Chocolate Buttercream Recipe That Crusts
Decorating By monizcel Updated 27 Feb 2007 , 9:04pm by Beckalita
Hi Everyone,
Can someone let me know of a good chocolate buttercream recipe that crusts/can be used for simple decorations (I want to use Melvira's method) to smooth the cake.
I'd prefer to use melted chocolate instead of cocoa powder in the recipe but I am flexible in this regard.
TIA
I use the Wilton recipe 1/2 crisco, 1/2 butter. To make it chocolate, you can add either cocoa powder or melted unsweetened chocolate. I'm sorry, I can't remember the amounts right now, I'm at work. PM me if you'd like the recipe and I'll look it up when I get home.
I also use the Wilton recipe, it's as follows:
1/2 cup butter
1/2 cup shortening
1tsp. vanilla
4 cups powdered sugar
3-4 Tbls. milk
3/4 cup cocoa or 3 1oz. unsweetened chocolate squares, melted
cream butter and shortening, add vanilla. Slowly add powdered sugar, add milk. Add chocolate and additional milk if needed.
Check out the chocolate buttercream dream recipe here. It's to die for. I made some night before last. Took it out of fridge to fill my cake, and it was like fudge. Melted in my mouth. Just had to mix it back up after it softened.
I use whipped Sarah Bernhardt chocolate icing exclusively these days....I got the recipe on another site and it does crust just enough that I can use the Viva on it. And it is THE best chocolate icing I've ever tasted! Here's the recipe:
8 oz good quality semi-sweet chocolate chips or chunks
1 1/2 sticks butter, cut into pieces
1 Tbsp light corn syrup
Place all ingredients together in the top of a double boiler. Melt over boiling water, stirring constantly.
When only a few bits of unmelted butter remain, remove from heat and continue stirring until smooth. When the icing is cooled to room temperature, you can pour or drizzle over cake like ganache. I like to chill the icing until nearly solid, then beat several minutes with a mixer. It is stiff enough to do borders, but you'd need to add powder sugar for roses.
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