Ingredients
- 1 lb. high ratio shortening
- 2 lb. 10x powdered sugar
- ½ C milk
- 1 Tbsp vanilla –clear
- ¼ tsp salt
Directions
Icing
Make chocolate buttercream by adding chocolate ganache to the icing.
Ganache
To make the ganache bring 8 oz (1 Cup) of heavy whipping cream to a boil, pour over 16 ounces To make the ganache bring 8 oz (1 Cup) of heavy whipping cream to a boil, pour over 16 ounces of finely chopped good quality chocolate. Let it sit for 2 minutes and then mix with a rubber spatula until fully of finely chopped good quality chocolate. Let it sit for 2 minutes and then mix with a rubber spatula until fully mixed. mixed. Cover with plastic touching the ganache and set aside. Cover with plastic touching the ganache and set aside. Let the ganache cool to room temperature Let the ganache cool to room temperature (about 2 hours). Add the cooled ganache with the second addition of shortening and then follow the rest of (about 2 hours). Add the cooled ganache with the second addition of shortening and then follow the rest of the directions.the directions.
The specialty ingredient is high ratio shortening instead of a regular shortening, it gives the icing a creamy consistency and makes it nice and fluffy. consistency and makes it nice and fluffy.
Mix the sugar, milk, vanilla, salt and half of the shortening for 5 minutes at low speed and 2 minutes at medium speed.medium speed.Add the remainder of the shortening and mix for 2 minutes at medium speed and continue Add the remainder of the shortening and mix for 2 minutes at medium speed and continue mixing for another 5 minutes at low speed until light, fluffy and smooth.mixing for another 5 minutes at low speed until light, fluffy and smooth.