This rich and creamy whipped milk chocolate ganache is perfect for frosting or filling cakes, cupcakes, and more. Made with just two ingredients, it’s a great alternative to traditional chocolate buttercream!
Some of our favorite recipes with chocolate ganache include moist chocolate ganache cake and easy chocolate fudge cake.
If you need a chocolate frosting that’s rich but not overly sweet, whipped ganache is the way to go. It’s light and fluffy, super easy to make, and works with just about any dessert. Trust us—you’ll want to keep this recipe in your back pocket!
Jump To
Why You’ll Love This Recipe
- Made with just two ingredients
- Works as a frosting and a filling
- Not quite as sweet as buttercream but still rich and creamy
- Can be made ahead of time
Recipe Ingredients
Chocolate chips: We use milk chocolate, but dark or semi-sweet chocolate also works great. You can also use chopped chocolate bars.
Heavy cream: Be sure to use heavy whipping cream, not light whipping cream, for the best flavor and consistency.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations
- White chocolate: Swap milk chocolate for white chocolate.
- Dark chocolate: Use 60% cocoa or higher for a richer taste.
- Peanut butter: Stir in a few tablespoons of peanut butter.
- Spiced: Add cinnamon, cayenne, or cardamom for extra depth.
- Flavored: Mix in extracts like vanilla, almond, or peppermint.
How To Make Whipped Ganache
Step 1: Add the chocolate chips to a medium bowl and set them aside. Heat the heavy cream in a saucepan over medium heat (or in the microwave for 45-60 seconds) just until it starts to boil.
Step 2: Immediately pour the hot cream over the chocolate chips. Let it stand for 3-5 minutes to allow the cream to melt the chocolate.
✏️ Prep Tip: You can also use a double boiler to melt the chocolate. Place the chocolate chips and cream in a glass bowl over a small saucepan of simmering water. Stir frequently until smooth and fully combined.
Step 3: Whisk the mixture until the chocolate fully melts and the consistency is smooth. Let the ganache cool in the refrigerator for at least an hour (or overnight) until it’s fully set.
Step 4: Once the consistency is thick but still soft enough to scoop, whip the ganache until soft peaks form and the texture is light and fluffy.
Expert Tips
Use high-quality chocolate. The better the chocolate, the better the ganache! High-quality chocolate melts more smoothly and gives you the best flavor.
Don’t overheat the cream. Let it heat just until it starts to boil, or you may risk burning the chocolate.
Chill before whipping. Let the ganache set in the fridge for at least an hour before whipping it. If it’s too warm, it won’t whip up properly.
Stop at soft peaks. Over-whipping the ganache can cause a grainy texture, so stop mixing when you see soft peaks.
How To Use Whipped Ganache
Frosting: Spread it over cakes, cupcakes, or brownies.
Filling: Pipe between cake layers or inside pastries.
Truffles: Chill, roll into balls, and coat with cocoa powder or chopped nuts.
Dipping: Serve as a dip for fruits, cookies, or pretzels.
Topping: Add a scoop to cheesecake, crepes, or ice cream.
🍫 Looking for more ways to use whipped chocolate ganache? Use it to frost your mini chocolate cupcakes or chocolate frosted brownies. It also makes the perfect filling for brunch crepes with strawberries!
How To Store
Whipped chocolate ganache can be stored in the refrigerator for up to a month in an airtight container. When you’re ready to use it, simply take it out of the fridge and whip it until it regains its light, fluffy texture.
Whipped Milk Chocolate Ganache FAQs
No, whipped chocolate ganache stays light and fluffy (perfect for frostings, fillings, and piping). It firms up a little when chilled, but it won’t harden.
If your ganache isn’t whipping up, it’s most likely because it’s not cold enough. Make sure it’s fully chilled before you start. Another reason could be the chocolate-to-cream ratio—try adding a little more cream and whipping it again.
If your ganache becomes separated or grainy, try adding a teaspoon of hot water and whisking really well. Keep adding a little water at a time and whisking until it comes back together and looks smooth again. For more details, check out how to fix broken ganache from King Arthur Baking.
More Recipes You Might Like
If you tried this Whipped Chocolate Ganache Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Recipe
Easy Whipped Milk Chocolate Ganache
October 1, 2024Equipment
- Saucepan optional
Ingredients
- 8 oz chocolate chips
- 1 cup heavy whipping cream
Instructions
- Place the chocolate chips in a medium bowl and set them aside.
- Warm the cream over medium heat or in the microwave (about 45-60 seconds). As soon as it starts to boil, remove it from the heat.
- Immediately pour the hot cream over the chocolate chips. Let it stand for 3-5 minutes to allow the chocolate to melt, then whisk until smooth.
- Chill the ganache in the refrigerator for at least 1 hour (or overnight) to allow it to fully set.
- Once it reaches a thick but scoopable consistency, whip the ganache until soft peaks form and the texture is light and fluffy.
Notes
- Heat the cream just until it starts to boil, or you may risk burning the chocolate.
- You can also melt the chocolate using a double boiler. Place the chocolate chips and cream in a glass bowl over a small saucepan of simmering water. Stir frequently until smooth and fully combined.
- Let the ganache set in the fridge for at least an hour before whipping it. If it’s too warm, it won’t whip up properly.
- Over-whipping the ganache can cause a grainy texture, so stop mixing when you see soft peaks.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Mallory says
You can’t go wrong with this whipped chocolate ganache! It’s so easy and adds a rich, chocolate finish to any dessert.