This chocolate ganache buttercream frosting is great for covering cakes or piping details. The recipe is extremely easy! No matter how much you want to make, the ratio of white chocolate to whipping cream to butter is always the same 1:1:1. The ingredients below are for covering an 8-inch cake.
Ingredients
- 200 g white chocolate
- 200 ml whipping cream
- 200 g butter, at room temperature
Note: All chocolate should be a good-quality baking or couverture chocolate.
Directions
Heat the whipping cream in a heavy-bottomed saucepan (or in a bowl over a pot of boiling water) until it almost comes to a boil. Add the chocolate and let it sit for 5 minutes before stirring it slowly with a spoon or spatula.
Stir slowly until all the chocolate is melted.
Let the chocolate ganache cool off to 20-25 degrees Celsius (68 – 77 degrees Farenheit).
In the meantime, using a hand or stand mixer on medium-high speed, beat the butter until smooth and creamy (~10 minutes).
Once the chocolate ganache has reached the desired temperature, slowly pour it over the butter with the mixer running on medium speed.
Do not rush this process by pouring too much chocolate at once. Also, pour the chocolate on the side of the bowl rather than directly on top of the butter.
Cakes with this type of frosting…
[…] cake filled with chocolate ganache, chocolate mousse and wild berry mousse. The frosting is the chocolate ganache buttercream I shared with you before. Also, I sprayed the cake with a thin layer of tempered chocolate. I […]