Whipped Ganache Recipe

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Whipped ganache is a light and fluffy frosting made by whipping chocolate and cream together, perfect for cakes and cupcakes.

Prep Time20

cCool2

Total Time2 20

Course: Dessert

Cuisine: American, French

Servings: batch

Calories: 2084kcal

If you haven't done so, chop your chocolate very finely and place it in a heat-safe bowl.
Heat the whipping cream in a microwave or stove until just boiling. Watch closely, as it goes from simmering to a rolling boil very quickly. You want a gentle simmer, not a rolling boil, as that can scorch the chocolate.
Once it’s simmering, pour over the chocolate and let sit for 60 - 90 seconds.
After about a minute, gently stir the chocolate using a whisk or fork. If you're using bigger pieces of chocolate or chocolate chips, let the chocolate sit a little longer —up to 2-3 minutes.
At first, it will look like chocolate-speckled cream, but eventually, it will come together into a silky smooth ganache frosting. If adding flavors or extracts, add them now and remix.
Once the ganache has cooled and thickened (about 1-2 hours at room temperature) whip it using a handheld or standing mixer for 2-3 minutes until light and fluffy. It should almost double in size. Once whipped, it can be piped or spread like regular frosting.

Be sure to weigh your ingredients as amount of chocolate in a measuring cup can vary a lot depending on the type of chocolate and how big the chocolate pieces are.
Use high-quality chocolate semi-sweet or milk chocolate for best results. Since there is no extra sugar in this recipe I do not recommend using dark or bittersweet chocolate as it can be, well, bitter!
Use heavy whipping cream. Half-and-half or milk don’t work. For a dairy-free alternative, use canned coconut milk.
Avoid overheating the cream to prevent scorching the chocolate. It can result in a grainy texture.
Ensure the ganache is fully cooled before whipping.
This recipe makes about 2- 3 cups or frosting and can be halved or doubled as needed.