Whipped Ganache Frosting
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Learn how easy it is to make this whipped ganache frosting! Just 2 ingredients is all you need to make this velvety chocolate frosting.
The first time I ever made this whipped ganache frosting I seriously couldn’t believe how easy it was. I mean I could take chocolate ganache, cool it and then whip it into a light fluffy chocolate cloud?
Oh yes you can friend.
It’s easy and I’m going show you how.
How To Make Whipped Ganache Frosting
Whipped ganache frosting is different than your traditional buttercreams like this recipe for The Best Buttercream Frosting which is made from butter and powdered sugar. Or like Swiss Meringue Buttercream, or a Chocolate Italian Buttercream .which rely on whipping egg whites into a meringue.
It is made first by making a ganache, an emulsion made out of heavy cream and chocolate. And then cooling it down and whipping it to incorporate air into the mixture.
Step 1: Start By Making A Chocolate Ganache
You will start by making a 1:1 chocolate to cream ganache. This is equal parts cream and chocolate- the most common ganache ratio.
- Start by chopping your chocolate finely or using bittersweet chocolate chips.
- Then heat your cream (just to simmering, you don’t want it to boil or it will be too hot and cause your ganache to become grainy).
- Pour the hot cream over the chocolate. And allow the mixture to sit to allow the chocolate to melt.
- Then whisk (slowly at first in one direction) until the mixture is smooth.
Step 2: Cool The Ganache
This is an important step. You need to be sure to cool the ganache first before transforming it into a frosting. You can speed this process up by allowing hte mixture to cool in the fridge. This should take about an hour or so.
Step 3: Whip The Ganache
Once the ganache is cooled, you can place it into your mixer. You can use your hand mixer or stand mixer. I prefer my stand mixer because the process goes much faster. And whip it until it is light and fluffy.
You can use the frosting to frost cupcakes like these Death By Chocolate cupcakes. Or use a filling to a cake like this Chocolate Coconut Cake Recipe
Tips For Making This Whipped Ganache Frosting:
- Use quality chocolate. Because this frosting relies on only 2 ingredients. Quality is key. So make sure to use a quality chocolate because the flavor will shine through.
- Do not allow the cream to come to a boil. If it does, the cream will be too hot. If it’s added to the chocolate it could cause the fat in chocolate to separate causing the ganache to break making a grainy ganache in the end.
- You can make this frosting up to 3 days ahead of time. Just simply store the ganache in an airtight container in your refrigerator. And if the ganache is too stiff to pipe, allow it to sit at room temperature for a few minutes before using.
Tools Needed To Make This Whipped Ganache Frosting:
- Mixing bowl (use glass or metal – avoid plastic which can retain odors and grease over time)
- Whisk – this is my new favorite whisk because it also doubles as a bowl scraper!
- Stand mixer (or a hand mixer but it will take longer for the frosting to be whipped)
Whipped Ganache Frosting
Ingredients
- 8 ounces chocolate chips or chopped
- 1 cup (8 ounces) heavy cream
Instructions
- Chop the chocolate and place in a glass (or metal bowl) and set aside. If you are using chocolate chips, you can just measure and place in the bowl.
- In a saucepan heat the cream gently over low heat until simmering. If you want to use a microwave, heat for 30 seconds to 1 minute in a microwave safe bowl. It can bubble over so be keep a close eye!
- Once the cream is heated, then pour the cream over the chocolate and let the mixture sit for 3-5 minutes. Then whisk until smooth. Start slowly with the whisking and whisk in one direction. This can take a few minutes.
- Then allow to cool for an hour in the fridge.
- Then place the ganache in your mixer and whip until light and fluffy. Use right away or store in the refrigerator in an airtight container for up to 3 days.
Notes
- Use quality chocolate. Because this frosting relies on only 2 ingredients. Quality is key. So make sure to use a quality chocolate because the flavor will shine through.
- Do not allow the cream to come to a boil. If it does, the cream will be too hot. If it's added to the chocolate it could cause the fat in chocolate to separate causing the ganache to break making a grainy ganache in the end.
- You can make this frosting up to 3 days ahead of time. Just simply store the ganache in an airtight container in your refrigerator. And if the ganache is too stiff to pipe, allow it to sit at room temperature for a few minutes before using.
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