Whipped Chocolate Ganache Frosting Recipe for Cakes

This whipped ganache frosting has a luxuriously smooth texture and a rich chocolate flavor. It’s the recipe I use to finish marbled chocolate-and-vanilla cupcakes and chocolate layer cakes, but it works beautifully on any cupcake or cake where you want a decadent chocolate finish.

The method is straightforward: combine hot cream with chopped chocolate, let the mixture set until almost firm, then whip it until light and fluffy. Once whipped, it holds its shape and can be piped onto cupcakes with a piping bag.

This version uses dark (semisweet) chocolate. If you swap in milk chocolate, adjust the cream-to-chocolate ratio—milk chocolate contains more sugar and milk solids, so it will require less cream to reach the right consistency.

Ingredients Needed

• Heavy whipping cream: Use double cream in the UK. Do not substitute milk—heavy cream is essential for proper texture.
• Chocolate: Semisweet or dark chocolate around 50–60% cocoa gives the best, rich chocolate flavor. Use a chocolate bar rather than chips for a smoother melt.
• Salt: A small pinch brightens the chocolate. If using fine salt instead of kosher, reduce the amount accordingly.

Step by Step Instructions

Step 1: Chop the chocolate into small, even pieces and place them in a large bowl. Smaller pieces melt faster and more evenly.

Step 2: Heat the heavy cream over medium-low heat until it is steaming and just about to simmer—do not boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 5 minutes to melt the chocolate.

Step 3: Using a rubber spatula, stir the chocolate and cream together until completely smooth. Stir in a pinch of salt. Let the ganache rest until it firms—about 2–3 hours at room temperature or about 1 hour in the fridge. If chilling, stir it every 10–15 minutes to prevent large solid pieces from forming.

Step 4: When the ganache is set but still scoopable, use a handheld electric mixer to whip it for 3–4 minutes until light and fluffy. Transfer to a piping bag and pipe onto cupcakes or spread on a cake.

Ganache Tips & Notes

• Use a rubber spatula: Stirring with a spatula yields a smooth ganache without incorporating too much air.
• Avoid solid chunks: If chilling the ganache, stir periodically so it firms evenly. Overly solid chunks can clog a piping bag.
• Even chocolate pieces: Chop the chocolate to roughly the same size so it melts uniformly when hot cream is added.
• No chocolate chips: Chocolate chips contain stabilizers and don’t melt as cleanly as chocolate bars—use a quality chocolate bar instead.
• Where to use it: This whipped ganache is perfect for chocolate cupcakes, vanilla cupcakes, layer cakes, or any dessert that calls for chocolate frosting.

Made This Recipe?

Please leave a rating and review below. You can tag @alpineella on Instagram or share photos on social platforms to show what you made. Thank you — Ella.

Whipped Ganache Frosting

Ella Gilbert