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Milk Chocolate Ganache Frosting

Scott Phillips

Yield: Yields 5 cups, enough to frost one 8-inch triple-layer cake

A blend of bittersweet and milk chocolates makes a frosting that’s light and luscious but not cloyingly sweet. Pair it with Chocolate Three-Layer Cake, Very Vanilla Cake, or your own favorite layer cake.


  • 8 oz. good-quality bittersweet chocolate (60% to 72%), finely chopped
  • 8 oz. good-quality milk chocolate, finely chopped
  • 1-1/2 cups heavy cream
  • 2 Tbs. light corn syrup
  • 12 oz. (3/4 cup) unsalted butter, cool but not cold, cut into 1/2-inch cubes


  • Place both chocolates in the bowl of a stand mixer, but don’t attach the bowl to the mixer.
  • In a small saucepan, bring the cream and corn syrup to a boil, and then immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Using a whisk and starting in the center of the bowl, whisk the chocolate, working your way out to the edges, until smooth. Set aside to cool to room temperature.
  • Attach the bowl to the mixer and beat on medium speed with the paddle attachment, gradually adding the butter until thoroughly incorporated; this will take 10 to 15 minutes. The frosting should be completely smooth and have a silky look. If the frosting ever gets too soft to work with, chill it in the refrigerator, giving it a quick whisk by hand, if necessary, before using.


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Reviews (3 reviews)

  • User avater
    JenniferERamsey | 02/14/2019


  • RaniStephens | 10/14/2018

    I did not care for this frosting as it is written. Following the directions to make the frosting and I ended up with a very liquid finished product. I was looking for a creamy frosting that would nicely ice my cake. this was not it. it makes an adequate Ganache, but I was looking for a creamy frosting like that pictured. I wasn't pleased. ended up starting over with a regular frosting and using this to flavor souffles and custards because ti just was not what I needed for my cake.

  • good8447 | 05/23/2016

    flavor and texture of the cake are excellent, however, preparation of the cake pans is inadequate. I typically line the bottom of cake pans with parchment paper. In this instance, I elected to just follow instructions. My mistake, the bottoms of the layer stayed in the pans. My suggestion is that you should do what you know you should, not what the instructions say. The cake may be worth a second attempt for me (with parchment paper).

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