2-Ingredient Chocolate Ganache Frosting Recipe

The best, fudgy and easy chocolate ganache frosting recipe made with just two ingredients: chocolate and heavy cream. This homemade ganache is silky and rich, perfect for spreading on cakes, piping onto cupcakes, or using as a glossy icing for brownies and cookies.

This two-ingredient frosting is one of my favorite finishes because it tastes like a soft, spreadable fudge. It sets up nicely but remains tender, and the texture depends mostly on the chocolate-to-cream ratio and cooling time. Use semisweet or dark chocolate for an intense chocolate flavor, or adapt the ratios below for milk or white chocolate.

Ganache frosting is versatile and complements chocolate cupcakes, classic vanilla cupcakes, and more elaborate cakes. It also makes a luxurious glaze for bundt cakes and individual desserts when thinned. Below you’ll find ingredient notes, variations for different types of chocolate, a clear step-by-step method, helpful tips, storage guidance, and a printable-style recipe card.

Key ingredients

• Chocolate — Semisweet or dark chocolate works best for stable, rich ganache.
• Heavy cream — Use heavy cream (heavy whipping cream) for the highest fat content and the creamiest texture.

Variations

• Milk chocolate version — Use approximately 2.5:1 chocolate to cream (for example, 20 oz chocolate to 8 oz cream). Milk chocolate contains more sugar and additives, so a higher chocolate ratio helps the ganache set.
• Semisweet or dark — A 2:1 ratio (16 oz chocolate to 8 oz cream) yields a thick, pipeable frosting once cooled. When freshly combined it will be relatively loose, but it firms as it cools. Chilling 15–20 minutes before piping usually helps it hold shape.
• Sweeter ganache — Avoid adding powdered or granulated sugar directly, as it can make the ganache grainy. Choose a sweeter chocolate (milk chocolate) or dissolve a small amount of sugar into the cream before combining if you need extra sweetness (this is an optional technique and can be experimental).
• Whipped ganache — Use equal parts chocolate and cream (1:1). Warm, this softer ganache works well for drips and glazes. Chill until firm and then whip to create a light, airy frosting.
• White chocolate — White chocolate requires a high chocolate-to-cream ratio (about 3:1) because white chocolate is very soft; more chocolate helps it firm properly.

How to make chocolate ganache frosting from scratch

1. Heat the cream — Gently warm heavy cream until it’s hot but not boiling.
2. Pour over chocolate — Place finely chopped or shredded chocolate in a heatproof bowl and pour the warm cream over it. Let it sit for a minute or two to soften the chocolate.
3. Whisk until smooth — Whisk gently until the mixture is fully melted and glossy. If small lumps remain, a brief 10-second burst in the microwave or a quick stint over a double boiler while whisking will smooth it out.
4. Cool to thicken — Allow the ganache to come to room temperature so it thickens. For a firmer, pipeable consistency, chill in the refrigerator for 15–20 minutes, checking frequently so it does not become too hard.
5. Pipe or spread — Once the ganache reaches the desired consistency, use it to spread on cakes or fill a piping bag to decorate cupcakes or cookies.

Tips and Techniques

• Temperature matters — The cream should be warm, not boiling. If the cream is too hot, the fats in the chocolate can separate and cause a grainy or oily texture.
• Use heavy cream — Heavy cream gives the best stability and mouthfeel. Milk can cause seize and won’t produce the same glossy finish.
• Quality chocolate — Use a high-quality chocolate with a good cocoa percentage for the best flavor and texture. Avoid chocolate with fillers or stabilizers where possible.
• Cut chocolate small — Chop or shred the chocolate finely so it melts quickly and evenly when the warm cream is added.
• Adjust consistency — To thin the ganache, stir in a little warm cream. To thicken it, add more melted chocolate and chill until firm.
• Ratio rule — More cream makes a softer ganache at room temperature; higher cocoa percentages in the chocolate yield a firmer, more stable frosting.

Recipe FAQs

Storage

• Make ahead — Ganache can be made in advance and stored sealed in the refrigerator or freezer.
• Room temperature — Do not leave ganache-based frosting out longer than 1–2 hours, especially in warm conditions.
• Refrigerate — Because it contains dairy, store leftovers in an airtight container in the fridge for up to one week.
• Freeze — Freeze ganache in a sealed container for up to one month. Thaw overnight in the refrigerator and rewhip or gently warm before using if needed.

More frosting recipes

• Easy Sour Cream Frosting (Vanilla)
• Easy Mint Frosting
• White Chocolate Buttercream Frosting
• Coconut Cream Chocolate Frosting
• Best Cream Cheese Frosting (Stable)

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