Chocolate Ganache Buttercream Frosting. This frosting is a sort of hybrid using chocolate ganache and a Chocolate butter crem to make a rich, creamy Decadent frosting. It is not as sweet as a standard buttercream, the ganache provides a richer chocolate, very silky smooth touch. American Buttercream x Ganache = Double-Chocolate Frosting This recipe combines the simplicity of American buttercream, a straightforward combination of butter and powdered sugar, with the richness of ganache for a creamy, complex, and none-too-sweet chocolate frosting.
Cream sugar and butter until smooth.
In a separate bowl, melt dark chocolate.
Be sure to beat the butter well with each addition if you go this route, as it won't combine as easily with such a high cream ration.
You can cook Chocolate Ganache Buttercream Frosting using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chocolate Ganache Buttercream Frosting
- You need 24 oz of semi sweet chocolate, chopped.
- It's 1/2 cup of heavy whipping cream.
- It's 12 oz of salted butter, (3 sticks).
- You need 2 1/2 cup of confectioner's sugarr.
- You need 1 tsp of vanilla extract.
Chocolate Ganache Instructions Combine cream, butter, and sugar in a saucepan and bring to just a boil. Remove from heat and add chocolate chips. With the chocolate ganache filling the cake holds more of the dark chocolate / bittersweet vibe overall. The buttercream frosting lightens it but just a touch.
Chocolate Ganache Buttercream Frosting step by step
- Melt chocolate and cream in the microwave or over a double boiler just until melted. Cool to room temperature about 10 minutes.
- Beat butter until creamy.
- Beat chocolate/:cream mixture into butter until creamy.
- Add vanilla, and slowly beat in confectioner's suga. Chill frosting for 30 minutes confectioner's sugar until well combined. Chill frosting for 30 minutes.
- Beat chilled frosting until light and creamy.
- This frosting is so good on cakes, cupcakes, brownies and bars. It can be a filling for cookies as well. This recipe makes enough to generously frost a 3 layer cake or at least 24 cupcakes.
Bonus - it's made with coconut sugar and date syrup (my new favorite sweetener!). The chili liqueur here lends to a subtle spice flavor. Let stand for a few minutes before stirring until smooth. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Buttercream and ganache are both rich toppings, though they're made differently.