Need help ASAP with ganache to buttercreamish frosting
I have a bittersweet chocolate ganache leftover and want to turn it into something similar to a buttercream frosting for a yellow buttercake I'm making (would be overpowered by the full ganache). Do I just whip in confectioners' sugar? Do I re-melt the ganache first in a double boiler or can it just be soft? Anything else I can add?
I need to have this ready to put on the cake in about an hour. Thanks in advance!!
Thanks for your help! I did have to re-heat it and it didn't break, but I added more butter and let it melt while I kept stirring. Then I whipped the heck out of it and added confectioners' sugar at which point it DID start to break....but kept whipping, added milk and it worked out fine. Finished with enough sugar to get to the right consistency and it's now on the cake.
And there's little splatters of chocolate frosting ALL over my kitchen.
Reheating ganache is practically asking for it to break -- I've had good results making a buttercream that includes milk and corn syrup in addition to powdered sugar and butter. You could almost certainly "thin out" the flavor and texture by just getting the ganache into bowl, turning on the beaters whipping away.
The ratios I've used are about a cup of butter to 4 c. sugar, 4 tbls milk, 3 tbs corn syrup, 1 tsp vanilla and just under a cup of cocoa. Just adjust for the butter, cocoa & sugar that you've got in the ganache...