Ganache buttercreme

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I prefer soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk. It combines chocolate ganache with chocolate buttercream for maximum chocolate flavor.

Buttercream Chocolate Ganache Frosting

This chocolate buttercream is perfectly smooth, rich, and creamy. I also like use it to stir my buttercream a bit by hand to remove air bubbles before using. Vanilla extract : This adds a delicious rich flavor to the buttercream.

Use it to spread on cakes, pipe on cupcakes, fill sandwich cookies, and more!. If you love this recipe or have any questions, leave me a comment with a rating below. In a separate bowl, melt dark chocolate. 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.

It’s the best of both worlds – rich but not cloyingly sweet. You can make it in advance, though, if desired. It combines chocolate ganache with chocolate buttercream for maximum chocolate flavor. Make right before using: Make the buttercream right before you plan on using it for the best outcome. Buttercream Chocolate Ganache Frosting | Winners Drink Milk!

I recommend using a high quality chocolate bar for the best outcome, but you can also use chocolate chips if desired. It helps fluff up the butter and get the smoothest buttercream. I typically use unsweetened natural cocoa powder, but you can use dutch process cocoa powder as well.

Save my name, email, and website in this browser for the next time I comment. Add chocolate to your taste. Kitchenaid Mixer : While not necessary, I love using my Kitchenaid mixer when making buttercream.

Skip to content Jump to Recipe. Print Recipe Pin Recipe. Non-dairy semi-sweet chocolate : This is used in the chocolate ganache. You should use pure vanilla extract for the best flavor. You should use vegan butter sticks rather than margarine from the tub for the best consistency. Classic Vanilla Buttercream. Vegan buttery sticks : These are the base of this buttercream.

Add in vanilla and tbsps of heavy cream. Powdered sugar : This creates structure and adds sweetness to the buttercream. Keep in the fridge in an airtight container until you use it, then bring to room temperature and beat again to get the proper texture. Unsweetened cocoa powder : This adds chocolate flavor and structure to the frosting.

Blend with 1 1/2 cups of cooled heavy cream that has been brought to a low boil. 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. The Ultimate Fudgy Vegan Chocolate Cake.

Chocolate Ganache Buttercream

I like to use my flex edge beater attachment , which scrapes the sides as it mixes. What resulted was this frosting: part ganache, part mousse, part buttercream. While you could use either one on their own, I like the combination of the silky smooth ganache with the sugary bite of buttercream. 4 cups sifted confectioners' sugar.

This decadent recipe blends the smooth and deep flavor of chocolate ganache with rich, creamy buttercream to create the ultimate chocolate frosting. My friends tried many versions of this frosting and loved them all. Cream sugar and butter until smooth. This chocolate buttercream is perfectly smooth, rich, and creamy. I also love to see your creations on Instagram, so make sure to tag me marykatesvegancakes so I can see and repost!

I recommend bringing it out of the fridge about 30 minutes to one hour before using. Your email address will not be published.