As much as I love American fudge frosting, nothing beats the decadent, indulgent taste and texture of chocolate ganache. Made of pure chocolate and heavy cream, ganache is a chocolate lovers best friend. Its versatility as a glaze, decorative piping, and whipped cream answers the need for icing, frosting, and filling.
Below I have pictured 3 different ways to adorn cupcakes using the same recipe and batch I made yesterday. As a glaze, you can easily pour ganache over cakes for a nice smooth finish. If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure your mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings. Below are step by step photos to guide you. Enjoy!
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
- optional 3 tablespoons flavored liqueor
- Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
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Hi Kathleen,
It depends on whether or not you plan on spread, whipping, or piping. Can you tell me which one?
How many cupcakes will this recipe frost?
I use milk chocolate to make my ganache this way and it is sweet enough for the kids.
Once the ganache cools it is the consistency of… maybe, peanut butter when you spread it. I’d suggest letting it come to room temperature to use because that way you will know excatly what thickness and ‘stickiness’ it will have for holding the cake together. I doubt you will have any trouble using it as a glue for the cake though (unless you live in a warm climate, then it will tend to be more towards a glaze when at room temp).
Hey!
Ok so I am trying to make a standing cake and going to be doing a lot of carving and shaping. I was thinking of using a ganache to fill and glue together pieces of cake, but it’s for a kids birthday and I’m worried it won’t be sweet enough and too bitter. Any suggestions on how to keep it really strong glue? Also I Was wondering if anyone had any suggestions on a dense cake that will make carving a little easier?
They are very much clear….it says to cool then pipe…for the whipped..you cool…whip..then pipe…for the glaze..she said..cool a Lil..then pour over desired dessert
The instructions are not to clear for piping,am I to cool in frig. then whip,before piping?
I want to pipe the ganache onto cupcakes to serve 24 hours later – no refrigeration. Will the ganache hold the piping shape? Is this okay to do?
Do you need a baking chocolate for the recipe?
I have used almond milk creamer with good success!
Hi Alice ,
There’s something I was wondering if I could use the reduced fat cream as a replacement of the heavy cream ?
Didn’t take cream off cooker before adding chocolate – doh! So it has separated and looks gritty – just warning anyone as absent minded as self out there….
Can I use the frosting to cover cake
Just wanted to let you know that styleloftclothing is taking over your site via redirect, and there’s no way to x out. I couldn’t stay long enough to read the whole recipe. Tried three times….
Can I use chocolate chips?
Thanks so much for this recipe! I’ve tried it and it was so simple and delicious. Much appreciated:)
Hi Sarah,
I’ve used a variety of different chocolates. Semi-sweet is always safe, but I like to mix it with a little bitter-sweet too.
Hi Alice!
Your ganache is simply mouth-watering and very rich. Since my son and I are both chocoholics, he wants me to make this ganache for his birthday cake 😉 Which leads to my question: which chocolate did you use? Milk? Dark? Semi-sweet? Or what was the percentage of cacao in it?
Much love,
Sarah 🙂
…whip it on Tuesday? Sorry I forgot that^^
How far in advance may I make this? Can I make the ganche on Monday night, put it in the fridge, and then whip it?
Hi, yes, you can use this to fill a cake.
Can i use this ganache to fill in a cake???
I totally get that. I was figuring approximately the amount you used in the piped sample photo. Any idea?
Hi Sarah, Honestly it just depends on how much frosting you use on each cupcake.
For the piped version you showed, how many cupcakes would this recipe frost? Just trying to figure out how many batches I need to make for 36 cupcakes…
Hi! I just want to ask, do I have to whip the chocolate ganache before piping it? I want to use it for cupcake as frosting.