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.
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.
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
Choose a pan type
Choose a cake pan size
(based on 2" tall cake pan)
Choose a cake pan size
(based on 2" tall cake pan)
Cupcake Tin Size
Choose number of pans
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.
Recipe
Ingredients
- 8 oz semi-sweet chocolate good quality, at least 60% cocoa
- 8 oz heavy whipping cream
- 1 pinch salt
- 1 teaspoon 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 teaspoon 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
Nutrition
Liza says
Sorry but how should it sit out on the counter at room temperature and stay frosting like?
Elizabeth Marek says
I don't understand the question.
Liza says
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?
Elizabeth Marek says
That's completely up to you. It doesn't matter which one you use.
Debbie says
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?
The Sugar Geek Show says
I would just use ganache frosting (1:1) ratio and let it set overnight to get to peanut butter consistency
Anna G Hase says
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!
The Sugar Geek Show says
This is regular ganache just whipped 🙂 It will work great!
Larrenda S says
Hi Liz, will this ganache work with your carvable chocolate cake? I’m making my first carved cake and want to make sure I use the right type of filling/frosting. Thanks!
The Sugar Geek Show says
I would use regular ganache for sculpted cake 🙂
Ajia says
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
The Sugar Geek Show says
Yes and yes 🙂
Amy Rhines says
Does this need to be refrigerated after putting on a cake or cupcakes?
The Sugar Geek Show says
No it does not
Corrine Paul says
Hey Liz!!! Love, love, love everything you do!! Just for clarification, the recipe ratio should be 1:1 correct?
Thanks!!!
The Sugar Geek Show says
Yes, as long as you are using a high quality chocolate 🙂
Dalila says
Can cake it be covered with fondant after fristing with this ganache ?
The Sugar Geek Show says
Yes it can be
Teresa says
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.
The Sugar Geek Show says
Yes it can. Watch my how to make your first cake video. That will answer a lot of questions.
Mark says
Can this be prepared in advance then refrigerated for later use?
Do you whip before chilling or after to use later?
The Sugar Geek Show says
I would whip right before use otherwise it can be really spongy
Amanda says
Is the rum necessary for consistency? If so what are appropriate substitutes?
The Sugar Geek Show says
No you can leave it out if you prefer
Tehilah Kaplan says
Hi. The video says 1 pound (16oz) of chocolate for 1 cup (8oz) of cream. Written recipe says equal amounts. Which is correct?
The Sugar Geek Show says
The written recipe is the most updated for best results 🙂
Lea Wofford says
Will this whipped ganache harden or will it stay soft??
The Sugar Geek Show says
It hardens up to the consistency of a truffle but not as hard as solid chocolate
Michelle C says
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!