Does anyone have a recipe for a good chocolate buttercream that will crust? One that is not gritty?

TIA
Sarah

I just use my regular bc recipe and replace some of the powdered sugar with hershey's cocoa powder. I use Sugarshack's bc recipe, so for the hot liquid I used chocolate coffee creamer mixed with hot, hot water. At half a batch - 2 cups shortening, 1 bag powdered sugar, etc.- I replaced 1 cup of powdered sugar with 1 cup cocoa powder. So basically, for each bag of powdered sugar you use (depending on the amount you're trying to make) take out one cup of sugar and replace with one cup of cocoa powder. It gives a nice dark brown color and tastes AWESOME!!!! (See the chocolate/gold cake in my gallery) I didn't notice any grittiness at all.

I also use my regular buttercream recipe, but add cocoa powder. It works great and tastes great too!