Chocolate Buttercream Recipe?

Baking By kileyscakes Updated 1 Feb 2010 , 5:05pm by kileyscakes

kileyscakes Posted 1 Feb 2010 , 4:20pm
post #1 of 3

I am making Martha's one bowl cocolate cupcakes and am looking at buttercream recipes and would like to know if I can sub milk chocolate for the semi sweet, or use cocoa powder? What would the taste difference be? These are what I have on hand to make the frosting. This is the recipe I was going to try

Billy Reeces of Billys Bakery Chocolate buttercream
2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners' sugar

or does anyone have another recipe thats good using milk chocolate or cocoa powder to make enough to generously frost 24 cupcakes?
thanks alot

2 replies
TexasSugar Posted 1 Feb 2010 , 5:02pm
post #2 of 3

Do you have a regular buttercream icing that you use? You can add cocoa powder or melted chocolate to it. You will probably have to add more liquid because the chocolate will make it thicker.

I've used cocoa powder, milk chocolate chips, and semi sweet chocolate chipsas well as baker's chocolate squares and candy melts into my bettercream. I'm sure there are some differences in the chocolate taste, but to me not enough to be able to pick out which was used in it. icon_smile.gif

kileyscakes Posted 1 Feb 2010 , 5:05pm
post #3 of 3

Thanks thats all I wanted to know!

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