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Need Help

post #1 of 3
Thread Starter 
Has anyone ever made a chocolate version of Mike McCarey's buttercream? I just wanted to know how much chocolate was added. I don't want to alter the texture of the buttercream and I am not sure if there is a certain amount of chocolate that can be added before that happens. He uses all butter with pasteurized egg whites, powdered sugar and vanilla extract.

Thanks in advance.
post #2 of 3
I have made his buttercream many times. I really like it. I have not made chocolate. If i did, i would melt 4-6 oz. of semi-sweet chocolate(real chocolate) on low in microwave and add to the buttercream. That is what i do for smbc, imbc and any americna b/c that i make. hth. I go be looks and taste. and if it needs more , then, i add more. hth
post #3 of 3
Thread Starter 
Thanks so much!
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