Indydebis Buttercream In Chocolate?

Baking By justkist Updated 3 Nov 2010 , 1:10pm by ellentwn

justkist Posted 28 Oct 2010 , 2:41pm
post #1 of 11

I have been converted and use only indydebis buttercream but I need a chocolate crusting buttercream. Does any one have a modification to her icing to make a chocolate batch!?[/list]

10 replies
ponderiffic Posted 28 Oct 2010 , 2:51pm
post #2 of 11

Have you tried the chocolate syrup frosting recipe? It's DELICIOUS!

justkist Posted 28 Oct 2010 , 5:13pm
post #3 of 11

Does it crust? I need it for under fondant.

deMuralist Posted 28 Oct 2010 , 5:27pm
post #4 of 11

I melt 6 squares of unsweetened bakers chocolate let them cool a bit and then add them to her regular recipe. It will sometimes thicken it so you may have to add more liquid, in which case I either add chocolate milk or coffee. It is fantastic and it crusts just like her regular.

sumerae Posted 29 Oct 2010 , 2:03am
post #5 of 11

This is a delicious chocolate BC recipe and it crusts really really well!!
http://cakecentral.com/recipes/7293/crusting-chocolate-fudge-buttercream-icing

justkist Posted 29 Oct 2010 , 2:08am
post #6 of 11

Worked great!! 6 squares melted and cooled and a little coffee to thin it out. The color was light but tastes GREAT! Thanks!

deMuralist Posted 31 Oct 2010 , 4:54pm
post #7 of 11

I have read some who add 8 squares, but I prefer the taste with 6. You could use coffee for all the liquid next time and that would make it a little darker. I actually like that it is a little lighter on a chocolate cake because there is a little color contrast between the cake and the icing then.

DeezTreatz Posted 31 Oct 2010 , 7:32pm
post #8 of 11

Adding Chocolate spread or cocoa also works very well with indydebis!

Sweet_Toof Posted 2 Nov 2010 , 10:55am
post #9 of 11

What is crusting?Would you use a different buttercream mix to crust to that of to top a cupcake with?

deMuralist Posted 3 Nov 2010 , 12:43pm
post #10 of 11

crusting buttercream has a sort of soft crust it forms, some buttercream recipes crust and some don't. The one I use (Indydebi's) does and I use it for cakes and cupcakes. It all depends on your preferences. Whether it crusts or not, is I believe, determined by the ratio of fat to sugar.

ellentwn Posted 3 Nov 2010 , 1:10pm
post #11 of 11

Thanks for posting recipe Sumerae, IndyDeb's is my go to buttercream, but I've been looking to try another recipe.

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