I want to try a new chocolate Buttercream. The recipe calls for chocolate liquer but I don't have any. What can I use in place of it? and I need it for a cake that's in the oven right now.
TIA
Nikki
Do you need it sub in the chocolate flavor or just a liquer?
I've made chocolate buttercream just by adding cocoa powder and a little extra water to your buttercream. You can add as much or little as you want to get the flavor you are looking for. I sometimes add a little chocolate syrup to the frosting too in place of the extra water, that is also good! 
Thanks for the quick responses.
The recipe I'm looking at for the chocolate buttercream is from epicurious.com. The ingredients are:
1 cup unsalted butter
1/4 cup veg shortening
1 1/2 lbs powdered sugar
1 cup dutch cocoa powder
1 1/2 tbsp meringue powder
1/2 tsp salt
2 1/2 oz chocolate liqueur
1 tbsp milk
1/2 tbsp vanilla
1 cup ganache
I was thinking of using chocolate milk or syrup instead. Do you think that would be to creamy for covering and decorating?
Just made the icing with the choc syrup and it's really good. The cake I'm making is a German Chocolate with cake mix extender, coconut pecan filling and this choc buttercream and OMG!!!! This is to die for!
if you try enjoy.
I am doing almost this exact same cake next week. What recipe did you use for the Ger. choc. extender? Would much prefer to extend one than to make two batches. Also, so glad that you asked about the liquer substitution, I was going to post the exact same question!
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