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This buttercream is the ideal substitute for chocolate ganache to seal cakes, it is quite firm and is ideal for cold and hot climates, however you can increase the amount of chocolate a little more in case it is very hot in your area and you can substitute the butter with vegetable shortening. If the cake was refrigerated before sealing with the buttercream you will notice that it hardens quickly when it comes into contact with the sponge, so it is ideal if you are in a hurry to seal and decorate your cake. Ingredients: -300gr of shortening or butter (not margarine) -300 gr of icing sugar (powdered sugar) -300 gr of melted white chocolate confectioner's glaze. -2 tablespoons of milk powder -2 tablespoons of vanilla essence (30 ml) (you can add a little more or a little less depending on the brand of essence you use, since there are some more concentrated than others). You can substitute the white chocolate with milk or semi-sweet chocolate for greater firmness. Music: King Musician: Jef