Level up your frosting game with my version of Whipped Chocolate Ganache Frosting made from scratch! The combination of semi-sweet chocolate chips (yes, chocolate chips!), heavy cream, and salt creates a perfectly smooth, glossy whipped ganache frosting that can be used to top brownies, cupcakes, or any dessert needing rich and delicious, yet light chocolate flavor.

A cupcake topped with whipped chocolate ganache frosting.
This frosting will hold its shape at room temperature for hours!

One of my favorite things to learn in pastry school was all the different types of homemade frosting recipes. Now I get to play around and make my own versions- like my 5 star rated chocolate brownie frosting, or this decadent chocolate fudge frosting.

Ganache is a French technique that involves heating cream and pouring it over chocolate. When mixed together it creates a glossy, smooth texture that can be used to coat cakes, cupcakes, and tarts or used as a glaze. Depending on the ratio of cream to chocolate you use, you can make a thin or thick whipped ganache.

While the technique of making ganache can get complicated at times, this easy method will have you making this rich, indulgent whipped chocolate ganache frosting. You can pipe it onto chocolate fudge cupcakes or frost it all over these chocolate desserts!

The key to a chocolate ganache frosting is to use a 1:1 ratio of chocolate to heavy cream, making it more like thick frosting and increasing its versatility. Plus, you’ll only need three ingredients to make it!

This frosting is light and airy, holds it shape, and is able to be piped. To go the extra mile for serious chocolate lovers you can drizzle this easy chocolate glaze over it!

Ganache Setting

Typically, ganache hardens when it sets, but this all depends on the ratio of cream to chocolate used. A higher ratio of cream will result in a softer, more fudgy texture, while a lower ratio will result in a harder set.

For this recipe you dont want the ganache to set because you’re whipping it into a frosting.

Ingredients and tools needed

Ingredients for chocolate ganache frosting.
All you need are 3 simple ingredients!
  • 50-60% Semi-Sweet Chocolate – This specific type of chocolate gets melted down and creates an intense and decadent flavor. You can also use dark chocolate.
  • Heavy Whipping Cream – When mixed with the chocolate, cream gives the ganache its shiny, glossy look and creamy texture.
  • Salt – Helps balance out the flavors in the ganache, enhancing their natural sweetness and cocoa.
  • Electric Mixer – You’ll need an electric mixer to get the perfect texture. This can be a stand mixer or a handheld mixer.

I recommend only using heavy cream as the milk and not half n half. It wont set well and will be a drippy mess!

How to make chocolate ganache frosting

Warm the cream: Pour the heavy cream into a measuring cup or bowl. Microwave for 55-60 seconds or until it’s scalding. Generally, this will take two rounds. Do not bring the milk to a full boil, or it will curdle.

Add cream to chocolate: Add the chocolate to a shallow heat-safe bowl- this will help the chocolate melt faster than if you used a deep bowl. Then pour the scalding cream over the chocolate and let it sit for 5 minutes without stirring. After the 5 minutes, stir with a spatula until smooth, then add the salt and mix again.

Chill the ganache: Place the bowl into the fridge for 50 minutes to help it chill quickly. If it is in a deeper bowl, it will take longer to chill. You’ll know its ready when you stir it and it has gotten thicker- see the below photo.

Whip the ganache: Use an electric mixer with the whisk attachment or a hand mixer. Whip the chocolate ganache on medium-high speed for 2-3 minutes or until light and fluffy. Do not over whip, as this will cause the frosting to curdle. Please watch this and check after 1 minute every mixer has different power and some go faster than others! Spread on top of your favorite desserts. Enjoy

Cream covering bits of chocolate in a glass bowl.
Pour the hot cream over the chocolate and leave it untouched for 5 minutes.
Melted chocolate in a glass bowl.
Stir with a spatula to avoid unnecessary bubbles in the chocolate.
Chocolate ganache in a shallow white bowl.
Use a shallow bowl to cool the ganache, it will go faster.
Fudgy chocolate ganache swirls.
The ganache is ready to be whipped when it thickens like this.
Chocolate ganache in a stainless steel mixing bowl.
Pour the ganache into a mixing bowl with the whisk attachment.
A beater with chocolate ganache frosting on it showing stiff peaks.
Whip carefully! 1-3 minutes depending on the strength of your mixer.

Yield

This whipped chocolate ganache frosting makes enough to pipe and generously frost 12 cupcakes. If you are frosting with a knife you can frost 24 cupcakes. It will also make enough filling and frosting for 1, 2 layer 8″ round cake or a 9×13 sheet cake.

Recipe Tips

  • Different ratios: We’re using a 1:1 ratio here of chocolate to cream, which makes a more frosting-like ganache. You can use other ratios like 2:1 (chocolate to cream), which will make more of a truffle ganache and set up really nicely. 
  • Chop the chocolate well: Ensure that the chocolate is chopped into small pieces, so it melts easily and allows the scalding cream to melt it.
  • Scalding the milk: Instead of the microwave, you can use the stovetop to scald the cream. Heat until the edges start to simmer. If it’s steamy but not bubbling, you’re good. When you see small bubbles heating up on the side of the pan, you know it’s ready. 
  • Leave the chocolate alone: It’s important to let the cream sit over the chocolate for five minutes without touching it as this can cause the cream to separate.
  • Chill it well: Make sure your ganache is chilled really well before whipping it. Otherwise, it will be too thin and won’t set properly. The fridge is best as it will take longer at room temperature.
  • Use a spatula: Don’t use a whisk because a whisk will create air bubbles in the ganache, and you don’t want that. We got yelled at in pastry school if we used a whisk for this part! Mix gently till all the pieces are smoothed out.
  • Bittersweet or milk chocolate is not ideal for the ganache: Bittersweet can be too bitter, and milk chocolate will be too sweet. The same goes for white chocolate- because it doesn’t contain any. 

Storing and freezing

Storing instructions: Store in an airtight container in the fridge for up to 5 days. When you’re about to use it, let it sit at room temperature to work. It will be too firm right out of the fridge and hard to work with.

Freezing instructions: This can also be frozen for up to 3 months. Place the ganache in an airtight container, and cover it with plastic wrap and a layer of foil. Let thaw overnight in the refrigerator before whipping and using.

A cupcake topped with whipped chocolate ganache frosting.
5 stars (2 ratings)

From-Scratch Whipped Chocolate Ganache Frosting

Level up your frosting game with this Chocolate Ganache Frosting made from scratch! The combination of semi-sweet chocolate chips, heavy cream, and salt creates a perfectly smooth, glossy whipped ganache that can be used to top brownies, cupcakes, or any dessert needing rich and delicious, yet light chocolate flavor.

Ingredients

  • 12 oz semi sweet chocolate, 50-60% or dark chocolate (341g)
  • 12 oz heavy whipping cream
  • ¼ tsp salt

Equipment

  • Electric Mixer

Instructions
 

  • Cream covering bits of chocolate in a glass bowl.
    Add the 12 oz of chocolate to a heat safe medium bowl, preferably shallow. In a measuring cup or another bowl, heat the 12 oz of cream in the microwave 55-60 seconds at a time until scalding. It should take about 2 x. You can also heat it over the stove top just until the edges start to simmer. Do not bring to a full boil or the cream will curdle.
  • Melted chocolate in a glass bowl.
    Pour the cream over the chocolate and let it sit for 5 mins UNTOUCHED. Do not stir it yet! After 5 minutes, stir with a spatula until smooth. Add the salt and mix again.
  • Fudgy chocolate ganache swirls.
    Chill the ganache in the fridge for 50 minutes in a large shallow bowl. This helps the ganache chill quickly. The cool air in the fridge will help it set up quicker than if you left it at room temperature. It will take longer to cool if it’s in a deeper bowl.
  • A beater with chocolate ganache frosting on it showing stiff peaks.
    In the bowl of an electric mixer ( a hand mixer or a stand mixer fitted with the whisk attachment) whip the ganache on medium- high speed until light and fluffy- about 2-3 minutes making sure not to over whip or the frosting will curdle.
  • A cupcake topped with whipped chocolate ganache frosting.

Notes

Use a spatula to mix the ganache so you dont add any uneccessary bubbles to the chocolate mixture. 
This recipes makes enough frosting to generously pipe 12 cupcakes or frost 24 cupcakes with a knife. It will make enough to fill and frost a 2 layer 8 in round cake or a 9×13 cake.
Serving: 1portion, Calories: 261kcal, Carbohydrates: 16g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 34mg, Sodium: 59mg, Potassium: 188mg, Fiber: 2g, Sugar: 11g, Vitamin A: 431IU, Vitamin C: 0.2mg, Calcium: 36mg, Iron: 2mg
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