I'm thinking about trying this recipe this week....sounds delicious. Do you know how much it makes (will it be enough to fill & frost a 3-layer cake?) Also, does it need to be refrigerated after the cake is filled? I was hoping to use it under fondant. Can it be made a day early before using it and refrigerate it a day? Thanks!
I just tried this recipe, and with a few minor alterations it was excellent. I added a few ounces more powdered sugar because when I tasted the frosting containing an even pound, I could still taste the unsweetened chocolate. The extra couple ounces gave it a nice bittersweet taste. I also used heavy cream instead of milk. I'll definitely use this one again, but I'll probably double it!
This recipe is fantastic. I used 4oz of unsweetened chocolate and 3oz of semisweet and it was delicious. It was thick and sturdy enough to hold up well under fondant, but had a really smooth and creamy texture. Thanks for the recipe!
I love this recipe. Its all I use now for chocolate icing
i Love it too. I used it as both filling and frosting and turned out great. It crusts very good and work great with fondant as well. I would try it though with a ratio of unsweetened and semi-sweet chocolate.
HI!! I'm new with this kind of frosting and ike to know how much should I prepare to cover and fill a 12 inch birthday cake. Thank You!!
Just what I was searching for this is a fantastic frosting I used it to fill n frost. This is my new chocolate buttercream!!!! I also used heavy cream and andeed 1 oz dark chocolate chips!
This recipe seems to not need refrigeration. I would use it in a cake that I can't refrigerate. Can anyone tell me if they have used it and it is stable without refrigeration?
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