Easy Chocolate Frosting
This Whipped Chocolate Ganache is rich, silky, and unbelievably easy! Just five ingredients whip into a light, fluffy frosting that’s perfect for cakes, cupcakes, or sneaking a spoonful straight from the bowl!
Servings: 8 servings
Calories: 135kcal
Ingredients
- 4 oz dark chocolate finely chopped (not chips, use a bar)
- 4 oz semi-sweet chocolate finely chopped (not chips, use a bar)
- 1 cup heavy cream or heavy whipping cream
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Melt chocolate: Place 4 oz dark chocolate and 4 oz semi-sweet chocolate (both finely chopped) in a heatproof bowl and set aside.
- Heat cream: In a small saucepan over low heat, warm 1 cup heavy cream until it begins to simmer and steam gently, stirring occasionally to prevent scorching. Do not boil. Once heated, pour cream evenly over chopped chocolate, ensuring it's fully submerged.
- Combine: Allow chocolate to soften in hot cream for 2-3 minutes, then stir until completely smooth.
- Cool: Allow ganache to cool and thicken until scoopable and fully at room temperature - refrigerating is not recommended, as it can make frosting grainy.
- Beat: Using a stand mixer or hand mixer with a whisk attachment, beat the ganache with ½ teaspoon pure vanilla extract and ⅛ teaspoon salt on medium speed for about 1 minute, or until light, fluffy, and spreadable.
- Use immediately: Frost cakes, pipe onto cupcakes, or use as a filling. Enjoy!
Notes
This makes enough for dipping fruit. For cupcakes, if you frost with a spatula or knife, it will be enough for 12. For piping on cupcakes, you will need to double the recipe to frost 12. To frost an 8-inch cake, double the recipe for a light frosting or triple for a generous frosting.
Ingredient notes
- Use chocolate bars, not chips – Bars melt smoother; chips contain stabilizers.
- Don’t skip the salt – Enhances flavor and balances sweetness.
- Heavy cream vs. whipping cream – Either works, but use 36%+ fat for best texture.
Recipe tips
- Chop chocolate finely – Smaller pieces melt faster and smoother.
- Don’t boil the cream – Too hot = burnt or seized chocolate.
- Let chocolate sit before stirring – Ensures even melting.
- Skip the fridge – Cools too fast = grainy ganache.
- Whip just until fluffy – Overwhipping makes it stiff and grainy.
Storage tips
- Leftovers – Refrigerate for up to 2 days; bring to room temp before using.
Nutrition
Calories: 135kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 8mg | Potassium: 84mg | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.8mg