I’m sharing my Chocolate Ganache Recipe for cream cheese frosting to show how straightforward the technique is and how reliably it holds its shape.

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Let me show you how to make Chocolate Ganache Cream Cheese Frosting. I wanted something that feels luxe but not too sweet, so I mixed the tang of cream cheese with deep semisweet chocolate to get a texture that slides and still holds.

I slap it on everything, from messy cupcakes to serious layer cakes. People call it Cupcake Creme or even a Ganache Frosting because it’s glossy and a little bit fancy, like it knows what it’s doing.

It tricks folks into thinking you spent hours, when really you just picked up a couple simple tricks.

Ingredients

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Rich, tangy, adds body and some protein, but it’s also high in fat and calories.
Adds silkiness and flavor, mostly fat so not very nutrient dense, adds mouthfeel.
Pure sugar, gives sweetness and smooth texture, no fiber or protein, quick energy.
Tiny bit of flavor, boosts sweetness, negligible calories, aromatic and masks bitterness.
Enhances chocolate and balances sweetness, trace minerals but used in small amounts.
Provides cocoa flavor, some antioxidants, contains sugar and fat, gives depth and slight bitterness.
Adds creaminess and shine, high in fat but helps make ganache glossy and smooth.

Ingredient Quantities

8 ounces cream cheese softened

4 tablespoons unsalted butter softened

2 cups confectioners sugar sifted

1 teaspoon vanilla extract

1/2 teaspoon fine salt

4 ounces semisweet or bittersweet chocolate finely chopped

1/2 cup heavy cream

How to Make this

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1. Finely chop 4 ounces semisweet or bittersweet chocolate and put it in a heatproof bowl.

2. Heat 1/2 cup heavy cream until it just begins to simmer (microwave in 20 second bursts or warm on the stove), then pour over the chopped chocolate, let sit 1 to 2 minutes, stir until silky and smooth. Dont stir while its boiling or you’ll seize the chocolate.

3. Let the ganache cool to lukewarm and slightly thickened, about 10 to 15 minutes; it must not be hot when you add it to the cream cheese.

4. In a stand mixer or with a hand mixer beat 8 ounces softened cream cheese and 4 tablespoons softened unsalted butter until very smooth and lump free.

5. With the mixer on low, add 2 cups sifted confectioners sugar gradually so it doesnt puff everywhere; mix until combined.

6. Add 1 teaspoon vanilla extract and 1/2 teaspoon fine salt, mix briefly to incorporate.

7. Pour the cooled ganache into the cream cheese mixture and beat on medium until fully combined, smooth and glossy; scrape the bowl and mix a final time so everything’s even.

8. Taste and adjust if needed; if frosting is too soft chill 15 to 30 minutes until spreadable, if too firm let it sit at room temp 10 minutes before using.

Equipment Needed

1. Chef’s knife and cutting board, for finely chopping the chocolate
2. Heatproof bowl, to hold the chopped chocolate and for pouring the hot cream over it
3. Small saucepan or microwave safe measuring cup to warm the heavy cream until it just simmers
4. Rubber spatula or wooden spoon to stir the ganache and scrape the bowl, you wanna get every bit
5. Stand mixer or hand mixer with a mixing bowl, to beat the cream cheese and butter smooth and lump free
6. Fine mesh sieve or sifter for the confectioners sugar so it doesnt puff everywhere when you add it
7. Measuring cups and spoons for the cream, sugar, vanilla and salt
8. Offset spatula or bench knife for spreading and smoothing the frosting, plus a small bowl scraper for tidy edges

FAQ

Q: Can I make this ahead and how should I store it? A: Yes. Make it up to 4 days ahead and keep in an airtight container in the fridge. If you need longer, freeze up to 1 month. When ready to use let it warm to room temp about 30 minutes then rewhip briefly to bring back the texture.

Q: My frosting is too runny, what happened? A: Most likely the ganache was still warm or the cream cheese was over-softened. Cool the ganache to room temp before mixing, chill the combined frosting for 15 to 30 minutes, then whip again. If it still stays loose add a little more sifted confectioners sugar to thicken.

Q: The frosting looks grainy or separated, can I fix it? A: Usually thats a temp problem. Warm and cool mismatches make it seize or split. Gently warm the bowl over a little hot water while whisking to re-emulsify, then cool and whip. If that fails add tiny spoonfuls of softened butter or powdered sugar and beat until smooth.

Q: Which chocolate should I use and can I swap dairy? A: Semisweet or bittersweet is best for balance and structure. Milk chocolate will be sweeter and softer. For dairy swaps try full-fat coconut cream and a dairy-free dark chocolate, but the flavor and texture will be different so test first.

Q: How do I get this right for piping versus spreading? A: For piping chill the frosting until firm then beat briefly to get a pipeable texture, if too stiff let it warm a little. For smooth spreading let it come closer to room temp but not too soft, use an offset spatula and gentle strokes.

Q: Any tips to avoid overworking the frosting? A: Yes. Beat the cream cheese and butter just until smooth, dont overwhip once the ganache is added because too much air or heat can make it runny. Use a paddle or hand mixer on low to medium speed and stop as soon as it looks homogeneous.

Chocolate Ganache Cream Cheese Frosting Recipe Substitutions and Variations

Cream cheese (8 ounces): Neufchâtel (1:1, a bit lower fat), mascarpone (1:1 for a richer, less tangy frost), vegan cream cheese (1:1 for dairy-free)
Unsalted butter (4 tablespoons): salted butter (use same amt but cut table salt), vegan butter or margarine (1:1, chill if too soft), solid coconut oil (1:1, will give a slight coconut note)
Semisweet/bittersweet chocolate (4 ounces): dark 70% chocolate (same wt for deeper flavor), milk chocolate (same wt but sweeter), chocolate chips or a good baking bar (melt the same way)
Heavy cream (1/2 cup): full-fat canned coconut milk or coconut cream (dairy-free, same amt), half-and-half (ganache will be looser, chill to firm up), evaporated milk (less rich but works)

Pro Tips

– Temp is everything, so let the ganache be lukewarm before you mix it in or it will loosen the cream cheese too much. If you dont have a thermometer, it should feel just slightly warm, not hot.

– Use good chopped chocolate and strain the ganache if you want ultra smooth frosting. Little bits or air bubbles show up when you spread or pipe, so a quick sieve makes a big difference.

– Have the cream cheese and butter fully softened but not mushy; press them with your finger, they should give but not collapse. Beat them until totally lump free, and scrape the bowl often so you dont get hidden clumps.

– To fix texture fast, chill the frosting briefly to firm it up, or add one tablespoon of cream at a time if it needs loosening. To deepen the chocolate without adding sugar, toss in a small pinch of espresso powder or a touch more fine salt and taste as you go.

Chocolate Ganache Cream Cheese Frosting Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Chocolate Ganache Recipe for cream cheese frosting to show how straightforward the technique is and how reliably it holds its shape.

Servings

servings

Calories

131

kcal

Equipment: 1. Chef’s knife and cutting board, for finely chopping the chocolate
2. Heatproof bowl, to hold the chopped chocolate and for pouring the hot cream over it
3. Small saucepan or microwave safe measuring cup to warm the heavy cream until it just simmers
4. Rubber spatula or wooden spoon to stir the ganache and scrape the bowl, you wanna get every bit
5. Stand mixer or hand mixer with a mixing bowl, to beat the cream cheese and butter smooth and lump free
6. Fine mesh sieve or sifter for the confectioners sugar so it doesnt puff everywhere when you add it
7. Measuring cups and spoons for the cream, sugar, vanilla and salt
8. Offset spatula or bench knife for spreading and smoothing the frosting, plus a small bowl scraper for tidy edges

Ingredients

8 ounces cream cheese softened
4 tablespoons unsalted butter softened
2 cups confectioners sugar sifted
1 teaspoon vanilla extract
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate finely chopped
1/2 cup heavy cream

Directions

Finely chop 4 ounces semisweet or bittersweet chocolate and put it in a heatproof bowl.
Heat 1/2 cup heavy cream until it just begins to simmer (microwave in 20 second bursts or warm on the stove), then pour over the chopped chocolate, let sit 1 to 2 minutes, stir until silky and smooth. Dont stir while its boiling or you'll seize the chocolate.
Let the ganache cool to lukewarm and slightly thickened, about 10 to 15 minutes; it must not be hot when you add it to the cream cheese.
In a stand mixer or with a hand mixer beat 8 ounces softened cream cheese and 4 tablespoons softened unsalted butter until very smooth and lump free.
With the mixer on low, add 2 cups sifted confectioners sugar gradually so it doesnt puff everywhere; mix until combined.
Add 1 teaspoon vanilla extract and 1/2 teaspoon fine salt, mix briefly to incorporate.
Pour the cooled ganache into the cream cheese mixture and beat on medium until fully combined, smooth and glossy; scrape the bowl and mix a final time so everything's even.
Taste and adjust if needed; if frosting is too soft chill 15 to 30 minutes until spreadable, if too firm let it sit at room temp 10 minutes before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.