Ganache frosting is a firm, smooth chocolate ganache frosting designed for cakes and cupcakes, easy to pipe and stable enough to hold its shape.
I’ve tested this ganache frosting many times on layer cakes and cupcakes when I needed a chocolate frosting firmer than whipped ganache but smoother than buttercream.
This recipe uses a specific chocolate-to-cream ratio to create a rich, pipeable ganache frosting that works for frosting cakes, decorating cupcakes, and clean piping.
Why this ganache frosting works
- Firm but pipeable - Holds its shape perfectly for piping swirls, borders, and clean cake frosting without being stiff.
- Smooth and rich texture - Silky chocolate finish with a deep cocoa flavor, smoother than buttercream and more structured than whipped ganache.
- Made for cakes and cupcakes - Designed specifically for frosting layer cakes and cupcakes, not for fondant covering or light whipped fillings.
Ingredients you need
- Baking chocolate (or semi-sweet chocolate): chopped baking chocolate bars or semi-sweet chocolate for a firm, smooth ganache frosting
- Heavy cream: full-fat liquid cream to create a stable, pipeable chocolate frosting
Tips before you start
- This is a firm whipped ganache - This ganache frosting is whipped, but with a higher chocolate-to-cream ratio to create a firmer, more stable texture.
- Use the correct texture stage - The ganache must be cold enough to whip but not fully set, or it will turn grainy.
- Whip at low to medium speed - Whip gently to keep the texture smooth, dense, and stable, not airy like a classic whipped ganache.
- Stop as soon as it holds its shape - Overwhipping will make the ganache too stiff and difficult to pipe cleanly.
- Designed for cakes and cupcakes - This ratio is specifically tested to frost cakes and pipe cupcakes, not for light fillings or fondant covering.
How to make ganache frosting
This ganache frosting is based on my whipped chocolate ganache recipe, but with a higher chocolate-to-cream ratio to create a firmer, more stable frosting for cakes and cupcakes.
Chop the baking or semi-sweet chocolate very finely and place it in a heatproof bowl.
Heat half of the heavy cream until just simmering, without bringing it to a full boil.
Pour the hot cream over the chopped chocolate in one or two additions.
Rest for a few seconds, then gently stir until the chocolate is fully melted and smooth.
Add the remaining cold cream and mix until fully incorporated.
Blend the ganache using an immersion blender until perfectly smooth and glossy.
Cover directly with plastic wrap touching the surface.
Chill until completely cold, about 4–6 hours or overnight depending on the quantity.
Whip the cold ganache at low to medium speed until thick, smooth, and firm.
Use immediately to frost cakes or pipe onto cupcakes.
Texture & consistency troubleshooting
- Ganache too soft - The ganache is not cold enough. Chill it longer, then whip again.
- Ganache too firm - The ganache was overwhipped. Add a small amount of cold cream and mix gently to soften the texture.
- Grainy or split ganache - This usually means the ganache was overwhipped or too cold. At this stage, the texture cannot be fully fixed.
How to use this ganache frosting
- For cakes - Use it to frost and smooth layer cakes for a clean, chocolate-forward finish.
- For cupcakes - Pipe firm swirls or borders that hold their shape well.
- For piping - Works best with round or large star piping tips.
Storage & make-ahead
Store the ganache frosting covered in the fridge for up to 3 days.
Let it come back to room temperature slightly, then re-whip briefly before using.
Recipe variations
- Dark chocolate version - Use a higher cocoa percentage baking chocolate for a deeper chocolate flavor.
- Softer frosting - Reduce the chocolate slightly for a creamier, less firm texture.
Recipe Questions
What’s the difference between this and whipped ganache?
This version uses a firmer ratio, making it more stable for frosting and piping, especially on cakes and cupcakes
Is this the same as ganache for fondant?
No, ganache for fondant is firmer and not whipped.
Can I make this ahead of time?
Yes, prepare it the day before and re-whip before using.
More chocolate ganache recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Ganache Frosting for Cakes and Cupcakes
- Yield: 12 cupcakes
Description
This firm whipped chocolate ganache frosting is made with a higher chocolate-to-cream ratio to create a smooth, stable frosting that holds its shape perfectly on cakes and cupcakes.
Ingredients
- 150 g (5.3 oz) Baking chocolate - (semi-sweet) finely chopped
- 405 g (1¾ cups) Heavy cream (full-fat) divided
Instructions
- Chop the baking chocolate very finely and place it in a heatproof bowl.
- Heat half of the heavy cream until just simmering, without letting it boil.
- Pour the hot cream over the chopped chocolate in one or two additions.
- Rest for a few seconds, then gently stir until the chocolate is fully melted and smooth.
- Add the remaining cold cream and mix until fully incorporated.
- Blend with an immersion blender until the ganache is perfectly smooth and glossy.
- Cover directly with plastic wrap touching the surface.
- Chill until completely cold, about 4–6 hours or overnight depending on the quantity.
- Whip at low to medium speed until thick, smooth, and firm.
- Use immediately to frost cakes or pipe onto cupcakes.
Notes
Storage: Store the ganache frosting covered in the fridge for up to 3 days, then re-whip briefly before using.
Tips:
- Chop the chocolate very finely to ensure a smooth ganache.
- Heat only half of the cream to avoid overheating the chocolate.
- Always chill the ganache completely before whipping.
- Whip at low to medium speed and stop as soon as the frosting holds its shape.
- This ratio is designed for frosting and piping, not for fondant covering.
- Category: frosting, filling
- Cuisine: American
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