Has anyone used chocolate butter cream in a frozen transfer? I am doing a cake for a brownie troop and rather than tinting the icing brown for the uniform, I was hoping I could use chocolate buttercream.

Thanks.

Anyone???? (crickets)

I've never tried it, but I would guess that as long as your chocolate buttercream recipe is 100% butter (no shortening), then it should be okay... but I really don't know! Hopefully someone will, because I'd be interested to know as well.

Sorry that wasn't more helpful!!

I haven't done it, but have no idea why it wouldn't work. My chocolate recipe is so similar to my regular vanilla buttercream recipe that I know I could use them interchangeably

I agree, if it's real butter buttercream you shouldn't have any problems, I mean chocolate freezes hard right? so it should be fine. Let us know though, especially if it doesn't work so we don't suggest it to anyone else

So does 100% butter work better than butter and crisco BC icing for frozen transfers?

I recently made a FBCT with chocolate buttercream and it worked great.

I've tried FBCT with both all butter transfers, and butter/shortening transfers. I had NO luck with the B/S transfers. They just didn't freeze hard enough for me to get off the wax paper. It was a horrid mess! But that's just my experience.

When I make FBCT I use the Betty Crocker buttercream recipe...
1/3 cup butter
3 cups icing sugar
1 1/2 tsp vanilla
2 Tbsp Milk

Mix the butter and sugar, add in the vanilla and milk, mix, enjoy. It doesn't make much, but it works for the FBCT for me.

Thanks all.

What is a frozen transfer?

I use the recipe on this site used for FBCT's, 1 cup shortening, 3 sticks butter, 2 lbs powdered sugar. Only kind I have ever used and it always works for me. I always add cocoa powder to it (hence, a chocolate buttercream) before tinting it black for outlines, so it DOES work. HTH.

For info on FBCT's and the recipe...
http://cakecentral.com/articles/73/how-to-create-a-frozen-buttercream-transfer

kaymc~ this is what we're talking about!

Tiffany, thank you SO MUCH! I'm a newbie, so I didn't know of this process. It opens up a lot of possibilities!!! Woo hoo!!!

You are welcome!
I have only done one, and I did it just like the one in the video and I really like how it turned out.
These are great especially if you aren't comfortable piping directly on the cake, like me. If you make a mistake outlining you can wipe it away and start over without messing up your cake.

You can also do the same thing with royal icing (RIT), except you don't freeze it. Here is a tutorial.

http://cakecentral.com/cake-decorating-ftopict-648450-rit.html