Sugarshack Help!!! Chocolate Version Of Your Buttercream

Baking By cakewanda Updated 24 Mar 2010 , 6:33am by Sagebrush

cakewanda Posted 25 Jul 2008 , 1:43pm
post #1 of 19

I love the sugarshack crusting buttercream but I just had a customer ask for chocolate buttercream on her cake. How can I make this with sugarshack's recipe? Or does anyone have a recipe will all shortening for the chocolate buttercream? I need this ASAP. icon_lol.gif

18 replies
danijus Posted 25 Jul 2008 , 2:00pm
post #2 of 19

I have it. Give me a minute to go look for it.

jnf1 Posted 25 Jul 2008 , 2:00pm
post #3 of 19

no, but I would like one bump

Edit Posted 25 Jul 2008 , 2:02pm
post #4 of 19

I'll give you a bump. I'd like to know too.

karenm0712 Posted 25 Jul 2008 , 2:09pm
post #5 of 19

I think that I read in a thread a couple of weeks ago that Sharon just starts dumping chocolate powder while she is creaming her shortening?....

I could be wrong, but at least this gives you another bump!

malishka Posted 25 Jul 2008 , 2:21pm
post #6 of 19

i want to know too.
sugarshack, please rain your whisdom upon us.

dandelion56602 Posted 25 Jul 2008 , 2:23pm
post #7 of 19

I've not done it w/ Sugarshack's yet, but w/ Wilton's you melt the unsweetened chocolate & add to it, but I would like to know what Sugarshack does.

yvy_cano Posted 25 Jul 2008 , 2:33pm
post #8 of 19

Here you go, I found it in the search...

Chocolate Crusting Buttercream (Sugarshack's)
2.5 cups butter
2.5 cups shortening
splash vanilla
15 or so TBS coffee creamer liquid

cream that, dump in some cocoa and mix together ( I do not measure)
add 5 pounds PS and add more liquid if you need it, which you prob will.
crusts great.

fluttercakes Posted 25 Jul 2008 , 2:35pm
post #9 of 19

I found this on a thread about upping the quantities for a 6qt mixer....HTH!

2.5 cup butter
2.5 cup hi-ratio
Splash of Vanilla
Cocoa-just dump it in (her words icon_lol.gif)
5lbs Powdered Sugar
Hot Coffee Creamer Mixer needed to your liking

I hope that helps, but maybe she'll be able to clear it up a little...but it sounds completely doable!

HBcakes Posted 25 Jul 2008 , 2:39pm
post #10 of 19

Anybody experimented with this yet to know any apx amount on the Cocoa? I also need a choc BC very soon. I imagine if you don't get enough in the first time that it might blend in well adding it after all the PS is in???

matwogirls Posted 25 Jul 2008 , 2:45pm
post #11 of 19

all I know as I messed it up last time. PLEASE PLEASE make sure you put the cocoa in before the powdered sugar... I forgot and added after. Not a pretty sight. Other than that if you figure out how much and what brand you use for a deep chocolate. Please let me know as I am trying to do this again as well.

Thanks
Janice

danijus Posted 25 Jul 2008 , 2:46pm
post #12 of 19

I've made it and just kept adding cocoa til I thought it was enough. It came very light so next time I'll have to add more. I think Sharon wrote that she just adds til its dark enough.

miss_sweetstory Posted 25 Jul 2008 , 2:47pm
post #13 of 19

I made Sugarshack chocolate a few weeks ago...I used about one half cup pf cocoa. It tasted great, but wasn't as dark a brown as I wanted, so I used some paste coloring to darken it up.

cakewanda Posted 25 Jul 2008 , 3:11pm
post #14 of 19

Thank you everyone for the speedy reply! icon_biggrin.gif

APrettyCake Posted 25 Jul 2008 , 4:22pm
post #15 of 19

Dutch processed or natural cocoa? I would think dutch processed would give you a richer, darker BC? Since there is no baking soda or powder in this recipe, then the actual processing method of the cocoa does not matter, I was just wondering if anyone has tried both and what the differences were in the result icon_cool.gif

dandelion56602 Posted 25 Jul 2008 , 6:28pm
post #16 of 19

Dutch processed is a richer cocoa. Hershey's makes a dark chocolate cocoa too.

Does cocoa powder thicken up the frosting quicker than ps? B/c for her reg buttercream the 6qt requires 6 1/2 lbs of ps & 5 lbs would be soooooo thin.

Oh, I've never liked recipes that say some of this a little of that, etc. Like my great grandmother's biscuits icon_smile.gif

Bella-cakes Posted 23 Mar 2010 , 6:03pm
post #17 of 19

Hi does anyone know if the butter is salted or unsalted ?? thanks!

dandelion56602 Posted 24 Mar 2010 , 4:37am
post #18 of 19

Go with unsalted

Sagebrush Posted 24 Mar 2010 , 6:33am
post #19 of 19

Use Hershey's Special Dark cocoa for a REALLY dark brown (nearly black)... in fact, I would mix it with reg. cocoa powder to get the coloring you want.

Look at the posts/pictures in this link to see how dark it really gets:

http://cakeideas.blogspot.com/search/label/Hershey%27s%20Special%20Dark%20cocoa

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