chocolate buttercream?

Replies to This Discussion

Permalink Reply by Helen Jo Shewmaker on March 6, 2011 at 7:04pm

I use the recipe on the back of the Hershey's Cocoa can. Simple, has great flavor, and it crusts so you can smooth it if you want to.

• ▶ Reply

Permalink Reply by Fran Beatri on March 21, 2011 at 10:07pm

If you have a buttercream recipe you like then I would adjust that one.

 

Switch some cocoa powder for the powdered sugar. You actually can use any amount you like. The lesser amount of cocoa powder then the less intense color of brown you will get but of course the less chocolate flavor you will get

Try 1 cup of powdered sugar switched out for the cocoa powder and  add in 1-2 ozs of melted, then cooled ( to between 80 -80 degrees) good chocolate also.....

another choice -1.5 cups of cocoa powder instead of  powdered sugar.

___________You will need alittle more liquid becasue the cocoa powder is drier than sugar.

I prefer the cocoa and melted chocolate mixture.  Bunnywoman on the Wilton Site Forum has a great recipe for one.

• ▶ Reply

Permalink Reply by Deah on March 21, 2011 at 10:24pm

I agree with this.  I just add cocoa powder (quality grade, not generic) to your current BC recipe.  I always have to add liquid to mine after adding the cocoa powder.

Fran Beatri said:

If you have a buttercream recipe you like then I would adjust that one.

 

Switch some cocoa powder for the powdered sugar. You actually can use any amount you like. The lesser amount of cocoa powder then the less intense color of brown you will get but of course the less chocolate flavor you will get

Try 1 cup of powdered sugar switched out for the cocoa powder and  add in 1-2 ozs of melted, then cooled ( to between 80 -80 degrees) good chocolate also.....

another choice -1.5 cups of cocoa powder instead of  powdered sugar.

___________You will need alittle more liquid becasue the cocoa powder is drier than sugar.

I prefer the cocoa and melted chocolate mixture.  Bunnywoman on the Wilton Site Forum has a great recipe for one.

• ▶ Reply

Permalink Reply by Fran Beatri on March 21, 2011 at 10:35pm

OH yes--please use a good quality cocoa powder for this --it does make a difference.  And I want to give Bunnywoman the credit for my knowledge of the above...

• ▶ Reply

Permalink Reply by Kathy Kmonk on March 22, 2011 at 10:38am

Lindsey, this is the chocolate buttercream recipe I use.  It's from my friend 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).

 

 

 

• ▶ Reply

▶ Reply to Discussion