This Chocolate Ganache Frosting is ultra rich and decadent! You’ll need just two ingredients to make the perfect chocolate frosting that is light, airy and perfect on cakes, cookies and more!
I’ve already taught you to make decadent, creamy, rich, sugar-free ganache. Now, I will show you how easy it is to make Chocolate Ganache Frosting! This frosting doesn’t require tons of butter or cream cheese. Instead, it needs two simple ingredients, a spatula and an electric mixer; it is as easy as it gets.
What is whipped ganache?
Whipped ganache frosting is a luxurious and velvety concoction that combines the richness of traditional ganache with the lightness and airy texture achieved through whipping. To create this delectable frosting, high-quality chocolate is melted and blended with an equal amount of hot cream, forming a smooth and glossy ganache. After cooling, the ganache is whipped until it reaches a fluffy consistency, resulting in a decadent frosting that’s both luscious and spreadable. The finished product is a heavenly blend of the intense chocolate flavor from the ganache and the airy, mousse-like texture imparted by the whipping process, making it an exquisite topping for cakes, cupcakes, or cheesecakes.
Ingredients for Ganache Frosting
Perfect ganache only needs two ingredients. You may feel the urge to add something else like pure vanilla extract or sea salt, but don’t! Perfect, smooth ganache is made with these basic ingredients:
- Good Quality Chocolate: Since we are making a sugar-free ganache, I use sugar-free semi-sweet chocolate chips. I used Lily’s brand. You can also use white chocolate chips for a white chocolate ganache. If you aren’t concerned with carbs or sugar count, use any good dark or semi-sweet chocolate you prefer.
- Cream: Heavy whipping cream that has been heated until piping hot! You cannot substitute this for another ingredient like half and half or almond milk; only the good stuff works in this recipe!
How to Make Chocolate Ganache Frosting
Making whipped chocolate ganache frosting is a delightful process that results in a rich and airy topping for your favorite desserts. Here’s a step-by-step instructions to creating this decadent treat:
- Prepare the Chocolate: Place the finely chopped chocolate in a heatproof bowl.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Be careful not to let it come to a full boil. If needed, you can microwave the heavy cream just watch it closely so it doesn’t boil over.
- Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate. Allow it to sit for a minute to soften the chocolate. Gently stir the mixture with a spatula or whisk until the chocolate is completely melted and the ganache is smooth. At this point, you have a perfect dark chocolate glaze
- Cool the Ganache: Allow the ganache to cool to room temperature. You can speed up this process by placing it in the refrigerator, but be sure to stir it occasionally to maintain a smooth texture.
- Whip the Ganache: Once the ganache has cooled, transfer it to a mixing bowl. Using an electric mixer with the whisk attachment, whip the ganache on medium speed until it becomes light and fluffy. This may take 2-5 minutes, depending on the temperature of the ganache.
Tips and Tricks
- Start with high-quality chocolate for the best flavor. Whether you choose dark or semi-sweet chocolate, opt for a brand you love to ensure a rich and satisfying taste.
- Ensure the chocolate is finely chopped, this ensures it will melt easily and make a smooth ganache.
- Let the ganache cool to room temperature before whipping.
- Use an electric mixer with a whisk attachment for efficient and consistent whipping.
- Use the whipped ganache immediately for frosting or decoration on layer cakes or other desserts.
- If you have leftovers, you can store them in the fridge, but be prepared to rewhip slightly before use to restore the desired texture.
- Frosting: You can use an offset spatula to spread the whipped ganache on cakes, cookies or cheesecakes. You can also put the frosting into a piping bag and create a beautiful design.
- Filling: this works well as a filling for pastries or baked goods.
- Dip: this works beautifully as a dip for fresh fruit or other goodies.
Traditional icing is made with powdered sugar, butter, milk or cream and a flavoring of some sort. Ganache is made from just two ingredients, chocolate and heavy cream.
If you aren’t worried about carbhydrates or sugar content you can certainly use any variety of chocolate you prefer.
I use my stand mixer, however you can also use a handheld elextric mixer if you wish.
No, this recipe will not work with cocoa powder. The ratio of chocolate and heavy cream have to be precise for the correct consistancy.
If using sugar-free chocolate, it is low carb and keto-friendly. You will find complete nutritional information, including carbohydrates, fiber, protein, and cholesterol, just below the recipe card.
Above, I shared several options, but you can use it as you would any chocolate frostings. It is great on chocolate cake, cheesecake, cookies, and more.
Other Ganache Recipes
- How to Make Ganache: this is a guide to making a pourable Ganache glaze. This is excellent over ice cream or can be used to make truffles. The total time needed to make this recipe is about 5 minutes!
- Mocha Cheesecake: this rich espresso-laced cheesecake is topped with a thick, enticing layer of bittersweet chocolate ganache.
- Tripe Chocolate Cheesecake Bars: an intense dessert only for the truest chocolate lovers! This low-carb dessert is big on flavor and low on carbohydrates.
Chocolate Ganache Frosting
- 1 cup Lily's Sugar Free Semi Sweet Chips or dark chocolate
- 1 cup heavy whipping cream
- Chop Semi Sweet Lily's Sugar Free Chocolate Chips as finely as possible. Pour them into a heatproof bowl and set aside.
- In a saucepan, slowly heat heavy whipping cream to a simmer. When the cream is piping hot, pour it over the chopped chocolate and place a lid on top of the bowl.
- Allow the chocolate to sit for two minutes, then remove the lid and stir until a thick, creamy chocolate sauce has formed. Allow the smooth chocolate to cool to room temperature.
- Once the ganache has cooled completely, use an electric mixer to whip the chocolate until it has tripled in volume and is light, flurry and resembles the consistency of whipped cream.