This is the basic buttercream recipe with the Ganache mixed right in. It has more depth then chocolate frosting. I made it a couple times and it was a real hit. I hope you like it! It does not crust but when cold it very sturdy. I have used it under fondant without a problem, and it also makes a delicious filling!I hope you like it!!
- 1 1/2 cup shortening
- 1/2 cup softened butter
- 4 cups confectioners sugar
- 1 tsp Pure Vanilla extract
- 3 tbsp Milk
Dark Chocolate Ganache;
- 6oz Good Quality Dark Chocolate (chopped)
- 1 cup Heavy Cream
- 1 1/2 tbsp unsalted butter ( softened)
Make butter cream as usual. Cream butter and shortening, add vanilla, add sugar one cup at a time blending well adding one tbsp of milk after each cup of sugar. Mix until well blended.
To make the Ganache, heat cream over med-low heat just when tiny bubbles start to appear at the side of the cream remove from heat and add chocolate. Whisk the mixture very quickly. At first it will look like a separated yucky mess but after just a few moments it will be beautiful and silky, at that point add the butter whisk until melted. Let cool to room temp and add to Buttercream mix well, and Voila…..Dark chocolate ganache buttercream!!!