Chocolate Fudge Ganache Buttercream (Pipe with 1M tip)

Course: Dessert


  • 3/4 - 1 cup heavy whipping cream
  • 1/4 cup corn syrup light
  • 2 sticks 1 cup unsalted butter
  • 2 12 oz bags Nestle's or Ghirardeli's Brand semi-sweet chocolate chips or 24-ounces bittersweet or semi-sweet chocolate, chopped into 1/4-inch pieces
  • 2 cups powdered sugar sifted; after measuring, sift
  • 2 teaspoons vanilla extract


  • Place chocolate chips in a medium-sized bowl.
  • Heat the cream, corn syrup and 1 stick (1/2 cup) butter on the stove until it JUST comes to a boil.
  • Pour the heated cream mixture over chocolate chips. Make sure the chips are all submerged.
  • Let stand 1 minute and stir in one direction until smooth.
  • SARAH SAYS: If the chips are not melting, gently warm the mixture briefly over a pot of previously simmered water, while stirring in one direction the whole time.
  • Set aside momentarily to cool to tepid or about 100 degrees F. Do not let harden.
  • In a mixer bowl, fitted with a paddle attachment, beat the butter until softened.
  • Add the powdered sugar. Starting on low speed and slowly increasing the mixer to medium, beat the butter and sugar until light and smooth.
  • Add in the cooled ganache and vanilla extract and beat until smooth and light.
  • NOTE: The frosting will be quite liquidy at first, but, as it reaches room temperature, it will become thick and spreadable.
  • Frost the cake while the ganache is at room temperature. If refrigerated, let the ganache buttercream sit at room temperature to warm before using.


Cakes iced and filled with the Chocolate Ganache Icing can be stored under a cake-keeper at room temperature for about 1 to 2 days and then must be refrigerated. The frosted cake can be frozen for 1 month or more. "Open-freeze" them (freeze without wrappers) until the icing is firm and then wrap in plastic wrap, foil and/or then in an airtight container.
Milk Chocolate Buttercream Ganache: Use milk chocolate instead of dark. Reduce heavy cream to 3/4 cup
White Chocolate Buttercream Ganache: Use white chocolate instead of dark. Reduce heavy cream to 3/4 cups. Use an excellent quality white chocolate chip.