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Need FABULOUS chocolate buttercream....

post #1 of 26
Thread Starter 
Hi there I am looking for a fab. chocolate buttercream recipe. I make my own killer buttercream, and have tried to "turn it chocolate" but I really don't care for the end result, and don't think it is chocolatey enough....any suggestions, or recipes to share...I looked on here but haven't been so successful! Thanks! AMY
post #2 of 26
Personally, I like the My Chocolate Buttercream recipe here on CC. It really does taste like chocolate ice cream.
post #3 of 26
I love the recipe on the back of the Hershey's Cocoa can.
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post #4 of 26
Thread Starter 
Hey DeeDelighful I can't find that recipe on here. I searched by that name and nothing is coming up....can you help me?
post #5 of 26
I use a slightly modified version of Martha Stewart's fudge frosting recipe. The color is very rich and chocolate-y, like a candy bar. I always get great feedback when I use it.

3.5 cups confectioners' sugar
1 cup dutch process cocoa
2 tbs meringue powder
6 tbs butter
6 tbs shortening
1/2 cup (approximately) lukewarm milk
2 tsp pure vanilla extract (I've also used raspberry, orange or almond flavorings)
post #6 of 26
If you're using it as a filling would you need the meringue powder? This looks perfect for a cake I'm doing for Sat, I was just getting ready to ask myself!
post #7 of 26
Quote:
Originally Posted by Amber0508

If you're using it as a filling would you need the meringue powder? This looks perfect for a cake I'm doing for Sat, I was just getting ready to ask myself!



Amber was this question for me? I'll answer anyway icon_smile.gif . You actually may not need it at all. It wasn't in the original recipe (nor was the shortening; it was all butter) I added the meringue powder and halved the butter and replaced half with shortening for stability since I like to use if for matching borders. Also, the first time I used it was in the summer and it gets pretty hot here and so I wanted it to hold up to the weather.
post #8 of 26
Yes, Elcee, it was for you, sorry for not being specific! This helps a lot, thanks! I'm in NC, so we have experience with the heat, but its not so bad yet! Thanks for the recipe and tips!
Is the meringe powder just for crusting?
post #9 of 26
Thread Starter 
thanks elcee I am going to make a batch tomorrow...I only need it to cover the outside of a cake, I am doing a mousse filling...I will check it out...thanks!
post #10 of 26
Quote:
Originally Posted by Amber0508

Yes, Elcee, it was for you, sorry for not being specific! This helps a lot, thanks! I'm in NC, so we have experience with the heat, but its not so bad yet! Thanks for the recipe and tips!
Is the meringe powder just for crusting?



icon_smile.gif
I'm actually not sure if that's exactly what the meringue powder is for. I just always use it in powdered sugar based icings.
post #11 of 26
Quote:
Originally Posted by apetricek

thanks elcee I am going to make a batch tomorrow...I only need it to cover the outside of a cake, I am doing a mousse filling...I will check it out...thanks!



Let me know how you like it...
post #12 of 26
Elcee,

Would you please tell me how you mix the ingredients together for your choc BC. It sounds fantastic. And is the color nice and dark - you say like a choco candy bar.

Thanks
post #13 of 26
Just use your favorite buttercream recipe...add dark chocolate ganache to it (room temp but set overnight...not runny) and then add cocoa powder until the chocolate is dark enough for you. If you need to add a dab of milk to it to offset the cocoa powder, you can do that too.
post #14 of 26
i make toba garrett's chocolate recipe she uses choc. ganache also. it is delicious!!
post #15 of 26
Thread Starter 
kitagrl....thanks for the tip, I am going to try it. I made the other one that is mentioned on here, and it isn't what exactly I was wanting...it is good but really rich and has a darker/bitter chocolate taste...I am going to try to "tweak it". I think I will go with the genache thing tomorrow...I will make a batch. thanks guys!!!
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