Frozen Butter Cream Transfer Using Chocolate Butter Cream

Decorating By ladeebug Updated 16 May 2010 , 6:38pm by Tiffany29

ladeebug Posted 9 May 2010 , 7:22pm
post #1 of 15

Has anyone used chocolate butter cream in a frozen transfer? I am doing a cake for a brownie troop and rather than tinting the icing brown for the uniform, I was hoping I could use chocolate buttercream.


14 replies
ladeebug Posted 10 May 2010 , 11:28pm
post #2 of 15

Anyone???? (crickets)

mykidscakemaker Posted 10 May 2010 , 11:48pm
post #3 of 15

I've never tried it, but I would guess that as long as your chocolate buttercream recipe is 100% butter (no shortening), then it should be okay... but I really don't know! Hopefully someone will, because I'd be interested to know as well.

Sorry that wasn't more helpful!!

mandyloo Posted 10 May 2010 , 11:55pm
post #4 of 15

I haven't done it, but have no idea why it wouldn't work. My chocolate recipe is so similar to my regular vanilla buttercream recipe that I know I could use them interchangeably

Jeep_girl816 Posted 11 May 2010 , 12:14am
post #5 of 15

I agree, if it's real butter buttercream you shouldn't have any problems, I mean chocolate freezes hard right? so it should be fine. Let us know though, especially if it doesn't work so we don't suggest it to anyone else icon_redface.gif

dogluvr Posted 11 May 2010 , 12:15am
post #6 of 15

So does 100% butter work better than butter and crisco BC icing for frozen transfers?

mandyloo Posted 11 May 2010 , 12:19am
post #7 of 15
Originally Posted by dogluvr

So does 100% butter work better than butter and crisco BC icing for frozen transfers?

I generally use a recipe w/equal amounts butter and shortening and my transfers work just fine. Granted, they aren't always pretty, but that's more a lack of skill on my part, not an icing issue. I've never had problems with them sticking to the paper or anything.

Tiffany29 Posted 11 May 2010 , 12:21am
post #8 of 15

I recently made a FBCT with chocolate buttercream and it worked great.

mykidscakemaker Posted 11 May 2010 , 12:32am
post #9 of 15

I've tried FBCT with both all butter transfers, and butter/shortening transfers. I had NO luck with the B/S transfers. They just didn't freeze hard enough for me to get off the wax paper. It was a horrid mess! icon_razz.gif But that's just my experience.

When I make FBCT I use the Betty Crocker buttercream recipe...
1/3 cup butter
3 cups icing sugar
1 1/2 tsp vanilla
2 Tbsp Milk

Mix the butter and sugar, add in the vanilla and milk, mix, enjoy. It doesn't make much, but it works for the FBCT for me.

ladeebug Posted 15 May 2010 , 11:21pm
post #10 of 15

Thanks all.

KayMc Posted 16 May 2010 , 11:11am
post #11 of 15

What is a frozen transfer? icon_confused.gif

crisseyann Posted 16 May 2010 , 12:02pm
post #12 of 15

I use the recipe on this site used for FBCT's, 1 cup shortening, 3 sticks butter, 2 lbs powdered sugar. Only kind I have ever used and it always works for me. I always add cocoa powder to it (hence, a chocolate buttercream) before tinting it black for outlines, so it DOES work. HTH. icon_smile.gif

For info on FBCT's and the recipe...

Tiffany29 Posted 16 May 2010 , 12:07pm
post #13 of 15

kaymc~ this is what we're talking about!

KayMc Posted 16 May 2010 , 5:49pm
post #14 of 15

Tiffany, thank you SO MUCH! I'm a newbie, so I didn't know of this process. It opens up a lot of possibilities!!! Woo hoo!!!

Tiffany29 Posted 16 May 2010 , 6:38pm
post #15 of 15

You are welcome!
I have only done one, and I did it just like the one in the video and I really like how it turned out.
These are great especially if you aren't comfortable piping directly on the cake, like me. If you make a mistake outlining you can wipe it away and start over without messing up your cake.

You can also do the same thing with royal icing (RIT), except you don't freeze it. Here is a tutorial.

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