1 ½cupsdark chocolate chips or chopped dark chocolate(280 grams)
½cupheavy cream (120 grams)
1packagefull fat cream cheese(8oz., 227grams)
3cupspowdered sugar, sift if it has lumps
1/2tspVanilla Extract or use Lorann Oil based flavorings (10 drops)chocolate mint, caramel, coffee.
Ganache Cream Cheese Frosting (White Chocolate)
2cupsgood quality white chocolate chips or chopped chocolate(11oz., 312grams)
¼cupheavy cream
1packagecream cheese(8oz, 227grams)
1cuppowdered sugar
1/2tspVanilla Extract or use Lorann Oil based flavorings (10 drops)
Instructions
Ganache Cream Cheese Frosting (Dark Chocolate)
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.
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 full fat cream cheese (1 package )until creamy, about 30 seconds. Beat in powdered sugar (3 cups), for about 2 minutes.
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).
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)
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.
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.
Cover white chocolate ganache with a plastic wrap and refrigerate overnight.
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 (1cubeat for about 2 minutes.
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.
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.
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.
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.
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.
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.