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Home / Desserts

Chocolate Ganache Frosting

A simple chocolate ganache that's whipped until airy, creating an incredibly creamy and decadent frosting.

Erren Hart

|

last Updated:

03/25/2025
4.95 from 90 votes
Jump to Recipe Video
Serves: 12 cupcakes (or two cups)
Prep: 10 minutes mins
Cook: 5 minutes mins
a cupcake swirled with chocolate frosting topped with a little blue rose

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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!

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.

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!

a cupcake swirled with chocolate frosting topped with a little blue rose
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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

Chocolate chips on white background.

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.

cream being poured into a pot

Place chocolate in a medium mixing bowl and pour the hot cream over it. Let stand for 5 minutes.

The hot cream being poured over the chocolate

Whisk the mixture until smooth.

The chocolate mixture being mixed with a whisk

Then cover with plastic wrap and refrigerate until cool and slightly firm (about an hour).

A mixer whipping the frosting

Using a mixer whip mixture at medium speed until fluffy and forms medium-stiff peaks, about 2 minutes.

the Chocolate Ganache Frosting whipped to stiff peaks

Use to spread or pipe on top of cooled cupcakes or to ice a cake.

Chocolate Ganache Frosting swirled in a bowl ready to serve

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

  • Easy Buttercream Frosting
  • Chocolate Whipped Cream Frosting
  • Stabilized Whipped Cream
  • Chocolate Cream Cheese Frosting
  • Butter Frosting
  • Cream Cheese Glaze

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a cupcake swirled with chocolate frosting topped with a little blue rose

Recipe

Chocolate Ganache Frosting

A simple chocolate ganache that’s whipped until airy, creating an incredibly creamy and decadent frosting.
4.95 from 90 votes
Print Pin
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Cooling Time: 2 hours hrs
Total Time: 2 hours hrs 15 minutes mins
Serves 12 cupcakes (or two cups)

Ingredients

  • 1½ cups heavy whipping cream (heavy cream, double cream, and whipping cream are all good options)
  • 12 ounces dark chocolate ((around 54-55% Cocoa solids) chopped)
  • 1 pinch kosher salt (optional)

Instructions

  • Heat the cream in a small saucepan until just below boiling — around 190°F to 200°F/88°C to 93°C (Do not allow the cream to come to a boil. If it does, allow it to cool to the correct temperature before moving on to the next step).
  • Place chocolate and salt in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Whisk until the chocolate has melted completely and the mixture is smooth.
  • Allow to cool to room temperature, cover with plastic wrap, and set aside to cool and thicken. It will fully cool within 3 hours at room temperature (see notes for more information). Refrigerating will expedite things, but the frosting may not set evenly. Stir often as it sets in the refrigerator so it remains even and smooth.
For Whipped Frosting
  • Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes.

Tips

At room temperature (68–72°F), expect your ganache to reach a spreadable consistency in about 1½ to 2 hours. For a firm, pipeable texture, you’ll need to wait 2½ to 3 hours.
  • 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.
  • Let the mixture cool completely to room temperature before covering it with plastic wrap. Covering it too early can cause condensation, which may drip into the frosting.
  • 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.
Show Nutrition Hide Nutrition

Nutrition

Calories: 272 | Carbohydrates: 14g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 42mg | Sodium: 20mg | Potassium: 225mg | Fiber: 3g | Sugar: 7g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg
Created by Erren Hart
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4.95 from 90 votes (64 ratings without comment)

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108 responses

  1. Shelly Avatar
    Shelly
    04/29/2025

    Hi, I was wondering I’m I able to freeze it, if so should it be whipped first?

    Reply
    1. Erren Hart Avatar
      Erren Hart
      04/30/2025

      Hi! Yes, you can freeze whipped ganache frosting. It’s best to freeze it before whipping, while it’s still in its thick, unwhipped state. This helps preserve the smooth texture and prevents it from separating.

      When you’re ready to use it:

      Let it thaw overnight in the fridge.

      Then bring it to room temp and whip it fresh before frosting.

      If it’s already whipped, you can still freeze it, but it might lose a bit of that airy texture and need a quick re-whip after thawing.

      Hope that helps!

      Reply
  2. Paula Losekann Avatar
    Paula Losekann
    12/16/2024

    Hello! Thank you for the recipe! If I’m using the ganache on cupcakes, can I make the cupcakes one day ahead and refrigerate them until the party? Thanks!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      12/16/2024

      Hi, Paula. You can absolutely make the cupcakes a day ahead and refrigerate them. For the best results, I recommend storing the cupcakes unfrosted in an airtight container to keep them moist. Then, prepare and whip the ganache on the day of the party and frost them closer to serving time.

      If you’d prefer to frost them ahead of time, that works too! Store the frosted cupcakes in an airtight container in the fridge, but let them come to room temperature before serving for the best texture and flavor. Hope the party is a hit—enjoy! 😊

      Reply
  3. Silvia Avatar
    Silvia
    11/02/2024

    Hello, if I whip it even just for a few seconds, my ganache gets grainy while I spread it to frost the cake, what do i do wrong ?

    Reply
    1. Erren Hart Avatar
      Erren Hart
      11/04/2024

      It sounds like your ganache might be breaking, which is common if it’s whipped too quickly or if there’s an issue with the temperature. Here are a few tips to help prevent graininess in your ganache:

      Check the Temperature: If your ganache is too cold, it can turn grainy when whipped. Try letting it reach room temperature before starting to whip. If it’s already too firm, gently rewarm it until it softens slightly.

      Whip Slowly: Whipping at a high speed or for too long can cause the ganache to separate. Use a low speed and avoid over-mixing—whip just until it reaches a spreadable consistency.

      Add Warm Cream: If the ganache has already become grainy, you can rescue it by adding a small amount of warm cream. Pour in a tablespoon at a time and stir gently until the texture becomes smooth.

      Reply
  4. Linda Innes Avatar
    Linda Innes
    07/13/2024

    Planning to use this on a 9X9 sheet cake (half the recipe). Should leftover cake be refrigerated?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/15/2024

      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!

      Reply
      1. Patti Avatar
        Patti
        03/12/2025

        Sorry, mine never firmed up. Also it was too bitter.
        Thank you though.

      2. Erren's Kitchen Avatar
        Erren’s Kitchen
        03/13/2025

        I’m sorry it didn’t turn out as expected! If it didn’t firm up, it may have needed more time to cool or could have been affected by the type of chocolate used—higher cocoa content chocolates sometimes require a bit more cream to balance. If it tasted too bitter, you might prefer using semi-sweet chocolate instead of dark. Let me know if you’d like troubleshooting tips—I’d love to help!

  5. Lucy B Avatar
    Lucy B
    07/06/2024

    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!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/08/2024

      That is so wonderful, Lucy! Thank you so much for your awesome feedback. So glad you loved it!!

      Reply
  6. Michelle Nolan Avatar
    Michelle Nolan
    10/08/2023

    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?

    Reply
    1. Erren Hart Avatar
      Erren Hart
      10/09/2023

      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.

      Reply
  7. Madeline Avatar
    Madeline
    08/24/2023

    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.

    Reply
    1. Erren Hart Avatar
      Erren Hart
      09/04/2023

      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.

      Reply
      1. Judylynn Avatar
        Judylynn
        02/02/2024

        At what point should this be whipped? While still warm or once it cools down?

      2. Erren Hart Avatar
        Erren Hart
        02/04/2024

        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.

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