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Best chocolate buttercream?

post #1 of 25
Thread Starter 
I am making a cake for my sister's birthday and she wants a chocolate frosting. Looking for your best chocolate buttercream that would be good for icing as well as borders. Thank you! icon_smile.gif
post #2 of 25
This is the most delicious chocolate buttercream I've ever had!

http://www.epicurious.com/recipes/food/views/109248
post #3 of 25
I have yet to make a chocolate bc I really liked. The best choc icing I've ever had, so far, came in a can from Pillsbury. And I'd never use a canned icing on anything but a family cake. I'll check out this recipe from epicurious. Thanks!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #4 of 25
Use real butter. And a bunch of cocoa. Yum!
Eat Smart... Eat Cake!!!
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Eat Smart... Eat Cake!!!
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post #5 of 25
this recipe , is also in toba garrett's book,,, the well-decorated cake. i have made it several times..... it is so delicious. i have never used the chocolate liqueur,, but everything else.
post #6 of 25
I wasn't impressed with Toba's chocolate BC. It tasted odd to me. Not really chocolatey at all. I like chocolate SMBC.. it tastes like chocolate mousse. It's not really dark though so if you want something dark and super chocolatey I'd go for ganache. It's like eating fudge. If you are going for smack-my-ass-and-call-me-Charlie chocolate flavor.. I'd go with ganache. icon_wink.gif
post #7 of 25
My favorites - and they crust:

12 tbsp butter, room temperature, 3/4 cup cocoa, 3.5 cups sugar, 2 tsp vanilla, 1/4 cup (or less for thicker buttercream) milk. Simple and yummy.

Another version with the same result -
1/2 cup butter melted, 2/3 cup cocoa, 1 tsp vanilla, 1/3 cup milk. YUMMY!

HTH
post #8 of 25
I found this one and everyone LOVED it.

2 and 3/4 cups confectioners sugar
6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk
1 tsp vanilla

It was very tasty, but not quite dark enough for me, so I added about a 1/2 cup of melted semi-sweet chocolate chips. Wow! That made a big difference - much richer and thicker. It piped beautifully! I found it crusted rapidly when spreading it, so ice the cake quickly. You will not be able to go back and touch it up... but that really didn't bother me. This icing was sooooo good. My family went wild for it.
post #9 of 25
My favorite is the Hershey's recipe using 1/2 shortening and 1/2 margarine instead of all margarine like they call for.
post #10 of 25
I also really like Toba's buttercream recipe.. I do make it with unsweetened chocolate ganache to cut down on the sugar, its not fudgy chocolatey but more like a cup of perfect cocoa (perfect for me anyway!)

Like jkalman said - if you want chocolate chocolate fudge go for the straight up ganache.
"It is hearsay upon hearsay, and I do not chose to rest my belief upon such evidence" - Thomas Paine
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"It is hearsay upon hearsay, and I do not chose to rest my belief upon such evidence" - Thomas Paine
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post #11 of 25
Well this is my favorite recipe for chocolate BC
2 sticks of unsalted butter
1/2 cup crisco (trans fat free)
1 tsp vanilla
1 bag of 10 x
1/2 cup cocoa
5 oz. good quality dark chocolate
Melt the chocolate in microwave and set aside. Cream together the butter and crisco till well blended, add vanilla. Add 10x and cocoa powder blend till completely combined. Add melted chocolate and blend well. If to thick add milk till you get the right consistency.
This is really good because you are adding the real good quality chocolate> I buy the chocolate by the 10 pound brick (peters) but you can use any good quality chocolate from the grocery store.
post #12 of 25
I second JodieF, the Toba Garrett recipe on Epicurious is delicious.
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #13 of 25
by far the best chocolate frosting is this one from Martha Stewart


http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=fd8df9d49f90f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default

I don't think you could call it a BC though.

it's called Mrs Milman's Chocolate Frosting.

It's insanely rich and a little bit of work as you have to stir it every 20 mins or so in the fridge but it is worth it.


I was thinkng of a name for a choc. cupcake with this frosting on it and a 12 yr old came up with "Evil Chocolate Mayhem" that's how good it is.
post #14 of 25
Oh I just made some the other day, soooo good!
I used this recipe:
http://youtube.com/watch?v=tLcCbN2I4xI
but added 6 oz. unsweetened chocolate that I melted and cooled to room temp. I added the chocolate before I added the sugar, worked perfectly! That was my first time using it but I can tell ya I will be using it from now on!!
Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
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Check out my cake decorating videos on youtube.com!
http://www.youtube.com/user/SeriousCakes
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post #15 of 25
Quote:
Quote:

smack-my-ass-and-call-me-Charlie chocolate flavor


Jeanne you crack me up!! That's EXACTLY what I want! I have only in the last few months discovered ganache, and I LOVE it. I prefer making it with semi sweet chocolate rather than unsweetened though. Coupled with Collette's choc bourbon coconut cake or the darn good chocolate cake recipe it is TO DIE FOR wonderful in my humble opinion. I've made several of both just this winter. It's like a big Ding Dong without the creamy center, only MUCH better.

But as far as a really good chocolatey chocolate bc, I haven't had any yet. I'll see what epicurious has to offer.

Oh, I have to mention though that whipped ganache is delicious and quite attractive on choc cupcakes and I will be trying that on a cake soon.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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