This is my recipe that I use as my go-to buttercream. It works well for piping and it tastes great.
8-ounce box of Cream Cheese
2 sticks of real butter (salted- 8-ounces)
2 lbs powdered sugar.
Cream together butter and cream cheese and slowly add in PS.
I use it as the base for chocolate BC too adding only a splash of vanilla and 2/3 cup cocoa powder.
HTH!
carmijok - do you substitute some of the powdered sugar for the cocoa? Sounds yummy, I definitely want to try both flavors
carmijok - do you substitute some of the powdered sugar for the cocoa? Sounds yummy, I definitely want to try both flavors
No...I just add the cocoa. It will look very light but it will darken. If you notice any of my chocolate cakes, they're pretty dark. (none of my cakes are fondant covered). It also helps to add a very small touch of hot water to the cocoa and mix it with the butter and cream cheese before adding your PS. Makes it bloom a little faster. Taste as you go. If you need more PS then add it. I rarely do. I sometimes want a little bitterness to chocolate. If it's too sweet add a little salt. If you need more cocoa, put it in. You can also add Kahlua or coffee to richen it. It's hard to screw it up! I haven't done it yet, but I thought a touch of raspberry or orange liqueur might be interesting too.
Quote by @%username% on %date%
%body%