I love the sugarshack crusting buttercream but I just had a customer ask for chocolate buttercream on her cake. How can I make this with sugarshack's recipe? Or does anyone have a recipe will all shortening for the chocolate buttercream? I need this ASAP.

I have it. Give me a minute to go look for it.

no, but I would like one bump

I'll give you a bump. I'd like to know too.

I think that I read in a thread a couple of weeks ago that Sharon just starts dumping chocolate powder while she is creaming her shortening?....

I could be wrong, but at least this gives you another bump!

i want to know too.
sugarshack, please rain your whisdom upon us.

I've not done it w/ Sugarshack's yet, but w/ Wilton's you melt the unsweetened chocolate & add to it, but I would like to know what Sugarshack does.

Here you go, I found it in the search...

Chocolate Crusting Buttercream (Sugarshack's)
2.5 cups butter
2.5 cups shortening
splash vanilla
15 or so TBS coffee creamer liquid

cream that, dump in some cocoa and mix together ( I do not measure)
add 5 pounds PS and add more liquid if you need it, which you prob will.
crusts great.

I found this on a thread about upping the quantities for a 6qt mixer....HTH!

2.5 cup butter
2.5 cup hi-ratio
Splash of Vanilla
Cocoa-just dump it in (her words )
5lbs Powdered Sugar
Hot Coffee Creamer Mixer needed to your liking

I hope that helps, but maybe she'll be able to clear it up a little...but it sounds completely doable!

Anybody experimented with this yet to know any apx amount on the Cocoa? I also need a choc BC very soon. I imagine if you don't get enough in the first time that it might blend in well adding it after all the PS is in???

all I know as I messed it up last time. PLEASE PLEASE make sure you put the cocoa in before the powdered sugar... I forgot and added after. Not a pretty sight. Other than that if you figure out how much and what brand you use for a deep chocolate. Please let me know as I am trying to do this again as well.

Thanks
Janice

I've made it and just kept adding cocoa til I thought it was enough. It came very light so next time I'll have to add more. I think Sharon wrote that she just adds til its dark enough.

I made Sugarshack chocolate a few weeks ago...I used about one half cup pf cocoa. It tasted great, but wasn't as dark a brown as I wanted, so I used some paste coloring to darken it up.

Thank you everyone for the speedy reply!

Dutch processed or natural cocoa? I would think dutch processed would give you a richer, darker BC? Since there is no baking soda or powder in this recipe, then the actual processing method of the cocoa does not matter, I was just wondering if anyone has tried both and what the differences were in the result

Dutch processed is a richer cocoa. Hershey's makes a dark chocolate cocoa too.

Does cocoa powder thicken up the frosting quicker than ps? B/c for her reg buttercream the 6qt requires 6 1/2 lbs of ps & 5 lbs would be soooooo thin.

Oh, I've never liked recipes that say some of this a little of that, etc. Like my great grandmother's biscuits

Hi does anyone know if the butter is salted or unsalted ?? thanks!

Go with unsalted

Use Hershey's Special Dark cocoa for a REALLY dark brown (nearly black)... in fact, I would mix it with reg. cocoa powder to get the coloring you want.

Look at the posts/pictures in this link to see how dark it really gets:

http://cakeideas.blogspot.com/search/label/Hershey%27s%20Special%20Dark%20cocoa