This is the best chocolate buttercream icing ever. The icing is rich, like mousse, and outrageously delicious.
·This recipe yields more than enough for two cakes — if only icing one cake, make a half recipe or freeze the extra.
· Meringue powder is available at http://www.wilton.com/wiltonos/.
Ingredients
Ingredients
Preparation
Step 1
First, prepare the Ganache. Refrigerate until firm.
Step 2
Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.
Step 3
Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.
Step 4
Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.
Step 5
Add Ganache, 1 cup at a time and beat until light and fluffy.
Step 6
Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.
Step 7
Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)
