Chocolate Ganache Buttercream
This cross between whipped ganache frosting and chocolate buttercream is the best of both worlds. It’s probably my favorite thing I make.
The story
What is it with Monday’s off? I had a four day weekend and somehow managed to get twice as much done Friday as yesterday. I was trying to finish this post as I went to bed last night and gave up. I was just too tired from…whatever I did yesterday.
But I got to spend a lot of time with my baby girl, teething tears and all. But I think she’s almost done with teeth until her 2 year molars. You have no idea how happy that makes me!
Anyway, this frosting. This is one of my favorite recipes. It was one of the first dessert recipes I invented myself. Except I don’t think I actually “invented” it.
One day, lost in the world of Pinterest, I stumbled upon a tutorial for different chocolate frostings. I could have sworn I saw something that used this method, of whipping up ganache then adding cubes of butter—much like merengue buttercream but with ganache. But when I decided to try it, I could not for the life of me find the recipe I remembered. Thus began my nearly Monica-Geller level recipe testing. Man, I tried a lot of ratios and it was delicious.
What resulted was this frosting: part ganache, part mousse, part buttercream.
In fact, the hit-or-miss guessing game of “what did I do the first time that was so good?” is part of what made me known for my chocolate Charity cake. My friends tried many versions of this frosting and loved them all.
I settled on the ratios here because they’re the most universally loved and also make the smoothest, easiest to work with frosting. But you can adjust the recipe quite a bit to get a richer chocolate or creamer texture or sweeter taste.
I highly recommend using this on my chocolate cake or—for that classic boxed cake combo—with my vanilla cake.
Key ingredients
Chocolate chips. You can also use chopped baking chocolate. Use any type you like—I prefer semisweet.
Heavy whipping cream. Also called double cream. This is needed for the ganache, so don’t try to go lowfat!
Butter. Use European style butter for a much, much better frosting.
Powdered sugar. Also called icing or confectioner’s sugar. There is a wide range here, because it depends quite a bit on the type of chocolate being used as well as how sweet or stiff you want your buttercream.
Vanilla extract. Use pure extract.
Salt. Omit if using salted butter.
How to make chocolate ganache buttercream
1. Melt chocolate and heavy cream. Do this over low heat in a double boiler (or makeshift boiler where you set a bowl over 1” simmering water). Stir constantly, until 75% melted, remove from heat, and stir until smooth.
2. Whip once cooled. Cool on the counter for an hour or in the fridge, stirring frequently, for 30 minutes. Whip until lighter in color and volume increases by at least 50%.
3. Slowly add butter. Add the butter one tablespoon at a time, with the mixer on.
4. Slowly add powdered sugar.
5. Add vanilla and salt. You can also adjust the taste at this point. Add more powdered sugar, if needed. If the taste is good but you need a more stable frosting, add a little cocoa powder for stability.
Enjoy!
Tips for this recipe
Increase chocolate for a…chocolatier taste
Yeah, obvs. You can add more baking chocolate (up to 12 ounces total), decrease whipping cream (no less than 6 ounces) or use dark chocolate for a stronger flavor. You could also add unsweetened cocoa powder while mixing in the powdered sugar, especially if you get to the end and decide you need more chocolate. At that point, adding more melted baking chocolate could result in a separated frosting. Cocoa powder is also recommended if you want a really really rich or dark chocolate, as too much melted chocolate to whipping cream yields a ganache that may have pieces of unmelted chocolate (which I can attest is still yummy) or it may never cooperate when whipping or may not blend with the butter.
Increase whipping cream for a lighter, creamier frosting
The ratio of cream to chocolate (in weight) is a whole science, and doing 2:1 cream (so twice as much cream as chocolate) will create a much more whipped cream-y, mousse-style frosting. Be sure to beat the butter well with each addition if you go this route, as it won’t combine as easily with such a high cream ration.
Increase powdered sugar to taste
I’ve used a wide range of powdered sugar in this frosting. My husband doesn’t like it too sweet, so I often have him taste test for me so I don’t go overboard. In the two cakes I included in this post, the tree stump has about half the sugar of the 30th birthday cake. That was intentional, to create a more malleable frosting that could look like tree bark and also not overwhelm my nephew on his first time having cake and chocolate.
Let ganache cool completely
Warm ganache will not whip nor will it blend with the butter. Instead, it will melt the butter and create a glaze after the first few pieces and eventually a soupy mess with the full amount of butter. So, be patient. That’s why I recommend taking the butter out after the chocolate has cooked so I’m forced to wait and let all the ingredients meet in the middle at room temperature.
Stir ganache a few times as it cools
I’ve noticed most of the desserts I make have a step like this. I may need simpler recipes in my rotation… Anyway, ganache will form a skin on the top and sides as it cools and tries to return to its original state. To prevent this, stir very well, scraping the edges and fully blending at least twice as it cools.
Melt on low only, or use the traditional method
Traditionally, you constantly stir the cream in a small pot over medium-low until bubbles form then pour it over the chocolate in a bowl, let it sit a couple minutes, then stir until smooth. But that method requires finely chopped chocolate and could still result in unmelted chocolate pieces. I’ve never minded the taste, but it’ll be noticeable once the cake is frosted. Plus, why would I chop chocolate chunks? They’re already chopped for me!
Thus, I prefer the double boiler method. But you MUST keep the temperature on medium-low or even low, so the water is simmering but not boiling. Tempering chocolate is its own science, and overheating it can ruin your frosting. Also, stir constantly and remove the chocolate as soon as it’s completely smooth.
Chocolate brands/types matter
I prefer Trader Joe’s semi-sweet chocolate chunks. They have a slight cinnamon flavor for reasons unknown to me (likely the use of alkali in processing). Baking chocolate also works well, and you can choose how intense a flavor you want with the various percentages. Chocolate chips work, too. But I’ve found that each brand uses a different set of ingredients and even method for creating and holding that chip shape. If you use chocolate chips, stir well and be aware you may have varying results once you start blending the cream or butter with it.
Use high quality butter!
I’m a butter snob. I often turn down butter with canola oil (personal choice), and I won’t bake with store brand butter. I prefer European style butter, due to its lower water content. My favorite is Kerrygold, since the cows are also free-range and grass fed. From all of my research into healthy eating, I believe it matters. I also notice a distinctly different (and preferable) taste.
On the flip side, I used to stick up on cheap butter when it went on sale. That’s how I learned the hard way that old butter will bring with it the smells and tastes of your fridge or freezer. When making buttercream, you can’t mask that. My advice: always spring for fresh, high quality butter.
You might also like:
Easy Chocolate Buttercream
Chocolate Orange Buttercream
Chocolate Ganache Buttercream
- prep time: 10-15 minutes
- cooling time: 30-60 minutes
- total time: 1 hour, 15 minutes
Servings: about 3 cups (enough for at least 24 cupcakes or one 2-3 layer 8” cake)
Ingredients:
- 8 ounces (227g) semi-sweet baking chips (Trader Joe's baking chips are the BEST for this!)
- 1 cup (240g) heavy whipping cream
- 1 cup (227g) unsalted butter, room temperature, cut into cubes (European style is recommended)
- 4-8 cups (520-1040g) powdered sugar (depending on stiffness and sweetness desired)
- 1 tablespoon (13g) pure vanilla extract
- ⅛ teaspoon (1g) fine sea salt (or to taste)
- optional: 1-3 tablespoons (15-45g) heavy whipping cream, to smooth frosting
Instructions:
- In a heatproof glass or metal bowl fitted over a medium pot filled with 1-2” water (or a double boiler, if you fancy), combine chocolate and heavy whipping cream. Bring water to a boil then immediately turn heat down to medium-low or low, maintaining a simmer but not a boil. Stir chocolate constantly with a rubber spatula until it’s completely melted then remove from heat. Set aside to cool.
- This is a great time to take the butter out, since both it and the ganache need about an hour to get to room temperature.
- Once ganache is room temperature, add it to the bowl of a stand mixer fitted with the whisk attachment (or out in a medium to large mixing bowl and use handheld beaters). Whip on high until it doubles in volume and becomes light and fluffy, about 5-10 minutes. Scrape sides.
- With the mixer on medium-high, add room temperature butter, 1-2 cubes at a time, fully incorporating on medium high speed after each addition. Be sure butter isn’t too warm (if it looks shiny, set it in the fridge for a few minutes). Mix in vanilla and salt. Scrape sides again.
- Add powdered sugar, 1 cup at a time, until desired consistency and sweetness is reached, scraping sides as needed. I like to start my mixer on the lowest speed to avoid that poof of sugar, then I slowly increase the speed to medium-high to high so each addition is thoroughly mixed in. If the frosting is looking too stiff (it will thicken slightly with exposure to air), add heavy whipping cream, 1 tablespoon at a time, until smooth. If you see large air bubbles, stir vigorously with a spatula for about 1 minute to release them.
Enjoy!
- This frosting will last 2-3 days at room temperature if kept in an airtight container. Store in the fridge (also in an airtight container) 2-3 weeks (unless it’s on a cake—those don’t last as long) or the freezer 2-3 months. Frozen frosting may need to be re-whipped.
