Whipped Chocolate Ganache Frosting

Soft swirls of chocolate whipped ganache in a mixing bowl.

Whipped Chocolate Ganache Frosting

A scaled-down whipped chocolate ganache made with a 1:1 ratio of quality baking bar chocolate and heavy cream, plus a splash of vanilla. The ganache whips into a light, fluffy frosting or filling that's less sweet than buttercream, and yields enough to frost a 6-inch cake or a small batch of cupcakes.

Prep Time20

Chill2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 65kcal

Author: Erin Cernich

Equipment

Ingredients

4 ounces semi-sweet chocolate baking bar
1 tablespoon unsalted butter optional
4 ounces heavy whipping cream 1/2 cup
¼ teaspoon vanilla extract

Instructions

Chop the chocolate bar into small pieces, and place them into a medium mixing bowl. Optional - Add a small pat of butter to make the ganache glossy, smoother, and a little more stable when whipped.
4 ounces semi-sweet chocolate baking bar, 1 tablespoon unsalted butter

For best results, I recommend a chocolate baking bar so the ganache turns out smooth.

In a small saucepan, heat the heavy cream just until bubbles start to form along the sides of the pan. Careful not to overheat, or the ganache will be grainy. Pour the heated cream over the chocolate and let it sit for about 3 minutes. This allows the warm cream to melt the chocolate.
4 ounces heavy whipping cream
Stir with a spatula until all the chocolate has melted, the cream incorporated, and the ganache is shiny and smooth.
Cover the ganache and let it sit at room temperature to cool and thicken (to the consistency of peanut butter). This may take up to 2 hours. You can speed up the process by placing it in the refrigerator. If you use the fridge, give it a couple stirs as it's cooling so it cools evenly. Note - If you try to whip the ganache right away or before it has time to cool, it won't whip up fluffy.
Add the vanilla, then using a hand mixer with whisk attachments, whip the ganache on medium-high until it starts to lighten in color and get fluffy. This will take about 2 to 3 minutes. Careful not to over-whip, or it may separate.
1/4 teaspoon vanilla extract
The whipped ganache is ready to use, or it can be covered and refrigerated for up to a week. 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 fluffy.

Notes

Serving Size - The small batch frosting recipe that is easily doubled. It will yield enough to frost 6 cupcakes, or a 6-inch cake.
Chocolate - I recommend a chocolate baking bar for the best texture and flavor results. Chocolate chips may yield a grainy ganache.
Butter - Unsalted butter is optional. I like to use it when whipping the ganache because it helps to stabilize it and keep it smooth.
Troubleshooting - If at any point the whipped ganache looks grainy or separated, you can attempt to fix it by placing it in a heat-proof bowl set over a pot of simmering water, and melting it back to liquid. From there, it will need time to cool and thicken again, and you can re-whip it.

Nutrition