Whipped Chocolate Ganache Frosting is a lighter than buttercream frosting made with chocolate and heavy cream. This recipe for whipped ganache also uses a little cream cheese and powdered sugar to make a creamy frosting, firm enough to be easily piped onto your favorite small batch of cupcakes or a mini cake!
Keyword: Chocolate Ganache, Frosting, Small Batch, Whipped Frosting
Chop the chocolate bar into small pieces. Place in a medium mixing bowl.
Either in the microwave or on the stove-top, heat the heavy cream to just before boiling. Pour the heated cream over the chocolate and let it sit for about 3 to 5 minutes. This allows the warm cream to start to melt the chocolate.
Slowly whisk the ganache until all the chocolate has melted, the cream incorporated, and the ganache is smooth.
Place the ganache in the refrigerator for about 1 hour to allow it to cool and firm up. Note - If you try to whip the ganache right away or before it has time to cool, it probably won't whip up fluffy.
Cream Cheese Note - If using the cream cheese, cut it into cubes and make certain it is at room temperature. It helps to make the frosting slightly thicker and more stable. For a thicker frosting, use 2 ounces. For a lighter frosting, use 1 ounce.
Powdered Sugar Note - The powdered sugar makes the frosting even more stable and creamy. If using, start with the mixer on low to avoid a powdered sugar cloud, and turn the speed up as it is incorporated.
Using a hand held mixer with whisk attachments, begin to whip the ganache. Add the cream cheese chunks one at a time and mix until incorporated before adding the next chunk. After mixing in the cream cheese add the salt and powdered sugar and whip until the frosting is light and fluffy.
Mixer Note - You can also whip the ganache in a stand mixer with the whisk attachment. For the smaller batch, a 3-quart mixing bowl will work on your KitchenAid and standard attachments.
The frosting is ready to use, or it can be transferred to a bowl, covered and refrigerated for 3 to 5 days. If refrigerating, it will set up firm as it chills. When ready to use, bring it to room temperature and whip again to make it light and fluffy. Use the frosting to frost your favorite small batch cupcakes or mini cake.
Serving Size - The recipe yields approximately 2 cups of frosting. Enough to frost 6 cupcakes, or a 6-inch two layer cake. The frosting recipe is easily doubled.
Cream Cheese and Powdered Sugar - Both are optional. They make the frosting a little thicker and creamier. Plus a little more sweetness against the semi-sweet chocolate.
Chocolate - I recommend a chocolate baking bar for ganache because it will melt smooth. Chocolate chips may yield a grainy ganache because of the added ingredients in the chips.
Mixer - The frosting can be made in a standard mixer with whisk attachment. KitchenAid offers a 3-quart mixing bowl that works on the standard tilt-head mixer with the standard attachments. Great for small batches!
Get the recipe online: https://butterandbliss.net/whipped-chocolate-ganache-frosting/