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, or use it as a filling! With a 1:1 ratio of dark chocolate and heavy cream (plus a dash of salt for balance!), this silky smooth chocolate ganache is whipped up and turns into the perfect chocolate frosting.
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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 and chocolate cake with chocolate ganache, but you can use it on any cupcake or cake recipe!
This is a simple chocolate ganache recipe that I let sit until it's almost firm. I then use a handheld electric mixer to whip until it is light and fluffy. Once whipped, it can be piped onto cupcakes with a piping bag since it will keep its shape.
I'm using dark chocolate, so if you wanted to swap it out for milk chocolate, the ratio of cream to chocolate would need to change. Please keep that in mind before you do any ingredient swapping!
Ingredients Needed
- 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 that 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. Chopping it up smaller means it will melt faster.
Step 2: Heat up your heavy whipping cream over the stove on low heat. I don't love using a microwave because it tends to overheat the cream, which will split your ganache (been there, hated it). 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 it 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, about 3-4 minutes.
My Ganache Tips & Notes
- 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.
- No Chocolate Chips: I don't recommend using chocolate chips for ganache. Chocolate chips have emulsifiers in them, which is why they don't melt when you're making chocolate chip cookies. We want the chocolate to melt here, so I recommend using a regular chocolate bar.
- 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! Basically whever you would usually use chocolate frosting, you can swap this in.
Try these frostings and filling-related recipes next!
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Thank you!
Ella
Recipe
Whipped Ganache Frosting
Ingredients
Chocolate Whipped Ganache
- 1 ½ cups (340 ml) heavy cream
- 12 oz (340 grams) semisweet chocolate use something between 50-60% cocoa
- pinch salt
Instructions
Chocolate Whipped Ganache Buttercream
- Chop up your chocolate and place in a large bowl.12 oz (340 grams) 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 (340 ml) 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!
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Allie says
Is the ganache stable at room temp?
Ella says
Hi Allie! It should be stable but it does depend on the temperature of your kitchen - too hot and it might melt a bit, too cold and it'll firm up a lot.
Aspen C says
If I'm making this the night before, should I whip it before use and should it go in the fridge?
Ella says
Hi Aspen, so if you're making this the night before and frosting your cake/cupcakes the night before, you can do that and store it in the fridge. If you're just making the frosting and want to use it the next day, I don't recommend doing that. You could try making just the ganache, storing that in the fridge, then the next day letting it come to room temperature and whip it.
Robin says
Would this work well with other flavored chips? Like peanut butter or strawberry….
Ella says
Hi Robin! I haven't tested it with other flavors of chips, and I tend to use chopped chocolate bars for chocolate ganache since baking chips have emulsifiers in them (making them harder to melt).