I have never done it before and just got my first request. I don't even know where to start. Any good recipes you can suggest? Thanks!

I don't have a recipe, but would love to find a good one too. Here's a bump for you.

I only have the recipe for the Wilton chocolate buttercream using the butter/crisco and cocoa powder. It's basically your regular buttercream with 3/4 cup cocoa added to it.

If you're asking about a chocolate SMBC, then I want to know the recipe too!

Here's what I use on the cake I sell to a restaurant. Not overly sweet.
3 sticks butter
10 oz (1.5 cups) crisco
1/2 cup milk
5 tbsp karo syrup
1.5 cups Hershey cocoa
3 tsp vanilla
pinch of salt
3lbs ps

Cream everything but Karo. Add 1 lb ps let it run a little while, then add cocoa, let it run a little while, then add 2 lb ps and pour Karo over this and pulse on and off a couple of times til incorporated so ps doesn't fly out of bowl (have KA 4.5 qt mixer). When everything is incorporated, I let it run on 2 for about 5 minutes to get it nice and creamy. Add 3 - 5 tbsp of milk to thin to a nice spreading consistancy.

I used indydebbi's buttercream recipe for crusting buttercream and then just added cocoa powder and hershey's syrup (like she saiys to) until I got the right color I wanted, it was so dang good it was hard to stop eating it out of the bowl!

Hey twooton173--Is your yummy recipe a crusting BC?

I've been looking for a great crusting chocolate buttercream. Does indydebi's buttercream crust? Where can I find her recipe? I searched for it, but nothing came up.

Thanks!

I would also love the link to indydebbi's BC, and to know if twooten's delicious sounding BC is a crusting one BUMP!

I made my first crusting chocolate buttercream yesterday. I used my faux fondant buttercream: 1.5 cups crisco, 1/2 cup cake flour, 2 lbs. powdered sugar, 1/2 cup water, 1 tsp vanilla. Cream crisco and flour, add powdered sugar, water and vanilla. To modify I added about a half cup cocoa powder, added a squirt of chocolate syrup, and then reduced the powdered sugar by about a 1/2 cup. You can add more or less depending on how chocolaty you want it. I had to add alot more water though... It tastes really good!! My mom, who HATES buttercream, LOVED this chocolate buttercream. It is very light and crusts well. Good luck!!

I use the Hersey's cocoa recipe on the back of the container--yummmmyy! It crusts well, too. Hint: heat the milk to a warm temp before adding, it makes it really nice and creamy.

It crusts nicely. I tend to use it on the thicker side in the hot weather so I can smooth it quickly with the VIVA.

I use this recipe but I add 6 oz. of unsweetened chocolate that's been melted and cooled, I add it just before I add the sugar. It's soooo good! And it crusts after about 7-10 minutes.

That is some beautiful cake and that buttercream looks fabulous! Sooo smooth. Your "stained glass" cake top is stunning! Would love to know what you used for the colors

Hi raquel1, I'll send you a PM

http://www.epicurious.com/recipes/food/printerfriendly/CHOCOLATE-BUTTERCREAM-109248


Best chocolate bc ever.....really. Try it. I LOVE it.

The Chocolate Hazelnut Buttercream recipe in the recipe files is the best I have ever had!!!

http://www.cakecentral.com/cake_recipe-3853-Chocolate-Hazelnut-Buttercream.html

Here's a link to IndyDebbi's Crusting Buttercream recipe thread. I've done it with half butter half crisco and all crisco (do not use butter flavored crisco!) and it comes out great both ways. This stuff can really stand up to heat and humidity too, maybe it's the dreamwhip. When I made it chocolate by adding, cocoa powder, hershey's syrup and just a tiny drop of almond extract and a little bit of butavan emulsion, it was to die for, I seriously had to run water in the bowl so I would stop sticking my finger in it

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=579244&postdays=0&postorder=asc&&start=0