Whipped ganache takes regular chocolate ganache and turns it into a light and fluffy chocolate lover's dream! It's much like a mousse but without added eggs, and it makes a really great option for frosting a cake, piping onto cupcakes, or using as a filling.
I love making whipped ganache to lighten a heavy, decadent ganache. If you use dark chocolate then it's really low in sugar as well. It's soooo good on top of my chocolate cupcakes or as a filling inside my easy chocolate cake. Whipped ganache CAN get grainy if you whip it too much so don't over do it.
Quick Glance at the Recipe: Whipped Ganache
- Recipe Name: Whipped Ganache
- Why You'll Love It: Two main ingredients, and it tastes like chocolate mousse you can pipe.
- Time and Difficulty: About 20 minutes of hands-on time plus 20 to 30 minutes to cool. Beginner friendly.
- Main Ingredients: Semi-sweet chocolate, heavy whipping cream, vanilla, salt.
- Method: Pour hot cream over chocolate, mix until smooth, cool to peanut butter consistency, then whip.
- Texture and Flavor: Light, fluffy, and deeply chocolatey. It sets up like a soft truffle.
- Quick Tip: Let it cool at room temperature, not in the fridge.
Jump to:
- Quick Glance at the Recipe: Whipped Ganache
- What Makes This Whipped Ganache So Good⭐⭐⭐⭐⭐
- Whipped Ganache vs Regular Ganache
- Whipped Ganache Ingredients
- How To Make Whipped Ganache Step-By-Step
- Cake Batter and Frosting Calculator
- Cake Batter and Frosting Calculator
- Cups of Batter Needed
- Cups of Frosting Needed
- Common Whipped Ganache Problems To Avoid
- Final Thoughts
- Make This Recipe Your Own
- Whipped Ganache FAQs
- More Ganache Recipes To Try
- Ready To Master Cake Decorating?
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Recipe
What Makes This Whipped Ganache So Good
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If you can make ganache, you can make whipped ganache. Here's why I love it.
- It's a simple 1:1 ratio. Equal parts chocolate and cream by weight. That's it.
- It pipes beautifully. It holds its shape for swirls on cupcakes and borders on cakes.
- It doesn't need the fridge. Once it's on your cake it sets up like a soft truffle and is fine at room temperature.
- It's not overly sweet. All the flavor comes from the chocolate, so use one you love to eat.
Whipped Ganache vs Regular Ganache
Whipped ganache is just regular 1:1 ganache with air whipped into it. Same ingredients, totally different texture. Regular ganache is dense, smooth, and shiny. Whipped ganache is lighter in color, fluffy, and matte.
Use whipped ganache for filling cakes, frosting cakes and cupcakes, piping, and sandwich cookies. Use regular ganache for a chocolate drip, for chocolate truffles, and for anything that needs a firm shell. If you're covering a cake in homemade fondant or making a sculpted cake with my chocolate cake for carving, stick with regular ganache and let it set overnight.
Whipped Ganache Ingredients
You only need a few ingredients, so quality matters. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results, since the ratio is everything here.
- Semi-sweet chocolate. Use a good quality chocolate that is at least 60% cocoa. I use Guittard. The darker your chocolate, the firmer the ganache sets.
- Heavy whipping cream. This is what makes ganache creamy and lets it whip up light and fluffy.
- Vanilla extract. Rounds out the chocolate flavor.
- Salt. Just a pinch to bring out the chocolate.
- Rum (optional). A little rum adds flavor, but you can leave it out if you prefer.
How To Make Whipped Ganache Step-By-Step
Making whipped ganache is pretty simple! Before you start, weigh out your chocolate and cream, and chop your chocolate into small pieces if needed. 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.
- Place your chopped chocolate into the bowl of your stand mixer.
- Heat your cream in a saucepan until it just starts to steam.
- Pour the cream over the chocolate, making sure the chocolate is completely covered, and let it stand for 5 minutes.
- Mix on low with the paddle attachment until the cream and chocolate are combined and smooth.
- Let it cool at room temperature until it's the consistency of peanut butter. Don't put it in the fridge. Letting it mix slowly with the paddle attachment actually helps it cool down.
- Add your vanilla, salt, and rum (if you're using it), then switch to the whisk attachment.
PRO TIP: Cooling takes about 20 to 30 minutes, depending on how cool your house is. I pour mine out onto a sheet pan to help it cool down faster.
- Whip on medium until combined, then turn it up to high for 2 to 3 minutes until the ganache is light and fluffy.
PRO TIP: Stop as soon as it's light and fluffy. Whipped ganache gets grainy if you whip it too long.
Cake Batter and Frosting Calculator
One batch makes 16 ounces of whipped ganache, which is about 2 cups. That's enough to fill a layer cake or frost 12 cupcakes, so double it if you want to fill and frost a 2 layer 8 inch cake. For other sizes, use the calculator below.
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.
Common Whipped Ganache Problems To Avoid
- Grainy ganache. You whipped it too long. Remelt it over a double boiler, let it cool back down to room temperature, and whip it again for less time.
- Runny ganache that won't whip. It hasn't cooled enough. Give it more time until it's peanut butter consistency. If it never thickens, whisk in 2 ounces of melted chocolate at a time.
- Too firm to whip. If it sets up too hard, microwave it for a few seconds to bring it back to peanut butter consistency.
- Spongy ganache. This happens when you whip it and then let it sit. Whip it right before you use it.
Final Thoughts
Whipped ganache is one of those recipes that looks fancy but is really just patience. Let it cool all the way and stop whipping the second it looks fluffy. Once it's on your cake or cupcakes it does not need to be refrigerated. It hardens up to the consistency of a truffle, not as hard as solid chocolate, and it's fine at room temperature for a few days. You can also refrigerate it for up to 5 days or freeze it for up to 1 month.
Make This Recipe Your Own
- White chocolate whipped ganache. White chocolate is much softer, so use a 3:1 ratio (three parts white chocolate to one part cream by weight). My white chocolate ganache post has everything you need to know.
- Milk chocolate whipped ganache. Use a 2.5:1 ratio of milk chocolate to cream.
- Add color. You can add food coloring at any time. I usually add it with the liquids. For really bright colors, try my water ganache.
- Add shine. You can add a slice of butter to the ganache for a little extra shine.
- Mix it into buttercream. Fold it into easy buttercream frosting for a mousse-like chocolate filling (a reader tip I love).
- Pair it with a cake. Try it on death by chocolate cake or as a filling in white velvet cake.
Whipped Ganache FAQs
How much whipped ganache does this recipe make?
One batch makes 16 ounces, or about 2 cups. That will fill a layer cake or frost 12 cupcakes. Double the recipe to fill and frost a 2 layer 8 inch cake.
Does whipped ganache need to be refrigerated?
No. Once it's on your cake or cupcakes, whipped ganache can stay at room temperature for a few days. You can also refrigerate it for up to 5 days or freeze it for up to 1 month.
Can I make whipped ganache with white chocolate?
Yes, but not with the same amounts. White chocolate needs a 3:1 ratio of chocolate to cream to set up firm enough to whip.
Can I use whipped ganache under fondant?
I don't recommend it. For fondant cakes and carved cakes, use regular 1:1 ganache that has set overnight to peanut butter consistency.
What kind of chocolate is best for whipped ganache?
Use a good quality semi-sweet chocolate that is at least 60% cocoa. Some brands call 60% chocolate bittersweet, and that works too.
More Ganache Recipes To Try
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Recipe
Equipment
- Stand Mixer
- Saucepan
- Digital Kitchen Scale
Ingredients
- 8 oz semi-sweet chocolate good quality, at least 60% cocoa
- 8 oz heavy whipping cream
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 Tablespoon rum optional
Instructions
- Before you begin: Make sure your chocolate is chopped into small pieces and have your stand mixer ready with the paddle and whisk attachments.
For the whipped ganache
- 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, and 1 Tablespoon of rum (if using). 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.
- Yield: 16 oz (about 2 cups), enough to fill a layer cake or frost 12 cupcakes. Double the recipe to fill and frost a 2 layer 8 inch cake.
- Whip right before using. Whipped ganache does not need to be refrigerated once it's on the cake, but you can refrigerate it for up to 5 days or freeze it for up to 1 month.
- White chocolate: use a 3:1 ratio of chocolate to cream. Milk chocolate: use 2.5:1.
- Do not over-whip or the ganache will turn grainy.
- Nutrition is calculated for a 1 oz serving without the rum.
Jill S. says
Can you double the recipe?
Liz Marek says
Yes! You can double it. Just keep the chocolate and cream equal by weight. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
may says
hi i was wondering what do you do if its really runny? mine is like watery
Liz Marek says
It most likely just needs more time to cool. Let it sit at room temperature until it's the consistency of peanut butter before you whip it. If it never thickens up, whisk in 2 ounces of melted chocolate at a time. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Erik says
Your recipe calculator is in cups and your recipe is in ounces. How many cups does 1 recipe equal?
Liz Marek says
One batch makes 16 ounces by weight, which is about 2 cups once it's whipped. That's enough to fill a cake or frost 12 cupcakes. Double it to fill and frost a 2 layer 8 inch cake. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Heather says
What chocolate would you recommend? Most 60% cacao I’m seeing are called bittersweet, not semi-sweet.
Liz Marek says
Either one works as long as it's a good quality chocolate around 60%. Some brands just call 60% bittersweet. I use Guittard. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Cathy C. says
Hi Liz,
I love all your recipes and your very handy cup amount sliding scale. Use it all the time. Brilliant! I generally make, fill, stack and crumb coat my cakes in advance and freeze. I want to use this whipped ganache for a filling and will then crumb coat in buttercream. Will it freeze (wrapped) okay? Thoughts?
Thank you!
Liz Marek says
Yes, you can freeze it! Thank you so much, I'm so glad the calculator is helpful. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Heather says
Love your recipes! Can this be done with white chocolate as well?
Liz Marek says
Yes it can! Use three parts white chocolate to one part cream by weight. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Maddi says
Hello! How long can this ganache stay out at room temp after decorating? Is it shelf stable for a few days?
Elizabeth Marek says
Yes it is
Brenda says
Loving your recipes! I'm considering a whipped chocolate ganache, mix of dark and semi sweet chocolate, as a filling for white velvet cake and ermine frosting. Will that work? How much filling is needed between layers?
Liz Marek says
That sounds delicious and yes, it will work! One batch makes 16 ounces, which is enough to fill a layer cake. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Erin says
Having a hard time calculating ingredient amounts. I’m frosting a 3 layer 6” cake with vanilla buttercream frosting and I want the inside layers to be this ganache frosting. How do I make sure I have enough ganache frosting?
Liz Marek says
One batch makes 16 ounces, which is plenty to fill the layers of a 6 inch cake. You can also use the calculator in the post to check other sizes. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
LC says
I see rum in the directions but not in the recipe. How much should be added?
Liz Marek says
Good catch, thank you! It's 1 Tablespoon and it's optional. I just added it to the recipe card. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Natalie says
Looks delicious! Do you think this would work in premade cakes cups that are frozen?
Liz Marek says
Yes, you can freeze whipped ganache, so that should work great. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Amanda Durham says
I am making your ganache this weekend for my daughter's birthday. How many cupcakes will this frost using the piping method?
Liz Marek says
One batch will frost 12 cupcakes. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Mia Roets says
How many cups of ganache does this recipe make? I can only see the oz but want to use your calculator to determine how many cups I need to make.
Thanks for your info!
Liz Marek says
One batch makes 16 ounces by weight, which is about 2 cups once it's whipped. That's enough to fill a cake or frost 12 cupcakes. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Marla says
I have some bittersweet chocolate on hand..however, I don't like bitter ganache..can I add sugar or some sweet chocolate?? If so, how much would you recommend I add??
Thank you.
Liz Marek says
I would use a sweeter chocolate instead of adding sugar. Swap some or all of the bittersweet for a sweeter chocolate, like semi-sweet or milk chocolate, for a sweeter whipped ganache. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Lois says
Great posts. LOVE YOUR RECIPES! Great video about Ganache- not afraid of asking it anymore.
madeline Demolfetta says
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
Elizabeth Marek says
Yes you can
Liza says
Sorry how long should it sit out at room temperature?
Elizabeth Marek says
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.