Dark Chocolate Ganache and Bailey's Buttercream Frosting

5 from 1 vote

Dark Chocolate Ganache and Bailey's Buttercream Frosting

Two topping for brownies, cupcakes, and cakes. Ganache can be used as topping or filling. Buttercream is light and fluffy.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: baking, brownies, cupcakes, dessert, frosting, topping

Servings: pieces

Calories: 150kcal

Author: BlakOpal

Ingredients

Dark Chocolate Ganache

8 oz Dark chocolate bars 70% cocoa
2/3 cup Heavy cream
2 Tbsp Butter at room temperature
1 Tbsp Corn syrup

Bailey's Buttercream Frosting

2 cups Unsalted butter at room temperature
5 cups Powdered confectioner's sugar sifted
6 Tbsp Bailey's Irish Cream liquor or vanilla bean paste

Tools

US Customary - Metric

Instructions

Chocolate ganache

Gather ingredients for your ganache.
On a cutting board, with a sharp knife, chop the chocolate bars into small pieces so it melts quickly. The smaller the pieces, the easier it will be to make the ganache, and less likely that there will be unmelted pieces.
Place pieces in medium-sized mixing bowl.
Pour heavy cream into Pyrex measuring cup and heat in microwave for a minute or two until it starts to bubble. You want the cream to be hot. Keep an eye on it, and don't let it boil over.
Take your mixing bowl of chocolate pieces, and pour the hot cream over it.
Make sure all the chocolate pieces are submerged in the hot liquid. Leave for a few minutes. Do not stir. You are letting the chocolate melt on its own in this step.
With silicone scraper, gently stir chocolate from the middle to the edges. Turn it over from the bottom as well, mixing the hot liquid into the melting chocolate. It will be very wet.
Don't panic. Continue to stir. As the chocolate melts, the mixture will start to appear smoother, but still look lumpy.
Add the room temp butter and continue to stir.
The mixture will begin to look super smooth and glossy. Stir in the vanilla, scraping the sides and bottom of the bowl to make sure it is mixed thoroughly.
Keep an eye out for unmelted chocolate pieces, and smooth them against the side of the bowl to melt them. Your ganache should be smooth and shiny. Cover with plastic until you are ready to use it.
Note: Ganache will firm up as it cools, so you should make it after your baked goods are cooked. If you need it to be softer, you can put the bowl into the microwave to heat it up for a second or two (be careful not to heat it too much though).

Bailey's Buttercream Frosting

Gather the ingredients for your buttercream frosting.
Note: To get very fluffy frosting, a stand mixer with whisk is preferred, but you can also use a hand mixer.
In the mixer bowl, add the room temp butter. Whip on high for 5 minutes until light and fluffy.
Add half of the powdered sugar and mix slightly on low speed.
Add the baileys and mix well.
Scrape the sides and bottom of the bowl well.
Add the remaining powdered sugar a little at a time, beating well, and scraping down the sides and bottom of the bowl in between.
When all of the sugar is incorporated, whip for 2-3 more minutes on high, until the frosting is light and fluffy.
Note: if you want to color your frosting, add food color now. Add a few drops at a time, mixing in between until you get the desired color.
You can store the frosting, covered in the refrigerator until you are ready to use it. If the frosting has gotten stiff, you can stir it with a silicone spatula to get it back to a smooth texture.
You can pipe the frosting, or apply it with a knife. Have fun decorating!

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