Whipped Chocolate Ganache Frosting

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips (You can use chopped bar chocolate, but I always have chocolate chips, so that is what I use.)
  • 1 stick butter

Warm the cream just to simmering in a medium sauce pan. Turn off the heat and add the chocolate. Let sit undisturbed for 5 minutes. Then with a spatula mix until the mixture is smooth and even. Put the mixture into the fridge to chill to about 70 degrees. Bring out the ganache mixture when chilled and mix in the room temp butter with a spatula. Then use a hand mixer to beat the ganache just until it begins to thicken. Then let it set on the counter for a few minutes. It should be a soft, but spreadable consistency. If it is still too liquid, beat for a short periods letting the mixture rest in between. Be careful not to overmix because it will split.

This amount will top a 9×13 sheet cake or the tops of 2 – 8 inch rounds. For full coverage of a 2-layer cake, you should double the recipe.


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