Milk Chocolate Ganache Frosting 


  • 300g milk chocolate
  • 300ml double cream


  1. Recite Bismillah
  2. Place water in a saucepan to boil.
  3. In a larger bowl that will fit on top of the saucepan & not sink in,break the chocolate into chunks.
  4. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
  5. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
  6. Add cream to the melted chocolate & combine using a whisk.
  7. Allow to cool & then refrigerate for at least an hour.
  8. Whisk using an electric whisk if you want a fluffy consistency or by a hand whisk if you want a spreading consistency. Enjoy!

5 thoughts on “Milk Chocolate Ganache Frosting 

  1. Is there any way for your ganache recepies you could tell us how much it make.?
    For example to cover an 8 inch cake would you double recepie?


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