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Chocolate Buttercream/Chocolate Ganache

post #1 of 22
Thread Starter 
Hello!

Need a good recipe for Chocolate Buttercream and Chocolate Ganache. I will be doing a Groom's Cake for my niece's wedding and this is what the Groom wants his cake to be.

Also, need instructions for using the ganache once made.

Any suggestions will be appreciated!

Weezer
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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post #2 of 22
Thread Starter 
cc
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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post #3 of 22
thumbs_up.gif SquirrellyCakes just added a ganache recipe in another post and I've copied it down.
You might pm her and ask for a recipe for a chocolate buttercream also.
post #4 of 22
The Chocolate Syrup Frosting Recipe in the recipe section of this site is REALLY good and easy to make. I used it under my last ganache cake. Sometimes (and I hate to even mention this in a large gathering of such wonderful and experienced cake decorators) I make a batch of regular buttercream and add a couple of tubs of Betty Crocker Chocolate Frosting. So wrong yet SOOOO good. And girls, before you start throwing spatulas at me, I will bet I am not the only one who does this. Or am I.
post #5 of 22
I make my buttercream as usual and add about 3/4 cup cocoa to it, it is really good. That's for the 3 cup recipe. I don't have any suggestions on the ganache, sorry, never used it. Hope this helps.
Dear Lord, Give us this day our daily bread....or cake....
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Dear Lord, Give us this day our daily bread....or cake....
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post #6 of 22
GUILTY icon_surprised.gif of mixing tubs of frosting with homemade buttercream a few times...I had a last minute order of a chocolate strawberry cake with strawberry icing...so I just made my buttercream and added a tub of Duncan Hines strawberry supreme to it...it was wonderful. shhh.gif


Just so I don't get my spatula taken away...I've only done this twice!! Honest! icon_wink.gif

Peggy
post #7 of 22
A simple ganache that has worked for me lately is:

1 cup semi-sweet chocolate chips
1/4 cup shortening
2 1/4 tablespoons of water
3 tablespoons of corn syrup (optional)

Melt until smooth in a double boiler.

-Lazy
post #8 of 22
I've had a lot of good compliments on the chocolate frosting recipe on the back of the Hershey's cocoa box. I put a little more vanilla in it and I think the recipe has to be doubled.
post #9 of 22
Hi Wandootie! You can try this recipes. I made them before and I really like them. They`re yammy!!
Hope this can help! thumbs_up.gif
Good Luck!!
Bye!
Sory.

CHOCOLATE BUTTERCREAM
This is the best chocolate buttercream icing ever. The icing is rich, like mousse, and outrageously delicious.

Ingredients:

2 cups (1 lb or 454 g) unsalted butter, room temperature
1/2 cup (115 g) vegetable shortening
3 lbs (1.36 kg) 10X confectioners' sugar
1 cup (110 g) Dutch processed cocoa powder
3 Tbsp meringue powder
1 tsp salt
5 fl oz (150 ml) chocolate liqueur (i.e., Godiva or another)
2 Tbsp milk
1 Tbsp pure vanilla extract
2 cups (1 lb or 454 g) refrigerated Ganache
Preparation:
1. First, prepare the Ganache. Refrigerate until firm.
2. Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.
3. Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.
4. Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.
5. Add Ganache, 1 cup at a time and beat until light and fluffy.
Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.
Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)


GANACHE
This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.

Ingredients:

1 1/2 cups (12 fl oz or 360 ml) heavy cream
1 lb (454 g) semisweet or bittersweet dark chocolate

Preparation:

1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
Yield: 3 1/2 cups (800 g)
This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate.
What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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post #10 of 22
HHHHHHHHHhhhhhhhhhhhhhhhhmmmmmmmmmmmmmmmmmmmmmm. Buttercream mixed with tub icing huh? HHHhhhmmmmmmmm.

Do you pipe with it??? And it's not too soft?????
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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post #11 of 22
Well... I guess you can do it. icon_rolleyes.gif The times I use it was to ice the cakes and then cover them with fondant. icon_biggrin.gif I won`t lie to you, I haven`t try it just by it self, yet. icon_lol.gif
Bye.
Sory.
What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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post #12 of 22
Kerri,

I confess!! I always had a hard time making a chocolate buttercream that tastes good, so I like you thought why not!! I put a tub of store bought chocolate icing in with my regular buttercream icing and it turned out pretty good!! I'm with you, there are probably more of us out there, who just don't want to admit it!!!

~luraleigh~
post #13 of 22
Kerri,

I confess!! I always had a hard time making a chocolate buttercream that tastes good, so I like you thought why not!! I put a tub of store bought chocolate icing in with my regular buttercream icing and it turned out pretty good!! I'm with you, there are probably more of us out there, who just don't want to admit it!!!

~luraleigh~
post #14 of 22
I make Wilton's class buttercream, substituting some butter for and equivalent amount of crisco...then add powdered cocoa til I'm happy with the COLOR! I use butter and vanilla flavorings. I think it's wonderful. And it smells luscious.

Also made cinnamon buttercream recently. Oh wow.....it was wonderful.
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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post #15 of 22
Ooohh, well, I don`t like the way Crisco tastes, but you can substitute most of the butter for "Butter Flavor Crisco", so that way you can decorate. icon_biggrin.gif
Bye!
Sory.
What we need is a cup of understanding, a barrel of love, and an ocean of patience.
Reply
What we need is a cup of understanding, a barrel of love, and an ocean of patience.
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