I made Whipped Ganache and I’m not ashamed to say it’s absurdly fluffy and way more chocolatey than anything else you’ll want on a cake.

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I can’t shut up about this Whipped Chocolate Ganache. I’m obsessed with the way it clouds and holds peaks, like dessert gravity.

I love that glossy, intense chocolate hit that still feels airy. I crave it on cupcakes, in slices, and yes next to Homemade Chocolate Truffles because why not double down on chocolate.

I adore the way heavy cream and unsalted butter push the flavor into deep, almost sinful territory. This isn’t dainty frosting.

It’s loudly chocolate-y, smooth but pillowy, and makes whatever it touches feel like serious dessert. No, really.

Right this very second now I want more.

Ingredients

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Basically deep chocolate backbone, bittersweet keeps it grown-up and slightly bitter.
Plus cream makes it silky and aerated, gives that spoonable, cloud-like texture.
Butter adds shine, smooth mouthfeel and helps it set without tasting greasy.
Vanilla brightens the chocolate, keeps it tasting rounded and a little cozy.
Pinch of salt wakes flavors up, cuts sweetness and prevents it from tasting flat.
Basically powdered sugar sweetens and firms it, you’ll get sturdier peaks.

Ingredient Quantities

8 oz (225 g) bittersweet or semisweet chocolate, finely chopped

1 cup (240 ml) heavy cream

2 tbsp (28 g) unsalted butter, at room temperature

1 tsp vanilla extract

Pinch of fine sea salt

Optional: 2 to 4 tbsp powdered sugar for extra sweetness or stability

How to Make this

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1. Finely chop the chocolate and put it in a heatproof bowl, yes the finer the chop the easier it melts, trust me.

2. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer around the edges, do not let it boil.

3. Pour the hot cream over the chopped chocolate, cover the bowl or hold a lid on it and let sit for 2 minutes so the chocolate softens.

4. Stir gently from the center outward until the chocolate is completely smooth and glossy, if there are a few small lumps warm it again for 10 seconds and stir.

5. Stir in the room temperature butter, vanilla extract, and a pinch of fine sea salt until fully incorporated and silky.

6. If you want it sweeter or a bit more stable for piping, sift in 2 to 4 tablespoons powdered sugar and mix until smooth.

7. Let the ganache cool to room temperature, then cover and chill in the fridge for 30 to 60 minutes or until it’s thick but scoopable; timing depends on how cold your fridge is.

8. Using a stand mixer or hand mixer, beat the chilled ganache on medium-high speed until it becomes light, glossy and fluffy, about 2 to 5 minutes; stop when it holds soft peaks.

9. If the ganache overchills and becomes too firm, let it sit at room temp for 10 minutes and re-whip; if it stays too loose, chill a little longer.

10. Use right away to frost cakes or cupcakes, or keep covered in the fridge for up to 5 days; bring to room temperature and re-whip before using.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Heatproof bowl (for chocolate)
4. Small saucepan
5. Rubber spatula
6. Whisk or wooden spoon
7. Measuring cups and spoons (or kitchen scale)
8. Stand mixer or hand mixer with mixing bowl

FAQ

Q: Can I use milk chocolate instead of bittersweet? A: Yes, you can, but milk chocolate has more sugar and milk solids so the ganache will be sweeter and softer; you might need less cream or a bit more chilling time to get a spreadable consistency.

Q: How do I fix a grainy or separated ganache? A: If it looks grainy or split, gently warm it over a double boiler while whisking, or stir in a tablespoon of hot cream, then chill and rewhip; if that fails, blending briefly with an immersion blender usually brings it back together.

Q: Can I make this ahead of time? A: Absolutely, make it up to 3 days ahead, store covered in the fridge, then let it come to room temp and rewhip until light and fluffy before using. For longer storage freeze up to 1 month, thaw overnight in the fridge.

Q: Do I have to use powdered sugar? A: No, powdered sugar is optional; add 2 to 4 tablespoons if you want it sweeter or a bit more stiff. Regular granulated sugar won't dissolve well, so don't use it.

Q: My ganache is too soft, how do I firm it up? A: Chill it in the fridge for 10 to 20 minutes, then whip again. If it's still loose, fold in a tablespoon of sifted powdered sugar at a time until you hit the texture you want.

Q: Can I flavor it other ways? A: Yes, swap or add extracts like almond or peppermint in small amounts, stir in a tablespoon of espresso for depth, or fold in a little fruit puree for a tangy twist, but be careful not to add too much liquid or it will change the texture.

Whipped Chocolate Ganache Frosting Recipe Substitutions and Variations

Chocolate: use milk chocolate plus 1 to 2 tbsp unsweetened cocoa powder to boost chocolate intensity if you want it less bitter. It will be sweeter and a bit softer, so chill briefly before whipping.
Heavy cream: swap with 3/4 cup full fat coconut milk plus 1/4 cup plain yogurt for a dairy-free-ish thicker mix, or use 1 cup evaporated milk plus 2 tbsp melted butter if you only have pantry staples. Texture will be slightly different but still whipable.
Unsalted butter: replace with equal parts coconut oil (solid at room temp) or vegetable shortening if you need dairy-free stability. Coconut oil gives a faint coconut flavor, shortening is neutral and keeps structure.
Vanilla extract: use 1/2 tsp almond extract or 1 tsp strong brewed espresso for a flavor twist. Almond is more pronounced so go light, espresso deepens the chocolate without adding sweetness.

Pro Tips

1) Chop the chocolate extra fine, like almost dust, it melts way quicker and you avoid overheating. don’t be lazy about this step.

2) If the cream looks like it might boil, pull it off a second early. a tiny simmer is fine, a boil will make the ganache grainy. if you get a few lumps, microwave 8 to 10 seconds and stir, repeat only as needed.

3) Use butter at true room temp, not cold and not melted. cold butter makes the ganache seize, melted butter thins it out. if it gets too firm in the fridge, let it sit 10 minutes then rewhip.

4) For piping or frosting that needs to hold shape, sift in 2 to 4 tbsp powdered sugar a little at a time while folding, it gives structure without killing the shine. store covered in the fridge but always bring back to room temp and rewhip before using.

Whipped Chocolate Ganache Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Whipped Ganache and I’m not ashamed to say it’s absurdly fluffy and way more chocolatey than anything else you’ll want on a cake.

Servings

servings

Calories

295

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Heatproof bowl (for chocolate)
4. Small saucepan
5. Rubber spatula
6. Whisk or wooden spoon
7. Measuring cups and spoons (or kitchen scale)
8. Stand mixer or hand mixer with mixing bowl

Ingredients

8 oz (225 g) bittersweet or semisweet chocolate, finely chopped
1 cup (240 ml) heavy cream
2 tbsp (28 g) unsalted butter, at room temperature
1 tsp vanilla extract
Pinch of fine sea salt
Optional: 2 to 4 tbsp powdered sugar for extra sweetness or stability

Directions

Finely chop the chocolate and put it in a heatproof bowl, yes the finer the chop the easier it melts, trust me.
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer around the edges, do not let it boil.
Pour the hot cream over the chopped chocolate, cover the bowl or hold a lid on it and let sit for 2 minutes so the chocolate softens.
Stir gently from the center outward until the chocolate is completely smooth and glossy, if there are a few small lumps warm it again for 10 seconds and stir.
Stir in the room temperature butter, vanilla extract, and a pinch of fine sea salt until fully incorporated and silky.
If you want it sweeter or a bit more stable for piping, sift in 2 to 4 tablespoons powdered sugar and mix until smooth.
Let the ganache cool to room temperature, then cover and chill in the fridge for 30 to 60 minutes or until it's thick but scoopable; timing depends on how cold your fridge is.
Using a stand mixer or hand mixer, beat the chilled ganache on medium-high speed until it becomes light, glossy and fluffy, about 2 to 5 minutes; stop when it holds soft peaks.
If the ganache overchills and becomes too firm, let it sit at room temp for 10 minutes and re-whip; if it stays too loose, chill a little longer.
Use right away to frost cakes or cupcakes, or keep covered in the fridge for up to 5 days; bring to room temperature and re-whip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.