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Need FABULOUS chocolate buttercream.... - Page 2

post #16 of 26
4/22/10 at 6:59pm
Quote:
Originally Posted by apetricek

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!!!



I have found with mine the ganache doesn't make it quite strong enough...but it gives it a rich creamy taste and then the cocoa makes it "darker" chocolate.
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post #17 of 26
4/23/10 at 4:53pm
Quote:
Originally Posted by Peridot

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



I cream the butter and shortening, then slowly add the dry ingredients and the milk as needed and mix on medium until I like the look of the consistency. It may look "separated" at first but will come together and get nice and smooth. Sorry, I'm an intuitive cook, it's hard for me to get more specific than that. And yes, it is very dark. The color alone would keep me using it; I find adding melted chocolate to buttercream gives me a wimpy chocolate color. I have not tried adding ganache, though.
~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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post #18 of 26
4/23/10 at 4:57pm
Quote:
Originally Posted by apetricek

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!!!



It is definitely a more "grown up" chocolate taste. I've used ganache to cover cakes and really like it but the look and texture is not always what I'm going for; I've never tried mixing it with buttercream.
~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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post #19 of 26
4/23/10 at 5:10pm
I am like icer101 - love Toba Garrett's chocolate recipe. Just finished making it. I use Ghiradelli 60% chocolate chips to make the ganache. Have used the recipe on Hershey's can but still go back to Toba's.
Love cakes!!
Valerie
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Love cakes!!
Valerie
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post #20 of 26
4/26/10 at 9:48am
Can someone tell me where to find Toba Garrett's Chocolate Buttercream using Chocolate Ganache?

I tried doing a search for it, and the ones that come up either use Hershey's cocoa or melted chocolate...
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post #21 of 26
4/26/10 at 2:16pm
Does any one know what Toba Garrett's buttercream recipe using the Gananche is???
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post #22 of 26
4/26/10 at 2:38pm
Is this what you are looking for? Sounds yummy!

http://www.epicurious.com/articlesguides/howtocook/primers/cakedecoratingrecipesandtips/recipes/food/views/Chocolate-Buttercream-109248
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post #23 of 26
4/26/10 at 2:56pm
I just got back on site. Yes, mla posted the right recipe. I don,t use the liquer, but many do.
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post #24 of 26
4/26/10 at 2:57pm
Nope - Recipe I use -
9 oz. unsalted butter, softened
4 cups powdered sugar
1 tsp. vanilla extract

Beat the butter for 2 minutes. Add powdered sugar and beat slowly at first. Add vanilla. Beat at high speed until light and fluffy.

Ganache

6 oz. chocolate (she recommends 70% - I use 60% Ghiradelli Chocolate Chips)
1/2 cup cream

I micro the chocolate chips in a clean glass bowl on 50% power until chips are partially melted. Bring cream to a boil (again I use the micro.) Pour cream over the chocolate and stir until everything is melted and ganache is smooth and glossy. Allow the ganache to cool 15 minutes before beating into buttercream. Store any excess buttercream in the refrig for up to 2 weeks (oh -like that would ever happen!!)
Love cakes!!
Valerie
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Love cakes!!
Valerie
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post #25 of 26
4/26/10 at 3:25pm
Ooops - I goofed. My recipe is from Mich Turner not Toba Garrett. I had typed it out in large print - and was trying to remember which book!!
Love cakes!!
Valerie
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Love cakes!!
Valerie
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post #26 of 26
4/26/10 at 6:56pm
Thank you all so much!!! I was so excited to read this post, because I have a grooms cake to do next week.

My neice is getting married, and asked me to do the grooms cake, and this is my first large cake that will be seen by about 150 people!! So, you can just imagine my being nervous.

I needed a Good Chocolate Buttercream, and this one sounds like it will be Great!! Going to do a trial run tomorrow!!

Thanks!
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