A rich, creamy chocolate buttercream frosting that isn't overly sweet. It is a decorator's frosting that is suitable for piping.
Store at room temperature for 1 week, or 2 weeks in the refrigerator.
1 cup shortening (regular or hi-ratio)
1 cup lightly salted butter
2 lbs powdered sugar
1 tbsp pure vanilla extract
1 tsp butter flavoring
½ cup water, milk, or heavy cream (if hi-ratio shortening is used, less liquid is required)
1 recipe room temperature ganache (below)
Combine your liquid of choice (water, milk, or heavy cream) with vanilla and butter flavoring. Set aside.
In your stand mixer with paddle attachment, blend shortening and butter until well combined.
Add powdered sugar gradually, mixing on low.
Gradually add liquid and flavorings mixture.
Beat on medium speed for 5 minutes until frosting is light and fluffy.
Reduce speed to low and slowly pour in room-temperature ganache. Mix until well combined.
CakeBoss Chocolate Ganache
12 oz bittersweet or semisweet chocolate chips
1 cup heavy cream
2 tbsp lightly salted butter
2 tbsp granulated sugar
Combine cream, butter, and sugar in a saucepan and bring to just a boil. Remove from heat and add chocolate chips. Let sit for 5 minutes, or until chocolate chips are mostly melted. Stir with wire whisk until smooth and glossy. Let cool to room temperature before adding to buttercream above.