Ganache Frosting

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Ganache Frosting is a type of frosting that does not require any additional decorating unless desired. It provides an elegant finish to the cake on its own. It is typically used as a glaze, which is poured over a single layer chocolate cake, providing a shiny, delightfully rich looking cake. If desired, you can add an additional decorative touch by drizzling with chocolate, adding chocolate curls, topping with strawberries or raspberries or whatever you feel is appropriate for the occasion.

Although ganache frosting is often used to provide an elegant finish to a cake, it is also used as whipped frosting and for piping. The ganache is made in the same manner but allowed to set up to achieve different consistencies. To make a whipped frosting from the ganache it is allowed to cool in the refrigerator just until it is slightly cool to the touch. Then it is whipped in the same manner as heavy whipping cream. For best results, use a cool mixing bowl and beaters. If you are going to use the ganache as piped frosting be sure it is allowed to set up completely. It should be firm enough to scoop out a spoonful and mold it.

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Ganache Frosting - Glaze

Ganache Frosting


  • 8 oz. semi-sweet chocolate
  • 3/4 c. heavy whipping cream
  • 2 tbsp. butter
  • Chop the semi-sweet chocolate into small pieces and then place the pieces in a heatproof bowl.

  • Combine the heavy whipping cream and butter in a small saucepan and heat over medium heat. Heat until the mixture just comes to a boil.

  • Note: The cream and butter can also be brought to a boil by heating in the microwave.

  • Once it comes to a boil remove it from the heat and pour the mixture over the chocolate pieces in the heatproof bowl.

  • Allow the combination to stand for a few minutes without stirring.

  • Gently begin stirring the mixture with a spoon. Be sure to stir gently because you do not want to incorporate air into the mixture.

  • Continue to gently stir until the cream mixture and chocolate are well mixed and smooth. The frosting will have a glossy shine to it and be quite thin in consistency.

  • Cover the ganache and place in the refrigerator to cool for approximately an hour so it thickens to a spreadable consistency. Check frequently so that the ganache does not thicken too much. It should be thin enough to pour.
  • Once the ganache is the desired consistency, brush the crumbs from the cakes surface and place it on a wire rack over a cookie sheet. When applying the ganache any drips will collect on the cookie sheet.

  • Apply a thin coat of the ganache over the top and sides to set the crumbs. This is called a crumb coating.

  • Once the top and sides have been crumb coated, place the cake into the refrigerator for about 5 minutes to set the crumb coating.

  • After the crumb coating is set, begin applying the ganache by pouring the frosting on top of the cake in the center.

  • Spread the ganache over the cake by using a long icing spatula and pulling the frosting from the center out and over the edges of the cake, using long strokes.

  • Spread out over the entire top as evenly as possible. If there are any bare spots on the sides, use the spatula to apply some of the remaining ganache from the bowl or from the drippings. Do not disturb the top if possible.
  • Drizzle additional ganache over the top for a little extra decorative touch or decorate with other trimmings as desired.

If you have leftover ganache you can cover it and store it in the refrigerator to use later (don't forget to scoop up the drippings and save those also). It will harden to a spoonable consistency when stored in the refrigerator. You can then use it to make little truffles by using a scoop to make little balls and rolling them in cocoa or dipping them in chocolate. It can also be micorwaved to melt it to a thinner consistency so that it can be used as a frosting again.

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