This easy to make whipped chocolate ganache is a decadent way to frost both cupcakes and cakes with very little effort.
If you are on my email list then you know that this is part of a Back to Basics series I am starting for all things baking. Cakes, frostings, fillings and so much more will be covered in the next while and I am so excited!
I run a successful home bakery business where I get to create delicious treats for my customers on a daily basis, and I realized that so much of what I do can be shared with you to help you get the same results at home (though I won’t share all my secrets).
Most people will have had a whipped ganache frosting and probably wondered how the bakery got the deep chocolate flavor as they assume that every cake is frosted in chocolate buttercream. But this my friends is the secret; and it only takes TWO INGREDIENTS!
The trick to getting your ganache just right will fall into two different steps of the recipe. The first is the heating of the heavy whipping cream, and the second comes once you begin to whip the set ganache.
Follow along below to see just how easy it is to get this chocolate frosting ready for your next cake.
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- Heavy whipping cream – the whipping cream is what allows us to get the fluffy texture of the ganache, any other percentage will not yield the same results.
- Semi-sweet chocolate
Didn’t believe me when I said it was just 2 ingredients did you? That’s alright, until I started making it myself I didn’t either! Now make sure you aren’t using an 18% cream friends, you need to have the full 35% whipping cream for this to turn out.
How to Make Whipped Chocolate Ganache
First of all you need to have your cream and chocolate measured and ready to go. This is not a recipe where you can be digging for the chocolate after the cream is heated.
Begin by heating your cream on high heat until it begins to softly bubble. This can be done in either the microwave or on the stove. I personally prefer the microwave as it is faster.
Put chocolate into a medium bowl and pour the hot cream over top. Allow to sit, untouched for 1 minute.
Then slowly starting whisking the chocolate and cream together. It will look like a separated mess for the first minute or so but just keep going!
You will soon see the chocolate start to get glossy in the center of the bowl and the cream will mix around it. Keep pulling the two together and after about 3 minutes you will have a beautiful, glossy ganache.
Put the bowl into the fridge and allow to cool (this takes about 30 minutes). Ganache will be thick at this point.
Remove the ganache and place into the bowl of your stand mixer if using (you can also use a handheld mixer). Whip on medium speed for about 2 minutes. Then switch to high speed and whip the ganache until it is fluffy.
How to Use Whipped Ganache
There are many uses for this decadent chocolate frosting. I use it as a filling for layered cakes, to frost cupcakes, in eclairs and even as a filling inside of a cupcake.
This would also be delicious served with fresh berries and fruits for dipping, or as part of a “butter board”.
Storing Whipped Ganache
I typically make enough ganache for the project I am working on (I truly believe that fresh is best for all of my baked goods and their components), but if you have extra there are two ways you can store it.
The ganache will be fine if stored in an air-tight container in the fridge for up to 1 week. If you don’t think you will use it by then pop it into a freezer bag and push out the air. Store in the freezer for up to 2 months.
With either storing method you will need to give a re-whip to the ganache so it has the same fluffy texture before using.
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
- salt (optional)
- Heat cream on high heat (if using microwave) or medium (on the stove) until it begins to softly bubble.
- Put chocolate into a medium bowl and pour the hot cream over top. Allow it to sit untouched for 1 minute.
- Slowly start whisking the chocolate and cream together - it will look like it is separating but just keep stirring.
- You will see the chocolate start to get glossy in the center of the bowl and the cream will begin to mix with it. Keep pulling the two together as you stir and after 3 minutes it will be glossy.
- Chill ganache in the fridge (about 30 minutes to an hour). It will be very thick at this point.
- Add the ganache to your stand mixer and use the whisk attachment to whip on medium speed for two minutes. Add in a dash of kosher salt if you wish, and continue to whip on high speed until it is light and fluffy.
- You MAY need to add an additional tablespoon of cream depending on how soft you want it (which will depend on what you are using it for). A thicker whipped ganache is great for icing cakes, while a slightly lighter one is better for piping cupcakes.
Serving Size:1/4 cup
Amount Per Serving: Calories: 172Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 56mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 1g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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