Frosting - Buttercream - Chocolate

By mariannefeldman

from "The Well Decorated Cake", Toba Garrett p 136
Yield: 2 1/2 to 3 quarts

Ingredients

• Ganache:
• 2 cups unsalted butter, room temp (1 lb or 454 g)
• 1/2 cup vegetable shortening (115 g)
• 3 lbs confectioners sugar (1.36 kg)
• 1 cup Dutch processed cocoa powder (110g)
• 3 tbs meringue powder
• 1 tsp salt
• 5 fl oz chocolate liqueur (150 ml)(ex: godiva)
• 2 tbs milk
• 1 tbs vanilla extract
• 2 cups refrigerated ganache (1 lb or 454 g)
• 1 1/2 cups heavy cream (12 fl oz or 360 ml)
• 1 lb semisweet or bittersweet dark chocolate (or white choc for white choc ganache)

Preparation

Step 1

1) Prepare & refrigerate ganache til firm:
In heavy saucepan, boil heavy cream.
Turn off heat.
Add chopped choc pieces & let rest til melted.
Stir pieces with rubber spatula til all melted.
Pour into room temp bowl & cover with plastic wrap. Refrigerate til firm.
Store in airtight container-will keep in refrig up to 2 weeks
Yield: 3 1/2 cups (800g)

2) Frosting:
Cream butter & shortening for 2 mins.
Stop & scrape bowl.Cream for an additional 60 seconds.
Sieve cocoa powder & confectioners sugar together.
Add the sugar mixture 1 cup at a time to the creamed butter & shortening.
Mix until well blended.
Add meringue powder & salt & beat for 1 minute. Mixture will appear dry.
Add milk, vanilla extract & choc liqueur to the buttercream. Beat til well combined.
Add ganache, 1 cup at a time & beat til light & fluffy.
(Add extra liquid to soften or extra confectioners sugar to stiffen.)
Store icing in airtight container & freeze-will keep for up to 2 months.
Yield: 2 1/2 to 3 quarts (2.37 to 2.85 g)