Cake Central › Recipes › Chocolate Ganache Frosting

Chocolate Ganache Frosting

I get rave reviews from chocolate lovers with this recipe.


Amount Ingredient
2 - 12 oz pkg Giardelli Semi Sweet Chocolate pieces
1 pint heavy cream
1 tsp vanilla
4 c Confectioner Sugar
1/4 c unsalter butter
1/4 c Crisco shortening
1/4 c milk


Heat heavy cream in microwave for 3 mins. Add chocolate pieces and mix till smooth. Stir in vanilla. When cooled to room temperature, add butter and shortening. Mix well. With an electric mixer or KA add the CS. If needed, add the remaining milk and mix to smooth consistency.

Comments (19)

Do you use the paddle attachment with the mixer? I can't wait to try it stiff enough to pipe with?
Is this a spreadable consistency for icing cakes?
Can't wait to try this. I love chocolate ganache frosting!!!
AT what point do you add the sugar?
TMinEQ: "With an electric mixer or KA add the CS" In this case the CS stands for confectioner sugar.
Can this be used as a Pourable ganache also?
Hi. How much does this yield and is it pourable?
I would think since it has a pound of Confectioners' sugar in this recipe it would not be pourable like a Choc. Ganache. Therefore, it is considered a Frosting as Titled If you want pourable, make a regualr choc. ganache. Spreadble...make reg. ganache, put in fridge; let set up, then whip and use as frosting. Sounds good anyway you use it !
Does it crust?
is better to add more heavy cream to make it pourable
Sorry to be the spelling police, but it's "Ghirardelli". :D
Does this recipe still work without the Crisco (Trex), anyone know? In the UK we don't use Trex in our buttercream (sorry, but the thought of it makes me feel a bit sick!) and wonder if anyone has tried this recipe with all butter instead? Otherwise, I would love to give it a try. x
This recipe sounds awesome. Does anyone knows if it's spreadable ganache??
I would like to know which attachment to use if your using the KA ?
can i make this ganache for making swirlz on cupcake
Hi where do I get the answers for all these questions they all very good one?
I just made this for the first time last night and it was delicious!! My husband and I couldn't stop eating it (we ate it with the cake tops I cut off the wasc chocolate cake I was making, yum!!). I wouldn't consider it pourable although it was not very stiff right after mixing it (similar to store bought icing). I did not add any milk at the end because it seemed very soft already. By the time I finished icing my cake it was fairly thick but would thin out again when mixed. I think you could probably use to pipe (I didn't try) if you let it sit a few minutes without mixing (would probably need to add some milk as it got pretty think after a while). I used my KA paddle attachment to mix. It made about as much or more than a typical buttercream recipe. I iced a 9x13 cake with one layer of filling and have at least a cup left over. This icing does not crust like buttercream with Cisco, but does harden bc of the chocolate. I hope that helps answer most of the questions in here. I will definitely be making this again! It is my new favorite chocolate frosting!
Thank you very much for that recipe am going to try it.
Has anyone tried to put fondant over this?? If so did it hold up OK??
Cake Central › Recipes › Chocolate Ganache Frosting