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Whipped Chocolate Frosting

Whipped Chocolate Frosting

Author Melissa Sperka


  • 24 oz quality semi-sweet chocolate chips i.e. Ghiradelli
  • 1/4 tsp salt
  • 4 cups heavy cream
  • 3-6 Tbsp powdered sugar sifted


  • Place the chocolate chips in 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 2 hours until cooled but still pourable. Stir occasionally.
  • Once cooled, using an electric mixer, whip the chocolate ganache mixture 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.