This amazing Whipped Ganache Frosting is nothing more than chocolate and cream. Add some air, and it’s a beautiful marriage that makes an amazing whipped frosting.
Whipped Ganache Frosting
I love a simple frosting, and I don’t think that this frosting could get any easier.
It’s just two ingredients and little bit of waiting, but that’s it. Simple.
I was a bit nervous of the consistency of the ganache when I pulled my container out of the fridge. It has the consistency of melted ice cream. It tasted great, but it wasn’t thick like what you would think of for a traditional ganache. If you are familiar with chocolate sauces or truffles, you know that it thickens up in the fridge to a more solid state. This was just liquid.
The good news is that it whipped up great! It resulted in a light and fluffy chocolate whipped cream that tasted amazing!
This recipe is part one of a three part series including Vegan Orange Chocolate Cake and the frosted Orange and Chocolate Cake.
Whipped Ganache Frosting
Light and fluffy but full of chocolate flavor, this whipped ganache frosting will become your favorite frosting as well.
- 1 1/2 cup heavy cream
- 6 oz semisweet chocolate chips
- Heat the cream in a small sauce pan over medium low heat stirring occasionally and not allowing a skin to form. Bring it to a simmer then remove from heat.
- Add in the chocolate chips and allow it to sit for 5 minutes to melt. Stir the chocolate cream until ALL the chocolate is melted.
- Cover and chill overnight.
- Pour into your mixer bowl and whip with the whisk attachment. Start at a low speed and gradually increase the speed whipping until it just starts to hold the shape. Don't over-whip it.
- Frost your cake and enjoy.
Recipe from The All New All Purpose: Joy of Cooking
Amount Per Serving: Calories: 127Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 7mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g
Nutrition information isn’t always accurate.
Friday 23rd of February 2018
You don't have to chill overnight. Instead stick the bowl of ganache in an ice bath and whip. It will take a few minutes, but it will whip into a luscious, wonderful icing
Saturday 16th of September 2017
Do you know how this holds up if made (whipped) the day before it is served? Thanks!
Monday 18th of September 2017
Should hold up just fine. If it's stored the fridge it will be firm. Wait for it to come to room temp before trying to frost a cake.
Friday 20th of May 2016
Hi, I was wondering how long this can be left out. Thanks!
Monday 23rd of May 2016
It's pretty stable frosting. I wouldn't put it out in the bright, hot sun for a long time, but I've left it out inside for several hours. Are you worried about it melting or going bad?
Wednesday 5th of August 2015
Can I use this as a cake filling??
Friday 7th of August 2015
Definitely! That would be great!
Tuesday 14th of July 2015
even after sitting in the refrigerator all night mine is still the consistency of water! what did I do wrong?
Tuesday 4th of August 2015
Not sure what you may have done. Melted chocolate and cream should thicken back up. Did you use the right amount and ingredients?