Free interactive tool
Frosting & Ganache Ratio Calculator
American, Swiss, pouring ganache, truffle ganache — scaled to your batch in grams.
Scale a frosting without a recipe card
Pick the style; the ratio scales your batch instantly, in grams.
Pastry runs on ratios, not recipes: hold the ratio and the batch size becomes a free choice — that is the whole trick of scaling.
- Scale the truffle ganache to 400 g of chocolate.
- Compare the sugar share of American and Swiss buttercream.
Pastry runs on ratios, not recipe cards: American buttercream is butter to icing sugar at 1:2; pouring ganache is chocolate and cream at 1:1, while 2:1 sets firm enough to roll truffles.
Choose the style and slide your base ingredient — every component scales instantly, in grams, at any batch size.
Which ganache ratio for drip cakes?
1:1 while warm flows into clean drips; let it cool slightly so it slows on the way down.
Why did my buttercream split?
Temperature, usually — butter and liquid fight outside 20–23 °C; rewarm or chill briefly and rewhip.