I've used the Wilton recipe for chocolate buttercream a few times, and while it tastes delicious, I've not been too happy with the texture. I've followed their recipe to the letter, but it always comes out crumbly and resists my attempts to smooth it out. I've tried adding more milk or adding more shortening but it the finish is still too rough.
Can anybody please tell me how to adjust this recipe or point me to a better one?
I always use the hershey recipe on the side of hte cocoa can (it's also on their website).
I use Indydebi's Crisco-Based Buttercream Icing all she does is add 6 0z of bitter or semi-sweet chocolate..it always comes out well. But I just started using Edna's from designmeacake.com she has her recipes on the website and videos too!