It will be firm, similar to an American buttercream, and harder than a Swiss meringue buttercream!
I recommend using a chocolate bar, chocolate chips can have emulsifiers in them which makes it hard to melt!
It's different, an American buttercream is a lot sweeter, while this whipped ganache frosting is much richer and more indulgent! It all depends on what you're in the mood for.
Try these frostings and filling-related recipes next!
Whipped Ganache Frosting
Chocolate Whipped Ganache
- 1 ½ cups heavy cream
- 12 oz semisweet chocolate use something between 50-60% cocoa
- pinch salt
Chocolate Whipped Ganache Buttercream
- Chop up your chocolate and place in a large bowl.12 oz semisweet chocolate
- Heat the heavy cream in a saucepan over medium-low heat or in the microwave until it is simmering. Make sure it does not boil!1 ½ cups heavy cream
- Pour the hot cream over the chopped chocolate and let sit for 5 minutes.
- Stir the chocolate and cream mixture with a rubber spatula until completely smooth, then stir in the salt.pinch salt
- Let sit at room temperature for 2-3 hours until set. If it's too hot when you're making this you can place it in the fridge, but stir it every 15 minutes or so! If you don't whisk, you'll risk lumps in the ganache that will get stuck in the piping bag later.
- Once the ganache has set and is firm but still soft, use a handheld electric mixer to whisk until light and fluffy.
- Use a piping bag to pipe the whipped ganache frosting on the cupcakes and enjoy!