Amazing Chocolate Buttercream Recipe!

Decorating By JodieF Updated 26 Mar 2013 , 11:14pm by Bakingangel

lonestarstamper Posted 18 Feb 2007 , 5:15pm
post #61 of 99

I forgot to post after I made this buttercream. It is too die for! I wanted to eat it by the spoonful right out of the bowl (I didn't). It did remind me of chocolate mousse too. I used Kahlua instead of Godiva though because I already had Kahlua and didn't want to spend the $18 that Godiva sells for here in San Antonio. Now I understand that it could have been something I did but I iced the cake and it looked beautiful and perfectly smooth. When I got up the next morning, it had a huge bulge between the layers and a small blowout on one side. The cake was a very dense chocolate cake so I wonder if it was too heavy for the frosting. I have to be at work at 7 am so there wasn't time to scrape it off and redo. And it was a free cake for work anyway so I took it and everyone simply raved about it. I made it bigger than we needed for work so the birthday girl would have some left to take home for her family. She said they couldn't quit eating it and her husband had three large servings that same night. Let me just add that I don't care for buttercream and even I ate every bit on my plate. You have to try it. It's divine! And JodieF I will forever be in your debt for sharing your wonderful find.

doescakestoo Posted 18 Feb 2007 , 5:22pm
post #62 of 99

Now I know why I bought the Godiva liquor. I now am on my way to the kitchen.....

JodieF Posted 18 Feb 2007 , 5:40pm
post #63 of 99

Woo hoo Lonestar! I'm glad you had the same "people raving response" that I did! I have another order for the guy I made this buttercream for in the first place to do today, and I'm SO looking forward to licking the beater! icon_twisted.gif
I want to try this with Bailey's Caramel! I just hate to mess with what I know is so wonderful!

I'm sorry about your cake buldging. That's so frustrating.

KonfectionKonnection Posted 9 Mar 2007 , 8:56pm
post #64 of 99

OK--my birthday was yesterday, so I finally had the chance to try the "Amazing Chocolate Buttercream"--and it really is amazing! Since it was my birthday, I decided to really have fun trying recipes. I paired this chocolate BC w/ the Cake Mix Doctor's Double Chocolate Kahlua Cake and the WBH Cookies and Cream Filling. A definite combo to try!

My husband is still going on about the icing in particular. Since his friend's birthday is this weekend, and I had enough ingredients for another cake--I'm baking again today. I'll have to let you know what the friend and his wife think--but I'm not worried!

Thanks again for sharing such a wonderful recipe! icon_biggrin.gif

midwestmom Posted 9 Mar 2007 , 9:21pm
post #65 of 99

Jodie, after reading all this I'm dying to try this recipe. I've only used the regular Wilton BC recipe & haven't ventured too far from box cake mixes. You mention a strawberry mousse filling & also a cookies & cream (i think) filling. Can you share these recipes (or point me in the right direction)? Also, what cake do you pair with these fillings? How do you know what will work together?

JodieF Posted 9 Mar 2007 , 10:21pm
post #66 of 99

I don't have a recipe for the Cookies and Cream but this is what I do. icon_biggrin.gif I soften 8 ounces of cream cheese and whip in powdered sugar, then fold in stiffly whipped whipping cream and broken Oreos. I've used this with yellow, white or chocolate cake and white or chocolate frosting.
The recipe I use for the Strawberry Cream filling is:

8 ounces of softened cream cheese
1 cup granulated sugar
pinch salt
1 t. vanilla
1 1/2 cups whipping cream
15 ounce jar Polaner seedless stawberry jam

Beat whipping cream until very stiff, set aside. Beat cream cheese, sugar, salt and vanilla until smooth and sugar is no longer grainy. Fold in whipping cream. Fold in strawberry jam. I've used a whole jar but you can add it to taste. Refrigerate until firm. Be sure to use an icing dam.


mjjandz Posted 25 Mar 2007 , 1:35pm
post #67 of 99

I am going to try this buttercream today,but instead of the liquor I am going to use a flavored coffee creamer.

peacockplace Posted 27 Mar 2007 , 3:09pm
post #68 of 99

mjjandz pelase post how it turns out. I don't use alcohol, so I'd love to know how this turn out without it. thumbs_up.gif

mjjandz Posted 27 Mar 2007 , 5:30pm
post #69 of 99

it was WONDEFUL!! not to sweet just right. I used chcolate carmel coffeemate and instead of milk I used cream.

AWSOME AWSOME it was. hmmmmmmm me thinks I will go and get a piece right now. LOL

peacockplace Posted 27 Mar 2007 , 5:45pm
post #70 of 99

Thanks! That sounds great!!!

FromScratch Posted 27 Mar 2007 , 7:20pm
post #71 of 99

I am adding this to my must try recipes.. I am curious though.. do all of the "I don't use liquor" people not use extracts? There's alcohol in them.. more than there is in most liquors infact. In cooked recipes the alcohol is cooked off, but in your frostings and things like that it's still there. Not that it would ever remotely get anyone tipsy as the amount used is small.. I woudn't think twice about serving vanilla extract in a frosting to children or pregnant people.. same thing for a small amount of liquor. now if it was a TON.. that'd be different.. but 1/2 cup in a 12 cup recipe is nowhere near enough to effect anyone. Just a thought for those who might be scared to use the chocolate liquor in this recipe.. icon_biggrin.gif

I see the whole extract having alcohol in it was already meantioned.. that's what I get for not reading ALL the posts..

mjjandz Posted 27 Mar 2007 , 7:42pm
post #72 of 99

The only reason I did not use the alcohol is because I did not feel like spending the money. I am making this cake for a co-worker in May so I will use the alcohol then

JodieF Posted 27 Mar 2007 , 9:08pm
post #73 of 99

I'm glad that you're all liking this as much as I did. icon_biggrin.gif I think that the Godiva gives it an incredible "depth" of chocolate flavor, but it is delicious without it.
Oh my....I'm dieting and now I'm obsessing about this buttercream! Darn!!!!

chaptlps Posted 27 Mar 2007 , 9:18pm
post #74 of 99

hmmm I wonder if you could sub kahlua for the the chocolate liquor. hmmmm pondering.

JodieF Posted 27 Mar 2007 , 9:24pm
post #75 of 99

I don't know why you couldn't....I think the Bailey's Caramel would be amazing too! icon_biggrin.gif

mjjandz Posted 27 Mar 2007 , 9:24pm
post #76 of 99

someone posted that they tried that. Look back a few pages and you should see the post.

jjbrink Posted 27 Mar 2007 , 9:28pm
post #77 of 99

can wait to try it, thanks for the link!

chaptlps Posted 27 Mar 2007 , 9:36pm
post #78 of 99

ty mj

JodieF Posted 1 Apr 2007 , 9:24pm
post #79 of 99

There was a question about this buttercream on another thread, and someone was worried about the liquor for kids, so I did some math.....

1 ounce equals 6 teaspoons......

So, 12 cups of icing is 192 ounces.......there's 5 ounces of liquor (30 teaspoons) in that 192 ounces of icing. Six cups of icing has 96 ounces, 2 1/2 ounces of liquor (15 teaspoons). Three cups of icing would have 1 1/4 ounces (7 1/2 teasoons) of liquor. One and a 1/2 cups of icing would have about 2/3 of an ounce (3 3/4 teaspoons). 3/4 cups of icing would have 1/3 of an ounce (less than 2 teaspoons). How much icing is in a slice of cake? Maybe 1/4 cup? So...that would be 1/9 of an ounce

SO, you're talking about 1/2 teaspoon of liquor if a person would eat a piece of cake with 1/4 cup of icing.......
That doesn't seem like anything to be worried about! icon_biggrin.gif

JodieF Posted 2 Apr 2007 , 2:25am
post #80 of 99

I've had to laugh......I've posted about this buttercream in 3 different threads today and I was a MESS craving the stuff. So, I made the white sour cream cake in 2, 10 inch layers and 2, 6 inch layers, some cookies and cream filling and Toba's butterceam. My family AND folks at work are going to be happy tomorrow! icon_lol.gif
I'm just happy from licking the beaters!

CranberryClo Posted 4 Apr 2007 , 2:26am
post #81 of 99

Ok, is it just me or is this really, really sweet? I made a half batch and I'm so glad - it's sweeter than regular buttercream! The only thing I did differently was to use Bailey's (regular) instead of chocolate liquer.

I'm bummed - I was hoping for something richer without being so sweet!

snarkybaker Posted 4 Apr 2007 , 2:43am
post #82 of 99

Do you need a frosting that crusts?

The quantity of powdered sugar needed to make a crusting icing is always going to yield an icing that is too sweet for my tastes. If you want the worlds fastest and supremely tasty fudge frosting, Try my blender ganache. Yes, it must be made it the blender.

6 ounces unsweetened chocolate

1 cup plus 2 tablespoons evaporated milk
1 ½ cups sugar

1. Melt the chocolate. Cool slightly.

2. Blend the evaporated milk and sugar in a blender on medium speed for just a few seconds.

3. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 ½ minutes. The mixer's sound will change when the frosting has thickened.

4. Spoon frosting into a bowl and let sit at room temp for an hour or two. Don't refrigerate it, even if you're not using it for a few days. But it's so smooth and luscious - how could you not use it for a few days???

golfgirl1227 Posted 6 Apr 2007 , 6:12pm
post #83 of 99
Originally Posted by CranberryClo

Ok, is it just me or is this really, really sweet? I made a half batch and I'm so glad - it's sweeter than regular buttercream! The only thing I did differently was to use Bailey's (regular) instead of chocolate liquer.

I'm bummed - I was hoping for something richer without being so sweet!

I'm betting it was the Bailey's that made it so sweet. Normally, I can not stand Bailey's because of that, so I bet it's to blame. If you try it again with Godiva (the original one)- or a less expensive substitute I think you'll be happier!

CranberryClo Posted 6 Apr 2007 , 6:39pm
post #84 of 99

I will try again. If it got this many raves it must be divine. Bailey's was on hand, so I went with that but ugh!

katerpillrgrl Posted 1 Jun 2007 , 5:29am
post #85 of 99

I have a quick question and I hope it's not a dumb one, but it's about adding the ganache to this recipe. It says to add "refrigerated" ganache, which would be solid wouldn't it? if it's solid, how would you be able to add it and whip the icing until "light and fluffy?"

chaptlps Posted 1 Jun 2007 , 5:50am
post #86 of 99

Cranberry why don't you try kahlua instead of baileys or the godiva That might work if you want a coffee flavor instead of the straight up sweetness of baileys
or you can even try gran marnier or cuointrou.

katerpillrgrl Posted 1 Jun 2007 , 12:19pm
post #87 of 99

bump. does anyone know the answer to my question?

MissRobin Posted 1 Jun 2007 , 1:49pm
post #88 of 99

I used this recipe last weekend for my grooms cake I did. It was Fantastic, It is well worth the effort. I used it with her Chocolate Fudge cake recipe, and it was to die for. Everyone absolutely loved it.

KonfectionKonnection Posted 1 Jun 2007 , 5:03pm
post #89 of 99

Katerpillrgrl--If I remember correctly, it does get solid, but it's a soft to firm solid. Not a hard solid. I made a half batch of icing the first day, then used the other half of the ganache to make the rest of the batch the next day (two different cakes). If it were very firm, you could always sit it out like you would butter, to soften a little. HTH.

christielee Posted 4 Jun 2007 , 8:02pm
post #90 of 99

OH MY GOSH! I tried this today....and let me just say AWESOME!!! This is definately my new chocolate icing recipe. I don't care if it's more expensive. I don't think I've ever had somehting so good EVER!!! By the way, I used Khulua, because I didn't have chocolate liquor and couln't find it in my Grocery store, and it was so good, I can't imagine what it would be like with the Godiva!!! But I'll be on the lookout! Thanks so much for posting this...I actually had this printed out in my recipe book, and had never tried it! icon_cry.gif


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