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Great Chocloate b'cream using WBH recipe

post #1 of 14
10/8/05 at 11:36am
Thread Starter 
I made the WBH b'cream yesterday into a chocolate b'cream and it was gret! The recipe I used was the one with some shortening. Basically, I replaced 1c. sugar with 1 cup hershey's unsweetened cocoa. Man was this delicious. I used it on a football-shaped cake and then I covered it with pettinice chocolate fondant. I dipped some extra fondant in some extra icing to taste it and it was tooooo good. The icing tasted like chocolate mousse. I highly reccommend it!
-Alysa thumbs_up.gif
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post #2 of 14
10/8/05 at 12:03pm
thanks for the idea! Did you have a lot of leftover icing, and if so, are you going to store it for another cake? I made some house buttercream last week and had lots left over and i wasn't sure how long it would stay good for.
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post #3 of 14
10/8/05 at 12:19pm
What is WBH?????
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post #4 of 14
10/8/05 at 12:21pm
Never mind i just seen it on a different post
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post #5 of 14
10/8/05 at 3:05pm
..for anyone who may still be wondering:

WBH = Whimsical Bake House
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #6 of 14
10/8/05 at 3:51pm
AKS,
Do you mind sharing the recipe for the Chocolate Buttercream?
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post #7 of 14
10/9/05 at 5:28pm
Thread Starter 
Here's the recipe:

Chocolate Buttercream
5C confectioners' sugar
1C Hershey's Unsweetened Cocoa Powder
1/2 teaspoon salt
1 teaspoon vanilla extract

With a whisk attachment, add and whip at low speed:
1 cup boiling water (3/4 cup on hot days)
Whip until smooth and cool.
Add and whip until smooth:
2 3/4 cups high-ratio or regular vegetable shortening
6 ounces (1 1/2 sticks) slightly chilled butter, cut into 1 inch pieces

Increase the speed to medium-high. Whip until light, fluffy, and doubled in volume (10 to 20 minutes)

The buttercream will almost fill a 5 quart mixing bowl.

This yields a lot of icing- I did have enough for another cake, but the first cake was a football cake without any filling. I think that this should be able to last AT LEAST one week in the fridge. I really love this recipe. The only thing is the chocolate yields a light cocoa color. If you want it REALLY brown, you may want to add color.
-Alysa
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post #8 of 14
11/2/05 at 10:34am
can you freeze this or save it in the fridge for a while like regular buttercream?
~*~CaKeFaIrY~*~
www.cakefairy.ca
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~*~CaKeFaIrY~*~
www.cakefairy.ca
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post #9 of 14
11/2/05 at 7:36pm
Can't see why it wouldn't freeze the same as other buttercreams, it should be fine. Personally I don't freeze my buttercream, but many people do successfully. It does refrigerate well.
hugs Squirrelly
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post #10 of 14
11/2/05 at 7:49pm
Yup...you can freeze and refridgerate it!! It unthaws quickly also.You can re-whip it or just fluff it up!!! I use this recipe all the time now!!!
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #11 of 14
11/2/05 at 7:51pm
I made this same icing for a sheet cake over the weekend and it was a big hit. I had enough left over to fill and ice a 9 inch round 2 layer cake.
I had never used a non crusting buttercream before but it was great, very light.
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #12 of 14
11/2/05 at 8:02pm
Quote:
Originally Posted by Kiddiekakes

Yup...you can freeze and refridgerate it!! It unthaws quickly also.You can re-whip it or just fluff it up!!! I use this recipe all the time now!!!


You know Kidster, I actually don't mind the taste or texture of this one and I must say, I find it easy to make and easy to work with. Haha, I really like a spoon of it straight out of the fridge, shh, don't tell, haha. Tried it out on my family and they hated the texture and complained it wasn't sweet enough, haha, now that is a first. But I did have one customer that wanted a less sweet icing and she loved it. I did make it with the high ratio shortening. Anyway, if it wasn't for you kiddo, I wouldn't have even known about it. So I bow - or should that be curtsey, to the Queen of the Kid's Cakes!
Hugs Ma
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post #13 of 14
11/3/05 at 10:48pm
I like to add powdered cocoa and melted unsweetend chocolate. Man it's good. I sampled so much a few weeks ago I got a bad stomach ache. icon_eek.gif
Michelle
****Michelle****

Life is a game, and you must know how to play, or else you lose and can only blame your own stupidity or lack of motivation.
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****Michelle****

Life is a game, and you must know how to play, or else you lose and can only blame your own stupidity or lack of motivation.
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post #14 of 14
11/8/05 at 10:34am
I have made this icing several times. It's not as sweet as basic buttercream, but you can only use it on square or round cakes. Tried it on a fire truck cake and by the time I was finished airbrushing it the icing was sliding down the side.
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