Whipped Ganache Recipe

Learn how to make decadent whipped ganache. Perfect for icing cakes or piping onto cupcakes.
ā†“ Recipe Never Miss A Cake
Total Time: 20 mins
Serves: 32 oz
Whipped Ganache recipe by Liz Marek of Sugar Geek Show Cake Tutorials

Whipped ganache takes regular ganache and turns it into a light and fluffy chocolate lovers dream!

Whipped ganache is much like a mousse but without added eggs. I love making whipped ganache to lighten a heavy, decadent ganache. Makes a really great option for frosting a cake! If you use dark chocolate then it’s really low in sugar as well. 

Whipped ganache CAN get grainy if you whip it too much so don’t over do it. 

whipped ganache

How to make whipped ganache

Making whipped ganache is pretty simple! Simply heat your cream and pour it over your chocolate and let it sit for 5 minutes. I like to do this in the bowl of a stand mixer so that after five minutes you can attach your paddle attachment and let it mix until smooth and creamy. 

Add in your rum, salt and vanilla and let cool to a peanut butter consistency. Letting it mix slowly with the paddle attachment actually helps it cool down. 

Then switch to your whisk attachment and whip for a couple of minutes until it’s light and fluffy! Soooo good on top of cupcakes or using for a frosting or filling inside cakes. 

 

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Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.


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Whipped Ganache recipe by Liz Marek of Sugar Geek Show Cake Tutorials

Whipped Ganache Recipe

Learn how to make decadent whipped ganache. Perfect for icing cakes or piping onto cupcakes.
5 from 5 votes
Print Rate
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves: 32 oz
Calories: 60kcal

Ingredients

  • 8 oz (227 g) semi-sweet chocolate good quality, at least 60% cocoa
  • 8 oz (227 g) heavy whipping cream
  • 1 pinch (1 pinch) salt
  • 1 tsp (1 tsp) vanilla extract

Instructions

  • Weigh out chocolate and chop into small pieces if needed. Place into the bowl of a stand mixer. 
  • Heat cream in a saucepan until it just starts to steam.
  • Pour cream over chocolate and make sure it's completely covered. Let stand 5 minutes. 
  • Attach paddle attachment to stand mixer and mix at low speed until cream and chocolate are combined.
  • Let mixture cool at room temperature until it's a peanut butter consistency. Do not place in the fridge. 
  • Add 1 tsp vanilla, a pinch of salt. Attach the whisk attachment to the mixer.
  • Mix on medium until all the ingredients are incorporated, then turn the mixer up to high for 2-3 minutes, until ganache is light and fluffy.

Notes

This whipped ganache is perfect for cake filling, as a frosting for cupcakes or regular cakes and for piping.

Nutrition

Serving: 1serving | Calories: 60kcal (3%) | Carbohydrates: 4g (1%) | Fat: 5g (8%) | Saturated Fat: 3g (15%) | Cholesterol: 9mg (3%) | Sodium: 5mg | Potassium: 25mg (1%) | Sugar: 3g (3%) | Vitamin A: 105IU (2%) | Vitamin C: 0.1mg | Calcium: 6mg (1%) | Iron: 0.2mg (1%)

how to make whipped ganache recipe

34 comments on “Whipped Ganache Recipe

  1. 5 stars
    This has been my go-to ganache recipe for a few years now! Never had any issues with it and my clients always rave about it. I have been adding Liz’s ganache to the American buttercream recipe and her easy buttercream recipe to create an amazing mousse-like chocolate filling that is to die for!

  2. Will this whipped ganache harden or will it stay soft??

  3. Hi. The video says 1 pound (16oz) of chocolate for 1 cup (8oz) of cream. Written recipe says equal amounts. Which is correct?

  4. Is the rum necessary for consistency? If so what are appropriate substitutes?

  5. Can this be prepared in advance then refrigerated for later use?
    Do you whip before chilling or after to use later?

  6. Can this whipped ganache be used to crumb coat a layer cake or would it get too messy when covering with fondant?

    I am a conplete novice at celebration/fondant cake making.

  7. Can cake it be covered with fondant after fristing with this ganache ?

  8. Hey Liz!!! Love, love, love everything you do!! Just for clarification, the recipe ratio should be 1:1 correct?
    Thanks!!!

  9. Does this need to be refrigerated after putting on a cake or cupcakes?

  10. So this with cover a 2 layer cake? And is the consistency good for piping decorations? I need it for a chocolate cake with raspberry filling wondering if this will hold up

  11. Hi Liz, will this ganache work with your carvable chocolate cake? Iā€™m making my first carved cake and want to make sure I use the right type of filling/frosting. Thanks!

  12. I am making a lot of sandwich cookies that are going to be sold over two days, I was wondering if this would work in them or should I just stay with regular ganache? Thanks!

  13. Hi, I’m new to your site and I wish I’d found it sooner. Can you tell me which ganache is better to use on cake that will be covered in fondant, whipped or non-whipped?

  14. I’m making a cake and I want to make ganache frosting for the outside of the cake and the piping. Should I use whipped ganache or the non whipped one?

  15. Sorry but how should it sit out on the counter at room temperature and stay frosting like?

  16. Sorry how long should it sit out at room temperature?

    1. It varies depending on how cool your house is. I pour mine out onto a sheet pan to help it cool down faster but it still takes a few hours.

  17. Hi Liz this is the first time I am using your whipped Grenache recipe can you put a slice of butter in it to make it shinny

  18. 5 stars
    Great posts. LOVE YOUR RECIPES! Great video about Ganache- not afraid of asking it anymore.

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