Chocolate Buttercream Recipe

Baking By amberc75 Updated 11 Aug 2009 , 12:36pm by bobwonderbuns

amberc75 Posted 10 Aug 2009 , 6:05pm
post #1 of 16

Hi Everyone:

I'm sure this is posted somewhere on here, and I promise I have tried to search for it, but for some reason I can never find what I'm searching for.... icon_smile.gif

Anyway... I was wondering if anyone would share with me their favorite chocolate buttercream recipe using cocoa. You can post, or pm me, whichever you prefer. I have made it using the melted chocolate and I didn't care for it. It tasted like cheap Easter candy filling... weird, I know. May have just been a bad recipe - maybe it's supposed to taste like it did and I just don't care for chocolate buttercream (I've never had it other than the time I made it).

I was in a cake store not too long ago and the guy told me to try making it with cocoa (Dutch). So, that's what I'm trying to do - see if it's just me, or if I can find another - better - recipe.

Thanks a lot for sharing.

15 replies
Charmed Posted 10 Aug 2009 , 7:49pm
post #2 of 16

what recipe did you use?

amberc75 Posted 10 Aug 2009 , 7:59pm
post #3 of 16

Honestly, I don't remember. I think it's one I got from allrecipes. I just remember that it used melted chocolate instead of cocoa.

mariela_ms Posted 10 Aug 2009 , 8:08pm
post #4 of 16

This the one I use! I love it. It crusts and it tasted great.

http://www.cakecentral.com/cake_recipe-7293-Crusting-Chocolate-Fudge-Buttercream-Icing.html

brincess_b Posted 10 Aug 2009 , 8:25pm
post #5 of 16

you can take any bc recipe and just add cocoa (or chocolate) - either a traditional all butter/ ps one, or indydebis is what i use.
xx

amberc75 Posted 10 Aug 2009 , 8:44pm
post #6 of 16

Thanks mariela... I didn't see that one!

brincess... Interesting! I honestly hadn't thought of that. So, I can take my regular recipe and just add cocoa.... Hmmm.... How much should I add? Or should I just add until it tastes as chocolatey as I want it to?

Thanks so much for your help.

brincess_b Posted 10 Aug 2009 , 9:04pm
post #7 of 16

i just add to taste/ til it looks right. you might need to add more milk/ water (choc milk is the best option!) so tat it works the same way.
xx

4theloveofcake Posted 10 Aug 2009 , 9:28pm
post #8 of 16
Quote:
Originally Posted by mariela_ms

This the one I use! I love it. It crusts and it tasted great.

http://www.cakecentral.com/cake_recipe-7293-Crusting-Chocolate-Fudge-Buttercream-Icing.html




i use this one too! it does crust veerrrry nicely! must use hershey cocoa though icon_smile.gif

bobwonderbuns Posted 10 Aug 2009 , 9:37pm
post #9 of 16
Quote:
Originally Posted by 4theloveofcake

Quote:
Originally Posted by mariela_ms

This the one I use! I love it. It crusts and it tasted great.

http://www.cakecentral.com/cake_recipe-7293-Crusting-Chocolate-Fudge-Buttercream-Icing.html



i use this one too! it does crust veerrrry nicely! must use hershey cocoa though icon_smile.gif




I don't like the Hershey cocoa at all -- bad flavor and it's too light -- so I use the Valrhona chocolate powder (it's a super dark chocolate) -- would that work as well? I've used it in my own chocolate buttercream recipe which comes out to a dark chocolate buttercream as opposed to a "milk" chocolate buttercream.

tiffanyp23 Posted 10 Aug 2009 , 9:38pm
post #10 of 16

I personally don't care for choc buttercream all that much but I usually use Hershey's recipe. My DH loves it. The recipe is at the bottom of the page. HTH!

http://www.hersheys.com/recipes/recipes/detail.asp?id=184&page=2&per=25&category_id=13&keyword=frosting&CategoryPage=true#content_area

4theloveofcake Posted 10 Aug 2009 , 9:39pm
post #11 of 16
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by 4theloveofcake

Quote:
Originally Posted by mariela_ms

This the one I use! I love it. It crusts and it tasted great.

http://www.cakecentral.com/cake_recipe-7293-Crusting-Chocolate-Fudge-Buttercream-Icing.html



i use this one too! it does crust veerrrry nicely! must use hershey cocoa though icon_smile.gif



I don't like the Hershey cocoa at all -- bad flavor and it's too light -- so I use the Valrhona chocolate powder (it's a super dark chocolate) -- would that work as well? I've used it in my own chocolate buttercream recipe which comes out to a dark chocolate buttercream as opposed to a "milk" chocolate buttercream.




i like the hershey's cocoa compared to the one i used to use which is disgusting.. it was called fry's cocoa. good for brownies but thats it! haha.. i've never heard of vairhona chocolate powder.. where do you buy that? it sounds delish!

bobwonderbuns Posted 10 Aug 2009 , 9:43pm
post #12 of 16

I buy it from NY Cake in NYC which is about the only place on the planet I've been able to find it. It's a french chocolate that only about five years ago became available to the public and even then it's sooooo expensive that pretty much only the pastry chefs buy it. But believe me, the taste is WELL worth it! If you look in my pix, the chocolate heart's desire cake and the pink and chocolate cupcakes were done using the dark chocolate buttercream (that should give you an idea of how dark it is -- my camera photographs it almost black! icon_eek.gif But the taste... well, can you say DIVINE?? icon_rolleyes.gificon_lol.gif

4theloveofcake Posted 10 Aug 2009 , 9:45pm
post #13 of 16

haha no wonder i've never heard of it icon_smile.gif I'm in canada! haha.. agh, it sounds tasty though!! icon_wink.gif

pumpkinroses Posted 10 Aug 2009 , 9:52pm
post #14 of 16

I use the chocolate buttercream from epicurious.com, it uses chocolate ganache in it. Here are the links for the recipes. This crusts up nicely and tastes absolutely awesome. My DH and I eat it by the spoonful.

Chocolate Buttercream recipe
http://www.epicurious.com/recipes/food/views/Chocolate-Buttercream-109248

Chocolate Ganache recipe
http://www.epicurious.com/recipes/food/views/Ganache-109253

Charmed Posted 11 Aug 2009 , 2:55am
post #15 of 16
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by 4theloveofcake

Quote:
Originally Posted by mariela_ms

This the one I use! I love it. It crusts and it tasted great.

http://www.cakecentral.com/cake_recipe-7293-Crusting-Chocolate-Fudge-Buttercream-Icing.html



i use this one too! it does crust veerrrry nicely! must use hershey cocoa though icon_smile.gif



I don't like the Hershey cocoa at all -- bad flavor and it's too light -- so I use the Valrhona chocolate powder (it's a super dark chocolate) -- would that work as well? I've used it in my own chocolate buttercream recipe which comes out to a dark chocolate buttercream as opposed to a "milk" chocolate buttercream.



is this the cocoa pwd that you use?
http://www.chefsresource.com/vacopo.html

bobwonderbuns Posted 11 Aug 2009 , 12:36pm
post #16 of 16

Well I can't be sure but it may be. I buy it in nondescript plastic containers from NY cake (they get it in bulk and repackage it) so I've never seen it in that kind of packaging. It's unsweetened cocoa powder that is very, very dark brown (and even unsweetened smells heavenly!) I tried to find a link to the NY Cake page but they're redoing their website so it'll have to wait.

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