Whipped Ganache Frosting
Makes about 2¼ cups
  • 12 ounces (340 grams) 45% cacao milk chocolate, chopped
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (180 grams) heavy whipping cream
  1. In a medium heatproof bowl, combine chocolate, vanilla, and salt.
  2. In a small saucepan, heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for 1 hour.
  3. Transfer chocolate mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed until light and fluffy, about 3 minutes. Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/milk-chocolate-layer-cake/