Cake Central › Cake Forums › Cake Talk › Recipes › Chocolate Buttercream/Chocolate Ganache
New Posts  All Forums:Forum Nav:

Chocolate Buttercream/Chocolate Ganache - Page 2

post #16 of 22
Hey Sory, I have that same recipe for the chocolate buttercream with the liquer in it. I have always wanted to try it, but just havn't gotten around to it.

And Phoov, I do pipe with the buttercream with the (2) tubs of chocolate fudge icing in it. I just add them before I add my liquid so I know how much water I need - which is not as much as usual. That way the decorations don't get soft. And it is good under ganache or just by itself. YUM!
post #17 of 22
Wow I never thought to add the tub of chocolate to the buttecream. Thanks for that tip.
post #18 of 22
Quote:
Originally Posted by kerririchards

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.



icon_redface.gif I have done this too! It is the only way I've gotten a darker chocolate color in my buttercream. And it tastes sooooo good!!
post #19 of 22
Sory, thanks for detail recipe.
It will surely helpful for me. I will try it.

Thanks again
Nitu
Bakers Love Butter!
Reply
Bakers Love Butter!
Reply
post #20 of 22
Ohh, thank you! Anytime!! thumbs_up.gif
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.
Reply
post #21 of 22
Ok, the way I look at buttercream with tubs of Bettty Crocker thrown in is this . . . it is ALL about the taste! You are still making your buttercream - and adding ingredients that you get from the store, just like your extracts and sugar, etc. It just happens that this PARTICULAR ingredient is so wonderfully good. You are not really just decorating and frosting with the Betty Crocker alone. And if you think about it, most bakeries go to a bakery supply and buy bags of cake mix and large tubs of frosting pre-made. So you are still making your own and tailoring it to each customer instead of "one kind fits all". And it sure saves time when you get one of those last minute cake orders, or you have 2 or 3 orders to get out on the same day!
post #22 of 22
Here is a good pourable ganache that can also be whipped for frosting. I use it all the time:

8 oz. semisweet chocolate
1 cup heavy cream

Melt the chocolate with the cream in a double boiler. When done, if pouring to cover a cake do while it is warm. If whipping, bring to room temp. first.
To baking be true!
Reply
To baking be true!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Chocolate Buttercream/Chocolate Ganache