I have a buttercream receipe that calls form Cocoa (Powder). I was wondering if I used MELTED chocolate squares, would I get the same results, maybe even better. I have used Cocoa powder in the past, but I don't care for the "grainy" texture it creates.
Any suggestions is appreciated....
I'm curious about this too. I have a chocolate cake due on Saturday that I need chocolate icing for, and what I made tonight was a disaster. I used Sugarshack's recipe but added melted chocolate and cocoa powder... terrible! Too grainy b/c of the cocoa, even though I absolutely LOVE sugarshack's original recipe... anyone have a great chocolate buttercream recipe?
1 c. salted butter, softened
1 lb. powdered sugar
4-5oz. melted chocolate
2-3 tblsp milk or heavy cream
1-2 tsp vanilla
Cream butter, chocolate, and liquids. Add powdered sugar and mix 6-7 mix on medium. Add more milk or cream if needed for consistency.
This makes a nice, rich chocolate icing, and you can use whatever type of chocolate you like--I use Belgian milk chocolate. To change up the flavor a bit, use 1 tsp of hazelnut or coffee flavoring in place of 1 tsp of vanilla.
Makes 3 c. or so.
I made Sugarshacks Chocolate receipe last week!!! =)
I filled my 5 quart mixer with all the ingredients and used only 1 cup of cocoa. It came out better than expected. My partner tasted it and said it was very good. It was as smooth as the regular buttercream, I also use SugarShacks. It did still have that "grainy" look to it. However, onced I started smoothing it in the bowl, it was as smooth as the original....
Where in GA do you live??...I live in Douglasville.......I thought it was neat seeing a fellow GA here.....=)
I always use melted chocolate for my buttercream... it's delicious!!
Looks like you don't need my 2 cents but here they are anyway!...I have done both and really like the melted choc. its not as bitter or grainy.