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Chocolate buttercream

post #1 of 9
Thread Starter 
Everytime I make chocolate buttercream no matter how much I whip with my ka it is still gritty tasting. icon_cry.gif I am using expensive cocco and use the all crisco bc from my Wilton classes.

Is there a better cbc that crusts well?
***If you always do what you've always done...you will always get what you've always got!
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***If you always do what you've always done...you will always get what you've always got!
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post #2 of 9
I also just use hershey's cocoa.

Berta
post #3 of 9
Thread Starter 
Does it crust well to use the viva smoothing method?
***If you always do what you've always done...you will always get what you've always got!
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***If you always do what you've always done...you will always get what you've always got!
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post #4 of 9
It does crust good?

Berta
post #5 of 9
PM me for the recipe I use

Berta
post #6 of 9
Southernbelle-I've used expensive cocoa before and still gotten a fine with regular old hershey's or nestle's. I don't like the dark chocolate powders in chocolate buttercream. They look great, but I think they taste like cheap chocolate like they make easter bunnies out of.

When are you adding in the cocoa? If you add it before the powdered sugar, the oils kind of dissolve it, which they can't do as well if the sugar is already mixed in.

Good luck
Ali
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #7 of 9
Thread Starter 
I had put it in the same time I put in the powdered sugar. I have made the cocolate a couple of times and it always seems gritty or sandy in texture.

Are you saying I should put it in with the crisco and then add the powdered sugar?
***If you always do what you've always done...you will always get what you've always got!
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***If you always do what you've always done...you will always get what you've always got!
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post #8 of 9
Thread Starter 
I like to use a buttercream that crusts so that I can get the smooth look. I though I read somewhere about adding melted chocolate, can't remember if it we here. Must have been, I'm on here more than anywhere else icon_biggrin.gif
***If you always do what you've always done...you will always get what you've always got!
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***If you always do what you've always done...you will always get what you've always got!
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post #9 of 9
Yup - try mixing it completely into the crisco before you add the powdered sugar. It should help your consistency.

The only CBC recipes I have that have melted chocolate in them are a pipe dream for me. They're all butter, so won't even be able to experiment with them for a few months. I made it once and it was soup. Maybe I'll try again in January.

Ali
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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