Chocolate Buttercream

Baking By mvucic Updated 19 Oct 2005 , 4:21am by melony1976

mvucic Posted 18 Oct 2005 , 5:23pm
post #1 of 4

Hi All!

I'm about to make some chocolate buttercream icing to color black, but I was wondering, anyone try this with the full Crisco shortening recipe? I noticed many of you use the Wilton basic with the 1/2 butter, 1/2 crisco with 3/4 cup cocoa or 3 oz. chocolate added.

Can I add this cocoa or chocolate to the all risco recipe? Do I have to thin with milk?



3 replies
mpitrelli Posted 18 Oct 2005 , 5:31pm
post #2 of 4

I only use the all crisco recipe and have add just the cocoa powder to it with no problems. I also added just a little hersey syrup just to give it some more flavor and it turned out great did not thin out at all. I only added about 2 tsp of syrup though. I hope this helps

mvucic Posted 18 Oct 2005 , 6:14pm
post #3 of 4

Sounds yummy! I'll give it a try. icon_biggrin.gif


melony1976 Posted 19 Oct 2005 , 4:21am
post #4 of 4

I've tried similar recipes but they don't have that yummy chocolate look. I have also added brown wilton color and still no luck. Any suggestions?

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