Whipped Chocolate Ganache Frosting Recipe- Learn Like a Pro

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Whipped Chocolate Ganache Frosting Recipe- Learn Like a Pro:-It is possible to use whipped chocolate ganache frosting as a filling for pastries, cakes, or cupcakes. This frosting is a luxurious and decadent topping that is suitable for all of these applications.

Whipped Chocolate Ganache Frosting Recipe- Learn Like a Pro



The fact that it is silky, velvety, and bursting with chocolate taste makes it a favorite among people who are passionate about desserts. Please allow me to walk you through the process of making this delectable frosting by providing you with this comprehensive recipe.




  • 8 ounces (226 grams) of high-quality semi-sweet or dark chocolate, chopped
  • 1 cup (240 milliliters) of heavy cream
  • 2 tablespoons of unsalted butter, softened
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • Optional: 1-2 tablespoons of confectioners’ sugar for added sweetness (adjust to taste)



  • Medium saucepan
  • Heat-proof mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons




Prepare the Ingredients:

  • Using a knife that is sharp, cut the chocolate into pieces that are small and uniform in size.
  • This makes it possible for the chocolate to melt uniformly.
  • By allowing the butter to sit at room temperature for around half an hour or by microwaving it for a few seconds until it is barely soft, you can soften the butter.

Heat the Cream:

  • Heavy cream should be heated in a saucepan of medium size over a heat setting of medium-low.
  • It should be heated until it is hot but not boiling.
  • You will observe that the cream is producing steam, and there is a possibility that little bubbles will form around the borders of the pan.

Melt the Chocolate:

  • Put the bits of chocolate that have been cut into a mixing dish that can’t be heated.
  • While the cream is still hot, pour it over the chocolate that has been chopped.
  • Allow it to sit for approximately one to two minutes so that the chocolate can be melted by the hot cream.
  • The mixture should be whisked gently until the chocolate is completely melted and smooth on the surface.
  • To ensure that the chocolate is thoroughly melted, you might choose to use the double boiler method, which involves placing the bowl over a saucepan of water that is simmering.

Add Butter and Flavorings:

  • When the chocolate has reached a smooth consistency, add the butter that has been softened, vanilla essence, and a little bit of salt to the bowl.
  • To ensure that the butter is completely absorbed and that the mixture is glossy and uniform, stir or whisk the ingredients together.
  • Depending on your preference for a sweeter frosting, you can add confectioners’ sugar after tasting the ganache.
  • It is important to keep in mind that the sweetness of the frosting will also be determined by the strength of the chocolate that is used.

Chill the Ganache:

  • After allowing the ganache to reach room temperature, cover the bowl with plastic wrap, making sure that the wrap is in contact with the surface of the ganache. This will prevent a skin from forming inside the ganache.
  • For approximately one to two hours, or when the ganache is solid but still flexible, place it in the refrigerator. In addition to being spreadable, it should not be excessively runny.



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Whip the Ganache:

  • When the ganache has reached the desired temperature, transfer it to the bowl of a stand mixer or use a hand mixer.
  • When the ganache has reached the desired consistency, start whipping it at a medium speed and gradually increase it to a high speed.
  • The ganache should be whipped until it becomes airy, holds stiff peaks, and becomes light and fluffy.
  • As a result of this procedure, the ganache is infused with air, which results in a texture that is both creamy and airy.

Frosting Consistency:

  • Examine the consistency of the ganache that has been beaten.
  • In the event that it is too stiff, you can combine it with a small amount of heavy cream and continue whipping it until it achieves the consistency that you prefer.
  • Before you use it to frost your cake or cupcakes, you should put it in the refrigerator for a short period of time to slightly firm up if it is too soft.

Frost Your Desserts:

  • If you want to decorate cakes, cupcakes, or fill pastries, you can use the whipped chocolate ganache frosting to fulfill your needs.
  • A tidy finish can be achieved by applying a large coating of frosting between the layers of the cake, as well as on the top and sides of the cake, and then smoothing it out with a spatula.
  • Ensure that the frosting is at the appropriate consistency for your piping tips if you intend to pipe it by hand.

Decoration (Optional):

  • You may add an additional layer of sophistication and flavor to your frosted desserts by decorating them with chocolate shavings, sprinkles, fresh berries, or any other decorations you want.

Serve and Enjoy:

  • Once your desserts have been frosted, you can either serve them right away or put them in the refrigerator until you are ready to serve them.
  • The optimum texture and flavor can be achieved by allowing desserts that have been refrigerated to come to room temperature for approximately fifteen to twenty minutes before serving.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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