Dessert

Chocolate Ganache Frosting

Name: Chocolate Ganache Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup bittersweet chocolate (chips or chopped (180 g)); 1/2 cup heavy cream (120 ml); 2 sticks unsalted butter (room temp, cubed (228 g)); 1/2 cup powdered sugar (60 g); 1 1/2 cups bittersweet chocolate (Ghirardelli 60% etc. (270 g)); 3/4 cup heavy cream (180 ml); 3 sticks unsalted butter (room temp, cubed (342 g)); 3/4 cup powdered sugar (90 g); 2 cups bittersweet chocolate (Ghirardelli 60% chips (360 g)); 1 cup heavy cream (240 ml); 4 sticks unsalted butter (room temp, cubed (456 g)); 1 cup powdered sugar (120 g)

A rich, whipped chocolate frosting for cakes, cupcakes, and more.

MA

A recipe from

Maria Arnold

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Ingredients

Yields 12 servings

12 cupcakes (generous swirl)

1 cup bittersweet chocolate (chips or chopped (180 g))
1/2 cup heavy cream (120 ml)
2 sticks unsalted butter (room temp, cubed (228 g))
1/2 cup powdered sugar (60 g)

Outside of an 8–9" cake

1 1/2 cups bittersweet chocolate (Ghirardelli 60% etc. (270 g))
3/4 cup heavy cream (180 ml)
3 sticks unsalted butter (room temp, cubed (342 g))
3/4 cup powdered sugar (90 g)

Outside + inside of 8–9" cake OR 2 dozen cupcakes

2 cups bittersweet chocolate (Ghirardelli 60% chips (360 g))
1 cup heavy cream (240 ml)
4 sticks unsalted butter (room temp, cubed (456 g))
1 cup powdered sugar (120 g)

Method

11 steps

1
Melt the chocolate and heavy cream together in the microwave or over a bain marie. Set aside to cool completely (about 20–30 minutes).
2
When the ganache is cool, mix the butter and powdered sugar in a mixer bowl with the whisk or paddle attachment until smooth, slowly add in the chocolate ganache.
3
Scrape down the bowl often (this is key!). Beat until well mixed.
4
For icing a cake, stack the layers with a nice amount in between (1/2–1 inch in thickness).
5
Chill the cake if needed (if it's soft and it would be difficult to ice the sides).
6
Always keep the icing at room temperature while working with it so it is spreadable.
7
Do a "crumb coat" — a very thin layer of icing around the sides and top to hold the crumbs in.
8
Chill until it's not tacky to the touch.
9
Ice the outside. Easiest is to add a lot on top, even it out so it's flat, and let the excess go down the sides. Add more to the sides as needed to cover completely.
10
Smooth with a cake smoother, or make swirls or lines with an offset spatula. Pipe extra icing on top or around the bottom edge.
11
Freeze any remaining icing for a future project.

From the family

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