Crusting Choc Buttercream....i Need A Good Recipe...please!!
Decorating By rhopar33 Updated 29 Mar 2007 , 6:12pm by rhopar33
I have to do a wedding cake this weekend with choc b/c. The recipe I have tastes good, but I've noticed that when I fost it and come back to smooth it out, I get these "discoloration" lines where I smooth it out. It's hard to explain; it's like I get light and dark streaky lines and the finsih looks aweful. Does anyone have a goodtasting, crusting choc butterbream that smooths evenly without streaky lines??
Thanks!
I use my regular crusting BC recipe (Buttercream Dream), and add a bag of melted chocolate chips to the butter & shortening when creaming them (Before the powdered sugar goes in). Its delicious, crusts just fine, Ive never had any streaking issues like you describe?? I imagine streaking comes from the BC not been mixed enough-- or perhaps if your using cocoa powder, not sifting it and the lumps streak?
After this happened the first time, I stirred, stirred, stirred as I was icing the cake. I guess the best way to describe the "streaking" is it looks like its marbled w/ light and dark choc. It would be really pretty if I needed a marbled look. I let it crust the same time I let all my icings crust. Not sure what it could be.
Quote by @%username% on %date%
%body%