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Whipped ganache frosting piped in a glass jar.

Whipped Ganache Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Chilling Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 2 Cups
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American


Whipped ganache frosting is made by whipping fudgy homemade chocolate ganache until it’s light and fluffy. Perfect for piping over cakes, cupcakes, and more!


  • 8 ounces dark or semi-sweet chocolate (see notes)
  • 1 cup (236ml/8oz) heavy cream (or heavy whipping cream)
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/8 teaspoon salt


  1. Chop a chocolate bar into small pieces, and place it in a medium-sized heat-proof bowl.
  2. Heat the heavy cream in a small saucepan over low heat until gently simmering, stirring occasionally to prevent burning. Pour over the chopped chocolate, covering it completely. Place a piece of plastic wrap over top and allow it to sit, untouched, for about 5 minutes.
  3. Stir the mixture until the chocolate is completely melted and smooth. Cool the chocolate until it’s thickened (see notes).
  4. Using an electric mixer with a whisk attachment, combine and beat the chocolate, vanilla extract, and salt for about a minute until it’s fluffy and smooth. Use immediately.


  • Storing: Frosted cupcakes and cakes can be stored at room temperature for up to 2 days, or refrigerated for 5 days. It is best served at room temperature.
  • Chocolate options: The flavor of the ganache is a direct result of the quality and taste of the chocolate you use. Always choose high-quality chocolate. Semi-sweet chocolate will be sweeter than dark chocolate. For dark chocolate, I’d recommend between 60-70% cacao.  
  • How to tell when the ganache is ready to be whipped. Simply waiting for the ganache to come to room temperature is not quite enough. I found it’s best to wait until the ganache has started to stiffen a bit, similar to the consistency you’d expect from a store-bought can of frosting. If you run a spoon through it, the chocolate does not fall in on itself.
  • Pipe or frost immediately. As the whipped ganache sets, it starts to harden or thicken. So pipe or frost it right away.
  • Make ahead. The ganache can be prepared and chilled in the refrigerator for 5 days. Allow the ganache to come to room temperature and then whip in a stand mixer. I do find that the ganache can take on a slightly grainer texture


  • Serving Size: 2 Tablespoons
  • Calories: 61
  • Sugar: 4.3 g
  • Sodium: 11.1 mg
  • Fat: 4.7 g
  • Carbohydrates: 4.8 g
  • Fiber: 0.5 g
  • Protein: 0.7 g
  • Cholesterol: 8.4 mg