How to make an easy whipped chocolate ganache frosting that is perfectly light and fluffy.
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When starting out on learning how-to-bake journeys, one of the first recipes everyone experiments with is cupcakes. They are wonderfully simple, individual-sized, and perfect for sharing! Unfortunately on the first few attempts, a lot of beginners will feel like their handmade cupcakes are kinda bland and lackluster compared to the ones that can be purchased at a bakery. If this sounds like a problem you are familiar with then worry no more because I am going to show you how to take your homemade cupcakes to the next level! It’s easier to do than you might think with this Whipped Chocolate Ganache Frosting.
One of the most important parts of making fancy homemade cupcakes that taste better than store-bought is to make a dreamy frosting to top them off with. You want to whip up a lightweight frosting that can hold a lovely form but that also pairs well to the sweetness of the cupcake flavor. What you don’t want is an overpowering, super sweet frosting that plunges you into a sugar rush and almost makes the mouth pucker up. I have found that this super easy handmade ganache frosting is the perfect solution! The light and fluffy texture is excellent for holding beautiful forms on top of the cupcake and while it’s not too sweet it is absolutely scrumptious! And did I mention how easy this frosting is to make?!
To make a dreamy whipped chocolate ganache frosting all you need is some whipping cream, chocolate chips, salt, and vanilla extract. Use a saucepan to heat up the cream, salt, and vanilla; then pour the hot cream mixture over the chocolate chips. Mix all together until smooth, then cover and cool 1-3 hours in the fridge. Once cooled, use a hand mixer to beat the frosting until it is light and fluffy.
Kitchen Tools Needed for Whipped Chocolate Ganache Frosting
One of the beautiful things about this easy frosting recipe is that it doesn’t require a full kitchen set-up for success. Luckily, this ganache frosting is made mostly with common kitchen equipment. That happens to be really great news for beginning bakers who are just starting out on their baking journey and are only working with the basics.
Equipment for Whipped Chocolate Ganache Frosting:
- Glass mixing bowl
- Food wrap
- Silicone spatulas
- Blending whisk
- KitchenAid hand mixer
- Pastry Piping Bags
- Jumbo Metal Piping Tips
Delightfully Simple Chocolate Ganache Frosting Ingredients
If you thought that making a dreamy frosting would require a wide range of fancy ingredients then I am thrilled to tell you that’s not the case here! This easy ganache frosting recipe only requires 4 simple, but yummy, ingredients! Shocking, right? Deliciousness does not require a lot of fancy stuff, just the right mix of simple and delectable flavors.
Chocolate Ganache Frosting Ingredients:
Whipping Up the Perfect Chocolate Ganache Frosting
Like the kitchen equipment and the ingredients, this whipped frosting process is delightfully simple and easy to do for bakers at any level. Whether you are just starting out or even if you consider yourself a master baker, this easy whipped ganache frosting recipe is definitely a keeper! Especially for baking projects that don’t allow a lot of prep time, this recipe can be a real lifesaver.
- First, transfer the chocolate chips to a large glass mixing bowl.
- Make sure your bowl is safe against hot temperatures.
- Then, grab a small saucepan and add in the whipping cream, vanilla, and salt. Stir to combine them all together while heating.
- Heat the cream mixture on med-low until it is hot and starts to bubble but do not let it boil.
- After the mixture is ready, remove the saucepan from the heat and pour the hot cream mixture over the chocolate chips.
- Next, use a silicone spatula or a blending whisk to mix the ganache thoroughly. Keep mixing until it reaches a smooth consistency and then cover the mixing bowl with plastic food wrap.
- Occasionally, unwrap and mix the chocolate ganache mixture.
- Once the ganache is completely mixed and smooth, move it to the refrigerator and let it cool completely, about 1-3 hours.
- After the ganache is completely cool, use an electric hand mixer with a whisk attachment to beat the ganache frosting for about 5 minutes on medium speed.
- You know the whipped frosting is ready when it is fluffy in texture and forms stiff peaks.
- Lastly, transfer the whipped chocolate ganache frosting to a pastry piping bag prepared with a metal piping tip and you are ready to decorate!
More Cupcakes Recipes
Tips for Creating a Heavenly Chocolate Ganache Frosting
- Looking for more of a glaze or icing effect for your cake or cupcakes? Try using a Chocolate Ganache glaze instead!
- Stick to whipping cream or heavy cream only! Trying to substitute the cream for a thinner liquid such as milk will keep your ganache frosting from setting properly.
- Chocolate ganache frosting can be made with any chocolate flavors like semi-sweet, bittersweet, milk chocolate, or white chocolate and can be made using either chocolate chips or baking bars.
- When using chocolate chips over the baking bar, the better the quality of the chips, the better quality your ganache frosting will be.
- If you want to make this whipped ganache frosting recipe even easier, let the hot cream mixture sit on the chocolate chips for a minute or two to soften up the chocolate before mixing.
Storing Whipped Chocolate Ganache Frosting
Making this recipe ahead of time? Good idea! You can make this whipped frosting beforehand and easily save it until you are ready to use it later. There are actually a couple of different ways to safely store your chocolate ganache frosting. You can store it either before or after being whipped into the frosting stage.
To store before being whipped:
- You can wrap and store the leftover ganache in the glass mixing bowl or transfer it to a ziploc bag. Mark the date on the outside of the wrapping to keep up with freshness.
- If storing in a bowl or container, make sure to always wrap with a piece of plastic food wrap pressed against the surface of the container to prevent any film or crust from forming on the ganache.
- The ganache can be safely kept in the fridge for up to 2 weeks. Or the chocolate ganache can be stored in the freezer (in a freezer-safe container or bag) for up to 1 month.
- Thaw in the fridge overnight. If a drizzling effect is desired then let it come to room temperature after thawing.
To store ganache frosting after being whipped:
- Transfer frosting to a freezer-safe ziploc bag. Mark the date on the outside to keep up with freshness.
- Keep chocolate frosting in the fridge for up to 2 weeks. Or in the freezer for up to 1 month.
- To thaw the ganache frosting simply transfer to the fridge and let sit overnight.
- If needed, thawed frosting can be re-whipped for a couple of minutes to reach the light and fluffy texture.
Serving Ideas for Whipped Chocolate Ganache Frosting
Like with regular chocolate ganache, there is a plethora of home-baked goods that this whipped frosting would pair well with and on top of. From cupcakes to fruit dip, this delectable frosting makes the options for dreamy deliciousness endless!
Serving ideas for this whipped chocolate ganache frosting:
- Perfect fluffy frosting for delectable cupcakes, cakes, or frosted cookies!
- The recipe makes enough chocolate ganache frosting to decorate 12 cupcakes.
- Serves as a yummy whipped chocolate dip for fresh fruit like strawberries.
- Also a delightfully fluffy whipped topping for pies.
- Whipped ganache frosting also holds up well under fondant for more intricate baking projects.
Chocolate ganache frosting
- Place chocolate chips in a large glass bowl.
- In a small saucepan, combine whipping cream, vanilla, and salt. Heat until hot and starts to bubble.
- Remove from the heat and pour over the chocolate chips. Mix it thoroughly with a spatula or whisk and cover with plastic wrap. Keep mixing ganache until it reaches a smooth consistency.
- Cool completely, about 1-3 hours in the refrigerator.
- Using an electric kitchen mixer with a whisk attachment on medium speed, beat the ganache until fluffy and forms stiff peaks, about 5 minutes.
- Transfer to a piping bag with a metal piping tip.
- The recipe makes enough frosting to decorate 12 cupcakes.