There is no occasion I'm just playing

I don't know how to get the ivory color I have it on order though

I would like to but the icing is very very creamy. I would never be able to make a rose with it But I had thought about it. Plau I ran out of the icing and it is very time consuming to make (you have to actually cook it!!! LOL)

I don't know why but it usually takes a day or two before the recipes I submit show up. I will post the recipe in a forum. It will take a moment cuz I don't know how to type!!!! LOL

Lazy_Susan

Thanks for the compliment. Thats what I thought about the recipe

Lazy_Susan

LOL Bad mental picture going on here!!! Maybe my Cake Decorating niche is Chocolate!!! Seems everything I make is brown LOL

Lazy_Susan

Originally Posted by melony1976

Very yummy looking i can never get a chocolate that rich looking mine always comes out the color of creamed coffee

Very common complaint unless you use a heated type of chocolate icing or one that is really loaded with chocolate like Jeanne G's Chocolate Buttercream, it is not you kiddo!
Hugs Squirrelly

What is Jeanne G's Chocolate Buttercream? Is it a recipe on this site?

I'm liking the "really loaded with chocolate" part.

Originally Posted by HollyPJ

Quote:

Originally Posted by SquirrellyCakes


Very common complaint unless you use a heated type of chocolate icing or one that is really loaded with chocolate like Jeanne G's Chocolate Buttercream, it is not you kiddo!
Hugs Squirrelly

What is Jeanne G's Chocolate Buttercream? Is it a recipe on this site?

I'm liking the "really loaded with chocolate" part.

It is a few places in posts, but here it is again. Also posted a chocolate heated icing I use.
Here is her post from the Wilton site:
Jeanne G's Chocolate Buttercream
This recipe works in a 4.5 quart KitchenAid stand mixer.

First, about the ingredients

Butter: I use unsalted because I really prefer its taste on bread and in many recipes. (I dont know whether I could tell the difference in this recipe because Ive never had salted on hand when Ive made it.) I keep butter refrigerated until Im ready to use it. In my microwave 15 seconds on full power is just right to soften a pat for my morning toast or a stick and half for this recipe.

Powdered sugar: To avoid sifting and measuring, all my frosting recipes use a 2 pound bag. I buy what is on sale, without regard to whether the sugar started life in canes or in beets.

Cocoa: I have made many successful batches of this recipe using Hersheys cocoa. One of my sons worked in Chicago a couple of years, where he fell in love with Chicago-style pizza, blues, and Bloomers chocolate supply store. Whenever he is back in Chicago he has pizza, visits a blues bar, and makes a chocolate run. Last time he brought me back 2-pound bags of each of the three kinds of cocoa they carry. Oh my! Each is wonderful and has its own flavor and color nuances. If you dont have someone to make chocolate runs for you and youd like to venture beyond Hersheys, try the web site: www.blommerstore.com. I measure cocoa first and then put it through a sieve into my mixing bowl, to eliminate any lumps.

Liquid: I make this with water, but you may use milk if you prefer. I start with ½ cup measured out, and add almost all of it. If necessary I add the remainder after mixing. Sometimes it takes more than the ½ cup total. I find that chocolate frosting takes more fiddling with the water content than white buttercream does.

Tip: It is hard to get the exact same shade of brown in different batches of frosting. If youll need more than one, make them all upfront and stir them together in some huge container (I use a stock pot) so the color is uniform.

Now, the simple recipe

3/4 cup Crisco
3/4 cup butter, softened (6 ounces, 1 & 1/2 American sticks)
1 1/4 cups cocoa
1 1/2 teaspoon vanilla
2 pounds powdered sugar
about 1/2 cup of water, give or take a little

(If you have a splash guard for your bowl, this is a good recipe to use it with.)

Mix the Crisco and butter at a slow speed until creamy.
Add the cocoa. Mix again until the cocoa is all incorporated.
Add the powdered sugar, vanilla, and most of the water. Beat at medium speed for a few minutes.
Test the spreadability and add water if necessary.

Heated Chocolate Icing
2 tbsp. butter
3/4 cup semi-sweet chocolate chips
6 tbsp. whipping cream, un-whipped
1 1/2 cups sifted icing sugar (powdered sugar)
1 tsp. vanilla
Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, you can use immediately. If you let it cool too much, it becomes fudge like as you are spreading it so you have to be quick. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won't seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.
Or you can let it cool completely, add more sifted powdered sugar if needed and ice with it while cool. You can do shell borders and things like that. I tend to use a knife or spoon to swirl it on for that kind of effect and make shell or star borders with it. As with ganache covered cakes, a cake covered with this icing keeps well at room temperature for at least 2-3 days, even longer.