Whipped Chocolate Ganache Frosting

Frost and fill your cakes with this delicious and more flavorful than ever
whipped chocolate ganache frosting. Also, serve as a mousse or freeze like ice

Servings 1 filling for 4-layer 10-inch cake


  • 2 cups mini chocolate morsels
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream
  • 3 dashes of salt


  1. Add the morsels or chopped chocolate to a glass bowl over a saucepan of about 2-inches of simmering water. Be sure that your bowl is easy to remove even with potholders. Also, ensure that the bowl does not touch the water. (This will overheat the chocolate and cause it to seize up/become too thick to use.)
  2. Pour the vanilla over the chocolate and allow to melt.
  3. Measure out the cream and heat in the microwave on high for about 30 seconds. Pour the warm cream over the chocolate and remove from the heat. Stir until all of the chocolate melts. If needed, return to the heat.
  4. Remove the bowl from the saucepan and set aside at room temperature to cool for about 15 minutes. Refrigerate until cold.
  5. Transfer the ganache to the bowl of your electric mixer and beat on high speed until it turns to the color of milk chocolate and is light and creamy.
  6. Use to fill or frost cakes or cupcakes, freeze like ice cream, fill ice cream sandwiches, or chill and serve like chocolate mousse.


If you wish to frost and fill a 10-inch cake, please double the recipe.

I made a single recipe, which I used for the filling. Then, I made a separate batch later on, which I used to seal the cake before covering with gluten free fondant.