Milk Chocolate Ganache Frosting Recipe Recipe For Banana

CONDENSED MILK CHOCOLATE FROSTING

Steps:

• In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
• Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

MILK CHOCOLATE GANACHE

Steps:

• Chop chocolate bar into small pieces; place in a glass or stainless steel bowl.
• Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.

VEGAN CHOCOLATE-GANACHE FROSTING

Steps:

• Place semisweet chocolate in a heatproof bowl.
• Bring coconut milk just to a boil; pour over chocolate.
• Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

CHOCOLATE GANACHE FROSTING

Steps:

• Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.
• Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.

BANANA CUPCAKES WITH GANACHE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-24 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. , In a large bowl, cream shortening and confectioners' sugar until light and fluffy, about 5 minutes. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes.