Crusting Chocolate Buttercream Recipe

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Permalink Reply by Kathy Kmonk on November 2, 2010 at 6:22pm

This is Serious Cakes' recipe for crusting chocolate buttercream.


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 Alene on November 2, 2010 at 6:28pm

Thanks Kathy, I'll have to try that recipe next time.

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Permalink Reply by Kathy Kmonk on November 2, 2010 at 6:52pm

You will love it! :)

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Permalink Reply by Leigh Keller on April 14, 2011 at 12:05am

What do you mean by crusting?

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Permalink Reply by Fran Quarles on April 14, 2011 at 10:05am

I have always put meringue powder in my icing to get it crust...but a lot of recipes I come across doesn't include it. So I'm wondering if its really needed.

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Permalink Reply by Fran Quarles on April 14, 2011 at 10:06am

Crusting is where the icing firms and is not sticky to the touch...so that you can smooth it out easier...I use the viva paper towel method.
Leigh Keller said:

What do you mean by crusting?

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Permalink Reply by Glenda Hughes on April 15, 2011 at 4:49pm

Crusting is caused by the ratio of sugar to fat.....meringue powder has nothing to do with it.

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