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.
I use Indydebi's buttercream recipe and add 6 ounces unsweetened chocolate, melted but still pourable. This makes a very rich, dark chocolate buttercream.
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?
I use the white chocolate buttercream posted by PennySue. It tastes great and is easy to color. It makes a very large amount!!!
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.
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.
Perhaps you could spray it green?
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.
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?
To me white chocolate tastes like sweet milk, not chocolate at all.
White chocolate only contains cocoa butter, so it's sweet but has no chocolate flavor.
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.
You can cover buttercream with buttercream?!?!
Isn't ganache whipped?
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.
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.
wow you guys have some great ideas. I hope you find and answer that works.
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...
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!
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.