Seeking A Chocolate Buttercream That Looks Fudgey
Baking By tomcollinsgirl Updated 20 Jul 2006 , 10:03pm by redsoxgirl
I can't find a recipe that is dark like store bought chocolate icing, is good for decorating and uses butter, not crisco. (I'm not picky at all, huh?) I want it to have that creamy chocolatey yumminess but adding cocoa to my buttercream just seems to get it a light brown. Any great recipes? Thanks!!
Here's what I use. It makes 12 cups, which is a lot of icing.
Chocolate Icing
2 cups butter flavor Crisco, or 2 sticks butter or margarine
12 oz can evaporated milk
8 tsp vanilla
2 cups cocoa powder
Stir together well, and add four pounds confectioners' sugar.
As far as I can see, that meets your criteria, I hope you like it. I love this icing, and haven't had a complaint about it yet. Everyone I've tried it on loves it, too.
I tried the recipe out on a cake this weekend and I LOVED it!!!!!!!!! It was just what I was looking for and I can't thank you enough!!!
This sounds awesome, but can it sit out of the fridge for awhile? I wondered if you can sub the milk for water?
Ever tried that or is it ok with the milk?
I use this one. The basket weave on my kittens cake in my photos is done with this. Dark, Very creamy and good. Sometimes to make it extra rich, I add a melted bar of Bittersweet or Semisweet chocolate to it. This is from the Cake Mix Doctor Cupcakes book:
Chocolate Syrup Frosting
Makes 3 1/2 cups, enough to generously frost 24 cupcakes (2 1/2-inch size)
Preparation time: 10 minutes
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioners' sugar, sifted
1 tablespoon milk
1 teaspoon pure vanilla extract
1. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the sugar, milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.
This sounds awesome, but can it sit out of the fridge for awhile? I wondered if you can sub the milk for water?
Ever tried that or is it ok with the milk?
Well, the milk is evaporated milk, so I don't know how you would substitute it. Evaporated milk is about the consistency of syrup.
Here is a wonderful chocolate frosting I made last month. I wonder if it would be okay for simple borders?
Shiny Chocolate Icing
2 cups semi-sweet chocolate chips
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick
Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth. Cut Butter Flavored Crisco into 3 pieces and add to frosting, whisking until smooth. Transfer icing to a bowl and chill until spreadable, about 30 minutes.
Spread icing between cake layers and over top and sides.
darkchocolate
I Love the chocolate syrup recipe listed here! I have used it on a couple cakes, it comes out nice and dark and even crusts enough to smooth it out with a Viva papertowel. To me it tastes a lot like fudge. Sometimes when I ahve left overs I melt it and pour it over ice cream, it is so good!!
I second the Chocolate Syrup Buttercream!! It tastes so good, very creamy and pipes beautifully!
Cindy
Tiffysmom - I tried your recipe. It was AWESOME!! SLAP YOUR MOMMA GOOD! I only brought in to work about 1/4 cup of it to let a co-worker try. A fist fight almost broke out over who was gonna get to try it. hahahahaha The boss sat in his office saying 'Oh my gosh. MMMMMMM, moaning and carrying on. His assistant came in wanting to know what in the heck was going on.
Needless to say, I didn't have enough to let anyone else try it after that cause the boss refused to give it back and ate the whole thing. But, it was sooooo good. Thank you! Thank You! Thank You!
Now, if anyone has a white buttercream that tastes that good, please share.
Quote by @%username% on %date%
%body%