I am going to attempt a chocolate buttercream... I have played with it one time and it was not very good..... any suggestions would be great... Also, can I make it tonight and decorate with it tomorrow?
I make it ahead sometimes. Let it warm up a bit, then you have to whip it again before you use it. Sometimes I have to add a little milk.
I haven't tried this recipe yet. I just got it off of AllRecipes.com tonight. It has great review on there.
Chocolate Fudge Buttercream Frosting
INGREDIENTS
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract
DIRECTIONS
Cream together the butter or margarine with the shortening.
Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
I think i am going to try this as it has chocolate squares in it what do you think ??
http://www.cakecentral.com/cake_recipe-2281-chocolate-decorators-buttercreamhtml
That sounds good... I only have cocoa powder tonight... So I am thinking about trying the Wilton's choc buttercream.... with 1/2 butter and 1/2 shortning.
I thought the Wilton's was yummy. Even without the butter. I can't remember. Maybe I used the butter flavored Crisco.
I have done the Wilton's choc buttercream with 1/2 crisco, 1/2 butter but for the liquid, I used left over coffee which was pretty strong...turned out really well and everyone said it tasted really well...the leftover icing got like fudge in the fridge though...I might try and use it same day or rewhip it if you have to make it ahead...anyhow, the fudgy icing leftovers didn't last long....
I have seen where people used coffee in the chocolate but never tried it.
whats up with that ???
I guess it accents the flavor but i never would have thought of it !
I use the wilton recipe and add extra cocoa to it, but then you also have to add extra water or milk as well. I love it. I also added rum to it (vanilla rum actually) and it was soooo good!
I used the a buttercream with 1.5 cups shortning and a stick of butter... It is pretty good... just not very dark....
I made the chocolate decorators buttercream tonight. I have used it before, it works well. It crusts nice so you can use viva on it. I wouldn't make it ahead of time though. I think it gets too stiff in the fridge.
I have also used the Wilton's Chocolate Buttercream recipe and loved it! Instead of the cocoa I used the unsweetened choc. squares. I also mixed in some almond flavoring. Yummy!!
I found a recipe that I use religiously. And it tastes wonderful.
1 cup butter (you can use half shortening and half butter if you prefer)
8 oz of semisweet chocolate morsels
1/2 cup heavy whipping cream
2lb of confectioners sugar
In a microwave safe bowl combine the morsels and whipping cream. Microwave on 60% for 70 seconds. Stir until chocolate is completely melted. (if you need to, you can keep microwaving in 10 second increments until mixture is melted but be careful not to overheat. Keep stirring and it will melt completely) Cool for 10 min. Combine all ingredients and mix until desired consistency. If too thick add whipping cream to thin. If too thin add more confectioner sugar.
Enjoy and let me know how it turns out
Patrice
i made the Chocolate Syrup Frosting based on others' recommendations. it was very rich. really makes you want a cold glass of milk.
The recipes posted sound wonderful... I'm all for whipping cream, and chocolate in any form
I know I like chocolate flavored coffee, so coffee in chocolate sounds great; I'll have to try that.
What I have done, and liked, is adding a shake or two of cinnamon to my chocolate frosting/cake mix for a subtle flavor ehancement.
I just use the half butter, half crisco recipe and add cocoa.. I don't really measure it.. I just keep adding till I like the taste and its a nice chocolate colour.. It does seem to darken a bit if you make it ahead .. You would need to add more water too..or cream or milk whatever you use.. I just use water that way it doesnt need to be refrigerated.. I add butter flavour and vanilla too..
Liz
I start with the decorator buttercream and add cocoa powder. Last time I did it, I used 1/2 Hershey's and 1/2 Droste Dutch cocoa. I think the blend made it really yummy.
RP
My mon always used strong coffee as the liquid in her chocolate frosting - it was the best! Coffee just seems to intensify the chocolate and takes the sweet edge away.
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