I think we can all agree that ganache is chocolate & cream - nothing else. The proportions and applications are a matter of what we have been (professionally or other) taught in different places in the world. That doesn't make one right and one wrong - so long as it's cream & chocolate - no butter, sugar or other additions.

Since ganache can be created from bittersweet choc, some sweetening might make it more palatable to some.

We should always keep our minds open to new and exciting possibilities.

Who knows what creations are just waiting to be discovered by those who dare to add a pinch here or there?

I am so sorry that my silly little question caused all this mess.
n
I use a dark chocolate for my ganache and was wanting to sweeten it up a bit for a client, which was requested. I know I could have used milk or semi sweet but I had another cake due with the same ganache and I was trying to double duty the stuff. I apologize for calling it ganache when adding buttercream... I know it then becomes something different... maybe I will call it buttergana or something.

Thanks for those who responded knowing what I was trying to do... and sorry for the others that elevated this thread in a different direction...