Indydebi Or Anyone Else - Need Help With Chocolate Bc Recipe

Decorating By momtofourmonkeys Updated 9 Jul 2009 , 9:05pm by momtofourmonkeys

momtofourmonkeys Posted 7 Jul 2009 , 1:10am
post #1 of 26

I love using Indydebi's BC recipe! I really love the fact that there is no butter in it with the Texas Heat. Does anyone know of a crusting chocolate bc that tastes good and doesn't use any butter? Debi, can your recipe be adjusted by adding cocoa to it?

Thanks for any help!

25 replies
momtofourmonkeys Posted 7 Jul 2009 , 2:18pm
post #2 of 26

Anyone? What is your favorite or go to chocolate bc for high heat? We hit 100+ at least 6 out of every 7 days.

Thanks.

cutthecake Posted 7 Jul 2009 , 2:30pm
post #3 of 26

I asked Debi the same question a while ago. She told me she uses the chocolate buttercream recipe from the Hershey's baking cocoa can. I had used that many times before, and I love it. But I don't know how long it will hold up in 100* heat.

mgwebb68 Posted 7 Jul 2009 , 2:39pm
post #4 of 26

I have used the Chocolate Fudge Crusting Buttercream (found here). Last time I used it was on Father's Day, but it wasn't outside. It seems like it would hold up well, it didn't have any issues in my hot kitchen, and even when I put it in the microwave to get it out of the way, and forgot it was there and started making dinner it didn't melt (and it gets pretty warm in the microwave once I start cooking dinner).

I haven't experimented with any others but if you can find one that doesn't call for butter it will probably hold up better in the heat.

Don't you just love the Texas Summers!!!! It's actually raining today and people are happy about it.

cutelove Posted 7 Jul 2009 , 2:49pm
post #5 of 26

Hi I use wilton and it stands up good in the heat and I live in Florida and have out door partys

ncox Posted 7 Jul 2009 , 3:02pm
post #6 of 26

I use sugarshack's recipe and add cocoa powder to taste and a little more liquid.

ncox Posted 7 Jul 2009 , 3:02pm
post #7 of 26

I use sugarshack's recipe and add cocoa powder to taste and a little more liquid.

Doug Posted 7 Jul 2009 , 3:51pm
post #8 of 26

I just add 8oz of melted semi-sweet chocolate (usually Ghiradelli) and an extra TBS or two of milk to a single batch of IndyDebi's recipe. YUM!

brincess_b Posted 7 Jul 2009 , 4:21pm
post #9 of 26

i have done indydebis bc, both by adding cocoa, and adding melted chocolate. you might have to add extra ps/ milk, but it still works the same.
xx

txnonnie Posted 7 Jul 2009 , 4:32pm
post #10 of 26

I have used the Wilton recipe and it has withstood the Texas heat.

Texas_Rose Posted 7 Jul 2009 , 4:38pm
post #11 of 26

I use Indydebi's recipe and I decrease the powdered sugar by 1 cup and add 3/4 cup cocoa powder. You could probably add the full amount of sugar and just increase the milk a bit.

I also like to replace part of the milk with bourbon, rum or amaretto when making chocolate buttercream with Indydebi's recipe...it tastes like some kind of expensive imported chocolate when you do that, without being overwhelmingly alcohol-flavored. If you replace all of the milk though, the icing will get too thick before you're done covering the cake.

momtofourmonkeys Posted 7 Jul 2009 , 4:47pm
post #12 of 26

Thank you for all the responses! These ideas help bunches!

momtofourmonkeys Posted 7 Jul 2009 , 4:50pm
post #13 of 26

Thank you for all the responses! These ideas help bunches!

brincess_b Posted 7 Jul 2009 , 5:04pm
post #14 of 26

oh also, use choc milk instead of regular milk, it makes such a huge difference!
xx

kansaslaura Posted 7 Jul 2009 , 5:10pm
post #15 of 26

I use coffee instead of milk in chocolate buttercream.. Ooooooohhhhh Yummmmmmmmmmmmmmm!!

kansaslaura Posted 7 Jul 2009 , 5:10pm
post #16 of 26

I use coffee instead of milk in chocolate buttercream.. Ooooooohhhhh Yummmmmmmmmmmmmmm!!

Doug Posted 7 Jul 2009 , 5:13pm
post #17 of 26
Quote:
Originally Posted by kansaslaura

I use coffee instead of milk in chocolate buttercream.. Ooooooohhhhh Yummmmmmmmmmmmmmm!!




or just add 1 well rounded tsp (or more to taste) of instant coffee to the milk! get the best of both!

(will have to do that to chocolate milk <-- great idea! can never have enough chocolate!)

-----

hmmm so the over the total top version would be:

>decrease powder sugar and replace w/ cocoa powder (ghiradelli)

>use chocolate milk w/ instant coffee mixed in

> add 8oz melted chocolate (just to be sure it's chocolate enough!)

>add some rum or brandy or Chambord (imagine that w/ raspberry filling as well! OMG!)

ok -- who's going to risk diabetic shock to be the first to try this?

txnonnie Posted 7 Jul 2009 , 7:07pm
post #18 of 26
Quote:
Originally Posted by brincess_b

oh also, use choc milk instead of regular milk, it makes such a huge difference!
xx




What a great idea!! Thanks for that info.

momtofourmonkeys Posted 7 Jul 2009 , 9:18pm
post #19 of 26

Doug, what a fantastic combo! I just got home and checked my cabinet for rum. I have some so I will try the whole kitten-caboodle with my first batch of chocolate buttercream for this weekend's groom's cake. I plan to make all the buttercream tomorrow night or first thing Thursday morning. I will let you all know how it goes. If anyone tries it before then, please let us know how deathly sinful it is! The only part I may leave out is the melted chocolate. Do you think it would crust the same with this in it? I really need my icing to crust this weekend. I would love to add it for the extra "chocolate WOW" but I am thinking it may soften the icing. What do you all think?

I am so excited for all the responses so I can make it without butter! Yippppeeeee!!!!! icon_biggrin.gif

Peridot Posted 7 Jul 2009 , 9:43pm
post #20 of 26

When turning Indy's BC to chocolate and adding cocoa and/or melted chocolate does it get a nice dark rich chocolate color or does it stay that light brown color? Which one gives the best color the cocoa or the melted chocolate?

And crusting is important to me also - does it crust well with the melted chocolate?

Thanks

Peridot Posted 7 Jul 2009 , 9:45pm
post #21 of 26

When turning Indy's BC to chocolate and adding cocoa and/or melted chocolate does it get a nice dark rich chocolate color or does it stay that light brown color? Which one gives the best color the cocoa or the melted chocolate?

And crusting is important to me also - does it crust well with the melted chocolate?

Thanks

Doug Posted 7 Jul 2009 , 10:43pm
post #22 of 26
Quote:
Originally Posted by momtofourmonkeys

... The only part I may leave out is the melted chocolate. Do you think it would crust the same with this in it? I really need my icing to crust this weekend. ...



Quote:
Originally Posted by Peridot

And crusting is important to me also - does it crust well with the melted chocolate?




When I did just that (melted chocolate) for my niece's wedding cake...

it set up so stiff in bowl while I was doing the cake, that I had to stop and mix in more milk or I never would have been able to pipe with it. One step away from being "seized".

Stiff enough that if I had wanted to, could have coated them in more melted chocolate for "low-rent" truffles

-------------------

Quote:
Originally Posted by Peridot

When turning Indy's BC to chocolate and adding cocoa and/or melted chocolate does it get a nice dark rich chocolate color or does it stay that light brown color? Which one gives the best color the cocoa or the melted chocolate?




since I've only done the melted chocolate or added at most about 5-6 TBS of cocoa powder (Hershey's Special Dark) to the melted.... I've usually gotten a nice milk chocolate brown -- somewhat darker than chocolate milk -- but not the dark chocolate like in premade frosting.

The times I've added the powder it was darker yet.

So guessing it would be pretty dark with both melted semi-sweet and a 1/2 to full cup of powder

(and a few drops of brown food coloring should push it fully there)

momtofourmonkeys Posted 8 Jul 2009 , 3:51am
post #23 of 26
Quote:
Originally Posted by Doug



When I did just that (melted chocolate) for my niece's wedding cake...

it set up so stiff in bowl while I was doing the cake, that I had to stop and mix in more milk or I never would have been able to pipe with it. One step away from being "seized".

Stiff enough that if I had wanted to, could have coated them in more melted chocolate for "low-rent" truffles




Doug, if the bc stiffened up that fast, what method did you use for smoothing? Almost sounds like it would be too crusted to do the Viva with if you couldn't do it right away. I usually wait 30 min. up to 2 hours at times and the frosting is crusted but not so crusted that it won't smooth. Would this choco bc need the hot/dry spatula instead?

varika Posted 8 Jul 2009 , 4:03am
post #24 of 26

When I make chocolate buttercream, I add 4-5oz. melted chocolate in with my butter and liquids, early on to cream it in. It seems to work out fairly well when I do that. But no, it doesn't turn the dark fudge-like color you get from a can, which I have long suspected is due to food coloring anyway.

Doug Posted 8 Jul 2009 , 10:54am
post #25 of 26
Quote:
Originally Posted by momtofourmonkeys


Doug, if the bc stiffened up that fast, what method did you use for smoothing? Almost sounds like it would be too crusted to do the Viva with if you couldn't do it right away. I usually wait 30 min. up to 2 hours at times and the frosting is crusted but not so crusted that it won't smooth. Would this choco bc need the hot/dry spatula instead?




In that case didn't have to smooth - the cake was covered with pirouette cookies (3 flavors).

But on other cakes it smoothed very well with the hot spatula method and also the viva paper towel method (this way gave a soft almost cropped velvet look to the cake)

and I only waited about 20 min or so -- time saver!

momtofourmonkeys Posted 9 Jul 2009 , 9:05pm
post #26 of 26

Okay, I am on my first batch of Chocolate BC! Here is what I used - doubling Indy's recipe since I have to cover a 12" square, 10" square, and 8" round. Would have tripled but my 5qt bowl won't hold anymore.

2-2/3 cups Cricso
2 cups chocolate milk, depending on consistency needed
2 heaping tsp instant coffee mixed into the milk
6 Tbsp powdered Dream Whip
4 lbs minus 2 cups powdered sugar
2 cups cocoa powder (I used Hersheys)

The icing was quite thick so I kept adding milk until I got to 2 cups total and then the consistency seemed to be about right. And because it is already so thick, I didn't add the melted chocolate like I had planned on. Instead I am eating it while working icon_lol.gif . Let me say, the icing is DEEEE-LI-CIOUSSSSS!!!

It has now beat for 10 in. so I am off to frost and smooth. I will let you all know how that goes when I am done. Oh, as for the color... it is about the same brown as the chocolate pie on the box of Dream Whip.

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