Sissys Goodies Posted 23 Feb 2013 , 5:26pm
post #1 of

AHi!

I just wanted to share with you my success with mixing these two icings!! I had an order for a smash cake to be covered with buttercream. I wanted the soft, creamy taste if buttercream, but for it to hold up like ganache does, so I mixed the two. It came out amazing!!! It was so soft, silky and had a light creamy taste to it. Plus, I was still able to get the straight, crisp edges like I do with ganache, but it's still soft to the touch like buttercream. It didn't bulge or droop at all. I recommend this to everyone. It also looks like fondant, so I don't see and reason for covering it. I will post a picture soon!!! Just wanted to share......

24 replies
savannahquinn Posted 23 Feb 2013 , 6:30pm
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Sounds great ....I'm going to try it! Thx!

kblickster Posted 24 Feb 2013 , 4:16am
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What kind of buttercream did you mix your ganache with.  American?  (all butter, 1/2 butter - half shortening, all shortening?  SMBC? IMBC?

Sissys Goodies Posted 25 Feb 2013 , 2:46am
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AIt was a buttercream made with 1 cup of butter, 1/2 cup shortening, vanilla, milk and powdered sugar. I mixed that with softened white ganache. It got tons of rave reviews!

Sissys Goodies Posted 25 Feb 2013 , 11:41pm
post #5 of

Okay, here is the picture of the smash cake I make with the buttercream-ganache mixture. It held up excellent, and I was able to obtain the crisp edges!

 

superstar Posted 25 Feb 2013 , 11:45pm
post #6 of

What a great idea! Thanks for sharing, your smash cake is adorable & well done!

jiya11 Posted 25 Feb 2013 , 11:46pm
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Do you think it would work with Indydebi's BC?That's the only BC I make.

Are you using 3:1 ratio for the White Chocolate ganache?

Also, what brand of white chocolate do you use? I have always made chocolate and dark chocolate ganache but never tried white.

TIA and apologize for bombarding you with a ton of questions..

jiya11 Posted 25 Feb 2013 , 11:47pm
post #8 of
Quote:
Originally Posted by Sissys Goodies 

Okay, here is the picture of the smash cake I make with the buttercream-ganache mixture. It held up excellent, and I was able to obtain the crisp edges!

 

Oh, by the way, the cake is adorable! Love the bow.. I still struggle with bows..

Sissys Goodies Posted 26 Feb 2013 , 12:14am
post #9 of

Thank you Superstar and Jiya11!

 

And Jiya11, Im not quite sure if it would work because I've never worked with the Dream Whip, But I would say to try it if you want. Just maybe on a personal cake, just in case it doesnt. icon_biggrin.gif. But I use the regular Nestle White Chocolate chips, the 3:1 ratio. 

I know what you mean, Bows took a lot of practice (and a lot of Gumpaste) to work for me. oh, and I still watch tons of tutorials on bow making. lol

jiya11 Posted 26 Feb 2013 , 12:29am
Quote:
Originally Posted by Sissys Goodies 

Thank you Superstar and Jiya11!

 

And Jiya11, Im not quite sure if it would work because I've never worked with the Dream Whip, But I would say to try it if you want. Just maybe on a personal cake, just in case it doesnt. icon_biggrin.gif. But I use the regular Nestle White Chocolate chips, the 3:1 ratio. 

I know what you mean, Bows took a lot of practice (and a lot of Gumpaste) to work for me. oh, and I still watch tons of tutorials on bow making. lol

I cant wait to try.. one more question.. how much ganache to BC ratio? Also for the ganache, do u mix it right away with BC after making it let it sit for a few hours until it thickens (the way cake is frosted in ganache)

Sissys Goodies Posted 26 Feb 2013 , 12:46am

I think I used half ganache and half BC. Maybe a little less Ganache. but you can always tweak it the way you want. I had make the Ganache the night before so it was still soft. Just make sure its soft like Peanut Butter. Add that to the BC and mix it. (I used a hand-mixer).

jiya11 Posted 26 Feb 2013 , 1:06am

A

Original message sent by Sissys Goodies

I think I used half ganache and half BC. Maybe a little less Ganache. but you can always tweak it the way you want. I had make the Ganache the night before so it was still soft. Just make sure its soft like Peanut Butter. Add that to the BC and mix it. (I used a hand-mixer).

Sounds like a plan. I will give it a try in a day or two and let you know

Sissys Goodies Posted 26 Feb 2013 , 1:16am

Great! I look forward to see how it turns out!

sweettooth101 Posted 26 Feb 2013 , 3:22am

Thanks for sharing, your cake looks lovely.

Sissys Goodies Posted 26 Feb 2013 , 4:07am

AThank you!

gwiazdka71 Posted 26 Feb 2013 , 3:19pm

Great idea :)

bonniekaye Posted 26 Feb 2013 , 9:14pm

I use white chocolate ganache mixed with butter cream all the time. My butter cream frosting is 1/2 hi-ratio shortening to 1/2 butter. The ganache is a 3 to 1 ratio, 3 parts chocolate to 1 part heavy whipping cream. I use equal parts, 2 pounds butter cream added to 2 pounds of ganache. I warm the ganache up in the microwave for about 30 seconds and then whip it until it is very smooth. I add this to the buttercream. I apply the mixture and smooth with my flat bench scraper. I dip the blade in hot water to help get a smooth edge. I use my agbay cake leveler to level the top of the frosted cake. I wipe the blade clean with a hot  clean cloth each time I pass it over the top. I get perfect clean top edges and the sides are silky smooth. This is great for a customer that does not want a fondant covered cake. When the icing has set for awhile, you can go back and smooth with a viva paper towel.

Sissys Goodies Posted 27 Feb 2013 , 5:04am

AYes exactly!!!! Works like a dream, and tastes amazing!!! Glad I'm not the only one that does this....

chocolatefudge Posted 3 Feb 2014 , 1:39am

Can I ask a quick one - this may be stupid but because it's mixed with butter cream does it still taste significantly of white chocolate? I wanted to do a white chocolate and raspberry flavour combo. I didn't want to use straight white chocolate ganache because it sets to hard and i wanted something softer to cut into.

bvwilliams Posted 22 Jan 2015 , 2:13am

AI just iced two cakes (6, & 8 inch) with white chocolate ganache. They will be covered with fondant and they are filled with buttercream. Now I need to ice the 10" but don't have enough ganache. I really don't want to buy more chocolate and cream to make more ganache so I thought about combining the two like you did. But will it be sturdy enough to still cover with fondant and still hold the sharp edges?

pj22 Posted 22 Jan 2015 , 5:54pm

Thanks for the tip! I once mixed chocolate ganache and buttercream, and the result was a liquid soup :-O

bvwilliams Posted 22 Jan 2015 , 6:40pm

ADid it turn to soup because the ganache was still warm or did you combine them when they were both room temperature and they still turned to soup?

pj22 Posted 22 Jan 2015 , 11:17pm

Quote:

Originally Posted by bvwilliams 

Did it turn to soup because the ganache was still warm or did you combine them when they were both room temperature and they still turned to soup?

 

They were both room temperature! The ganache was of peanut butter consistency and the buttercream was fluffy.

bvwilliams Posted 23 Jan 2015 , 4:10am

AThanks for letting me know. I guess I won't try it after all. :)

kamill Posted 14 Mar 2015 , 4:41am

Bvwilliams you use buttercream filling then cover in ganache. Do you let your cake settle after filling ive been doing the same thing but I've been so afraid of bulges so I still do a stiff dam and let it settle overnight I've heard that since your using ganache then you don't need to do a dam or let the cake settle what is your experience? 

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