This is my first time making a chocolate buttercream and wanted to ask my friends here. Which is the best? I know I can just add coco to my regular buttercream, but was thinking of adding melted chocolate. Does it matter? Share your recipe if you don't mind.
Although I dont think melted chocolate could ever hurt anything, I have never tried it. I did want to let you know that when I make chocolate buttercream I just add cocoa and, instead of adding salt, I use salted butter and leave out the salt. For some reason, it seems bland to me when I do it the regular way. I have no idea why and it might only be a personal preference, but I thought I'd at least let you know. Happy Thanksgiving!
I have used both cocoa and melted chocolate, and the melted chocolate produces a much more rich chocolate taste. Personally, that's what I prefer and that's what I would use.
I recently made a filling for cake that I think might make a good frosting (going to try it very soon). I mixed up a package of chocolate fudge pudding, using 1/2 the milk called for. Then mixed up a 3cup batch of my buttercream. Then mixed them together with the whip and let it go for 5 min or so, until it looked fluffy. It was sooooo good! Tasted like a chocolate mousse. Going to try it on some chocolate cupcakes tonight.
A lot of people swear by the chocolate buttercream recipe on the back of the Hershey's Cocoa container, but I love this one : http://cakecentral.com/recipes/Sarah-Bernhardt-chocolate-glaze/ . I let it chill until almost solid and then beat it. It doesn't handle heat very well though, so if I need something more heat-stable, I make a batch of each and mix the two.
Hi, also , look up Toba Garret's chocoalte buttercream recipe. delish!!! also, make smbc and add your melted(warm) chocolate to that. Also , delish!!!
I love my chocoalte buttercream. I use two recipies. If I want one that I can leave out, I make my regular buttercream (with butter), replace 1/4 cup of icing sugar with cocoa, and use chocolate milk instead of milk or water. If I'm going to put it in the fridge, I use the following:
1/3 cup butter
1/2 cup cocoa
1 tsp vanilla
2 cup icing sugar
1/4 cup whipping cream
Beat butter until light and fluffy. Add cocoa and vanilla. Beat half the icing sugar. Beat (with wisk attachment) whipping cream. Add remaining icing sugar. Add milk as needed.
It tastes so amazing! Just needs to stay in the fridge...
Thanks for all of teh replys. So can I use the coco and the melted chocolate mixed together?
I swear by the Crusting Chocolate Buttercream recipe here on CC. It's delicious, smooths nicely and pipes beautifully. I just used it in my most recent gallery photo. It uses melted semisweet chocolate. HTH!!
as long as you dont want to color the icing, i use a basic buttercream recipe. I use 1 and 1/2c shortening and 1/2c butter and some vanilla extract. (I live in ga, heat and full blown buttercream are not friends) I sub out about 1/2 - 3/4c of powdered sugar with hersheys dark chocolate cocoa. and i just add powdered sugar til it has the right consistancy... usually about 2 cu. I also add karo to thin it out if necessary or you can use milk, but im always weary of that. If you dont add so much cocoa you can color the icing and it gives a great base for deeper richer blues and reds. I'm about to post 2 pics of cakes i made with the dark chocolate icing... its very very dark but its super great for icing cakes or making chocolate accents.
For me Melted chocolate works well with my IMBC . Rich Chocolate flavor and deep brown color.
I add both with no problems
I use a crusting buttercream and I add cocoa for the chocolate flavor. I love the flavor it adds. If it get's too chocolaty, I add some milk. Yummo!
I second Toba Garrett's chocolate BC--my absolute favorite!
Decadent Chocolate Butter cream:
12 ounces semi sweet chocolate chips
3/4 cup whipping cream
2 tablespoons butter
1/4 teaspoon vanilla
2 cups butter, softened
3 pounds powdered sugar
1/2 cup shortening
1 cup dutch cocoa (Droste)
1 teaspoon salt
2 tablespoons milk or chocolate non dairy coffee creamer
5 ounces whipping cream
1 tablespoon pure vanilla