Choc Buttercream Makes Me Crazy!!

Baking By sugarspice Updated 10 Nov 2009 , 6:02pm by TitiaM

sugarspice Posted 10 Nov 2009 , 6:10am
post #1 of 7

I did a cake in choc buttercream tonight. I do these maybe once a year. I make my usual buttercream recipe (1 1/3C Crisco to 2# Pwd sug-so it should crust, right??). I added the cocoa that had been dissolved in warm water & cooled to room temp. I do not usually dissolve the cocoa, but read that it would give the icing a nice, shiny finish. I couldn't tell a differnce!
My chronic problem with choc butter cream is that is seems that the longer it is worked with-stirred, piped, whatever-it gets softer. I even started with it stiffer from the mixer and it still got soft. I struggle to smooth it on the cake, it kind of wrinkles and slides a bit. It just acts weird.
What should I do differently?? Thank you! icon_confused.gif

6 replies
TitiaM Posted 10 Nov 2009 , 6:28am
post #2 of 7

I add melted chocolate instead of cocoa powder--works great.

indydebi Posted 10 Nov 2009 , 11:07am
post #3 of 7

I just use the recipe on the side of the Hershey cocoa can when I need a chocolate icing. Crusts well and easy to work with.

Tee-Y Posted 10 Nov 2009 , 11:33am
post #4 of 7
Quote:
Originally Posted by TitiaM

I add melted chocolate instead of cocoa powder--works great.




Ditto!!! thumbs_up.gif

dljc Posted 10 Nov 2009 , 12:16pm
post #5 of 7

My chocolate buttercream isn't shiny but I add dry cocoa powder before I start adding the PS so that the cocoa powder is mixed in well. I also find it takes a lot more liquid to get the right consistency. After

sugarspice Posted 10 Nov 2009 , 1:02pm
post #6 of 7

does it matter if it is melted semi sweet chips or unsweetened squares?

TitiaM Posted 10 Nov 2009 , 6:02pm
post #7 of 7

I've used both, don't think it matters too much, it may take a bit longer to mix in the melted chips, because they are thicker.

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