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!!!
I tried this today for the first time and it is DELICIOUS! It was a little soft under my chocolate fondant, but with a little extra smoothing I was able to get it to work well. All in all, a great recipe and I'll be using it again!
For anyone trying this recipe I made a small typo. It is 1/2 cup heavy cream not 1 cup!!!!!!I'm sorry about that. First recipe post mistake!!! Thanks, Andrea
I used this recipe with semi-sweet chocolate this weekend to do cupcakes for a charity event and it turned out WONDERFULLY. I agree that it's a little soft for use under fondant, but it is AMAZING. It did firm up very well when chilled. Great recipe!
Thank you for the nice comments: ) I'm glad you liked it!
I thought it was okay-not quite chocolate enough for my taste. Maybe starting out with a chocolate buttercream and then adding the ganache would help. The color of the frosting was very light as well.
I made this yesterday for a friends cake. I did use chocolate buttercream as the base instead of straight buttercream. It made the dark chocolate stand out more. It was delicious!!! Everyone was saying the filling was chocolate mousse!!!
How much does this recipe make?
Does this need to be refrigerated when using under fondant?
I have used this recipe for months as a filling in all my cakes, but with the full cup of heavy cream (I never saw the comment about the typo) and it comes out fantastic! I put fresh fruit into the ganache right before I put it into the refridgerator, and it is UNBELIEVABLE!!! Great, great recipe.
No it does not need to be refrigerated. The heavy cream is heated so it is stabilized.
What kind of chocolate do you use when you say "dark chocolate"?
I use semi-sweet chocolate it works nicely:)
Ok, thanks! Added to "my favorites" to try!
Can you pipe borders with this or is too soft?
Lol, last night I was playing around trying to oomph up my regular dark chocolate buttercream, and wouldnt you know I just about did the same recipe as you added. I agree about it tasting similar to mousse. I love it so much, and now with your recipe I can remember how I got to it, lol :)
What brand of chocolate would you recommend for this? Thanks!
Lauren, I usually get the Ghiradelli dark chocolate morsels. Turns out great every time.
I used this recipe in some leftover cream cheese icing. Turned out GREAT.
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