apetricek Posted 21 Apr 2010 , 5:49pm
post #1 of

Hi there I am looking for a fab. chocolate buttercream recipe. I make my own killer buttercream, and have tried to "turn it chocolate" but I really don't care for the end result, and don't think it is chocolatey enough....any suggestions, or recipes to share...I looked on here but haven't been so successful! Thanks! AMY

25 replies
DeeDelightful Posted 21 Apr 2010 , 6:29pm
post #2 of

Personally, I like the My Chocolate Buttercream recipe here on CC. It really does taste like chocolate ice cream.

poohsmomma Posted 21 Apr 2010 , 8:22pm
post #3 of

I love the recipe on the back of the Hershey's Cocoa can.

apetricek Posted 21 Apr 2010 , 9:30pm
post #4 of

Hey DeeDelighful I can't find that recipe on here. I searched by that name and nothing is coming up....can you help me?

Elcee Posted 21 Apr 2010 , 10:49pm
post #5 of

I use a slightly modified version of Martha Stewart's fudge frosting recipe. The color is very rich and chocolate-y, like a candy bar. I always get great feedback when I use it.

3.5 cups confectioners' sugar
1 cup dutch process cocoa
2 tbs meringue powder
6 tbs butter
6 tbs shortening
1/2 cup (approximately) lukewarm milk
2 tsp pure vanilla extract (I've also used raspberry, orange or almond flavorings)

Amber0508 Posted 21 Apr 2010 , 11:06pm
post #6 of

If you're using it as a filling would you need the meringue powder? This looks perfect for a cake I'm doing for Sat, I was just getting ready to ask myself!

Elcee Posted 21 Apr 2010 , 11:23pm
post #7 of
Quote:
Originally Posted by Amber0508

If you're using it as a filling would you need the meringue powder? This looks perfect for a cake I'm doing for Sat, I was just getting ready to ask myself!




Amber was this question for me? I'll answer anyway icon_smile.gif . You actually may not need it at all. It wasn't in the original recipe (nor was the shortening; it was all butter) I added the meringue powder and halved the butter and replaced half with shortening for stability since I like to use if for matching borders. Also, the first time I used it was in the summer and it gets pretty hot here and so I wanted it to hold up to the weather.

Amber0508 Posted 21 Apr 2010 , 11:33pm
post #8 of

Yes, Elcee, it was for you, sorry for not being specific! This helps a lot, thanks! I'm in NC, so we have experience with the heat, but its not so bad yet! Thanks for the recipe and tips!
Is the meringe powder just for crusting?

apetricek Posted 22 Apr 2010 , 12:40am
post #9 of

thanks elcee I am going to make a batch tomorrow...I only need it to cover the outside of a cake, I am doing a mousse filling...I will check it out...thanks!

Elcee Posted 22 Apr 2010 , 11:30pm
Quote:
Originally Posted by Amber0508

Yes, Elcee, it was for you, sorry for not being specific! This helps a lot, thanks! I'm in NC, so we have experience with the heat, but its not so bad yet! Thanks for the recipe and tips!
Is the meringe powder just for crusting?




icon_smile.gif
I'm actually not sure if that's exactly what the meringue powder is for. I just always use it in powdered sugar based icings.

Elcee Posted 22 Apr 2010 , 11:31pm
Quote:
Originally Posted by apetricek

thanks elcee I am going to make a batch tomorrow...I only need it to cover the outside of a cake, I am doing a mousse filling...I will check it out...thanks!




Let me know how you like it...

Peridot Posted 23 Apr 2010 , 1:32am

Elcee,

Would you please tell me how you mix the ingredients together for your choc BC. It sounds fantastic. And is the color nice and dark - you say like a choco candy bar.

Thanks

Kitagrl Posted 23 Apr 2010 , 1:51am

Just use your favorite buttercream recipe...add dark chocolate ganache to it (room temp but set overnight...not runny) and then add cocoa powder until the chocolate is dark enough for you. If you need to add a dab of milk to it to offset the cocoa powder, you can do that too.

icer101 Posted 23 Apr 2010 , 1:54am

i make toba garrett's chocolate recipe she uses choc. ganache also. it is delicious!!

apetricek Posted 23 Apr 2010 , 1:54am

kitagrl....thanks for the tip, I am going to try it. I made the other one that is mentioned on here, and it isn't what exactly I was wanting...it is good but really rich and has a darker/bitter chocolate taste...I am going to try to "tweak it". I think I will go with the genache thing tomorrow...I will make a batch. thanks guys!!!

Kitagrl Posted 23 Apr 2010 , 1:59am
Quote:
Originally Posted by apetricek

kitagrl....thanks for the tip, I am going to try it. I made the other one that is mentioned on here, and it isn't what exactly I was wanting...it is good but really rich and has a darker/bitter chocolate taste...I am going to try to "tweak it". I think I will go with the genache thing tomorrow...I will make a batch. thanks guys!!!




I have found with mine the ganache doesn't make it quite strong enough...but it gives it a rich creamy taste and then the cocoa makes it "darker" chocolate.

Elcee Posted 23 Apr 2010 , 11:53pm
Quote:
Originally Posted by Peridot

Elcee,

Would you please tell me how you mix the ingredients together for your choc BC. It sounds fantastic. And is the color nice and dark - you say like a choco candy bar.

Thanks




I cream the butter and shortening, then slowly add the dry ingredients and the milk as needed and mix on medium until I like the look of the consistency. It may look "separated" at first but will come together and get nice and smooth. Sorry, I'm an intuitive cook, it's hard for me to get more specific than that. And yes, it is very dark. The color alone would keep me using it; I find adding melted chocolate to buttercream gives me a wimpy chocolate color. I have not tried adding ganache, though.

Elcee Posted 23 Apr 2010 , 11:57pm
Quote:
Originally Posted by apetricek

kitagrl....thanks for the tip, I am going to try it. I made the other one that is mentioned on here, and it isn't what exactly I was wanting...it is good but really rich and has a darker/bitter chocolate taste...I am going to try to "tweak it". I think I will go with the genache thing tomorrow...I will make a batch. thanks guys!!!




It is definitely a more "grown up" chocolate taste. I've used ganache to cover cakes and really like it but the look and texture is not always what I'm going for; I've never tried mixing it with buttercream.

Occther Posted 24 Apr 2010 , 12:10am

I am like icer101 - love Toba Garrett's chocolate recipe. Just finished making it. I use Ghiradelli 60% chocolate chips to make the ganache. Have used the recipe on Hershey's can but still go back to Toba's.

Rhonda19 Posted 26 Apr 2010 , 4:48pm

Can someone tell me where to find Toba Garrett's Chocolate Buttercream using Chocolate Ganache?

I tried doing a search for it, and the ones that come up either use Hershey's cocoa or melted chocolate...

Rhonda19 Posted 26 Apr 2010 , 9:16pm

Does any one know what Toba Garrett's buttercream recipe using the Gananche is???

mla Posted 26 Apr 2010 , 9:38pm

Is this what you are looking for? Sounds yummy!

http://www.epicurious.com/articlesguides/howtocook/primers/cakedecoratingrecipesandtips/recipes/food/views/Chocolate-Buttercream-109248

icer101 Posted 26 Apr 2010 , 9:56pm

I just got back on site. Yes, mla posted the right recipe. I don,t use the liquer, but many do.

Occther Posted 26 Apr 2010 , 9:57pm

Nope - Recipe I use -
9 oz. unsalted butter, softened
4 cups powdered sugar
1 tsp. vanilla extract

Beat the butter for 2 minutes. Add powdered sugar and beat slowly at first. Add vanilla. Beat at high speed until light and fluffy.

Ganache

6 oz. chocolate (she recommends 70% - I use 60% Ghiradelli Chocolate Chips)
1/2 cup cream

I micro the chocolate chips in a clean glass bowl on 50% power until chips are partially melted. Bring cream to a boil (again I use the micro.) Pour cream over the chocolate and stir until everything is melted and ganache is smooth and glossy. Allow the ganache to cool 15 minutes before beating into buttercream. Store any excess buttercream in the refrig for up to 2 weeks (oh -like that would ever happen!!)

Occther Posted 26 Apr 2010 , 10:25pm

Ooops - I goofed. My recipe is from Mich Turner not Toba Garrett. I had typed it out in large print - and was trying to remember which book!!

Rhonda19 Posted 27 Apr 2010 , 1:56am

Thank you all so much!!! I was so excited to read this post, because I have a grooms cake to do next week.

My neice is getting married, and asked me to do the grooms cake, and this is my first large cake that will be seen by about 150 people!! So, you can just imagine my being nervous.

I needed a Good Chocolate Buttercream, and this one sounds like it will be Great!! Going to do a trial run tomorrow!!

Thanks!

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