Whipped Chocolate Ganache Frosting

Absent of eggs or any added confectioners’ sugar, this recipe uses chocolate ganache as its base – perfect for all chocolate lovers! The frosting has a very light texture, is super-easy to spread, and is sure to be the star of your next cake creation.

20 mins
1 hr 30 mins
about 4 1/2 cups, enough for 2 dozen cupcakes or an 8” or 9” layer cake
Whipped Chocolate Ganache Frosting


Prevent your screen from going dark as you follow along.
  1. Place the chocolate in a large bowl or in the bowl of your stand mixer. Heat the cream in a saucepan (or in the microwave) until it begins to steam.

  2. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Gently stir until the chocolate is completely melted. Set aside to cool to room temperature (75°F or below).

  3. Once the ganache has cooled to room temperature, stir in the salt and vanilla.

  4. Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter in several additions.

  5. After all the butter has been added, whip the mixture on high speed until fluffy (3 to 5 minutes), stopping to scrape down the sides of the bowl as needed.

  6. Use the frosting to immediately finish the cake or cupcakes of your choice; or store at room temperature, covered, for a few hours before using. See “tips,” below, for more information.


Tips from our Bakers

  • Can you use chocolate chips instead of chopped chocolate? Yes, but expect the flavor to be a bit muted; in our tests, the better-quality chocolate used, the richer and more intense the frosting’s flavor.  

  • This recipe makes enough to frost 2 dozen cupcakes or fill and frost an 8” or 9” layer cake. To frost a 9” x 13” sheet cake, reduce the ingredient amounts as follows: 1 1/2 cups (255g) chopped semisweet chocolate, 3/4 cup (170g) heavy cream, 3/8 teaspoon salt, 1 1/2 teaspoons vanilla extract, and 9 tablespoons (128g) butter.