I “stumbled” into this recipe while making a graduation cake for a cousin. If you like lots of chocolate, this is it! You can adjust the quantity and type of chocolate to your liking. I have used it to ice and decorate cakes, but have not tried making roses or other flowers with it.
Double Chocolate Buttercream Icing
Ingredients
- * 1 pound of dark chocolate candy melts (or baking chocolate)
- * 2 cups Crisco
- * 1 tsp. vanilla extract
- * 1 tsp. butter flavoring
- * pinch or two of popcorn salt
- * 4-8 ounces skim milk (or water or whatever milk preference you have)
- * 1 cup sifted powdered baking cocoa (I use Hershey’s)
- * 2 pounds powdered sugar
Instructions
- * Melt dark chocolate in microwave or on stove as per directed on package, set aside to cool while mixing other ingredients.
- * Cream Crisco, flavorings, and salt until light and fluffy.
- * Add milk (use 4 ounces for now) and powdered sugar as you would for making regular buttercream icing, adding the powdered cocoa at the same time as the powdered sugar.
- *Add the cooled (but not solidified!) melted dark chocolate, and mix until well blended.
- *Adjust consistency of icing at this time with more milk if needed.
This recipe looks amazing! Would it be a good icing to make ahead of time and travel with? It doesn't have to be refrigerated does it?
Well, I must say, I didn't like the flavor of this icing at first. The consistency was great, especially for a chocolate icing. But since it was one of the few that didn't call for butter, I used it because I had to make it three days ahead of time and travel with it to make a grooms cake. BUT as this icing sat, it became tastier and tastier. It is now the only chocolate icing I will use. Perfect of piping. I used it with a chocolate cake, and filled the layers with both homemade chocolate ganache and homemade raspberry filling. It was a hit and I was proud of the finished product. Could not have come together if it wasn't for this icing. I give it a 10!