Description
Here’s a recipe for a simple ganache buttercream that should be enough to frost a 9-inch cake that serves 12 people:
Ingredients
Unsalted butter, at room temperature 1 cup (2 sticks)
Confectioners’ sugar 3 cups
Heavy cream 1/4 cup
Vanilla extract 2 tsp
Dark chocolate, finely chopped 6 oz
Instructions
- In a large mixing bowl, beat the unsalted butter with an electric mixer until it’s light and fluffy.
- Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition.
- Add the heavy cream and vanilla extract to the bowl, and continue to beat the mixture until it’s smooth and creamy.
- Melt the finely chopped chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Alternatively, you can melt the chocolate in the microwave in short bursts, stirring between each burst, until it’s fully melted and smooth.
- Add the melted chocolate to the buttercream mixture and beat it until it’s well combined.
- Use the ganache buttercream to frost the cake, spreading it evenly over the top and sides using an offset spatula or a butter knife.
Notes
You can adjust the consistency of the buttercream by adding more or less confectioners’ sugar or heavy cream, depending on your preference. If the buttercream is too thick, add a little more heavy cream. If it’s too runny, add more confectioners’ sugar.
The prep time for this ganache buttercream recipe is short, as it only involves chopping the chocolate and beating the ingredients together, which should take about 15-20 minutes. There is no actual “cook time” for this recipe, as it doesn’t involve cooking any ingredients.
- Prep Time: 15-20 minutes
Keywords: simple ganache buttercream