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Chocolate Buttercream

post #1 of 16
Thread Starter 
Hey everyone, especially chocolate lovers,
How chocolatly does the Wilton Chocolate Buttercream taste? Is it the best kind of icing that you could use to decorate a cake for a chocolate lover? Or is there a simple, different receipe that you would be willing to share? I just got asked to do a birthday cake for this Friday for a coworker. She loves chocolate and coffee. Thank you for your honest answers.
AMY
post #2 of 16
I get rave reviews for my Chocolate Buttercream, which is the Wilton recipe but I use Butter Flavor Crisco instead of regular Crisco. You can adjust the amount of cocoa/chocolate to fit your needs! It is very smooth and creamy!
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post #3 of 16
Could you put in a bit of instant coffee to that for a mocha flavor, or is there some other type of flavoring you could use without tampering with the consistency any?
post #4 of 16
Thread Starter 
Good question. Does someone have an answer?
post #5 of 16
where is this chocolate buttercream recipe found?
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post #6 of 16
I know cali4dawn uses coffee creamers.
Here's Wilton's recipe:
Quote:
Quote:

Chocolate Buttercream
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
3-4 tablespoons milk**
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe.

For a unique change of pace, add Wilton Candy Flavors, in place of vanilla extract.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.

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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #7 of 16
that's weird. that's the same amount of ingredients in use. icon_eek.gif i used my buttercream recipe and just added cocoa or unsweetened chocolate.
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Do unto others as you would have them do unto you.
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post #8 of 16
I use Kahlua in my buttercream sometimes, delicious.
post #9 of 16
Ok, I use the same recipe but my icing doesn't get dark brown like the choc brown. It's more of a light brown. Do I just put more cocoa in it to darken it up? I just made chocolate icing on Thurs. & I didn't use it because it was too light. YOu know what... I made a double batch & I think I forgot to put the right amount of cocoa in it. If you use the right amount & it still doesn't get dark I can put more cocoa in it right?????????
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #10 of 16
Right you are!!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #11 of 16
Ok, I just thought of a question. I know if the recipe calls for butter you can use butter flavored crisco instead...but what if it calls for butter and crisco? i.e. wiltons BC recipe... someone here was doing a cake for her son, and asked me that and I couldnt tell them for sure...but she used butter crisco and reg crisco and thought it would be ok, now, it tasted fine, when she colored the icing the frosting was speckled/spotty..ya know what I mean? Not a solid nice color.
post #12 of 16
It's the total fat. If the recipe calls for 1 cup Crisco and 1 cup butter, you can use 2 cups Crisco (making a very firm batch) or even 2 cups butter (but that will be MUCH softer). So add your fat if you want to use all Crisco. If you use all Butter Crsico... it will give it a more buttery flavor (fantastic in my book).

My chocolate BC recipe:

1 batch of my BC
1 batch of ganache

MM-MM-Good!!
post #13 of 16
So Dawn, Your saying you mix the 2 together? I'm lost?
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #14 of 16
YES. I make 1 batch of each and whip them together in the mixer (after the ganache has come to room temperature). I add brown coloring if I need it to be darker.
post #15 of 16
Ok, another question about chocoloate buttercream. I just made a chocoloate lovers cake which I will be posting in a disaster section when I get the pics back because of a powdered sugar stenciling situation, but anyway I used 3/4c of cocoa in the Wilton Choc. Buttercream recipe and I did not like the flavor - it wasn't sweet enough and you could really taste the cocoa over the sugar - so I bought chocolate almond bark to melt down and try the next time - but my question is - will almond bark work? I've always used it to coat pretzels and things to bake with so I assumed it would work in a frosting or am I just wrong? Do I need to buy the actual baker's chocolate or will the almond bark work?
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My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
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