Chocolate Ganache
Ingredients
- 1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream
- 1 lb (454 grams) semisweet or bittersweet dark chocolate
Preparation
- 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.
- Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Note: For White 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.
Buttercream
1 lb softened butter
1 lb white Crisco
1 tbsp vanilla extract
1 2lb bag of powder sugar
¼ cup of milk
Cream together the butter, Crisco and vanilla on high speed in an electric mixer. Once completely mixed, reduce the speed and add the sugar and milk. Mix for 3 minutes and you’re done!
