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Chocolate Buttercream

post #1 of 4
Thread Starter 
Hi All!

I'm about to make some chocolate buttercream icing to color black, but I was wondering, anyone try this with the full Crisco shortening recipe? I noticed many of you use the Wilton basic with the 1/2 butter, 1/2 crisco with 3/4 cup cocoa or 3 oz. chocolate added.

Can I add this cocoa or chocolate to the all risco recipe? Do I have to thin with milk?

TIA!

Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
post #2 of 4
I only use the all crisco recipe and have add just the cocoa powder to it with no problems. I also added just a little hersey syrup just to give it some more flavor and it turned out great did not thin out at all. I only added about 2 tsp of syrup though. I hope this helps
post #3 of 4
Thread Starter 
Sounds yummy! I'll give it a try. icon_biggrin.gif

Thanks!
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
post #4 of 4
I've tried similar recipes but they don't have that yummy chocolate look. I have also added brown wilton color and still no luck. Any suggestions?
Everything I need to know I learned in Cake Central !

Lots of love, Melony.
Reply
Everything I need to know I learned in Cake Central !

Lots of love, Melony.
Reply
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