Does anyone have a good receipe for Choc. Butter Cream icing?

Thanks

i use the one off the back of the hershey container. very rich and dark

I like chocolate buttercream dream from this site; also like the bittersweet chocolate frosting (great dark color and not too sweet).

I use this one - easy and tastes great.

http://www.cakecentral.com/cake_recipe-2033-4-Chocolate-Syrup-Frosting.html

Wonder how this compares to the one that schildwaster mentioned on the back of the Hershey's container...

awolf...

How is it for texture when piping and decorating? It sounds like something I would like to try!

thanks everyone.... this really, really helps

Pipes just fine, although I didn't try any roses or flowers with it. But you could always adjust the texture with more or less PS.

It comes out a nice rich dark brown. If you want to see, it is the Father's Day cake in my pictures with the candy melt drizzle top.

Do any of these recipes crust?

Debbie

Thanks awolf, I think I'll give it a whirl this week.

I adapted my regular decorator buttercream for a chocolate version. It pipes and crusts beautifully--I did an entire wedding cake for 250 in a basketweave pattern and it was excellent!

Chocolate Buttercream:
1/2 c shortening
1/2 c butter or margarine
1/2 c cocoa powder
1/3 c POWDERED non dairy creamer
1-2 t vanilla
1/2 c warm water
pinch salt
2 pounds powdered sugar

Cream shortening and butter. Add cocoa and creamer and beat until well combined. Add water, vanilla and salt. Add sugar and beat for 6-7 minutes in stand mixer, 10 or so with hand mixer.

Hope this helps

Great! Thanks!

Debbie

I also had a problem coming up with good chocolate icing.
I ended up just melting unsweetened chocolate and mixing it in with my regular buttercream. It taste wonderful. Just add chocolate slowly until you get it as dark as you want. It taste WONDERFUL too!

Here's mine, I have posted this one in the recipes, it just isn't listed yet. This will crust over about 10 mins.
Chocolate bc-I can call this award winning , I made it on a cake that won first place in the Hershey Cocoa contest at a local fair
It's a big batch but it's easier for me this way:

Makes 6 cups
1 1/3 c. butter (2 sticks plus 6 tbs.)
2/3 c. crisco shortening
1 1/2 c. cocoa
2 tsp vanilla
8 c. pwd sugar
approximately 2/3 c. half and half
2 tbs. corn syrup

Blend butter and crisco together. Add cocoa and vanilla, then add sugar one cup at a time until blended-frosting will be VERY DRY. Slowly add half and half and corn syrup until you reach desired consistency.