Butter cream with ruby rb1

The taste of ruby chocolate really stands out when your customers or guests can taste it pure or when mixed with fats. This easy recipe for butter cream ganache yields a versatile base you can use in pastries, bonbons or bars, and in desserts. It even allows for whipping afterwards to create a light aerated texture.


Created by
  • Ryan Stevenson - Baker, Paddock Bakery

Ruby buttercream

Ingredients Preparation
  • 375g
    butter PF28
  • 450g
  • 375g

Bring together in one recipient.  Heat to 30°C.  
Mix homogeneously.


Pipe directly into moulded chocolate shells or keep in fridge until further use.

 Optional: whip butter cream until well aerated. Bring into piping bag and pipe into  chocolate shells or onto chocolate bases before enrobing.

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