Hello Bakers!
On Saturday’s show we had so great questions both saved and in the moment. Here is the link: Saturday's Show
Demo was all about making a fluffy chocolate frosting that marries American buttercream and ganache. For the finale, I showed you how to create an elegant “cake drip” with ganache.
Let’s jump right in - any questions let me know and please tag me in your beautiful bakes @bakingwcolette on Instagram.
Fluffy Chocolate Frosting:
Yield: Enough to fill and decorate an 8” cake
Mise en Place Fluffy Chocolate Icing
Part 1 - Make chocolate ganache:
Equipment: - small saucepan, whisk or spatula, scale
Make ganache - half will be used with the icing and half will be used for the drip.
8 ounces chocolate (56% cacao or higher helps) - chopped fine if not in chip form.
8 ounces heavy or whipping cream
In a small saucepan heat the cream until it reaches a low boil. Pour over the chocolate and gently shake the bowl to submerge the chocolate. Let sit for 1-2 minutes. Stir until smooth with a whisk and spatula.
Equipment: Stand mixer fitted with the paddle attachment, spatula
Part 2 Make American Buttercream Base
227g (2 sticks) unsalted butter - partially softened
16 oz (454g) powdered sugar
15g (1 tablespoon) milk
6g (2 teaspoons) vanilla extract
pinch salt
Start with the butter in the bowl of the stand mixer and mix on low speed until the butter is smooth (1-2 minutes).
Add half the powdered sugar and mix on med/low speed until the sugar and butter are combined. Stop the mixer, scrape down the bowl, add the remaining half of powdered sugar. Mix until smooth 1-2 minutes.
Scrape the mixer down and add milk, vanilla and salt.
Mix for 2-3 minutes on med-high speed until light and smooth.
Add 6-8 ounces of the chocolate ganache to the buttercream and mix until smooth. For a lighter chocolate flavor add 6 ounce (170g) use the full 8 ounces (227g) for a full chocolate flavor.
The icing can be made ahead, wrap well, and store in the refrigerator for up to 3 days.
For the Drip:
Place the remaining ganache in a squeeze bottle - make sure it flows out of the bottle freely. If it is stuck - rewarm for a 10-15 seconds in the microwave.