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Simple Ganache Frosting

  • Yield: Enough ganache frosting for a 4-inch layer cake


  • 1 cup plus 2 tablespoons heavy cream, plus more for thinning if necessary
  • 2 tablespoons light corn syrup
  • ¼ teaspoon kosher salt
  • 10 ounces bittersweet chocolate morsels or chopped chocolate
  • 2 ounces semisweet chocolate morsels or chopped chocolate
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, softened at room temperature
  • 1 ½ teaspoons vanilla extract


  • Combine the cream, corn syrup, and salt in a medium saucepan and bring to a boil. Remove from the heat and add the chocolate, swirling the pan so that the cream completely covers the chocolate. Let sit undisturbed for about 5 minutes, then add the sour cream, butter, and vanilla and whisk until mixture is smooth and shiny and chocolate is completely melted. Set aside, stirring every so often to help the chocolate cool. Once the mixture thickens to spreading consistency, use it to frost cakes as desired.

Recipe Details