Whipped Chocolate Ganache Frosting


This will yield enough frosting and filling for a two layer 8 or 9” cake.

Whipped Chocolate Ganache Frosting

In this segment you’ll learn how to make decedent and luxurious whipped chocolate ganache frosting. This ganache has the look and feel of a super rich whipped cream frosting.

Bittersweet, milk or white chocolate can also be substituted for the bittersweet ganache in this recipe. Some good baking chocolate brands are Bakers, Ghardelli & Hersheys.

Place the broken chocolate pieces in a glass bowl and set it aside.

Heat the heavy cream in a heavy bottom sauce pan over low to medium heat until it comes to a boil. Don’t step away from the cream or else it will overflow!!

Carefully pour the hot cream over the chocolate and let it set for 10 to 15 minutes.
Use a whisk to stir the chocolate & cream.

You’ll probably notice small particles or flecks of chocolate make. Continue whisking until the ganache has smooth & uniform consistency.  If after whisking you still have unmelted particles; microwave the glass bowl for 15 seconds and whisk.

Cover the bowl and refrigerate the ganache for at least 6 -8 hours or overnight.

Once the ganache has chilled-use a handheld or stand alone mixer. Be careful not to over-whip the ganache. If the mixture is over-whipped the ganache will have a stiff and unspreadable consistency.  Your looking for soft to medium peaks.

The ganache can be refrigerated for up to three days. Don’t whip the ganache until you’re ready to use it.


8 oz of semi-sweet, bittersweet, milk or white chocolate.
2 cups of heavy cream.

This will yield enough frosting and filling for a two layer 8 or 9” cake.