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.
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...
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