Chocolate Buttercream

• 2 cups (1 pound or 454 grams) unsalted butter, room temperature
• 1/2 cup (115 grams) vegetable shortening
• 3 lbs (1.36 kilograms) 10X confectioners' sugar
• 1 cup (110 grams) Dutch processed cocoa powder
• 3 Tbsp meringue powder
• 1 tsp salt
• 5 fl oz (150 mililiter) chocolate liqueur (i.e., Godiva or another)
• 2 Tbsp milk
• 1 Tbsp pure vanilla extract
• 2 cups (1 pound or 454 gram) refrigerated Ganache

1. 1.
2. First, prepare the Ganache.
3. Refrigerate until firm.
4. 2.Cream the butter and shortening for 2 minutes.
5. Stop to scrape the bowl.
6. Cream the mixture for an additional 60 seconds.
7. 3.
8. Sieve cocoa powder and confectioners' sugar together.
9. Add the sugar mixture 1 cup at a time to the creamed butter and shortening.
10. Mix until well blended.
11. Add meringue powder and salt and beat for one minute.
12. Mixture will appear dry.
13. 4.
14. Add milk, vanilla extract, and chocolate liqueur to the buttercream.
15. Beat until well combined.
16. 5.
17. Add Ganache, 1 cup at a time and beat until light and fluffy.
18. Storage: Store the icing in an airtight container and freeze.
19. The icing will keep for up to 2 months.
20. Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)

unsalted butter, vegetable shortening, sugar, dutch, meringue powder, salt, mililiter, milk, vanilla, gram

Taken from www.epicurious.com/recipes/food/views/chocolate-buttercream-109248 (may not work)