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Chocolate Ganache Frosting

by Nick Makrides
Chocolate Ganache Frosting

The thing about chocolate ganache frosting is that if you have no self-control then it becomes very dangerous. Because, even in it’s warm, melted state, you’ll want to drink it. You can use my chocolate ganache frosting in two ways: unwhipped, or whipped. Whipped is almost like eating a very rich, fluffy mousse, and unwhipped is nice and dense – perfect for filling cakes.

Chocolate Ganache Frosting

Chocolate Ganache Frosting

Serves 20

4.85 from 13 votes
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Dessert, American
Cuisine: American



  • 4 cups dark chocolate good quality - milk chocolate chips
  • 3/4 cup unsalted butter
  • 1 cup thick cream double/heavy



  • Combine the chocolate, butter and cream in a large, microwave-safe bowl. Microwave on high, for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
  • Alternatively, you can use the double-boiler method. Fill a large saucepan one-third of the way with water and bring to the boil. Place the chocolate, butter and cream in a large glass or metal mixing bowl and set it over the pan, making sure the bottom of the bowl doesn’t touch the water. Gently stir the mixture until it is completely melted and smooth. Remove from the heat and leave to set at room temperature.
  • To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
  • To use it as whipped ganache, soften it to the piping consistency using the above method. Add it to the bowl of a stand mixer fitted with the paddle attachment and start by whipping on medium speed. Once it has softened a little and looks slightly paler, turn the mixer up to high and whip for 5–6 minutes until it becomes light, fluffy and pale in colour.


My cake recipes sometimes call for more than one batch of frosting. Depending on the size of your mixing bowl, you may need to split the frosting into two batches when flavouring it.
Frosting can be stored in an airtight container for up to two weeks.
To freshen up this frosting simple thaw at room temperature for 1 hour and re-whip using a stand mixer and paddle attachment


Serving: 20g
Calories : 270kcal
Carbonhydrates: 16g
Protein: 3g
Fat: 22g
Saturated Fat: 13g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 19mg
Sodium: 8mg
Potassium : 252mg
Fiber: 4g
Sugar : 8g
Vitamin A: 226IU
Vitamin C: 0.1mg
Calcium: 28mg
Iron: 4mg
Nutrition Disclosure

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Cara Jayasekera August 1, 2021 - 6:36 am

5 stars
I used this chocolate ganache recipe for my nephew’s 7th birthday racecar cake and not only did this ganache taste amazing for his chocolate fudge flavored cake, but it also had a perfect consistency and really came in handy in several applications structurally when assembling a huge 2 layer 11x15in heavy fondant and decorated cake! ( especially in hot California Summer birthday season )This was my first time using a recipe from the scran line and I will definitely be following recipes from here and the youtube channel more! Thank you!!

Nick Makrides September 19, 2021 - 6:03 am

Awww, Cara so glad to hear you enjoyed the recipe! N x

Barbara August 23, 2021 - 10:32 am

Hi, Nick! I am a bit confused here. How come you don’t add any butter to the ganache in your video? Does it have to do with the type of chocolate, or maybe the amount you make?

Nick Makrides September 19, 2021 - 3:05 am

Hi Barbara! Hmm, it’s really just a preference. Funnily enough, I now add it to my ganache. N x

Lordi November 6, 2021 - 5:12 pm

Hi Nick. Firstly, like to let you know I enjoy watching every single of your videos. Big fan! Thank you so much.
My success rate for anything using whipped cream is almost zero (lol) mainly cos where i am, is really and humid and i dont have air conditioning in my kitchen. The frosting is always “runny” no matter how i whip it, with chilled bowl and whisk etc.
As such, i try to avoid bakes using frosting which is kinda frustrating cos I LOVE (with a capital L) frosting !

Now i find this recipe interesting cos you mentioned to let the ganache set at room temperature (usually other recipes mention to chill it). And most recipes mention to always whip chilled cream.
By “room temperature”, what is the approx. temp. ? Cos i reckon different countries / regions have different room temp?

Also, I dont have a microwave oven, so once the ganache is set and i like to soften it to whip it up, can i pop it back to the double boiler to soften it? Which seems like a double work. Instead of setting and softening it again, can i whip it straight away after i mix the cream and chocolate?

From a very amateur, wannabe baker. 😀

Nick Makrides November 7, 2021 - 9:07 pm

Hi Lordi! Hmm, so when I say room temperature, it’s usually on a mild day. So not hot. Lets say 20C. If you’re in a place with warmer weather, then I would recommend putting it in the fridge for 30 minutes, giving it s stir and repeating that another time. If you’re using this for a cake or cupcakes in warm weather, the frosting will melt. It’s definitely not a frosting that will withstand hot weather. Hope that clarifies things!


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