Anyone have a good one they'd recommend?

I did a search in the recipe section but non really had high ratings!

Thanks!

This one works well for me. If I need to make black icing, I just use all dark cocoa.

6 tbsp. butter, softened
Cocoa (1/3 c. light flavor, 1/2 c. med. flavor, 3/4 c. dark flavor)
2 2/3 c. unsifted powdered sugar
1/3 c. milk
1 tsp. vanilla

Cream butter in small mixer bowl. Add cocoa and powdered sugar alternately with milk. Beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla.

1 C shortening
1 tsp flavoring
3-4 tbls milk or water
4 C P sugar
1 tbls meringue powder
pinch of salt
3/4 C cocoa

cream shortening flavoring and water...add dry ingredients mix till creamy

It's wilton's class buttercream

this link takes you to Toba Garretts recipe on epicurious.com. hands down best ever.

http://www.epicurious.com/recipes/recipe_views/views/109248

Hmmm...Toba uses ganache in that recipe? Last week, I made ganache with cheap chocolate chips...welp, it didnt turn out. So I added the not so good ganache to a small batch of buttercream dream I had and it turned out to be the yummiest chocolate buttercream! I have 2 more bags of the crappy chocolate chips so I'll probly end up doing the same thing.

How long does Toba's chocolate buttercream last in the fridge? Can it sit out for hours and be fine? anyone?

my wilton teacher taught me to make my BC like regular and then melt 2 semisweet bars in the microwave and stir it in... it is really good... and it works well with smoothing...

Oh I'm sure it'd be fine for hours....why wouldnt it??? If its gonna be on a cake...a wedding cake say, it would be out for hours....