Ganache buttercreme

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Use it to spread on cakes, pipe on cupcakes, fill sandwich cookies, and more!. This White Chocolate Ganache Buttercream Recipe was created specifically for white forest cake. If you heat white chocolate too quickly, or over high heat, it can seize up.

The combination of cinnamon, cardamom, allspice, cloves, nutmeg, ginger, and white chocolate give the cake a flavor similar to a good chai latte. You can do this one of two ways: in the microwave or using a double boiler. This chocolate buttercream is perfectly smooth, rich, and creamy. My friends tried many versions of this frosting and loved them all.

But also, consider swapping out the traditional cream cheese buttercream for White Chocolate Buttercream the next time you make red velvet cake or carrot cake. It tastes like the inside of a chocolate truffle - so silky smooth that it literally melts on your tongue. Buttercream Chocolate Ganache Frosting | Winners Drink Milk!

The combination of decadent dark chocolate fudge cake and buttery white chocolate is exquisite. For example, it's crazy good on this simple one layer chocolate almond cake , this chocolate spice cake , or a sinfully delicious dark chocolate devil's food cake. 4 cups sifted confectioners' sugar. This will take about 3 minutes.

Step 3. I agree to be sent email. Blend with 1 1/2 cups of cooled heavy cream that has been brought to a low boil.

This decadent recipe blends the smooth and deep flavor of chocolate ganache with rich, creamy buttercream to create the ultimate chocolate frosting. Add chocolate to your taste. It's important to heat white chocolate very slowly and gently.

White Chocolate Ganache Buttercream

With the mixer running, slowly pour in the rest of the heavy whipping cream. Of course, white chocolate buttercream is perfect for a classic vanilla cake , because nearly every kind of frosting is delicious on vanilla cake. This site is protected by the Google Privacy Policy and Terms of Service apply. If this happens, there's nothing you can do but start over.

A double boiler is simply two pots, one slightly larger than the other so that the smaller pan or bowl can sit on the rim of the larger one without falling into the larger pan. In fact, the hit-or-miss guessing game of “what did I do the first time that was so good?” is part of what made me known for my chocolate Charity cake. Step 1: Melt the white chocolate with some cream to make white chocolate ganache.

Add the rest of the heavy whipping cream along with a bit of salt. What resulted was this frosting: part ganache, part mousse, part buttercream. Remove the ganache from the refrigerator and use an electric mixer to beat it at medium high speed until it gets nice and thick. Add in vanilla and tbsps of heavy cream.

It's impossibly rich, and so smooth and satiny that it literally melts on your tongue. This White Chocolate Ganache Buttercream tastes just like the inside of a really good white chocolate truffle. The ganache can also be made up to 5 days in advance and kept in the refrigerator in a covered container. Cream sugar and butter until smooth. Ganache is simply chocolate and cream, heated together so that the chocolate melts and blends into the cream.

It combines chocolate ganache with chocolate buttercream for maximum chocolate flavor. So, it pays to be patient and heat it slowly. White Chocolate Ganache Buttercream also pairs well with this rich warm flavors in spice cake. In a separate bowl, melt dark chocolate. While you could use either one on their own, I like the combination of the silky smooth ganache with the sugary bite of buttercream.

I use it in my Ultimate Fudgy Chocolate Cake recipe, but it would be delicious on vanilla cake, cookie butter cupcakes, or just by the spoonful. It’s the best of both worlds – rich but not cloyingly sweet. It's the perfect buttercream for White Forest Cake, but there are many other cakes that pair beautifully with this rich, white chocolate frosting.

Allow the ganache to cool to room temperature, then cover and refrigerate for at least 6 hours , or overnight.