This delicious Whipped Ganache Frosting is the perfect two-ingredient chocolate frosting for decorating cakes and cupcakes. It is made by whipping a dark chocolate ganache made from a mixture of chocolate and cream until it has a fluffy texture that's perfect for decorating.
I love how simple it is to make this chocolate frosting recipe! Cake and cupcake frostings can often take a lot of effort and although this recipe does need some rest time, it requires very little effort! It is also the ultimate frosting for chocolate lovers, it's rich, decadent, and tastes just like chocolate mousse!
If you love trying out different frosting recipes, then you have to try out this recipe for Orange Buttercream, this Pistachio Buttercream, or this recipe for Passionfruit Buttercream.
Ingredients
To make this easy chocolate frosting, you will need the simple ingredients listed below. Remember to always use fresh, room-temperature ingredients when baking.
- Dark chocolate
- Heavy whipping cream
Dark chocolate - the frosting is made with dark chocolate and cream, I used 70% Lindt dark chocolate, use the same or find another good quality chocolate. This ratio of chocolate to cream used for this recipe is based on using dark chocolate so don't substitute this for milk or white chocolate.
Heavy cream - this is used to make the ganache frosting, choose a heavy cream with about a 37% fat content.
See the recipe card for quantities.
Instructions
To make this simple frosting, start by preparing the chocolate and adding it to a heatproof bowl, and then heat the cream.
STEP 1: Prepare chocolate. Add the chocolate chips or the chopped chocolate slab to a large heatproof bowl, ideally in the bowl of a stand mixer.
STEP 2: Heat cream. Add the heavy cream to a small saucepan set over medium heat, and allow the cream to warm until just before boiling.
STEP 3: Combine cream and chocolate. Pour the hot cream over the chocolate and allow the mixture to sit for about 2 minutes before stirring with a rubber spatula. Once stirred, all the chocolate should've melted and the mixture should have a smooth texture.
STEP 4: Rest. Place a piece of plastic wrap over the warm ganache mixture, and ensure the plastic makes contact with the surface of the chocolate mixture. Allow the ganache mixture to set for about 6 hours or overnight in the fridge.
STEP 5: Beat. Beat the ganache using a handheld or stand mixer fitted with a whisk attachment. Beat at medium-high speed for about 5 minutes until a stiff peak forms and the frosting is light and fluffy.
STEP 6: Decorate. Fill a piping bag with the beaten ganache or use an offset spatula to decorate your cakes and cupcakes.
Hint: the ganache mixture may be too hard to mix after sitting in the fridge at first, allow it to warm up for about an hour before beating if necessary.
Variations
This is the perfect chocolate buttercream to use as a cake filling or to spread or pipe over your favorite cupcake or layer cake recipes.
Try it out on this recipe for Vanilla Cupcakes Made with Oil, these delicious Pistachio Cupcakes, or this classic recipe for Chocolate Fudge Cupcakes. You can also spread this frosting over this Chocolate Naked Cake recipe, or this recipe for a Vanilla Sheet Cake.
Equipment
To make this frosting, you will need an electric beater. Either a stand mixer or a handheld electric mixer will work; however, I recommend using a stand mixer.
You will also need a large mixing bowl that is heatproof, a rubber spatula, and a medium-sized saucepan.
Storage
Store the unbeaten frosting in the fridge until your cakes or cupcakes are ready to be decorated. Once the frosting has been whipped, use it immediately to decorate your bakes as it does harden with time.
Once decorated, you can store your cakes or cupcakes at room temperature out of direct sunlight for about 2 to 3 days. Store any leftover frosting in an airtight container in the fridge for about 3 days.
I do not recommend freezing this recipe.
Top Tip
For the best results, follow my top tips below
- Prepare the chocolate first, especially if you need to chop up a slab.
- If using a chocolate slab, choose to chop up the chocolate evenly and into small pieces. This way it will melt more easily when the cream is added.
- Once rested if the ganache is too hard to beat, allow it to come to room temperature before whipping it.
- Overbeating can result in a grainy ganache, so use the frosting as soon as it has been whipped.
FAQ
Yes, either will work. Just make sure to choose a quality, great-tasting chocolate for this recipe.
The ganache should be left to rest for about 6 hours. I like to make this the night before and leave it in the fridge overnight.
Yes, this frosting is perfect for decorating cakes and cupcakes; it is also ideal for filling cream puffs or sandwich cookies. Like all frostings, try to decorate your baked goods as soon as the frosting is ready. This is because the frosting will harden as it sets, so for the perfect swirls, it is best to use this immediately.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
This frosting is so decadent and is the perfect topping for cakes and cupcakes when you don't have a very sweet tooth as it isn't as sugary as other frosting recipes. It is also so simple to make and only uses two ingredients!
If you make this whipped chocolate ganache frosting and love it, please leave a comment and star review below - I love hearing from all of you!
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Happy Baking
With Love,
Kitty
📖 Recipe
Whipped Ganache Frosting
Equipment
- Electric beater
Ingredients
- 300 g heavy cream
- 250 g dark chocolate Lindt 70% cocoa
Instructions
- Add the chocolate chips or the chopped chocolate slab to a large heatproof bowl, ideally in the bowl of a stand mixer.
- Add the heavy cream to a small saucepan set over medium heat, and allow the cream to warm until just before boiling.
- Pour the hot cream over the chocolate and allow the mixture to sit for about 2 minutes before stirring with a rubber spatula. Once stirred, all the chocolate should've melted and the mixture should have a smooth texture.
- Place a piece of plastic wrap over the warm ganache mixture, and ensure the plastic makes contact with the surface of the chocolate mixture. Allow the ganache mixture to set for about 6 hours or overnight in the fridge.
- Beat the ganache using a handheld or stand mixer fitted with a whisk attachment. Beat at medium-high speed for about 5 minutes until a stiff peak forms and the frosting is light and fluffy.
- Fill a piping bag with the beaten ganache or use an offset spatula to decorate your cakes and cupcakes.
Alex says
I love this frosting because it isn’t too sweet and has a great chocolate taste!