Whipped Chocolate Frosting

This Whipped Chocolate Frosting is rich, fluffy, and wonderfully fudgy with a smooth, creamy texture. Made with chocolate chips and heavy cream, it's an easy homemade frosting that's perfect for cakes, cupcakes, and brownies!

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

Ingredients

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

Instructions

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.

Notes

Heavy Cream - This is one recipe you should go for the gold. You can use heavy whipping cream (preferred) or simply whipping cream. The difference is fat content, but both will work. Whole milk doesn't whip quite as light, and I haven't tested non dairy options like almond milk or oat milk.
Flavorings - You could add one teaspoon vanilla extract, rum extract, brandy extract or almond extract.
Spice - You could add ground cinnamon to the frosting for a hint of spice.
How Much Does this Recipe Make? This Whipped Chocolate Frosting recipe makes enough to frost 1 (9-inch) two layer cake or 1 (8-inch) three layer cake, 30 cupcakes or 1 half sheet cake.
Use the Good Stuff - When making this chocolate whipped frosting, be certain you begin the process with a quality chocolate. You can use a chopped chocolate bar as well such as Baker's or Ghiradelli chocolate.
Why Did My Chocolate Seize When I Added Cream? It's possible that the cream temperature was too hot when added to the chocolate, causing it to seize. It's important to watch the temperature of the cream and remove it from heat as soon as it starts to boil, then let it sit for a moment before combining with the chocolate. This should help prevent seizing.
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 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 and more!

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