Rich and decadent chocolate frosting that isn’t too sweet. This Whipped Chocolate Ganache Frosting will be your new favorite thing to spread on all your cakes.
If you don’t know, ganache (guh-nosh) is traditionally cream and chocolate. I usually use it when it’s warm to dip my cupcakes in before I frost them, but you can also let it cool and then whip it up to create an incredible frosting. Think of it like a thick chocolate whipped cream.
Drooling yet?
So… I don’t have a double boiler. I sort of take pride in not having one yet, so I just “make” one using a bowl and a pot of boiling water. But you can totally do this in the microwave! Just make sure the bowl you use is okay for the microwave and won’t get scorching hot, you don’ want to burn the chocolate! If you’re nervous, you can just heat the cream over the stove (no double boiler needed) and once it starts to bubble just a little, pour it over the chocolate chips and stir!
You’ll know your chocolate ganache is cooled enough when you can scoop out some and it keeps it’s shape. See how you can see the indent in the bowl where I spooned some out? It’s ready!
If you hate really sweet frostings, this is the way to go. Well, this or my Cloud Frosting if you’re not a fan of really sweet or chocolate. Plus, you can’t really mess this up! If you have a stand mixer it’s so easy! All you do is melt and whip.
Sometimes I make cupcake and they’re so pretty I just can’t stop taking photos. This was one of those times.
You guys, I went to Costco and got these gorgeous strawberries and I haven’t been able to stop eating them…and taking photos of them. Fresh fruit really takes cupcakes to the next level.
Whipped Chocolate Ganache Frosting
Ingredients
- 2 C. chocolate chips
- 1 C. heavy whipping cream
- 2 tsp. vanilla extract
- 1/2 C. powdered sugar optional
Instructions
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1. In a double boiler (or in the microwave using a microwave-proof bowl) meal chocolate chips and whipping cream together and stir until smooth.
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2. Place into a bowl and let cool in the fridge for 1 hour or until you can spoon some out and it keeps it's form. (see photo)
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3. Place in your stand mixer, add vanilla extract and using the whisk attachment, whip until stiff. It should take 4-5 minutes. Taste. If you want it a little sweeter, (because it is quite rich) you may want to add a little powdered sugar.
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4. Pipe onto cooled cupcakes and top with fresh fruit to really impress.
Absolutely love the presentation
Thank you for this recipe! I bought some of the cutest Chehalis Mint Shamrocks for St. Patrick’s Day to use as toppers on some cupcakes. As luck had it, they were in my car the one sunny day, warm day we had here in the great NW now I have a solid brick light green mint chocolate. I think your recipe should work great! Chehalis Mints makes yellow chicks and white lambs, I can use one of them as extra toppers… nick of time for next weekend – thanks Lizzy!
How many cupcakes can you frost like this with a single batch? These look fabulous!
2 dozen cupcakes!
Oh my goodness…whipped ganache…drooling. I don’t think anything has ever sounded better. Especially because I am going through a massive chocolate craving at this moment!!
Oh, this will definitely fill that chocolate craving!
Today I got a huge box of fresh strawberries from Sam’s club and now I am wishing I had this frosting to eat with those!! Loving it!
Must make this. Thanks Lizzy!!!
Do you think this frosting would be good to use on a ho ho cake? Or should I go with something darker?
Oh this, is very dark! You don’t even need to add the powdered sugar! I just did because it was really intense.
What kind of chocolate chip should be used? Semi-sweet or Unsweetened?
I used semi-sweet but you can use whatever you want
Will this need to be refrigerated?
Leaving it out for 12 hours is fine, but if you won’t eat them until the next day I would put them in tupperware and refrigerate.
I love ganache – and I didn’t know you can whip it! I can’t wait to try this. The strawberries really add the crowning touch!
The strawberries really do make these look heavenly 🙂
These look so yummy:)
XOXO,
Jordan
braidsandbuttercream.blogspot.com
beautiful … love the frosting… have a doubt..i want to do this on my daughters bday cake wanna know whether the cake can be kept out for maybe half hr before cutting. will it affect the shape of the frosting . TIA
Hi! 🙂
I made this yesterday and the ganache itself was good, but as soon as I whipped it, it got so stiff I could hardly do anything with it … Do you know what could’ve gone wrong? Did I overwhip it? I don’t have a stand mixer, so maybe my normal hand mixer whips too fast …
I think the ratio is off. 2:1 chocolate to cream will make a very thick, stiff ganache, good for making truffles. For frosting it should be 1:2 or 1:1.
It is definitely way off! If you do it this way its thick enough to make truffles.
J’aimerais savoir ce que veut dire le C dans votre recette s.v.p je vous remerci à l’avance.
2 C. pépites de chocolat
1 C. crème à fouetter lourde
2 c. extrait de vanille
1/2 C. sucre en poudre, en option
Salut Chantal, C dans lie recette est pour Cup
C = Tasse
This recipe looks great! I’ve made simple cakes with ganache frostings before, and my sister is now asking me to make her engagement cake (eek!!).
Only thing is the theme is white and gold. Would this recipe work with white chocolate? I’m also worried the white chocolate may be too sweet…
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Can I use this whipped chocolate ganache recipe to frost a 8in * 3in round cake with 2 layes?
Will it become harded if using 2C of chocolate and 1C of cream or I need to use ratio 1:1?
I just made this using peanut butter chips instead. Hoping it turns out as good as the original I made Sunday!!
Oh, no…….put my ganache in the fridge overnite, you guessed it right….it really firmed up! Can I leave it on the counter overnite and whip it in the morning or do I just throw it away? Thanks
Can I whip up the frosting a few days before I need it and then just store in the fridge?
I haven’t stored my frosting for more than overnight, so I can’t promise anything!
I love chocolate cupcakes. and the way u have decorated the cupcakes is simply superb. Thanks for sharing your preparation work with us. So that it is chance for us to prepare, in the home. So keep on sharing your recipe
How much whipped ganache to ice two layer cake and have plenty between layers as well as sides and top
what does frosting actually mean? Does the ganache “set”? on the cake that it won’t melt down or run down?
Yes! You chill is so it becomes solid!
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It’s my first time making ganache and it split when I started whipping. What did I do wrong?
You said in one post that this recipe will ice 2 dozen cupcakes, is that mini-cupcakes or regular sized cupcakes? The picture looks like these are mini?
The photo is of standard sized cupcakes! The recipe will frost 2 dozen standard cupcakes!
Hi, does this frosting hold enough to make rosettes? I plan on making a giant cupcake and piping rosettes on it, and want to ensure they won’t just slide off of the (cup)cake. I know typical buttercream will have a sturdier hold, but I don’t like the taste at all. Hopefully you can get back to me, as this post was uploaded a little while ago. Thanks 🙂
I always love chocolate. That’s so cool.
Love this recipe! I have made it several times. I usually use bittersweet chocolate chips, but I am thinking of trying milk chocolate. Thank you for sharing!
I absolutely love rhis recipe. Saved my cupcakes last week. Prior to this, I messed up two buttercream frosting recipes (turned graony and were just way too sweet) so.was I grateful for your ganache frosting. No mess indeed. I used milk chocolates (but I bet dark chocolates would be just as perfect). Had the right kind of sweetness to match the chocolate cupcakes and my family and I loved it.
Did you add the powdered sugar?
Do I have to keep cake refrigerated if I frost with this whipped ganache?
Looks amazing! Thanks for sharing ! Online Cake Delivery
Nice article
PartyShikari
https://partyshikari.com
9:23 AM gopal.apxic: Very nice recipe and useful for us being the Best wedding caterer in Chandigarh