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Chocolate Ganache Cream Cheese Frosting

Chocolate Ganache Cream Cheese Frosting combines 2 favorites. Delicious rich ganache and creamy slightly tangy cream cheese frosting. Both are delicious on its own. And combined they are divine. Let me show you how to make it.

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CHOCOLATE GANACHE CREAM CHEESE FROSTING

I’m going to show you how to make both : dark chocolate and white chocolate ganache cream cheese frosting. This creamy, flavorful frosting can be used to pipe pretty swirls on cupcakes and desserts. And you can also use it to frost a cake. See the cake I made at the bottom of this post.

DARK CHOCOLATE GANACHE CREAM CHEESE FROSTING

DARK CHOCOLATE GANACHE

INGREDIENTS :

  • Good Quality Dark Chocolate,  either chips, or chopped
  • Heavy Cream

Measure chocolate into a heat proof bowl. Heat heavy cream until almost boiling, you’ll see small bubbles on the surface. Pour hot cream over chocolate chips. I like to cover bowl with a paper towel and a plate. Let sit for 3 minutes then whisk until smooth.

Sometimes I ran into an issue when some of the chocolate doesn’t melt. This is normal. If you notice few stubborn pieces of chocolate microwave ganache in 5 second intervals, whisking well for 30 seconds to a minute after each heating. It really only takes a little bit of heat for the remaining chocolate to melt.

Usually just letting chocolate rest covered will do the trick. Residual heat from the bowl helps to soften the chocolate. I often heat the mixture for 5 seconds in the microwave. And then I let sit in the microwave for a minute. After I take it out and whisk ganache well till all chocolate pieces are melted and mixture is smooth and shiny. Cover ganache with a plastic wrap and refrigerate overnight.

FROSTING

INGREDIENTS :

  • Chocolate Ganache, rested overnight
  • Powdered Sugar
  • Full Fat Cream Cheese
  • Flavorings – Vanilla Extract, Vanilla Bean Paste, Concentrated Lorran Oil Flavorings etc.

Ganache will thicken overnight. Because of the ratio of chocolate to heavy cream is high this ganache will be stiff. This is normal. Let ganache and cream cheese come to room temperature. Leave both on the counter for 30 minutes or so.

In a bowl beat cream cheese until creamy. Add powdered sugar and on low speed gradually beat sugar into cream cheese. Mixture will be smooth and soft. Beat for about 3 minutes.

Now it’s time to add ganache. At this stage you might be tempted to microwave ganache to make it more pliable. Instead in a large bowl cream small amount of ganache with a small amount of cream cheese mixture.

Creaming small portions of thick ganache and soft cream cheese mixture helps to avoid lumps in your frosting. You can also quickly soften ganache by beating it on low speed with the mixer first.

Gradually keep adding more ganache and cream cheese mixture. Beat well after each addition, until smooth and thick. If desired flavor with vanilla or concentrated flavoring. Use up to ½ tsp Vanilla or other alcohol based flavorings, or 10 drops Lorann Concentrated Flavorings.

If frosting appears too soft for piping, cover it and refrigerate until it firms up. 30 minutes or overnight if you are not using it right away. Frosting can be made ahead and stored in the fridge for up to 3 days. Refrigeration causes frosting to firm up. Let it soften slightly before filling the piping bag and piping swirls onto cupcakes.

WHITE CHOCOLATE GANACHE CREAM CHEESE FROSTING

WHITE CHOCOLATE GANACHE

INGREDIENTS :

  • White Chocolate Chips or good quality chocolate bar – chopped
  • Heavy Cream

Heat heavy cream  until almost boiling, you’ll see small bubbles on the surface. Pour hot cream over white chocolate chips. Let sit for 3 minutes then whisk until smooth.

Because we are using only a small amount of hot heavy cream some white chocolate pieces will not melt. It’s okay. You can use a microwave trick like with dark chocolate ganache.

Or heat the bowl over a pot of barely simmering water. Place the bowl with white chocolate ganache over the pot with simmering water only for a short time, 5-8 seconds at a time is sufficient. Whisk well for 30 second to a minute. It only takes a little bit of heat to melt remaining bits of chocolate. Whisk well until you have a smooth mixture.

Cover white chocolate ganache with a plastic wrap and refrigerate overnight.

FROSTING

INGREDIENTS :

  • White Chocolate Ganache, rested overnight
  • Powdered Sugar
  • Full Fat Cream Cheese
  • Flavorings

White Chocolate Ganache will thicken overnight.  It will be very stiff. This is normal.

Let ganache and cream cheese come to room temperature. Leave both on the counter for 30 minutes, or so.

Then beat cream cheese until broken up and creamy, about 30 seconds. Beat in powdered sugar, beat for about 2 minutes. Until well blended and smooth.

Because this white ganache is really very thick it is best to stir it with a spatula first to make it more pliable. I don’t like to soften it in the microwave as it’s easily overheated and then it becomes too soft.  Slowly with a hand held mixer beat on low speed until more flexible. 30 seconds or so.

Then it is best to gradually beat white ganache with a small amount of cream cheese mixture first. Into a medium size bowl add about ½ cup of white chocolate ganache and ¼ cup cream cheese/powdered sugar mixture. Beat with wire attachments until smooth.

Gradually keep adding white chocolate ganache and cream cheese mixture. Beat well after each addition. Beat until thick and creamy. If desired flavor with Vanilla Extract (1/2tsp) or Lorann Oil Based Flavorings (10 drops).

Cover and refrigerate until ready to use. Because of small amount of sugar added this frosting doesn’t really crust. It firms up quite a bit in the fridge. Let it soften slightly to spreadable consistency if using to fill a cake. Or if you are using it to pipe swirls onto cupcakes, desserts.

FROST CUPCAKES WITH CHOCOLATE GANACHE CREAM CHEESE FROSTING

Cut the tip of the piping bag and fit it with large star tip. I’m using 3 Star Piping Tips : 6B(2tone swirl), 1M (dark swirl), 2D (white swirl)

HOW TO STORE CUPCAKES FROSTED WITH CHOCOLATE GANACHE CREAM CHEESE FROSTING?

Store them covered in the fridge until ready to use. Cupcakes can be frosted up to 3 days ahead. Frosting firms up in the fridge. Bring iced cupcakes to room temperature before serving.

CAN I FROST A CAKE WITH GANACHE CREAM CHEESE FROSTING?

This creamy frosting can be used to pipe pretty swirls on cupcakes and desserts. And you can also use it frost a cake. However this frosting is flexible and doesn’t behave like Swiss Buttercream. If you desire super sharp edges on your cake I’d suggest you stick with Swiss Buttercream.

Here is a pretty birthday cake I frosted with Chocolate Ganache Cream Cheese Frosting. Depending on how much sugar you add this frosting can crust slightly.

DO FROSTED CUPCAKES HAVE TO BE REFRIGERATED?

Because of the dairy content I recommend that you refrigerate frosted cupcakes.

HOW LONG CAN I KEEP THEM OUT OF THE FRIDGE?

I had them out for 2-3 hours at room to slightly warm temperature. Again be mindful of dairy content of the frosting. If you let them sit in the sun they will most like start to melt just like most frostings would.

CAN I USE THIS FROSTING UNDER FONDANT?

This frosting doesn’t firm up like full butter frosting.

HOW CAN I FLAVOR GANACHE CREAM CHEESE FROSTING?

Use up to ½ tsp alcohol based extracts, or use concentrated flavorings such as Lorann Flavoring. You can infuse cream with coffee, herbs, lavender, caramel etc.

TO MAKE CHOCOLATE GANACHE CREAM CHEESE FROSTING YOU NEED

  • RECIPES – below
  • TOOLS TO MAKE FROSTING AND CUPCAKES
  • Shop at My Amazon Shop
  • Bowls
  • Hand Held Mixer
  • Whisk
  • Lorann Flavorings
  • Piping Tips : 6B(2tone swirl), 1M (dark swirl), 2D (white swirl)
  • Piping Bags

MORE DELICIOUS FROSTING/BUTTERCREAM/ICING RECIPES :

Chocolate Ganache Cream Cheese Frosting
Prep Time
15 mins
Chilling
8 hrs
 

Makes delicious flavorful frosting, great for frosting cupcakes and filling cakes.

These 2 recipes will frost up to 40 cupcakes.

Course: Cake, Dessert, Frosting
Cuisine: American
Keyword: cream cheese frosting, ganache cream cheese frosting, ganache frosting
Servings: 40
Hanielas.com: Hani Bacova
Ingredients
Ganache Cream Cheese Frosting (Dark Chocolate)
  • 1 ½ cups dark chocolate chips or chopped dark chocolate (280 grams)
  • ½ cup heavy cream (120 grams)
  • 1 package full fat cream cheese (8oz., 227grams)
  • 3 cups powdered sugar, sift if it has lumps
  • 1/2 tsp Vanilla Extract or use Lorann Oil based flavorings (10 drops) chocolate mint, caramel, coffee.
Ganache Cream Cheese Frosting (White Chocolate)
  • 2 cups good quality white chocolate chips or chopped chocolate (11oz., 312grams)
  • ¼ cup heavy cream
  • 1 package cream cheese (8oz, 227grams)
  • 1 cup powdered sugar
  • 1/2 tsp Vanilla Extract or use Lorann Oil based flavorings (10 drops)
Instructions
Ganache Cream Cheese Frosting (Dark Chocolate)
  1. Heat heavy cream ( 1/2 cup) until almost boiling, you’ll see small bubbles on the surface. Pour hot cream over chocolate ( 1 cup and 1/2 cup). Let sit for 3 minutes then whisk until smooth. If you notice few stubborn pieces of chocolate microwave ganache in 5 second intervals, whisking well for 30 seconds to a minute after each heating. I often heat the mixture for 5 second then I let sit in the microwave for a minute. Residual heat helps to melt the chocolate, too. Then I whisk it well until all chocolate pieces are blended in. Cover ganache with a plastic wrap and refrigerate overnight.

  2. Ganache will thicken overnight. It will be very stiff. This is normal. Let ganache and cream cheese come to room temperature. Leave both on the counter for 30 minutes, or so.
  3. Then beat full fat cream cheese (1 package )until creamy, about 30 seconds. Beat in powdered sugar (3 cups), for about 2 minutes.

  4. Because ganache is very thick it is best to gradually add it to small amount of cream cheese first. Into a bowl add about ½ cup of ganache and ¼ cup cream cheese/powdered sugar mixture. Beat with wire attachments until smooth. Gradually keep adding ganache and cream cheese mixture. Beat well after each addition. Beat until thick and creamy. If desired flavor with Vanilla Extract(1/2tsor Lorann Oil Based Flavorings (10 drops).

  5. Cover and refrigerate until ready to use. Let it soften before spreading it onto a cake or piping swirls onto a cake.

Ganache Cream Cheese Frosting (White Chocolate)
  1. Heat heavy cream (1/4 cup) until almost boiling, you’ll see small bubbles on the surface. Pour hot cream over chocolate (2 cups). Let sit for 3 minutes then whisk until smooth.

  2. Because we are using only a small amount of hot heavy cream some white chocolate chunks will not melt. It’s okay. You can use a microwave like with dark chocolate ganache or heat the bowl over a pot of barely simmering water. Place the bowl with white change over the pot only for a short time, 5-8 seconds at a time is sufficient. Whisk well for 30 seconds to a minute. It only takes a little bit of heat to melt remaining bits of chocolate.

  3. Cover white chocolate ganache with a plastic wrap and refrigerate overnight.
  4. Ganache will thicken overnight. It will be very stiff. This is normal. Let ganache and cream cheese come to room temperature. Leave both on the counter for 30 minutes, or so.
  5. Then beat cream cheese until broken up and creamy, about 30 seconds. Beat in powdered sugar (1cubeat for about 2 minutes.
  6. Because this white ganache is really very thick it is best to stir it with a spatula first to make it more pliable. I don’t like to soften it in the microwave. Break it up slowly with a hand held mixer until pliable.
  7. Then it is best to gradually add it to small amount of cream cheese first. Into a bowl add about ½ cup of ganache and ¼ cup cream cheese/powdered sugar mixture. Beat with wire attachments until smooth. Gradually keep adding ganache and cream cheese mixture. Beat well after each addition. Beat until thick and creamy. If desired flavor with Vanilla Extract (1/2tsor Lorann Oil Based Flavorings (10 drops). Cover and refrigerate until ready to use.

  8. Refrigerate until ready to use. Chocolate Ganache Cream Cheese Frsotign will firm up in the fridge. Let it soften slightly and use a piping bag fitted with a star tip to pipe swirls on cupcakes.

  9. Frosted cupcakes can be kept at room temperature, about 28 C for up to 2-3 hours. Otherwise store in the fridge until ready to use. Let come to room temperature before serving.

  10. Dark Chocolate Ganache Cream Cheese Frosting tends to crust slightly because of the powdered sugar content. White Chocolate Ganache Cream Cheese Frosting doesn’t crust as much.

Recipe Notes

Refrigerate until ready to use. Cream Cheese Ganache Frosting will firm up in the fridge. Let it soften slightly and use a piping bag fitted with a star tip to pipe swirls on cupcakes. 

HOW TO STORE CUPCAKES FROSTED WITH CHOCOLATE GANACHE CREAM CHEESE FROSTING?

Store them covered in the fridge until ready to use. Cupcakes can be frosted up to 3 days ahead. Frosting firms up in the fridge. Bring iced cupcakes to room temperature before serving.

CAN I FROST A CAKE WITH GANACHE CREAM CHEESE FROSTING?

This creamy frosting can be used to pipe pretty swirls on cupcakes and desserts. And you can also use it frost a cake. However this frosting is flexible and doesn’t behave like Swiss Buttercream. If you desire super sharp edges on your cake I’d suggest you stick with Swiss Buttercream.

DO FROSTED CUPCAKES HAVE TO BE REFRIGERATED?

Because of the dairy content I recommend that you refrigerate frosted cupcakes.

HOW LONG CAN I KEEP THEM OUT OF THE FRIDGE?

I had them out for 2-3 hours at room to slightly warm temperature. Again be mindful of dairy content of the frosting. If you let them sit in the sun they will most like start to melt just like most frostings would.

Frosted cupcake can be kept at room temperature, about 28 C for up to 3 hours. Otherwise store in the fridge until ready to use. Let come to room temperature before serving.

DOES THIS FROSTING CRUST?

Cream Cheese Dark Chocolate Ganache Frosting tends to crust slightly because of the powdered sugar content. Cream Cheese White Ganache Frosting doesn’t crust.

CAN I USE THIS FROSTING UNDER FONDANT?

This frosting doesn’t firm up like all butter frosting.

HOW CAN I FLAVOR GANACHE CREAM CHEESE FROSTING?

Use up to ½ tsp alcohol based extracts, or use concentrated flavorings such as Lorann Flavoring. You can infuse cream with coffee, herbs, lavender, caramel etc.

 

 

 

 

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In 2019 I updated this post from 2012 with new photos, written text and a video step by step tutorial.

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4 Comments

    1. It doesn’t crust like regular ganache. It firms up a bit in the fridge but it never reaches the firmness of regular ganache.

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