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Guittard Chocolate Buttercream



  • Melt chocolate, remove from heat and set aside.
  • Bring cream to a boil and then leave to cool for a couple of minutes. Gradually stir cream into the chocolate and then leave to set for 30 minutes.
  • Cream butter and icing sugar until light and fluffy. Add in the Guittard Cocoa Powder and then the ganache mix until combined.
  • If the butter cream is too soft, place in the fridge until firmer.