CHOCOLATE BUTTERCREAM
Steps:
- 1. First, prepare the Ganache. Refrigerate until firm.
- **2.**Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.
- 3. Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.
- 4. Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.
- 5. Add Ganache, 1 cup at a time and beat until light and fluffy.
- Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.
- Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)
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