White Chocolate Ganache

One of the best fillings and ways to frost your cakes is ganache. Not hard to make, doesn't take a lot of time. I used a white chocolate ganache for this dessert but you can also do chocolate which is the most popular.

Look at the creamy ganache above. Just look at that perfection.

It can also be used as the crumb coat before adding fondant. You just have to smooth it out.

Ingredients

1 1/2 cups heavy cream

1 lb White chocolate, semisweet or bittersweet dark chocolate

Directions

1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.

2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.

Note: For Chocolate Ganache, substitute  white chocolate for semisweet or bittersweet dark chocolate.

Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.

Yield: 3 1/2 cups 

Italian Meringue Buttercream

So you want a great buttercream that's not so sweet, Italian buttercream is a go to for me. It's easy to make, takes color and adding not only flavor but I melt chocolate to make it chocolate. All of those factors are a must for me.

Again allow your egg whites and butter to reach room temperature before starting.

Get your sugar and water mixture up to 240. I used a candy thermometer because it's import for the temp to be 240.

When the sugar is at 230 start whipping your eggs with your stand mixer and whisk attachment, getting it ready to combine the sugar mixture when it's ready.

Ingredients

1 3/4 cups  granulated sugar

1/2 Cup Water

8 large egg whites

4 sticks of unsalted butter, room temperature

1 teaspoon pure vanilla extract

Directions

1. In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil.

2. While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.  When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat! 

3. Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  Be careful, it's very hot!

4. Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature.

5. Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.  Makes about 6 cups. 

6. Finally, taste your Italian Meringue Buttercream...delicious, right?  And the best part is, because of the amount of butter in this recipe, it carries flavor incredibly well.  You can flavor your buttercream with anything from coffee to maple syrup to fruit puree!  They sky is the limit! 

Storing And Using Your Buttercream

Your buttercream will keep for up to a week in the fridge, and about a month in the freezer.  I pre-make 3-4 batches of this buttercream recipe and freeze them all the time!  Before using your buttercream to fill or ice a cake, make sure it is room temperature.