Whipped Chocolate Frosting

Course Cakes, Dessert

Cuisine American, Southern

Keyword chocolate-icing-recipe, whipped-chocolate-frosting

Prep Time 5

Cook Time 2

Chill time 2

Total Time 2 7

Servings cups

Calories 915kcal

Author Melissa Sperka

Pour the chocolate chips into a large mixing bowl.
In a heavy bottomed saucepan bring the heavy cream and salt to a boil. Once it begins to boil immediately remove from the heat and pour over the chocolate chips. Let sit for 1-2 minutes.
Using a whisk stir the chocolate chips and cream until completely smooth.
Chill in the refrigerator for 1-2 hours or just until cooled but still pourable. Stir occasionally.
Once cooled, using an electric mixer fitted with the whisk attachment. Whip the chocolate ganache mixture on medium-high speed adding 1 Tbsp of powdered sugar at a time. Sweeten to your taste and continue to beat until stiff peaks form.
Use immediately to frost a layer cake, cupcakes or sheet cake. Chill the frosted cake or cupcakes until serving.
Allow the frosted cake to come to room temperature before serving to allow the frosting to soften. (Allow to sit on the counter about 1-2 hours)
Store leftovers chilled.

Frosting Options: This Whipped Chocolate Frosting will frost One (9-inch) 2 layer cake or 1 (8-inch) 3-layer cake, 30 cupcakes or 1 sheet cake.
How to make a Chocolate Ganache with Chocolate Chips and Heavy Cream: If you'd like to use this as a chocolate ganache glaze instead of whipping it with a mixer you can! Use heavy cream. Allow the chocolate-cream mixture to sit at room temperature until it's cooled, but still pourable. Drizzle over cakes, cheesecake, cookies, brownies, donuts and more!