This super simple recipe for chocolate ganache frosting is a decadent, luscious frosting with the perfect balance of creamy and sweet.
Use to top Easy Homemade Chocolate Cupcakes for an easy day of baking!
A Simple Chocolate Frosting
Chocolate Ganache Frosting is the perfect topping for your favorite cake or cupcakes! Once you see how simple something this decadent can be (using only THREE ingredients) this will be your go-to frosting!
Why This Recipe Works
- Using heavy or whipping cream you have makes this a recipe that can be made with easy to find ingredients.
- Using semisweet or dark chocolate chips keeps this a simple pantry friendly recipe.
- Adding a pinch of salt keeps this chocolatey frosting from being too sweet.
- Whipping the Ganache makes it light, fluffy, and easy to spread or pipe.
Chocolate Ganache
What is a chocolate ganache? Chocolate Ganache is an easy and versatile dish made from chocolate and cream that can be used as a dessert topping, glaze, filling, or even served on its own.
I’ve used ganache to make my Dark Chocolate Tarts, to top my Devils Food Cake, as a base for my Easy Chocolate Dessert and so much more!
Keeping it Simple
I’ve kept this recipe super simple using just 3 ingredients that you most likely already have on hand.
Some recipes make ganache with corn syrup other complicated ingredients, but to keep it simple, I chose to use just cream, chocolate, and a pinch of salt.
Which Chocolate Is Best
I recommend Dark Chocolate which is around 55% cocoa solids as it tastes great without being too sweet, melts easily and sets well in the cream.
If the chocolate you plan to use, has no percentage listed on the package, I recommend waiting until you can get some that does to avoid any problems.
You can get the chocolate I use on Amazon by clicking here. (#paidlink).
How To Make Chocolate Ganache Frosting
Start with heating the cream just until hot and starting to bubble.
Place chocolate in a medium mixing bowl and pour the hot cream over it. Let stand for 5 minutes.
Whisk the mixture until smooth.
Then cover with plastic wrap and refrigerate until cool and slightly firm (about an hour).
Using a mixer whip mixture at medium speed until fluffy and forms medium-stiff peaks, about 2 minutes.
Use to spread or pipe on top of cooled cupcakes or to ice a cake.
Quantity & Uses
This recipe makes approximately 2 cups of frosting which is enough for:
- 12-16 cupcakes
- 9×13 inch cake
- 8? layer cake
- 9? layer cake (a thin layer of frosting including filling).
Tips For Best Results
- Use good quality chocolate that is around 55% Cacao solids to avoid problems with the ganache setting.
- For piping the frosting, I recommend doubling the recipe as piping uses more frosting.
- Boiling can cause a skin to form on cream so I recommend not boiling. Heating until just before boiling point will do.
- Make the ganache before baking and while it cools, bake your cake or cupcakes so the ganache will be ready to use when needed.
- You can skip the whipping if you prefer. Just stir every fifteen minutes with a whisk as it chills. The frosting will be denser and yield a slightly smaller amount.
- If your ganache gets too hard in the fridge, just leave at room temperature until soft enough to whip.
More Frosting Recipes
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Let’s Make Chocolate Ganache Frosting
Ingredients
- 1½ cups whipping cream heavy cream, double cream and whipping cream are all good opions
- 12 ounces dark chocolate (around 54-55% Cocoa solids) chopped
- 1 pinch kosher salt optional
Instructions
- Heat the cream, in a small saucepan or in the microwave until it’s hot and starts to bubble.
- Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the salt and whisk until the chocolate has melted completely and the mixture is smooth.
- Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
- For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes. Makes about 2 cups of frosting (enough for 12 cupcakes).
Tips + Notes
- Use good quality chocolate that’s around 54-55% Cocoa solids
- This recipe makes about 2 cups of frosting, which is enough for 12-16 cupcakes, a 9×13 inch cake, an 8″ layer cake, or a 9″ layer cake (a thin layer of frosting including filling).
- The salt is to cut sweetness, but totally optional.
- Boiling can cause a skin to form on cream so I recommend not boiling. Heating until just before boiling point will do.
- You can skip the whipping if you don’t have a mixer. Just stir every fifteen minutes with a whisk as it chills. The frosting will be denser and yield a slightly smaller amount.
- If you use the fridge to set your ganache and it gets too hard, just leave it at room temperature until soft enough to whip.
Linda Innes says
Planning to use this on a 9X9 sheet cake (half the recipe). Should leftover cake be refrigerated?
Erren's Kitchen says
Great question! Yes, leftover cake with this whipped chocolate ganache frosting should be refrigerated. The whipped cream in the ganache makes it perishable, so refrigeration helps maintain its freshness and prevents spoilage. When ready to serve, you can let the cake sit at room temperature for a bit to soften the ganache if it becomes too firm in the refrigerator. Hope that helps!
Lucy B says
It worked perfectly and was easy easier than the other method I read. Highly recommend. I am a complete novice and it worked. One suggestion, I decided to do the whipped ganache ( that goes lighter when you whip it), but I made sure to save some of the dark liquid aside. After I had iced my cake with the whipped portion, I poured the dark runny sauce on the top to get the two tone run look on top. It looks fabulous!
Erren's Kitchen says
That is so wonderful, Lucy! Thank you so much for your awesome feedback. So glad you loved it!!
Michelle Nolan says
I just made this recipe for 24 cupcakes using 3 cups of heavy cream and 24 ounces of chocolate. Should I wait more than an hour before I whip it? I was thinking that It might take more time to cool down. Also, I am not using this until three days from now and I plan to refrigerate it until the day before I use it and let it get to room temperature. Should I rewhip it again before I frost my cupcakes?
Erren Hart says
Hi Michelle,
Cooling Time for a Larger Batch:
For a larger batch, it may take more than an hour to cool and thicken. Transfer it to a wide container for even cooling and occasionally stir in the refrigerator to speed up the process.
Storing for Three Days:
Store the ganache in the refrigerator for up to a week. Before using it, let it come to room temperature for about an hour.
Re-Whipping Before Use:
Re-whip the ganache at medium speed with an electric mixer to restore its texture before frosting your cupcakes. This ensures it spreads smoothly.
Madeline says
This recipe is amazing. I always have trouble with chocolate frostings being too sweet or not the texture I’m looking for, but this was perfect. I opted for the whipped method and I may have whipped it a little too long because it ended up almost like a mousse but I still have zero complaints and now I also have a great mousse recipe!
If you want it more sweet, you could try using a sweeter chocolate or add a tbsp or two of sugar into the cream while it’s hot. Just following the recipe as is was absolutely perfect for what I was going for.
Erren Hart says
I’m so pleased that you loved the frosting recipe! Getting the right balance of sweetness and texture in chocolate frosting can be tricky, so I’m glad it worked perfectly for you. Your whipped method turned it into something mousse-like, and that’s a creative twist! Your tip about adjusting sweetness with chocolate or sugar is great. Following the recipe as is gave you the ideal outcome you wanted. It’s awesome that this recipe not only gave you a great frosting but also sparked a mousse idea. Your review is inspiring and helpful for others looking to try this recipe.
Judylynn says
At what point should this be whipped? While still warm or once it cools down?
Erren Hart says
Hi, the frosting should be whipped once it has time to set. If it firms up too much, just leave it at room temperature until it softens enough to whip.