Transform dreamy, creamy ganache into a spreadable ganache frosting recipe! This stuff is a little slice of chocolate heaven and goes great on all types of baked goods, including cakes, cupcakes, cookies and more!
Original recipe: March 2018 | Updated: May 2021
Why This Recipe Works
I know, I know, there is already a Chocolate Ganache recipe on this blog, but trust me when I tell you that Chocolate Ganache Frosting deserves its own moment in the spotlight.
Straight-up ganache is shiny, glaze-like and pourable or even dunkable. The frosting version contains a few extra ingredients and it gets to spend some time chillin’ in the fridge, making it spreadable.
This stuff is like heaven, you guys. I love ganache, but this frosting takes creamy chocolate to a whole new level. I made a few batches of Chocolate Cupcakes this week and after spreading this frosting on most of them, my willpower was gone.
This Chocolate Ganache Frosting wins out over EVERY SINGLE other frosting on the planet for me.
Recipe Ingredients
Chocolate – If you don’t have baking chocolate on hand, replace it with 2 cups of high quality semi-sweet or milk chocolate chips and skip the bittersweet chocolate. Use dark baking chocolate for a super rich frosting.
Butter – I use salted butter in my baked goods because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a touch of salt to the recipe!
Heavy whipping cream – Do not replace the heavy cream with any other form of cream or milk.
How To Make Ganache Frosting
Step 1
Place 2 cups of chopped semi-sweet or bittersweet baking chocolate in a medium heat-proof bowl.
Add 1 cup of heavy whipping cream, 2 tablespoons of light corn syrup and 2 tablespoons of salted butter to a small saucepan and let cook over medium high heat, stirring often.
Remove from the heat once the butter melts and the cream becomes frothy and begins to bubble, 5 to 7 minutes. Remove from heat and immediately pour the hot cream mixture over top of the chopped chocolate and let sit for 5 minutes.
Step 2
Whisk the chocolate and cream until the mixture is creamy, free of lumps and deep brown in color. Place the bowl of melted chocolate in the refrigerator for 30 minutes, whisk until creamy and spread onto cooled baked goods.
Can Ganache Glaze Be Poured Over Ganache Frosting?
See the below photo of Chocolate Espresso Cake and you’ll see that the answer to that question is YES. It works amazingly well!
Recipe Notes
- This frosting works great in a piping bag and it’s also fun to spread using an offset spatula. The creaminess is almost indescribable. Are you understanding how in love I am?
- Try this recipe with white chocolate for entirely different, yet still creamy and delicious flavor.
- Let the ganache sit in the fridge for up to an hour for an even thicker frosting.
- If you are looking for a thinner frosting with more of a glaze consistency, consider making plain chocolate ganache instead.
- To achieve a buttercream consistency, wait until the frosting has completely cooled to room temperature and whip the ganache with a hand mixer until light and fluffy.
FAQ About Ganache
You can absolutely freeze ganache with little to no change to its quality. Freeze in a sealed container (or double-bag) for up to 1 year. Let it thaw completely before reheating and drizzling over baked goods.
Ganache is a glaze or filling for baked goods that is made using two ingredients: good quality chocolate and heavy whipping cream.
Ganache can definitely be reheated. Either warm it up on the stove top over medium heat (stir constantly!) or heat in a microwave-safe bowl in the microwave for 1-2 minutes, stirring occasionally throughout.
Ganache stays fresh in an airtight container in the fridge for 2-3 weeks.
If you’d like to skip the stove top, you can easily make ganache in the microwave. Heat the cream in a microwave-safe bowl in the microwave for 2 minutes. Pour over the chocolate chips and let sit for 5 minutes. Whisk the chocolate and cream until the mixture is creamy, free of lumps and deep brown in color. Place the bowl in the refrigerator for 30 minutes, whisk until creamy and spread onto cooled baked goods.
Ganache and Ganache Frosting are made with the same ingredients, but using different ratios of cream to chocolate. Ganache usually refers to a glaze that is drizzled over baked goods and ganache frosting refers to a spreadable frosting or filling for baking goods. Allowing ganache to cool in the fridge will make it thicker (much like the frosting), but it also causes it to lose its “drippy” quality that ganache is known for.
If letting it hang out in the fridge doesn’t thicken it up enough, add powdered sugar to the mixture 1 tablespoon at a time stirring well after each addition.
Only in a pinch! Heavy whipping cream is the preferred choice, as it creates a perfectly creamy, fudgy end result.
What To Do With Ganache Frosting
For a few inspiring places to start (because the options really are endless):
- Replace the dulce de leche with ganache in these Chocolate Sandwich Cookies.
- Spread it all over this chocolate cake.
- Top Chocolate Cupcakes with it.
- Use it along with regular ganache on this super rich and yummy Chocolate Espresso Layer Cake.
- Put it into the center of your next lava cake.
- I cannot think of a single baked good that this would not be great on. You could even try drizzling it over this Chocolate Raspberry Bundt Cake.
Best Frosting Recipes For Cake
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Chocolate Ganache Frosting Recipe
Ingredients
- 2 cups semi-sweet baking chocolate or bittersweet baking chocolate, approx 8 oz
- 1 cup heavy whipping cream
- 2 tbsp light corn syrup
- 2 tbsp salted butter
Instructions
- Place the chocolate in a medium heat-proof bowl. Add the cream, light corn syrup and butter to a small saucepan and let cook over medium heat, stirring often. Remove from the heat when the butter melts and the cream becomes frothy and begins to bubble, 5-7 minutes. Immediately pour the hot cream mixture over top of the chopped chocolate and let sit for 5 minutes.
- Whisk the chocolate and cream until the mixture is creamy, free of lumps and deep brown in color. Place the bowl in the refrigerator for 30 minutes, whisk until creamy and spread onto cooled baked goods.
Notes
- This frosting works great in a piping bag and it’s also fun to spread using an offset spatula. The creaminess is almost indescribable. Are you understanding how in love I am?
- Try this recipe with white chocolate for entirely different, yet still creamy and delicious flavor.
- Let the ganache sit in the fridge for up to an hour for an even thicker frosting.
- If you are looking for a thinner frosting with more of a glaze consistency, consider making plain chocolate ganache instead.
- To achieve a buttercream consistency, wait until the frosting has completely cooled to room temperature and whip the ganache with a hand mixer until light and fluffy.
Hi Megan, is this “2 tablespoons” correct? The recipe says: “2 tbsp semi-sweet baking chocolate or bittersweet baking chocolate, approx 8 oz”.
Thanks!
Hi Marilyn, thank you for catching that! Updated it.
Hello, what happens if I dont use the light corn syrup?
Ganache is more of a thin not frosting like dessert topping. To turn it into ganache frosting, we add a few more ingredients. It would still taste good!
Here’s the recipe for straight up chocolate ganache.
https://pipandebby.com/pip-ebby/perfect-chocolate-ganache-recipe/
will this recipe key 2-3 days in refrig until ready to frost cupcakes
Hi Shari,
You can make this recipe ahead of time. But make sure to take the frosting out of the fridge and bring to room temperature before using!
Are you able to use this recipe for piping? I would love to use it for my Death by Chocolate cupcakes
Yes! This version of ganache would be great for that!
I’m a little confused. 8 ounces of bakers chocolate is not the same as 2 cups of chocolate chips. The chocolate chips would weigh 16 ounces, right? So is it 8 ounces or 16 ounces. 8 ounces of chocolate plus 1 cup of cream would be a 1:1 ratio whereas 16 ounces of chips plus 1 cup of cream would be a 2:1 ratio. Big difference.
Hi Lea, you are right, it wasn’t a 1:1 ratio for each ingredient. Chocolate squares are bigger and richer, pure ingredients than chocolate chips. But the amount that I posted is the amount I created the recipe with.
Thank you!