Crusting Chocolate Buttercream Frosting

Decorating By nicole379 Updated 30 May 2008 , 11:59pm by tracey1970

nicole379 Posted 30 May 2008 , 9:20pm
post #1 of 5

In order to make a chocolate buttercream frosting into a crusting kind, do I just need to add meringue powder to the recipe? Does anyone have a good crusting choc. buttercream recipe? I saw one in the recipe section but it has about 2.5/5 stars and I want to make sure the one I use tastes good since it will be for my dad. He's a chocaholic!
TIA

4 replies
jammjenks Posted 30 May 2008 , 9:24pm
post #2 of 5

Adding meringe powder isn't what causes a frosting to crust. It has to do with the sugar/fat ratio, I think. Someone will probably have more info on that. Here is the choc bc icing I always use. It is crusting and isn't light in color like the Wilton choc bc recipe is.

2 sticks butter softened
2 lbs. powdered sugar
6 rounded Tbls. cocoa powder
milk to thin to desired consistency

veejaytx Posted 30 May 2008 , 9:38pm
post #3 of 5

I make my regular buttercream icing, and add cocoa powder to the intensity of color/flavor I want, and usually a little extra liquid to compensate for the dry cocoa.

nicole379 Posted 30 May 2008 , 9:40pm
post #4 of 5

thanks for the replies!

tracey1970 Posted 30 May 2008 , 11:59pm
post #5 of 5

I also add cocoa powder and some extra liquid to compensate for the added dry ingredient.

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