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!

Stirring a clear glass bowl of Chocolate Ganache Frosting with a whisk

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.

Clear glass bowl of Chocolate Ganache Frosting

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!

Stirring a clear glass bowl of Chocolate Ganache Frosting with a whisk
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Chocolate Ganache Frosting

This chocolate ganache frosting is a luscious and decadent dessert topping with the perfect balance between sweet and chocolatey.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24


  • 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.
4.91 from 51 votes

Nutrition Information

Calories: 133 | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 14mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Hi girls , once i tried ur recipe , supper runny texture , but i forgot i stay in malaysia , so i decide keep in a chiller for a while & powww , soooo like ur texture!! & after keep in chiller no need to whisk again fellas hihi , tq for sharing new method 5 stars

  2. Wish I had read the comments rather than just stars. Looks like everyone has similar problems and has to “fix” it somehow. This recipe is an absolute failure. It is thin and runny at 55°. I’m sure it’s going to be an embarrassing disaster when served room temperature at a venue later.1 star

    1. Oh no Angela, how disappointing. I’ve made this countless times with great results so it’s hard to say what went wrong. What type of cream did you use?

      Was it 33-36%MF or higher? Perhaps refrigerating it would help. Hopefully it ended up turning out ok for you.

  3. I followed the instructions to the tee, and let it cool to room temp but I live in Vegas and my house was about 79 degrees. When I whipped it, the ganache turned into a “thicker” ganache – NOT the fluffy one that is in your picture – all in all I was still able to pipe it on the cupcakes, but next time I may refrigerate it a bit. The taste is to DIE FOR!!!! Very chocolaty and rich! Thanks!5 stars

  4. Thank you, I have never tried the ganache with butter before. I am hoping that it will turn out well. I appreciate the info on cooling it before whipping it also.4 stars

  5. trying this frosting for the first time today…

    im hoping it turns out…i just put it back on the counter to let it set at room temperture…such an easy recipe…

    fingers crossed

    1. The recipe yields 3 cups of frosting. This will frost 2-3 dozen cupcakes depending on how much frosting you use on them. Enjoy, Doreen!

      1. Depending on the size of your double layer cake Alyssa, you may want to make a double batch so you can cover it nicely!

  6. A grainy texture like the pictures show is a sign of over beating. Still tastes good but doesn’t look as silky. Watch it carefully and stop beating the minute it starts to thicken. 

  7. Can this be made with white chocolate chips? I would love to try this with white chocolate for my husband’s birthday who does not eat semi-sweet chocolate.

    1. I have only tried it as written, so I can’t say for sure, but I think it would work. Let us know if you try it Zori!

  8. I made this with Stevia sweetened choc chips for my husband who has to really watch his carbs.  It is wonderful!  Thank you!5 stars

    1. I have only made this recipe as written. While a ganache can be made using 10% cream, the consistency will be different and I can’t say for sure how it will turn out. If you try it, please let us know how it works for you!

  9. This frosting is fantastic! And super easy. Freshly made it’s fluffy and yummy. But cold it is decadent. Since it’s made with cream I thought I should probably refrigerate the cake. It gets firm and more solid, but that’s the beautiful part. A nice firm chunk of whipped ganache melting on your tongue. It’s my new go-to chocolate frosting. I’ll never use that store bought crap again.5 stars

    1. Ratios mightve been a bit off or it was too warm. You can add powdered sugar and it will thicken right up

  10. I am really amazed by the texture, Holly! You have done a fantastic job and this recipe is now on my to-do list! Thank you!