Toba's Chocolate Buttercream Recipe

Decorating By springlakecake Updated 26 Sep 2008 , 9:21pm by springlakecake

springlakecake Posted 25 Sep 2008 , 12:45pm
post #1 of 11

I was thinking of trying this recipe:

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

I just wanted to hear from those of you who have made it if it is good for decorating? I just wondered if if crusted and if it would be okay to do a basketweave?

And of course do you like the flavor!?!? LOL

10 replies
BREN28 Posted 25 Sep 2008 , 1:00pm
post #2 of 11

i wanted to try that recipe,but i didnt have the choc liqueur and i didnt use the cocoa powder and instead of milk i used coffee creamer (what i usually use) and just added the ganache to my buttercream. to me, it had enough of a chocolate flavor with just the ganache,so im sure if you add the choc liqueur and cocoa powder it will probably taste even better. i only used it for a filling, so i cant tell you if it crusts, but everybody LOVED it!!

JodieF Posted 25 Sep 2008 , 1:08pm
post #3 of 11

It is absolutely wonderful. Yes, it crusts and you can use it for decorating. It seems very "mousse-y" at first, but it doesn't stay that way. Don't skip on the liqueor. It adds an incredible depth of flavor.

I started a thread a long while back called "amazing chocolate buttercream". I don't know if it got lost when the site crashed.

Jodie

springlakecake Posted 25 Sep 2008 , 2:27pm
post #4 of 11

I have the liqueur because I thought about making it awhile back and never got to it. WEll maybe I will go ahead and go for it. thanks for the advice

MOBOGAL Posted 25 Sep 2008 , 9:53pm
post #5 of 11

Hi icon_smile.gif

This is my favorite buttercream! You can decorate with it pretty easily but it does begin to melt if you hold the bag too long. I've also used it for basketweave (here's the link if you're interested!) It's sooo good...very fudgy and creamy. Hope you enjoy it!

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1044583

springlakecake Posted 25 Sep 2008 , 10:40pm
post #6 of 11

wow, that is mighty dark...I like that! Your cake is beautiful and it looks delicious!

Edited to add:
What size cake is that? (I am also doing a square basketweave, 10 inch). How much does the recipe make?

MOBOGAL Posted 26 Sep 2008 , 12:05am
post #7 of 11

Thanks icon_smile.gif It was one of my very first cakes! It was an 8 in square, but four layers. It makes a LOT of icing if you make the full recipe. Mostly fills my 5qt KA. On epicurious, it says 2.5-3qts, which seems about right. I've made this a bunch of times and it always gets rave reviews...I don't think you'll be disappointed icon_smile.gif Hope that helps!

deetmar Posted 26 Sep 2008 , 3:01pm
post #8 of 11

I use it on every cake, it is wonderful! I often substitute the liquor and use one of the yummy coffee creamers, like the mocha almond fudge, and it works just fine. If I do use the liquor, I use a choc substitute. Godiva is so expensive.

BakingJeannie Posted 26 Sep 2008 , 6:05pm
post #9 of 11

It is the best chocolate buttercream recipe I have used. I use the Godiva as well as Tia Maria coffee liqueur. Delicious!!

Jeannie

springlakecake Posted 26 Sep 2008 , 7:09pm
post #10 of 11

okay so I made it icon_biggrin.gif ! I reduced the amount of liqueur and substituted cream for the rest. I think it tastes wonderful. Mine turned out really fluffy and full of air though. I have had a bit of trouble decorating with it because of the air and it is melting a bit. It is warm here today though. I ended up making some fondant panels around the sides of the cake instead. I might take them off and do the basketweave. Not sure that I would make it again to ice the cake with. Maybe under fondant or as a filling.

springlakecake Posted 26 Sep 2008 , 9:21pm
post #11 of 11

I went back and did the basketweave LOL. It turned out pretty nice. After I had refrigerated the icing for awhile, it stiffened up better for piping.

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