Black Buttercream

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Permalink Reply by Diana on July 20, 2010 at 2:34pm

UGH! I know and HATE the feeling! I have the same problem with red! The thing I would suggest (what I normally do) is take chocolate buttercream and then add the black to it. That way, you aren't adding tons and tons of black color to the frosting, which can give it a yucky, bitter taste. Give it a try! That should take care of the problem. Good luck!

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Permalink Reply by Jessie Freitas on July 20, 2010 at 2:36pm

Thank you,

Now would I make the chocolate myself or is it something I can buy? I work in a bakery part-time and have never seen chocolate buttercream.

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Permalink Reply by Kathy Kmonk on July 20, 2010 at 3:08pm

Which brand of coloring are you using. I use AmeriColor gel colors. It's what we used where I used to work. For 4 lbs. of buttercream we used 1/2 tsp +1/4 tsp +2 drops of Super Black. It always looked gray right after we made it but after it sat a day it was the perfect black. For 4 lbs. of red buttercream we used 1-1/4 tsp. of red red. Same thing here...it didn't look really red until the next day

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Permalink Reply by Kathy Kmonk on July 20, 2010 at 3:15pm

Here is a recipe for chocolate buttercream....(It's from Serious Cakes)

Chocolate Buttercream (crusting)

Ingredients:
22 tbs. salted butter (it’s almost 3 sticks)
2/3 c. Crisco shortening
5-8 tbs half and half or light cream
2 tsp vanilla extract
6 oz. unsweetened chocolate that’s been melted and cooled to room temp.
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup

Instructions:
Melt the chocolate first using either the microwave or like I do: I put my chocolate in a glass measuring cup, place that in a pot with water in it (making sure the water isn’t so deep it flows into the measuring cup) and heat on the stove over medium, stirring occasionally until fully melted. Allow to cool to room temp.

Once the chocolate is cooled, cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. of cream, then add the chocolate. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency (you may not need a lot, depending on how hot your kitchen is and how humid it is outside).

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Permalink Reply by Jessie Freitas on July 20, 2010 at 10:05pm

Kathy Kmonk said:

Here is a recipe for chocolate buttercream....(It's from Serious Cakes)

Chocolate Buttercream (crusting)

Ingredients:
22 tbs. salted butter (it’s almost 3 sticks)
2/3 c. Crisco shortening
5-8 tbs half and half or light cream
2 tsp vanilla extract
6 oz. unsweetened chocolate that’s been melted and cooled to room temp.
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup

Instructions:
Melt the chocolate first using either the microwave or like I do: I put my chocolate in a glass measuring cup, place that in a pot with water in it (making sure the water isn’t so deep it flows into the measuring cup) and heat on the stove over medium, stirring occasionally until fully melted. Allow to cool to room temp.

Once the chocolate is cooled, cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. of cream, then add the chocolate. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency (you may not need a lot, depending on how hot your kitchen is and how humid it is outside).

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Permalink Reply by Jessie Freitas on July 20, 2010 at 10:07pm

Dear Kathy,

Thank you so much. I will try it out and let you know how it worked out.

Regards,

Jessie

Jessie Freitas said:

Kathy Kmonk said:

Here is a recipe for chocolate buttercream....(It's from Serious Cakes)

Chocolate Buttercream (crusting)

Ingredients:
22 tbs. salted butter (it’s almost 3 sticks)
2/3 c. Crisco shortening
5-8 tbs half and half or light cream
2 tsp vanilla extract
6 oz. unsweetened chocolate that’s been melted and cooled to room temp.
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup

Instructions:
Melt the chocolate first using either the microwave or like I do: I put my chocolate in a glass measuring cup, place that in a pot with water in it (making sure the water isn’t so deep it flows into the measuring cup) and heat on the stove over medium, stirring occasionally until fully melted. Allow to cool to room temp.

Once the chocolate is cooled, cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. of cream, then add the chocolate. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency (you may not need a lot, depending on how hot your kitchen is and how humid it is outside).

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Permalink Reply by Diana on July 21, 2010 at 10:04am

Hope it worked out for you! :-)

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