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Chocolate buttercream with no shortening recipe

post #1 of 9
Thread Starter 
Hello all. I am in need of a good Chocolate butter cream for a filling to go with a white butter cake. I have searched and am having trouble. Looking for the consistency of a store bought but do not want to use store bought. Any suggestions? They requested nothing with Crisco. The one i tried lastnight had melted butter - 1 stick 3/4 cups of hershey's cocoa powder, powdered sugar and milk. - i think it may have been the Hershe's recipe but i did not like the taste.. i even added another stick of butter.. it tasted grainy almost as if you could taste the actual cocoa powder.

Any suggestion would be great. I have to make this cake for this weekend.
13"square and 9"square
post #2 of 9
If you're not happy with the cocoa, then you need to use melted chocolate (either unsweetened or semi-sweet is normal).

Melt the chocolate and beat it into the butter/margarine before you start adding sugar.

The other way to use cocoa is to pre-mix it with boiling water to a very thick paste. Let that cool to room temperature and cream it in at the end of mixing icing. It will NOT taste of cocoa.
post #3 of 9
MRSG1111

How much chocolate do you add to a batch of buttercream with 2lb of sugar?
post #4 of 9
Hi - I've used this chocolate icing recipe as a filling and thought it was delicious and no shortening! It's from Sprinkles Cupcakes as posted on Oprah's website. HTH!
RJ

Dark Chocolate Frosting
Recipe courtesy of Candace Nelson of Sprinkles Cupcakes

Servings: Frosts 2 dozen cupcakes
Ingredients
10 ounces bittersweet chocolate , chopped
1 pound unsalted butter , at room temperature
1 pound plus 8 ounces powdered sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup sour cream
Directions
Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.

*Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!
post #5 of 9
You can make American Buttercream with all butter (no shortening). You may need to add a little bit more PS to it because of the water content in butter but it'll work. Another option is to make a meringue based buttercream (egg whites, granulated sugar, butter)? It's not exactly like store bought but it's so delicious: Add cooled, melted chocolate at the end and have delicious chocolate meringue buttercream.
post #6 of 9
I would just take whatever chocolate BC you typically use and substitute all butter for the shortening. But even better? Ganache! icon_wink.gif
post #7 of 9
Hi, i make toba garret"s chocolate b/c recipe with all butter. I don,t use the chocolate liquor, but you can. It is so delicious!!!! I have iced a cake with it today. Here is the link


http://www.epicurious.com/recipes/food/views/Chocolate-Buttercream-109248
post #8 of 9
I didn't have sour cream but I did have yogurt (1/4c) and 1/2 c. Dutch cocoa added to recipe. So far so good.
post #9 of 9
Quote:
Originally Posted by rjcakes View Post

Hi - I've used this chocolate icing recipe as a filling and thought it was delicious and no shortening! It's from Sprinkles Cupcakes as posted on Oprah's website. HTH!
RJ

Dark Chocolate Frosting
Recipe courtesy of Candace Nelson of Sprinkles Cupcakes

Servings: Frosts 2 dozen cupcakes
Ingredients
10 ounces bittersweet chocolate , chopped
1 pound unsalted butter , at room temperature
1 pound plus 8 ounces powdered sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup sour cream
Directions
Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.

*Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!

 

I'm curious with the sour cream if that frosting requires refrigeration?
 

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