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Whipped chocolate ganache frosting is an incredibly rich and corrupt frosting that is a simple alternative to buttercream. Pin it for Subsequently »

Cupcake frosting with whipped chocolate ganache frosting

Whipped Chocolate Ganache Frosting Overview

  • Skill Level: Beginner
  • Techniques Used: How to Brand Ganache

Whipped chocolate ganache frosting is made only by whipping cooled ganache. Ganache is a simple mixture of melted chocolate and cream. Because information technology contains heavy cream, information technology can be whipped into a light and fluffy texture.

Subsequently ganache is whipped into a frosting, it has the texture and flavor of a very rich chocolate whipped cream. However, it is much sturdier than traditional whipped cream. This makes a peachy culling to buttercream frosting.

How to Make

Making this frosting is incredibly simple. It literally only requires two ingredients: chocolate and cream. The two are melted together and so whipped afterwards being cooled.

Step i: Brand a 1:ane Ratio Ganache

A 1:1 ratio of chocolate to cream by weight is the almost typical ganache ratio used for whipped ganache frosting. Utilize chocolate chips or chop up a chocolate bar into minor pieces.

Oestrus heavy cream up until almost boiling and pour it over the chocolate. Let the cream and chocolate sit for about iii minutes so whisk the 2 together until smoothen.

Pace 2: Let the Ganache Absurd

Put the ganache in the fridge and let information technology absurd until it firms up, about one hour.

Bowl of ganache after being chilled to make whipped ganache frosting

Footstep 3: Whip the Ganache

Whip the ganache in a stand up mixer with a whisk attachment or with a manus mixer until it becomes light and fluffy. Employ to frost cupcakes and cakes, to fill whoopie pies, or even to fill cream puffs or eclairs!

Cupcakes frosted with whipped chocolate ganache frosting

Tips, Tricks, & Techniques

A 1:1 ganache ratio is the near common used for this frosting , all the same if you want a more balmy flavored chocolate frosting y'all could use a ratio of i function chocolate to ane.5 parts heavy cream.

You tin also modify up the flavor of this whipped frosting past flavoring the ganache . Steep fresh herbs in the cream or add spices and extracts right into the ganache. For a detailed list of ideas of how to create different flavors, check out the mail on how to brand ganache.

Store unused frosting in an airtight container in the fridge for upward to 3 days. If the frosting feels likewise strong, let information technology sit at room temperature for some fourth dimension before piping it.

Ingredient Functions

  • Chocolate  is the flavour of the frosting. Utilise bittersweet or semi-sweetness chocolate.
  • Heavy Cream, Whipping Cream, or Double Foamthins out the texture of the chocolate and makes allows the ganache to be whipped into a fluffy texture.
  • Salt  is optional but rounds out the flavor of the frosting and is highly recommended.

Ingredients

  • ten oz (280 gr) semi-sweet or bittersweet chocolate
  • 10 oz (1 ane/4 cup, 280 gr) heavy foam, whipping cream, or double cream
  • large pinch of salt

Instructions

  1. Chop your chocolate into small pieces and place in a bowl.
  2. Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively you can heat the cream in the microwave.
  3. Pour the hot cream over the chopped chocolate and let stand up for about three minutes. Add your salt into the bowl at this point if using.
  4. Put your whisk into the middle of the chocolate/cream mixture and begin whisking in small circles going in i direction and slowly moving outward in bigger circles until the mixture is smooth.
  5. Put the ganache in the fridge for about 1 hour to house up.
  6. Put the ganache in the bowl of a stand mixer fit with a whisk zipper or use a hand mixer and whip the ganache on medium/loftier speed until light and fluffy. This will take near 5 minutes.

Notes

  • Yield: This is plenty frosting to frost a 9" x 13" (22 ten 33 cm) cake, or a ii layer 9" (22 cm) circular block, or about 12 cupcakes.
  • Store unused frosting in an airtight container in the refrigerator for up to three days.

Nutrition Information:

Amount Per Serving: Calories: 0