Chocolate Buttercream Recipe

Baking By WeezyS Updated 25 Nov 2013 , 11:13pm by AdorableSweets

WeezyS Posted 18 Sep 2013 , 9:39pm
post #1 of 13

I need a recipe for a "crusting"  chocolate buttercream recipe for a wedding cake.  Can anyone share a good one with me?  Thanks:-)

12 replies
darkchocolate Posted 18 Sep 2013 , 10:26pm
post #2 of 13


Originally Posted by WeezyS 

I need a recipe for a "crusting"  chocolate buttercream recipe for a wedding cake.  Can anyone share a good one with me?  Thanks:-)

Chocolate Frosting-Melvira Cake Central  Very Good!

2 c. HI-RATIO shortening
1 T. butter flavor
1 T. vanilla flavor
1 T. almond flavor (more or less to taste)
4-8 T water (depending on desired consistency)
2 lb. powdered sugar
1 pinch popcorn salt
¾ to 1 C. cocoa powder (to taste)
2 T. meringue powder

Cream shortening until smooth, add flavorings and water, one tablespoon at a time, letting each combine before adding the next. (Start with 4 T of water and add more as needed to reach desired consistency.) Cut open top of powdered sugar bag and add salt, cocoa, and meringue. Twist top closed and lightly knead bag to partially incorporate. Open bag and slowly pour into creamed shortening. Once all dry ingredients have been incorporated, turn mixer to high and let it whip for 5-10 minutes, until light and fluffy.

WeezyS Posted 19 Sep 2013 , 12:58am
post #3 of 13

THANKS!  I'll try it, does it crust well?

ddaigle Posted 19 Sep 2013 , 1:05am
post #4 of 13

Darkchocolate has posted the same recipe I use..almost but I don't use Meringue powder.   It is a waste of an ingredient unless making royal icing (my opinion).   The amount of high ratio shortening (2 cups) to a 2lb bag of PS is going to give you an excellent crust.  I also don't put almond in my chocolate BC.    


I also use 3/4 cup heavy whipping cream for my liquid.

ttaunt Posted 19 Sep 2013 , 2:23am
post #5 of 13

ddaigle-can this chocolate icing be left out the frig for a couple of days. the heavy whipping cream has me a little worried.

ddaigle Posted 19 Sep 2013 , 10:52am
post #6 of 13

AIt can be left out

ttaunt Posted 19 Sep 2013 , 1:44pm
post #7 of 13

Thanks DDaigle.

WeezyS Posted 5 Nov 2013 , 2:54pm
post #8 of 13

This recipe is great! I used it for my chocolate frosted wedding cake.  I omitted the meringue powder and the almond flavoring. I added a little more cocoa.  It tasted great, and was so creamy, I had no problems smoothing it on the cake.

Thanks :D


You can see the cake I used it for in my pictures. (Fall wedding cake)

ddaigle Posted 5 Nov 2013 , 3:02pm
post #9 of 13

I just realized my recipe is not correct:oops:.   I use cup of shortening to 1 -( 2lb bag) of PS.   I always make 2 batches at a time because my mixer holds my recipe is:


2 cup. high ratio shortening & 2 bags (4 lbs) of sorry folks.

WeezyS Posted 5 Nov 2013 , 3:35pm
post #10 of 13

Thanks, I did use the 2 cups shortening. Next time I will try it with 1 cup. It was still great. And of course using only 1 cup hi-ratio will cut the cost.

AdorableSweets Posted 25 Nov 2013 , 10:50pm
post #11 of 13

ADidaigle which brand of shortening do you use?

ddaigle Posted 25 Nov 2013 , 11:04pm
post #12 of 13

It's a high ratio shortening called PS99...I get it in 50lb block.

AdorableSweets Posted 25 Nov 2013 , 11:13pm
post #13 of 13

AGreat! Thanks!

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