Chocolate Buttercream With Ganache
Decorating By stampinron Updated 17 Jul 2010 , 7:28am by sweettreat101
I use Indy's recipe. I've added ganache to it for chocolate buttercream fillings, but not for the exterior of a cake. I wonder if anyone has, and if so, did it crust?
and IMBC is not a "crusting" buttercream, is that correct? What was your ratio of ganache to bc?
I have added ganache to IMBC, and then used it as a chocolate buttercream to frost a cake. It crusted. Not sure about Indydeb's recipe though.
It crusted??? IMBC is NOT a crusting bc. How did it crust? just very curious about this.
To the op. No I haven't. I add melted chocolate to mine and since I had so much ganache this past weekend I was tempted to do the same but because I wasn't sure whether or not it would crust I didn't. If you do end up adding the ganache would you please post the results so that we will know whether or not it will. I would love to have used the ganache in my buttercream but I depend on the crusting too much to be able to smooth my icing that I didn't want to risk it. 
I am very curious about this though.
Alright, here is my experiment so far....
Made the setting ganache this morning using semisweet chips in a 2:1 ratio.
I made a large batch of Indy's buttercream icing filling my 4 1/2 qt KA. I do modify the recipe a little 'cause it crusts so fast on me and I am a slow worker, so it is more of a 1:1 ratio of shortening to ps.
So I began adding the ganache to my buttercream. At 2 cups ganache I smeared some on my cutting board and let it set a minute or two, then tried to smooth it with my finger and then a paper towel. It crusted fine. Added another 1/2 cup ganache to the bc. A little slower to crust, but still smoothed with the paper towel. That is where I stopped, simply because my mixer is filled to the brim and cannot handle anymore. I do wish the color were darker though. It is a light brown, not nearly as dark as I had hoped for. Well, I'll keep experimenting and let you know. I will not be frosing the cake for a few days, so will let you know if there are any changes on a real cake vs. my cutting board.
Alright, here is my experiment so far....
Made the setting ganache this morning using semisweet chips in a 2:1 ratio.
I made a large batch of Indy's buttercream icing filling my 4 1/2 qt KA. I do modify the recipe a little 'cause it crusts so fast on me and I am a slow worker, so it is more of a 1:1 ratio of shortening to ps.
So I began adding the ganache to my buttercream. At 2 cups ganache I smeared some on my cutting board and let it set a minute or two, then tried to smooth it with my finger and then a paper towel. It crusted fine. Added another 1/2 cup ganache to the bc. A little slower to crust, but still smoothed with the paper towel. That is where I stopped, simply because my mixer is filled to the brim and cannot handle anymore. I do wish the color were darker though. It is a light brown, not nearly as dark as I had hoped for. Well, I'll keep experimenting and let you know. I will not be frosing the cake for a few days, so will let you know if there are any changes on a real cake vs. my cutting board.
I make chocolate buttercream using Indydebi's recipe all the time and it is DARK in color. I use UNsweetened Baker's chocolate squares 6 to 8 ounces per batch, melted and cooled, but still pourable. I make the recipe as always and add the chocolate after it's made. I always have to add extra milk (I do use half and half) because the chocolate makes the icing thicker but I add only a teaspoon at a time so that I don't risk adding too much liquid and alter the "crusting" abilities of the icing. This chocolate icing will crust and smooth the very same as the original recipe so I think I'll stick to this since it does produce a darker shade of brown than adding the ganache.
Thanks for posting your results. 
I make toba garrett's chocolate b/c , adding ganache. IT is delicious and it does crust. I would surely think indydebi's recipe would crust also, because of using the dream whip.
The Dream Whip isn't what causes the crusting. It is the sugar to fat ratio.
When I first read the OP I was thinking, Toba Garrett's icing. I have never tried it but I knew it was a ganache to buttercream icing.
Toba Garrets butter cream recipe it's the best and it does crust.
Quote by @%username% on %date%
%body%