This icing is an easy ganache substitute if you don’t have cream or you’re not that confident making icing yet. It looks virtually the same and tastes great.
Be warned though that this doesn’t spread the same, it has a runnier consistency which is why it needs to set in the fridge.
100g Icing Sugar
100g of chocolate (Milk or white, you’ll need 70g of dark chocolate as it has a richer taste)
2 Tsp Whole milk
First beat together the butter and the icing
Stir in 1 Tsp of milk
Next break the chocolate into small pieces and microwave in bursts of 20-30 seconds stirring in between until the chocolate has completely melted and there are no lumps.
*Make sure you don’t overcook it – it could burn*
You can melt the chocolate in a double boiler or a bowl over a saucepan.
Stir the chocolate into the butter and icing
Mix in the other Tsp with milk
Once you have iced the cake/cakes etc put it in the fridge and it will harden nicely
If you fancy something a little less rich, why not try the vanilla buttercream recipe