I will have to admit, I am not a fan of chocolate buttercream.
With that said, I will now have to admit, its probably because I cant make it and i'm never happy with the results!
I have my Wilton Course 2 final cake due tonight and im devistated the way my cake turned out last night.
I am not one to be a "sheeple" and make the cakes like the pics in the books and like everyone elses. I usually strive to be as different as possible. I had this great idea for chocolate instead of vanilla BC and I hate it and i dont want to go to class tonight because im embarrassed it already looks gross!
OK, OK, enough woe is me-ing.....
Does anyone have a GREAT recipe for a smooth, yummy, relatively easy chocolate BC? AND/or any tips for how to make it come out fabulous?
Either cocoa powder or melted chocolate I will work with anything that will make a FABULOUS end result!
thanks for reading this and I hope someone can help me! ! ! !
Here is my recipe:
1/3 cup shortening
1/3 cup butter, at room temperature
3/4 cup cocoa powder (packed)
1/2 cup milk
1# confectioners sugar
1 Tablespoon meringue powder
1 Tablespoon white corn syrup
1/8 tsp salt
1 tsp vanilla
Cream shortening and butter; blend cocoa in, add milk slowly, blending well; add remaining ingredients and mix on low speed for about 5 minutes.
Scrape the sides of the bowl occasionally during entire mixing time.
This crusts really well after about 15-20 minutes.
It makes a dark chocolate color. See my photos for color.
Tip-make sure the shortening, butter, cocoa and milk are blended extremely well. This way you won't have any lumps. Also I use store brand shortening. It has trans fats which I think helps the icing to stay in place once applied to the cake.
This is the one that I use with a couple of my own variations. Its pretty good, all the children LOVE it!
I love making choc bc ever since I stopped using cocoa powder, I tend to get an explosion of cocoa everywhere (no matter how slowly I add). So now I make it like this:
but I'll add 6 oz. of unsweetened chocolate that's been melted and cooled to room temp, I add that just before the sugar. You can take a peek at my pics to see how this works for me, I love it!!
My favorite chocolate icing is just my regular bc with Hersey's Special Dark Cocoa and a little extra liquid added. I love the color and the rich taste the Hearsey's Special Dark Cocoa gives.
I make my bc, basicly Wilton's class recipes doubled with extra amounts of flavor in it, then I will added in the sifted Hersey's Cocoa until I get the color and taste I want. Usually between 3/4 and 1 cup. Then I will add extra water to get it to the consitancy that I need.