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Chocolate Buttercream recipe???? - Page 2

post #16 of 23
8/9/07 at 5:25pm
Another vote for the chocolate syrup frosting. icon_smile.gif
Such simple ingredients - but so darn good.

Toba Garrett's Chocolate Buttercream:
(With ganache.)

http://tinyurl.com/3572sv
(Can use chocolate syrup for chocolate liqueur.)

HTH
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post #17 of 23
8/9/07 at 7:16pm
I make mine by using 1/2 cup butter, 3 cups confectioner sugar, 4 Tbsp cocoa, and 3-4 Tbsp milk...crusts beautifully!
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
post #18 of 23
8/10/07 at 6:40am
Folks who have tried the choc. syrup frosting recipe on this site, I don't know if / how you avoided disaster with this one! I always measure when making frosting from any recipe, and this one was no exception....but what a mess! I frosted a 9" cake with this stuff, and it NEVER crusted. Instead, it continually ran down the sides and I had to re-smooth it multiple times with a spatula, even after it had been in the fridge overnight. Definitely couldn't use Viva paper towels to get a nice, even surface on this one, either.

See the pics...I gave up on this cake I was going to deliver to a high school cast performing "Chicago". The "razzle-dazzle" text just wasn't, well, "dazzling" after it ran down the edges of this cake. No more choc. syrup frosting for me; I need something that definitely crusts!
LL
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post #19 of 23
8/10/07 at 6:41am
Folks who have tried the choc. syrup frosting recipe on this site, I don't know if / how you avoided disaster with this one! I always measure when making frosting from any recipe, and this one was no exception....but what a mess! I frosted a 9" cake with this stuff, and it NEVER crusted. Instead, it continually ran down the sides and I had to re-smooth it multiple times with a spatula, even after it had been in the fridge overnight. Definitely couldn't use Viva paper towels to get a nice, even surface on this one, either.

See the pics...I gave up on this cake I was going to deliver to a high school cast performing "Chicago". The "razzle-dazzle" text just wasn't, well, "dazzling" after it ran down the edges of this cake. No more choc. syrup frosting for me; I need something that definitely crusts!
LL
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post #20 of 23
8/10/07 at 6:55am
I have tried the chocolate icing with chocolate syrup recipe listed here but my favorite is the Chocolate Fudge Buttercream Frosting here. I made both recipes and everyone chose the fudge buttercream. I also added a touch of popcorn salt (ultra fine). I am not a huge chocolate fan but that is really delicious!!!
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post #21 of 23
8/10/07 at 6:57am
Okay, I know it seems a little "old school" but I really like the Wilton's chocolate buttercream icing. I guess I'm a creature of habit, it tastes great, everyone loves it...so why change is my thought. icon_smile.gif It crusts nicely.
"Take the first step in faith. You don't have to see the whole staircase. Just take the first step."
-Dr Martin Luther King Jr.
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"Take the first step in faith. You don't have to see the whole staircase. Just take the first step."
-Dr Martin Luther King Jr.
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post #22 of 23
8/10/07 at 9:28am
Cool...thanks for the replies...I will stick with the recipes you all recommended. No more droopy chocolate frosting, even if it does taste great! icon_smile.gif
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post #23 of 23
8/10/07 at 10:02am
I just had hubby make regular butter cream last night along with a batch of chocolate butter cream.

For my chocolate butter cream we made regular butter cream recipe (submitted here) and then at the end added I think 1/3-1/2 cup Hershey's Cocoa and then 2/3 cup of Hershey's Chocolate Syrup. It is still thick and fantastic today! It's delicious! I haven't decorated with it yet but I can tell that it is going to be extra thick and need a little more thinning before using for some things. Right out of the fridge it's more like a truffle filling... thick yet smooth in the mouth and totally down right yummy!!!!
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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