Chocolate Buttercream

Decorating By c_l_nich Updated 29 Mar 2009 , 2:00am by Wendl

c_l_nich Posted 24 Mar 2009 , 2:49pm
post #1 of 14

How do you make chocolate buttercream shiny? Can you brush on a glaze?

13 replies
jenniferus2002 Posted 24 Mar 2009 , 4:24pm
post #2 of 14

I don't know for sure, but maybe add some piping gel for gloss. Good luck and HTH.

Wendl Posted 24 Mar 2009 , 8:55pm
post #4 of 14

For my dk choc bc, I use a recipe from the 1930's that you put on a low heat for just a bit to darken it and make it glossy.

c_l_nich Posted 25 Mar 2009 , 2:45pm
post #5 of 14

thank you all for the info

Peridot Posted 25 Mar 2009 , 4:49pm
post #6 of 14

Wendl

Please share our chocolate BC with us - sounds interesting. Does it crust?

Thanks.

sweetneice Posted 25 Mar 2009 , 4:57pm
post #7 of 14

Yes, please share. I have a wedding cake in May that requires the dark chocolate looking frosting but they want to keep the taste of my chocolate buttercream recipe, so I'm thinking of just adding a little black color to darken it up. What do you think?

Oh, I just make my regular buttercream icing using hi-ratio and then add cocoa powder to it.

Wendl Posted 25 Mar 2009 , 5:33pm
post #8 of 14

BJNZ, actually it does - very nicely and I live in Humid Houston. I do put it in the fridge seeing as it's butter not shortening. But it's fine in an air-conditioned environment (haven't tried it on a picnic...yet) being out. icon_smile.gif I have it at home, will post later.
Cheers!
W.

Wendl Posted 27 Mar 2009 , 4:57am
post #9 of 14

Here we go - sorry for the delay, was busy busy w/cake, friends & work...

Oh, the book is the 7th edition from 1947, not the 30's, my bad.

Dark Chocolate Frosting
1/4 C butter
1-1/2 C sifted powdered sugar firmly packed
1/4 C cocoa
About 3 TBSP cream (or top milk)
1/2 tsp vanilla

Cream butter until very soft. Sift sugar & cocoa together and add to butter alternately w/cream and vanilla, blending throroughly. To darken color, place in saucepan and heat over very low heat, stirring constantly, until frosting is dark & glossy - about 5 minutes.

I love this stuff. Enjoy!
Wendy

Peridot Posted 28 Mar 2009 , 5:29pm
post #10 of 14

Thank You Wendl for the recipe. I am going to try this one as it looks wonderful and you said it crusts so that is what I am looking for plus I like the dark color.

Thank you so much for taking the time and sharing this with us.

momma28 Posted 28 Mar 2009 , 5:55pm
post #11 of 14

Do you bring it back to room temp before frosting the cake? I know it sounds like a stupid question but it doesnt say and Im wondering if it holds its gloss once chilled.

Thanks

Wendl Posted 28 Mar 2009 , 10:11pm
post #12 of 14

I use it at room temp as I make it. I rarely use it not under fondant and don't usually heat it for that use. It gets VERY stiff when chilled.
I'll be making it for the large "cupcake" I'm making for Tuesday.

cakebaker1957 Posted 29 Mar 2009 , 12:22am
post #13 of 14
Quote:
Originally Posted by Wendl

Here we go - sorry for the delay, was busy busy w/cake, friends & work...

Oh, the book is the 7th edition from 1947, not the 30's, my bad.

Dark Chocolate Frosting
1/4 C butter
1-1/2 C sifted powdered sugar firmly packed
1/4 C cocoa
About 3 TBSP cream (or top milk)
1/2 tsp vanilla

Cream butter until very soft. Sift sugar & cocoa together and add to butter alternately w/cream and vanilla, blending throroughly. To darken color, place in saucepan and heat over very low heat, stirring constantly, until frosting is dark & glossy - about 5 minutes.

I love this stuff. Enjoy!
Wendy




Wendy is the icing thin at the time you put it on the stove, sorry if i sound dumb and do you mix it with a mixer after you put it on the stove

Wendl Posted 29 Mar 2009 , 2:00am
post #14 of 14

The last time I put it to the stovetop, it was a medium consistency, not thin, but not thick. After I took it off, I just stirred it in the pan w/a spatula. That was when I put it on a single-tier round cake I decorated w/sliced almonds in the shape of a fleur-de-lis over the icing.
W.

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