I have a chocolate cake that I have to do for this weekend and I was wondering how do you make chocolate buttercream? I'm not sure if you do it the same as regular buttercream and you just add cocoa powder, if so what kind; sweetened or unsweetened. I appreciate the feedback and an excellent recipe so that it tastes as good as my white buttercream. THANKS!!!
I use my regular buttercream recipe and just add about 1/3 to 1/2 c. of unsweetened cocoa powder to the recipe before I add in all of the powdered sugar....then just taste it....sometimes it's nice to add some melted chocolate as well......keep tasting til you get it as strongly flavored as you'd like it!
can't you buy chocolate confectioners sugar in the US, we have it in australia, it is the same as normal confectioners sugar except its brown in color.
kylie
The search for decent tasting chocolate buttercream that has the right consistency for piping and decorating has vexed me for ages. In my opinion, using your regular BC recipe and adding cocoa powder tastes foul. It's too bitter and not chocolatey enough. If someone is really sold on a chocolate frosting recipe that ACTUALLY tastes like chocolate, but works like regular BC I will be your pal of you refer me to it!!
can't you buy chocolate confectioners sugar in the US, we have it in australia, it is the same as normal confectioners sugar except its brown in color.
kylie
Unfortunately we can't get this in the US anymore for some reason. I remember it being sold years ago, but it's not anymore. It made the best chocolate icing.
's 1st book "the well decorated cake" has a great recipe for chocolate buttercream . . . you can find it on epicurious.com - just search under "chocolate buttercream" - it usually pops up as the second recipe
Now I have a question about the above. I did look up the TG recipe, and it sounds "to die for!" However, it calles for a chocolate liqueur. I did find a recipe for homemade chocolate liqueuer; HOWEVER it calls for vodka. We do not consume any kind of liqueur and so wondered if there is anything that could be substituted for the chocolate liqueur OR the vodka in the homemade chocolate liqueur recipe. I know...lots of questions. Sorry! Thanks in advance for the help.
By the way, the homemade chocolate liqueur recipe I found is copied below. It is from www.dianasdesserts.com.
To Make Homemade Chocolate Liqueur:
CHOCOLATE LIQUEUR
Makes: 1 pint
INGREDIENTS:
2 tsp. Pure chocolate extract
1/2 tsp. Pure vanilla extract
1 1/2 cup Vodka
1/2 cup Sugar syrup (see recipe below))
1/2 tsp. Fresh mint or a drop Peppermint extract, optional
To Make:
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired.
Tip: For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.
I found my own answer!!! YIPEE!!! In case you want to know about alcoholic substitutes too, see this site! Excellent resource, and I'm so glad to find it as I have wondered this many times when seeing a recipe that I wouldn't make because of the alcohol ingredient! I'm a happy camper with this info!
http://www.recipetips.com/kitchen-tips/t-1-904/Alcohol-Substitutions.asp
I just tried and got raves about the chocolate buttercream recipe on this site that uses Hersheys syrup as part of the recipe...it spread great (wouldn't be great for heavy duty piping) and was very yummy!
Good luck.
Lisanne
I just tried and got raves about the chocolate buttercream recipe on this site that uses Hersheys syrup as part of the recipe...it spread great (wouldn't be great for heavy duty piping) and was very yummy!
Good luck.
Lisanne
I used this recipe and it was so yummy. It is my new chocolate BC now.
I always melt the butter first, then stir in the unsweetened cocoa powder 'til smooth. This goes into the mixing bowl with a bit of Crisco (if it's hot and humid out) and salt, then add the powdered sugar, vanilla and cream, as usual. Always yummy. Sometimes I'll add instant coffee to the melted butter and cocoa if I'm looking for mocha.
Oh my goodness,
That recipe for the chocolate buttercream dream was truly a dream the flavor was perfect I think I might even start using that recipe for my regular buttercream without the chocolate. I really appreciate the help the person I made it for LOVED it. THANKS AGAIN!!!
Nesha,
Did you change the chocolate melts to chips and omit the oil?
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