Whipped Ganache Recipe

4.88 from 33 votes

Whipped ganache is regular chocolate ganache cooled and whipped until light and fluffy. Perfect for filling cakes, frosting cupcakes, and piping.

Prep Time10

Cook Time10

Cooling Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: servings (1 oz each)

Calories: 120kcal

Before you begin: Make sure your chocolate is chopped into small pieces and have your stand mixer ready with the paddle and whisk attachments.

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.

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.