How to Make Whipped Chocolate Ganache Frosting
Turn chocolate ganache into a rich, fluffy frosting with just one ingredient. This easy whipped ganache frosting is silky, stable, and incredibly delicious.
A Rich, Velvety Chocolate Frosting Made with Just Two Ingredients
For years I searched for a homemade chocolate frosting that reminded me of the rich, dark frosting that comes in a can. Don't get me wrong—I love a good chocolate buttercream, but it never had quite the same silky texture or deep chocolate flavor. It was always lighter in color and sweeter than I wanted.
Then one day it dawned on me. What if the answer wasn't another buttercream recipe at all?
What if I simply whipped chocolate ganache?
The results were even better than I expected.
Whipped chocolate ganache has an incredibly smooth, airy texture that's somewhere between chocolate mousse and classic frosting. It's rich without being overly sweet, spreads beautifully over cakes, and has a deep chocolate flavor that's hard to beat.
Best of all, it's made with just two ingredients.
If you've never tried whipped ganache before, I think you're in for a real treat.
What Is Whipped Chocolate Ganache?
Whipped chocolate ganache begins as traditional chocolate ganache—a simple mixture of chocolate and heavy whipping cream.
Once the ganache has cooled and thickened, it's whipped with a mixer until it becomes light, fluffy, and spreadable.
The transformation is remarkable. What begins as a glossy chocolate glaze turns into an elegant frosting that's perfect for layer cakes, cupcakes, brownies, and more.
If you've never made traditional ganache before, be sure to start with my How to Make Chocolate Ganache (Easy Microwave Method) tutorial before making this frosting.
Why You'll Love This Frosting
Unlike traditional American buttercream, whipped ganache isn't loaded with powdered sugar.
Instead, the rich chocolate flavor takes center stage. It's:
- silky smooth
- deeply chocolatey
- less sweet than buttercream
- easy to spread
- naturally elegant
- made with only two ingredients
It's the sort of frosting that looks impressive without requiring any fancy decorating skills.
Suggested Ways to Use Chocolate Ganache
| Recipe | Why You'll Love It |
|---|---|
| White Almond Cake | Perfect pairing with whipped ganache |
| Chocolate Cake | Rich chocolate on chocolate |
| Chocolate Cupcakes | Pipe it into swirls |
| Whoopie Pies | A silky filling |
| Brownies | Spread on top after cooling |
| Cookie Sandwiches | Better than buttercream |
Ingredients
For a small 6-inch layer cake or a dozen cupcakes, you'll need:
- 2 cups chocolate chips (milk chocolate, semi-sweet, or a combination)
- 1 cup heavy whipping cream
If you're frosting a larger cake, simply double the recipe.
How to Make Whipped Chocolate Ganache
Step One
Prepare a batch of chocolate ganache using your favorite chocolate chips and heavy whipping cream.
Allow the ganache to cool completely.
For best results, refrigerate it until it reaches the consistency of thick pudding or soft peanut butter.
Step Two
Transfer the chilled ganache to the bowl of a stand mixer or use a hand mixer.
Beat on medium speed until the ganache lightens in color and becomes fluffy.
Be careful not to overmix.
As soon as the frosting becomes light and spreadable, it's ready to use.
Step Three
Spread immediately onto your favorite cake, cupcakes, brownies, or cookies.
This frosting creates beautiful swoops and swirls with nothing more than an offset spatula.
Serve and Enjoy!
Look at those lovely layers!
My Favorite Ways to Use Whipped Ganache
I especially love this frosting on:
- chocolate layer cakes
- white almond cake
- yellow cake
- cupcakes
- brownies
- cookie sandwiches
- whoopie pies
The combination of white almond cake and whipped chocolate ganache is one of my favorite flavor pairings.
Tips for Success
Allow the ganache to cool completely before whipping.
- If it's too warm, it won't whip properly.
- If it's too cold, let it sit at room temperature for a few minutes before mixing.
Stop mixing once the frosting becomes fluffy and spreadable. Over-mixing can cause the texture to become grainy.
It's best to wait on whipping until just before using. Otherwise you'll probably have to whip it again later on.
One more tip: Don't be surprised if the frosting darkens a bit as it rests. That's perfectly normal. As the tiny air bubbles settle, the chocolate regains some of its richer color while keeping its fluffy texture.
Frequently Asked Questions
No. It has a much richer chocolate flavor and isn't nearly as sweet.
Yes! It pipes beautifully once it reaches the proper consistency.
Absolutely. It's wonderful for layer cakes and creates beautiful rustic finishes with an offset spatula.
Because it's made with heavy cream, I recommend refrigerating cakes frosted with whipped ganache if they won't be served the same day. Allow the cake to come close to room temperature before serving for the best texture.
Yes. Store it in the refrigerator, then allow it to soften slightly before re-whipping if necessary.
Yes. Freeze in an airtight container, thaw overnight in the refrigerator, and whip briefly if it needs refreshing.
Absolutely! I often use milk chocolate or a combination of milk chocolate and semi-sweet chocolate for a creamier flavor.
No. Most people find it less sweet and more intensely chocolatey than traditional buttercream.
Yes, it's great for cake decorating, though you won't be able to use it for piping.
Final Thoughts
If you've been looking for a chocolate frosting that's elegant, deeply chocolatey, and surprisingly simple to make, whipped chocolate ganache might just become your new favorite.
With only two ingredients and a few minutes of mixing, you'll have a frosting that's rich enough for special occasions yet easy enough for everyday baking.
I know I'll be reaching for it often.
More Chocolate Recipes You'll Love
- How to Make Chocolate Ganache
- Chocolate Buttercream Frosting
- Best White Almond Cake from a Box
- Ultimate Chocolate Cake
- Brownie Bites
- Chocolate Cookie Cups
Thanks for Stopping By!
If you make this Whipped Ganache Frosting and enjoy it, please leave a comment or review! And before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Whipped Chocolate Ganache Frosting
If you love rich chocolate frosting but don't want a buttercream loaded with powdered sugar, this whipped chocolate ganache frosting is for you. Made with just chocolate and heavy cream, it's silky, fluffy, intensely chocolatey, and perfect for frosting cakes, cupcakes, brownies, and more.
Ingredients
- 2 cups milk chocolate chips
- 1 cup heavy whipping cream
Instructions
- Place the chocolate chips in a large microwave-safe bowl.
- Pour the heavy whipping cream over the chocolate.
- Microwave in 30-second intervals, stopping to stir after each interval. Most batches are ready after 1 to 1½ minutes.
- Let the mixture rest for about one minute.
- Stir gently until completely smooth and glossy.
- Cover and refrigerate until the ganache reaches a thick pudding consistency. Depending on your refrigerator, this usually takes 1½ to 3 hours.
- Using an electric mixer, beat the chilled ganache on medium-high speed until it becomes lighter in color, fluffy, and spreadable. Avoid over-whipping.
- Frost cakes, cupcakes, brownies, or cookies immediately for the easiest spreading.
Notes
Don't whip too early. Wait until you're ready to frost. Once whipped, the frosting continues to darken slightly as it sits and may need to be briefly re-whipped if refrigerated.
Use heavy whipping cream. Milk or half-and-half won't produce the same texture.
Milk chocolate creates a sweeter, creamier frosting. Semi-sweet or dark chocolate will produce a richer, less sweet result.
This frosting is surprisingly light in texture, almost like chocolate whipped cream, but with much more stability.
Refrigerate leftovers. Allow the frosting to soften slightly at room temperature before serving for the creamiest texture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 451Total Fat: 30gSaturated Fat: 19gUnsaturated Fat: 11gCholesterol: 50mgSodium: 58mgCarbohydrates: 39gFiber: 2gSugar: 33gProtein: 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
