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Chocolate Buttercream recipe

post #1 of 13
Thread Starter 

I need a recipe for a "crusting"  chocolate buttercream recipe for a wedding cake.  Can anyone share a good one with me?  Thanks:-)

post #2 of 13
Quote:
Originally Posted by WeezyS View Post
 

I need a recipe for a "crusting"  chocolate buttercream recipe for a wedding cake.  Can anyone share a good one with me?  Thanks:-)

Chocolate Frosting -Melvira Cake Central  Very Good!

2 c. HI-RATIO shortening
1 T. butter flavor
1 T. vanilla flavor
1 T. almond flavor (more or less to taste)
4-8 T water (depending on desired consistency)
2 lb. powdered sugar
1 pinch popcorn salt
¾ to 1 C. cocoa powder (to taste)
2 T. meringue powder


Cream shortening until smooth, add flavorings and water, one tablespoon at a time, letting each combine before adding the next. (Start with 4 T of water and add more as needed to reach desired consistency.) Cut open top of powdered sugar bag and add salt, cocoa, and meringue. Twist top closed and lightly knead bag to partially incorporate. Open bag and slowly pour into creamed shortening. Once all dry ingredients have been incorporated, turn mixer to high and let it whip for 5-10 minutes, until light and fluffy.

post #3 of 13
Thread Starter 

THANKS!  I'll try it, does it crust well?

post #4 of 13

Darkchocolate has posted the same recipe I use..almost but I don't use Meringue powder.   It is a waste of an ingredient unless making royal icing (my opinion).   The amount of high ratio shortening (2 cups) to a 2lb bag of PS is going to give you an excellent crust.  I also don't put almond in my chocolate BC.    

 

I also use 3/4 cup heavy whipping cream for my liquid.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #5 of 13

ddaigle-can this chocolate icing be left out the frig for a couple of days. the heavy whipping cream has me a little worried.

post #6 of 13
It can be left out
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #7 of 13

Thanks DDaigle.

post #8 of 13
Thread Starter 

This recipe is great! I used it for my chocolate frosted wedding cake.  I omitted the meringue powder and the almond flavoring. I added a little more cocoa.  It tasted great, and was so creamy, I had no problems smoothing it on the cake.

Thanks :D

 

You can see the cake I used it for in my pictures. (Fall wedding cake)

post #9 of 13

I just realized my recipe is not correct:oops:.   I use cup of shortening to 1 -( 2lb bag) of PS.   I always make 2 batches at a time because my mixer holds it....so my recipe is:

 

2 cup. high ratio shortening & 2 bags (4 lbs) of PS......so sorry folks.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #10 of 13
Thread Starter 

Thanks, I did use the 2 cups shortening. Next time I will try it with 1 cup. It was still great. And of course using only 1 cup hi-ratio will cut the cost.

post #11 of 13
Didaigle which brand of shortening do you use?
post #12 of 13

It's a high ratio shortening called PS99...I get it in 50lb block.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #13 of 13
Great! Thanks!
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