The result of the 1st step (ganache - not beaten yet w/ the butter and confectioner's sugar) is great as a filling. Then once lighted by beating in the butter and sugar - it makes a wonderful matching frosting.
CHOCOLATE FUDGE BUTTERCREAM GANACHE by Tami Smith
Generously frosts 2, 8- or 9 x 2-inch layers or one, 9 x 13 x 2-inch pan or about 32 to 36 cupcakes, with enough left over to pipe a top and bottom border. This buttercream is very rich. Have your cake and everything ready, BEFORE you begin to beat the ganache and butter mixture.
INGREDIENTS
1 cup heavy whipping cream
1/4 cup corn syrup, light
2 sticks (1 cup) unsalted butter
2 bags (12 oz each) Nestle's or Ghirardeli's semi-sweet chocolate chips*
2 cups sifted powdered sugar
2 teaspoons vanilla extract
INSTRUCTIONS
1. Heat cream, corn syrup and 1 stick (1/2 cup) butter on the stove until it JUST BARELY comes to a boil. Place chocolate chips in a medium-sized bowl. Pour over chocolate chips. Let stand 1 minute and stir until smooth. Let mixture cool slightly (but not harden) for a few minutes. The ganache should cool to tepid, about 100 degrees F (body temperature).
2. In a mixer bowl, fitted with a paddle attachment, beat together 1 stick (1/2 cup) butter and confectioner's sugar until light and smooth. Add in the cooled ganache and vanilla extract and beat until smooth and light.
NOTE: Frost the cake while the buttercream is at room temperature. If refrigerated, let sit to room temperature before using.
If the buttercream gets too stiff to work with, even at room temperature, beat on low with a mixer. Note that overbeating the mixture can cause it to become gritty. If necessary, beat in a small amount (1 or 2 tablespoons) of heavy cream to soften slightly. However, the more cream you add, though, the softer the end buttercream will be. Stiffen with more powdered sugar.
*from blakescakes: for a light chocolate buttercream, use: 18 oz. of white and 6 oz. of milk chocolate
CHOCOLATE FUDGE BUTTERCREAM GANACHE by Tami Smith
Generously frosts 2, 8- or 9 x 2-inch layers or one, 9 x 13 x 2-inch pan or about 32 to 36 cupcakes, with enough left over to pipe a top and bottom border. This buttercream is very rich. Have your cake and everything ready, BEFORE you begin to beat the ganache and butter mixture.
INGREDIENTS
1 cup heavy whipping cream
1/4 cup corn syrup, light
2 sticks (1 cup) unsalted butter
2 bags (12 oz each) Nestle's or Ghirardeli's semi-sweet chocolate chips*
2 cups sifted powdered sugar
2 teaspoons vanilla extract
INSTRUCTIONS
1. Heat cream, corn syrup and 1 stick (1/2 cup) butter on the stove until it JUST BARELY comes to a boil. Place chocolate chips in a medium-sized bowl. Pour over chocolate chips. Let stand 1 minute and stir until smooth. Let mixture cool slightly (but not harden) for a few minutes. The ganache should cool to tepid, about 100 degrees F (body temperature).
2. In a mixer bowl, fitted with a paddle attachment, beat together 1 stick (1/2 cup) butter and confectioner's sugar until light and smooth. Add in the cooled ganache and vanilla extract and beat until smooth and light.
NOTE: Frost the cake while the buttercream is at room temperature. If refrigerated, let sit to room temperature before using.
If the buttercream gets too stiff to work with, even at room temperature, beat on low with a mixer. Note that overbeating the mixture can cause it to become gritty. If necessary, beat in a small amount (1 or 2 tablespoons) of heavy cream to soften slightly. However, the more cream you add, though, the softer the end buttercream will be. Stiffen with more powdered sugar.
*from blakescakes: for a light chocolate buttercream, use: 18 oz. of white and 6 oz. of milk chocolate