This is Serious Cakes' Buttercream Recipe... This is the one I use. Everyone loves the taste of it and it crusts nicely.
22 tbs salted butter, softened (about 3 sticks)
2/3 c. shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. 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.
To make chocolate buttercream you can just add melted chocolate blocks and mix.
This is the one I use:
Here is the recipe for Serious Cakes 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).
i have a qwuesion how would you make chocolate buttercream? or a homemade chocolate icing to use with fondant..?
how much dose this make? also how much do you think i would need to ice a 14 inch cake stacked two high? is this suitable to put fondant on? sorry for all the quesions i am making a fondant covered cake. i kinda wanted chocolate buttercream if there is such a thing..but if not i will just use buttercream...
That is the recipe i use..i did not know you could just add chocolate to it....IT makes alot.. i am also going to fill the middle with raspberry cream filling...thanks again! this website and everyone has been very helpful to me. I am a beginer. i am going to try and make a test cake this weekend.
I have used this icing under fondant...if you get it cold before you ice it and fondant it it seemed to help me anyways...after i put the fondant on i just placed it in its box and put it in the garage....I am really excitied to make my cake...maybe i will go cake shopping after my drivers premit test tom! thanks for everything guys...i'm sure i will continue to read your replys!
I have used the corn syrup in my buttercream for years. It makes for a nice elasticity in the icing and beautiful leaves :)
This is the receipe I use. Everyone loves the taste.
I'd say medium dark.
How dark does the chocolate buttercream get when you add six ounces of melted chocolate? A med. dark or a dark fudgy dark?