Really Good Chocolate Buttercream!!!!

Baking By ohayr639 Updated 23 Jun 2010 , 2:56pm by Lcubed82

ohayr639 Posted 26 May 2010 , 2:28pm
post #1 of 18

I need a really good recipe for choloate buttercream. I am not a big fan of the one I have used (and unfortunately don't remember what it is right now).

Also, I need one that will be easy to color green.


17 replies
mamawrobin Posted 26 May 2010 , 2:38pm
post #2 of 18

I use Indydebi's buttercream recipe and add 6 ounces unsweetened chocolate, melted but still pourable. This makes a very rich, dark chocolate buttercream.

Jeep_girl816 Posted 26 May 2010 , 3:08pm
post #3 of 18

I love IMBC with a bit of cocoa powder and a couple oz of bittersweet chocolate ganache whipped in, so rich and yummy! Or have you thought about just whipping ganache and using it like a buttercream?

kerrimanda Posted 26 May 2010 , 3:09pm
post #4 of 18

I use the white chocolate buttercream posted by PennySue. It tastes great and is easy to color. It makes a very large amount!!!

amysue99 Posted 26 May 2010 , 3:11pm
post #5 of 18

Are you planning on coloring chocolate icing green? Not a very good idea. For my clients that insist on chocolate icing, but also want color, I suggest covering with fondant. That way they can have both.

thecakemaker Posted 26 May 2010 , 3:15pm
post #6 of 18

I use the perfectly chocolate frosting recipe on the side of Hershey's Cocoa. It's delishious and covers, spreads, smooths well! I don't know about green though - I don't think it will work for color.

7yyrt Posted 26 May 2010 , 4:28pm
post #7 of 18

Perhaps you could spray it green?

mamawrobin Posted 26 May 2010 , 10:23pm
post #8 of 18

Sorry..I didn't notice that you want to color it green. Don't think my chocolate icing would work for that. You'll probably need to do white chocolate if you want to color it.

ohayr639 Posted 27 May 2010 , 2:37am
post #9 of 18

Thanks for all the replies. He doesn't want spray on color or "whippy" icing (his words). I will check if he is okay with the white chocolate one. Really dumb question: is there a big difference between the taste of white chocolate and milk chocolate?

7yyrt Posted 27 May 2010 , 2:52am
post #10 of 18

To me white chocolate tastes like sweet milk, not chocolate at all.

JanH Posted 27 May 2010 , 2:52am
post #11 of 18

Chocolate 101:

White chocolate only contains cocoa butter, so it's sweet but has no chocolate flavor. icon_sad.gif

Tastes like: milk, sugar, and vanilla.

Toba Garret's Chocolate buttercream:

Of course, this recipe isn't tintable.. But you could cover it with your favorite tintable b/c frosting or fondant to get the color you need.


ohayr639 Posted 27 May 2010 , 3:07am
post #12 of 18

You can cover buttercream with buttercream?!?!

Isn't ganache whipped?

JanH Posted 27 May 2010 , 3:10am
post #13 of 18

Yes, one of our members used to do it regularly. (Since she's no longer a member, she won't respond and I don't know if I can locate her post.)

And the ganache in Toba's recipe is used as an ingredient in the b/c.


blessedist Posted 27 May 2010 , 3:16am
post #14 of 18

I cover my buttercream with buttercream. I always do the 1st coat (crumb coat) in white buttercream. Let that crust well then I go back over it with the actual buttercream (colored) that the design calls for.

littlejewel Posted 27 May 2010 , 3:29am
post #15 of 18

wow you guys have some great ideas. I hope you find and answer that works.

mbark Posted 27 May 2010 , 3:41am
post #16 of 18

blessedist, how does that work? doesn't some of the white crumb coat smear into the colored icing when you smooth it on? I'm intrigued...

JaeRodriguez Posted 23 Jun 2010 , 2:38pm
post #17 of 18

mbark it doesn't smear, edna told me that is the best way to practice crumb coating so you know when you've messed with your crumb coat doing the top coat! I have done it this way and it works great, although I haven't been able to upload any pictures of cakes with it done! HTH!

Lcubed82 Posted 23 Jun 2010 , 2:56pm
post #18 of 18

I just did chocolate on top of white crumb coat this past weekend. You may need to thin your chocolate a little bit more than usual, so it doesn't pull ( thicker than crumb coat, but only a little). Mine crusted up just fine.

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