This chocolate ganache frosting is a luscious and decadent dessert topping with the perfect balance between sweet and chocolatey. This will definitely become your new favorite way to top any dessert!
Chocolate Ganache Frosting is an indulgent way to top your favorite cake or cupcakes! Surprising that something this decadent can be so easy to make and uses only THREE ingredients and it’s pretty much a no fail recipe! This will quickly become your favorite way to top all your cakes!
What is a ganache? Chocolate Ganache is a very easy and rich glaze or filling made from chocolate and cream which is often smooth and shiny. I have used ganache to top pies and cakes and even my Baileys Brownies! Most often ganache is poured (as a glaze) and allowed to cool producing a decadent shiny finish on desserts.
This Chocolate Ganache Frosting recipe begins smooth and shiny, however I allow it to cool and then whip it till it is light and fluffy! This creates an exquisitely light and delicious topping which is more like what you would think a traditional frosting would be like.
I’ve kept this recipe short and simple with just 3 ingredients (that you most likely have on hand). While some recipes make ganache with corn syrup, I prefer to just keep the flavors simple… cream, chocolate and a pinch of butter.
Using just those ingredients, the process to make Chocolate Ganache Frosting is super easy, almost foolproof! Heat the cream, pour over the chocolate chips and butter then allow to sit for 5 minutes to soften. Once softened, whisk till smooth and allow to cool – seriously simple.
Once completely cooled, (did I forget to mention completely cooled?) whip till it is light and fluffy! Since I just cool it on the counter, it can sit for a while and be whipped just before serving.
This ganache frosting has the perfect balance between sweetness and bitter cocoa. I am not a fan of whipped toppings that are so sweet they make your teeth hurt!
I have used this frosting for cupcakes, cakes, as a layer over a brownie and as a filling for croissants! Use your imagination to top your favorite dessert! Warning! Be sure to make plenty as there is a high risk of half being devoured before it is used! This recipe is so easy to remember you may not even need to print off the recipe!
Chocolate Ganache Frosting
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- 1 ¼ cup heavy cream
- Place chocolate chips and butter in a large bowl.
- Heat the heavy cream either on the stove or in the microwave until almost boiling.
- Pour the heated cream over the chocolate chips and butter. Allow to sit for 5 minutes without stirring.
- Whisk until completely smooth and shiny.
- Cool to room temperature (this may take about an hour, but you can leave it at room temperature for longer).
- Whip the ganache with a mixer until light and fluffy.
- Spread or pipe onto cooled cake or cupcakes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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What size pan do you bake thing cake in?
It will depend on what cake recipe you are following Beth.
Can you use milk chocolate chips instead of semi sweet chips?
Hi Terry, I haven’t tried it so I can’t say for sure but that should work just fine. You will need to reduce the amount of cream used and it will make the frosting quite a bit sweeter though. If you try it I would love to hear how it turns out!
Should I use salted butter or unsalted?
I prefer unsalted butter.
What is the difference using unsalted and salted butter? I see this in recipes a lot. I always use salted butter, only because I don’t want to go out and buy unsalted when I always have plenty of salted butter on hand.
You can use either in recipes. There is no required standard for salted butter so the amount of salt in the butter can vary. Recipes that call for unsalted allow for better control of the salt levels.
Will this recipe work for frosting layers (2 layers w/ frosting between) as well as frosting the outside of the cake or do I need to double the recipe?
It would work as a frosting/filling. Depending on the size of your cake, you might need to double it.
How do you store leftovers, It is just 2 of us now and I make small cakes as we won’t eat a whole cake.
Store this in the refrigerator. If you’d like to spread it onto a cake, remove from the fridge and let come to room temperature.
Thank you made it tonight , fantastic
Thanks it came out superbly fine after whisk.
Hi, Could you pls share how much does your 1 cup measure?
Does the measurement differ for different ingredients (am sure I’ll come across 1 cup measurement in your other recipes).
1 cup = 250 ml.
This does not work with milk. What a waste.
This recipe calls for heavy cream, it doesn’t work with milk.
I’d like to know weather it would make a big difference if I use real chocolate instead of chocolate chips, because my friend really likes the taste of lindt chocolate, and I’d like to use this recipe as frosting for their birthday cake.
Hi Laura, We have only made this ganache as listed but I think it should work. I would recommend using a semi-sweet Lindt chocolate bar for this recipe to be safe.
I made a birthday cake for my friend who loves chocolate.
Followed the recipe and my results came out perfect.
I made a chocolate moist cake and filled the frosting in the middle and filled with raspberries and then covered the whole cake in the frosting.
will used the recipe again it’s very rich.
Yum! That sounds delicious Abi :)
I too was left with runny pool of tasty chocolate after following recipe as written. It is now in the fridge and I am hoping this will help. Unfortunately, I don’t have time to make my trusty always turns our ganache frosting as the memorial is tomorrow. Probably won’t try this source for frostin recipes in the future. Can’t afford to waste ingredients on a shoestring budget.
That’s very disappointing Ms Vikki. I can’t say for sure what went wrong as this recipe always turns out perfectly for me and most readers have had great success.
Did you use heavy cream and 12 oz of chocolate chips (which is approximately 2 cups). How long did you allow the ganache to cool at room (it takes about an hour or more to cool completely).
Hello! This looks delicious! Do you think it’s enough to frost a two layer 10 inch cake? Or should I double the recipe?
I would recommend doubling the recipe to get nice coverage for the cake Yomna!
I have made this yesterday evening to use today on the cupcakes for the birthday of my twins boys and it turned out perfect! The texture and taste are spot on!
That sounds like the perfect cupcake Virginie! Happy Birthday Boys!
Did you refrigerate and re-whip the day of the cupcakes? Was the texture nice to pipe out on the cupcakes? Thanks for your insight!
For your chocolate ganache recipe can I add almond extract to it without it being ruined and how much would you suggest
Almond extract is definitely a strong flavor. So I would recommend you start with a ¼ teaspoon and taste test from there to reach your desired flavor Chelle.
Great recipe. The frosting is so easy to make and is delicious. The most important thing is that it must be completely cooled before being whipped.
Came out great love it easy delicious