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Fudge buttercream

post #1 of 10
Thread Starter 
I am looking for a good fudgy buttercream recipe. I found this recipe http://allrecipes.com/recipe/chocolate-fudge-buttercream-frosting/

I may have done it wrong. Added too much milk or something, but it just wasn't the thicker consistency I was looking for. Does anyone know of a good recipe? Something that is thicker and not as smooth as a regular buttercream.
post #2 of 10
This is what I use;

1 pound powder sugar
1/2 cup cocoa
1/4 teaspoon salt
1/3 cup boiling water
1/3 cup butter
1 teapoon vanilla

combine dry ingredients, add the butter and mix well, add the water and vanilla mix well. It will look thin but it will get thick and fudgy. It has a very good crust also.
post #3 of 10
Hi, if you will google toba garret"s chocolate buttercream recipe. you will love it. She makes ganache and adds at the end. I have a big batch made to use Friday. I don,t use the chocolate liquor. I make it all the time. hth
post #4 of 10
Thread Starter 
I'm not concerned if it crusts. I'm using it in between layers of my death by chocolate cake.
post #5 of 10
Thread Starter 

buglady, your recipe is exactly what I was looking for. It is perfect!

 

icer101, I looked up the toba garret recipe and I am interested in trying it. I just haven't gotten a chance.

 

Thank you both!

post #6 of 10

I gave up trying to find the perfect chocolate buttercream and now I just use ganache straight up. It's yummy and rich.

Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #7 of 10
Quote:
Originally Posted by sillywabbitz View Post

I gave up trying to find the perfect chocolate buttercream and now I just use ganache straight up. It's yummy and rich.


I hear ya, Sillywabbitz.  I've searched for 2 years for a thick, fudgey, buttercream.  I made a fabulous recipe once by accident.  I just threw in a whole bunch of left-over stuff I had on hand and it tasted perfect!  However.......I didn't keep track as I was flinging in this and that, and by the time I tasted it the next day, (AFTER I'd thrown out the trash), I couldn't remember.icon_cry.gificon_cry.gif icon_cry.gif

 

After a lot of research, I've determined that the thick, fudgey, frosting you get on bakery cakes uses a commercial product called "Fudge Base".  It does not come in small, hobby-baker-sized quantities.  So, like you, I've just done a default to whipped, dark chocolate ganache for fillings, and non-whipped dark chocolate ganache for "frosting".

post #8 of 10

Yep. I worked at Baskin Robbins as a kid and I was trying to figure out their fudge frosting they use on their ice cream pies...taste awesome but it is that commercial fudge stuff so I am happy to stick with my 2 ingredient yummy ganache:)

Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #9 of 10

Just ganache will work great

post #10 of 10
Thread Starter 

Yes ganache is yummy but I wanted something else to put in the center of my cake as I used ganache for the outer coating. So my "death by chocolate" ended up like so: cake, buttercream, cake, mousse, cake buttercream, cake, then all covered with ganache and topped with mini chocolate chips. I sold it for $50.

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