Ok, so I was unsuccessfull in finding chocolate satin ice fondant locally. So I am going the faux fondant direction. My question is, can I make chocolate crusting buttercream? I've never even made regular crusting BC LOL. How do I modify the recipe for the chocolate? Sorry for so many questions, I'm new to all this cake stuff. Thank you so much to anyone that can help me.

I think all you have to do is add about 3/4 cup chocolate cocoa powder or 3, 10z squares melted chocolate per recipe plus some additional water (maybe 1-2 tbls) since the chocolae will thicken it up. i've never tried it, so i can't vouch for the taste. good luck

I use a crusting BC PM me for the recipe

Here is Wilton's recipe. I use the cocoa powder and it's pretty good.

http://www.wilton.com/recipes/recipesandprojects/icing/chocobutter.cfm

Okay ya'll probably going to laugh at me but.....Is chocolate liqueur alcoholic? If it is whats a good substitute?

Thank you all so much for your help!

I always use Wilton's basic BC and add the cocoa. I personally like the taste of Nestle Tollhouse cocoa better. And then add additional milk until you get the right consistency.

Yes, chocolate liquer is alcoholic. You may be able to just use extra milk or chocolate milk. I don't know whether the alcohol would evaporate making it thicker than if you used milk, but even so, there's not that much alcohol in liquer - I think it's somewhere around 15-20%. Maybe just reduce the amount you add to 4 oz (1/2 cup) instead of 5 oz.

PM me

Berta

Thanks All!!