Once you’ve tried ganache, you’ll feel like your world has turned to color. You’ll wonder what you were ever doing in the black and white tub of frosting world. Ganache is rich, creamy, and so delicious!! I learned about ganache several years ago and fell hard. I’ve added butter to the traditional ganache recipe because, well, it didn’t contain any and that was a tragedy. Haha! Actually, the ganache turns out better with a little bit of butter . . . makes it even more creamy and flavorful. Hard to believe that is possible with ganache, but it’s true. I must warn you about ganache, though. Once you’ve tried it, you’ll never be satisfied with your tub of frosting again . . . .
6 1-ounce squares semi-sweet chocolate
3/4 cup heavy whipping cream
1 T butter
2 cups powdered sugar
Note: You’ll want to leave plenty of time to make this frosting, as it takes time to melt and then cool again.
In double boiler, combine chocolate and cream. Stir occasionally until chocolate is melted and smooth. Add butter and stir until melted and incorporated. Gradually whisk in powdered sugar until smooth. Frosting will be more of a glaze consistency at this point. Let mixture cool until it reaches a spreadable consistency (at least 30 minutes). Can refrigerate to thicken quicker. Spread as a frosting on cake or cupcakes. Makes about 2 cups. Frosts approximately 24 cupcakes.
