I am making a groom's cake this weekend and I need a good chocolate buttercream that will hold up for an outdoor wedding. I made a test run with one recipe that I found but the consistancy was dry no matter what I did.
This is the recipe I used
3/4 c butter
1 1/2 t vanilla
1 1/4 c cocoa powder
2 lbs confectioners sugar
As I started mixing the powder in it turned to a dough. So I figured it needed some liquid so I slowly added about 1/2 of coffee. I never really got creamy. After I put it on the cake it looked stiff and dry. It tasted good but looked terrible. Any help would be appreciated.
I think maybe it was the dry cocoa....I made choc bc this past weekend, used pretty much used Wiltons recipe....I used choc milk instead of reg milk, and I used hershey syrup instead of cocoa.... I also used this same recipe but added melted milk choc and it turned out great.... When ever I even have brownies made with cocoa they are dry.... I am convinced its the cocoa.....
I've used choc topping, just add abit less milk to compensate liquid.