It sounds great! How can you make this CHOCOLATE butter cream dream?????
Simple....I just add about 3/4 C cocoa powder to the icing and use just a tad extra milk when mixing. Sometimes I also use a little corn syrup to make it fluff a little more!
I could eat a bowl of this stuff just by itself! 
bc dream is the only bc i've ever used and i'll never change! i do alter it a bit to play with taste. i don't like the chocolate bc dream recipe, though. there's something i just don't like about it.
i do know that you can't leave bc dream out of the fridge for more than a few days or it will turn. (it gave me a tummy ache 
)
it comes back very nicely when it comes to room temperature, though. and it keeps refrigerated for quite a while.
I tried BCD last weekend and it is FANTASTIC! LOVE, LOVE, LOVE it! Don't think that I will go back to any other BC unless someone requests something else. 
Let me ask -- does this buttercream dream crust? (I've never used it.)
Let me ask -- does this buttercream dream crust? (I've never used it.)
yep, it sets up very nicely to do either the melvira method or the viva towels method.
Ooooh! I'll definitely have to try it! Thanks!
I recently made it for the first time..it is WONDERFUL!!! 
is this bcd whipped?
i'm not sure what you mean by whipped (as i can't compare it to other bcs. since i've never used any others), but when i make it, i use the whip attachment on my ka and it comes out very fluffy.
Can it really stay out of the fridge since it has milk in it?? I would think not, but I do know that you can leave butter out at room temp. Could you substitute water for the milk? I use the choc. buttercream recipe on the back of the hershey's cocoa container and I leave out the milk so that I can leave the cake out and its SO YUMMY!!!!!
Anyone looking for a good choc. buttercream icing check the back of your hershey's powdered cocoa container, I eat it by the tablespoons!!!!!!!!
Awesome! I've been wanting to try a different BC other than the Wilton one. I've been meaning to try the Italian BC Meringue frosting, but it just looks so tricky...
Can anyone compare BCD and IBCM?
Can it really stay out of the fridge since it has milk in it?? I would think not, but I do know that you can leave butter out at room temp. Could you substitute water for the milk?
you probably could sub water for milk, although IMO milk tastes "creamier" it is said that the sugar acts as a preservative and that is why you can leave it out. I leave my bc out all the time.. whether its made withe milk, water or creamer
I just tried the BCD for the 1st time this weekend and OMG it's soooo wonderful!! Will never use another BC again.
I kept the cake referigated as wasn't sure about the milk or butter, but it did crust up very nicely, and the cake still looked, and tasted, wonderful after we pulled it out of the fridge.
the only problem i had was the Red and Black colors didn't mix very well. Not sure what to do about that. 
Do I use the paddle or whisk attachment for this recipe?
and do I need whole milk or will 2% be alright?
I use the paddle attachment. I use whatever milk I have on hand.
i use my whip attachment and whole milk (actually, lactiad) because it's what my boys drink.
My recipe is very similar to BCD (except its all salted butter) and 4 TBS whipping cream and then the rest thin as needed with milk. I have used all milk when I didnt have whipping cream in and to be honest I can't tell much of a difference. I think the whipping cream probably cuts a little more sweetness, but since I use all salted butter, that probably does that as well. I think it stays a bit thicker with the whipping cream....so I have to be careful when I dont have it to not add as much milk, because then its too thin.
Thats how I make it.
I melt a bag of chocolate chips, and add them in at the beginning when creaming the butter & shortening-- it makes an awesome chocolate BC.
i added melted chocolate to bc dream last week and i didn't like it at all. it was hard to work with, it changed the texture and i just didn't care for it.
Jesica, when did you add it??? I add melted chocolate to the butter & shoterning stage, and cream it in-- Ive had no issues with the texture, its makes a very smooth creamy chocolate BC. Maybe it was the chocolate you used?
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