I love using Indydebi's BC recipe! I really love the fact that there is no butter in it with the Texas Heat. Does anyone know of a crusting chocolate bc that tastes good and doesn't use any butter? Debi, can your recipe be adjusted by adding cocoa to it?

Thanks for any help!

Anyone? What is your favorite or go to chocolate bc for high heat? We hit 100+ at least 6 out of every 7 days.

Thanks.

I asked Debi the same question a while ago. She told me she uses the chocolate buttercream recipe from the Hershey's baking cocoa can. I had used that many times before, and I love it. But I don't know how long it will hold up in 100* heat.

I have used the Chocolate Fudge Crusting Buttercream (found here). Last time I used it was on Father's Day, but it wasn't outside. It seems like it would hold up well, it didn't have any issues in my hot kitchen, and even when I put it in the microwave to get it out of the way, and forgot it was there and started making dinner it didn't melt (and it gets pretty warm in the microwave once I start cooking dinner).

I haven't experimented with any others but if you can find one that doesn't call for butter it will probably hold up better in the heat.

Don't you just love the Texas Summers!!!! It's actually raining today and people are happy about it.

Hi I use wilton and it stands up good in the heat and I live in Florida and have out door partys

I use sugarshack's recipe and add cocoa powder to taste and a little more liquid.

I use sugarshack's recipe and add cocoa powder to taste and a little more liquid.

I just add 8oz of melted semi-sweet chocolate (usually Ghiradelli) and an extra TBS or two of milk to a single batch of IndyDebi's recipe. YUM!

i have done indydebis bc, both by adding cocoa, and adding melted chocolate. you might have to add extra ps/ milk, but it still works the same.
xx

I have used the Wilton recipe and it has withstood the Texas heat.

I use Indydebi's recipe and I decrease the powdered sugar by 1 cup and add 3/4 cup cocoa powder. You could probably add the full amount of sugar and just increase the milk a bit.

I also like to replace part of the milk with bourbon, rum or amaretto when making chocolate buttercream with Indydebi's recipe...it tastes like some kind of expensive imported chocolate when you do that, without being overwhelmingly alcohol-flavored. If you replace all of the milk though, the icing will get too thick before you're done covering the cake.

Thank you for all the responses! These ideas help bunches!

Thank you for all the responses! These ideas help bunches!

oh also, use choc milk instead of regular milk, it makes such a huge difference!
xx

I use coffee instead of milk in chocolate buttercream.. Ooooooohhhhh Yummmmmmmmmmmmmmm!!

I use coffee instead of milk in chocolate buttercream.. Ooooooohhhhh Yummmmmmmmmmmmmmm!!

Doug, what a fantastic combo! I just got home and checked my cabinet for rum. I have some so I will try the whole kitten-caboodle with my first batch of chocolate buttercream for this weekend's groom's cake. I plan to make all the buttercream tomorrow night or first thing Thursday morning. I will let you all know how it goes. If anyone tries it before then, please let us know how deathly sinful it is! The only part I may leave out is the melted chocolate. Do you think it would crust the same with this in it? I really need my icing to crust this weekend. I would love to add it for the extra "chocolate WOW" but I am thinking it may soften the icing. What do you all think?

I am so excited for all the responses so I can make it without butter! Yippppeeeee!!!!!

When turning Indy's BC to chocolate and adding cocoa and/or melted chocolate does it get a nice dark rich chocolate color or does it stay that light brown color? Which one gives the best color the cocoa or the melted chocolate?

And crusting is important to me also - does it crust well with the melted chocolate?

Thanks

When turning Indy's BC to chocolate and adding cocoa and/or melted chocolate does it get a nice dark rich chocolate color or does it stay that light brown color? Which one gives the best color the cocoa or the melted chocolate?

And crusting is important to me also - does it crust well with the melted chocolate?

Thanks

When I make chocolate buttercream, I add 4-5oz. melted chocolate in with my butter and liquids, early on to cream it in. It seems to work out fairly well when I do that. But no, it doesn't turn the dark fudge-like color you get from a can, which I have long suspected is due to food coloring anyway.

Okay, I am on my first batch of Chocolate BC! Here is what I used - doubling Indy's recipe since I have to cover a 12" square, 10" square, and 8" round. Would have tripled but my 5qt bowl won't hold anymore.

2-2/3 cups Cricso
2 cups chocolate milk, depending on consistency needed
2 heaping tsp instant coffee mixed into the milk
6 Tbsp powdered Dream Whip
4 lbs minus 2 cups powdered sugar
2 cups cocoa powder (I used Hersheys)

The icing was quite thick so I kept adding milk until I got to 2 cups total and then the consistency seemed to be about right. And because it is already so thick, I didn't add the melted chocolate like I had planned on. Instead I am eating it while working . Let me say, the icing is DEEEE-LI-CIOUSSSSS!!!

It has now beat for 10 in. so I am off to frost and smooth. I will let you all know how that goes when I am done. Oh, as for the color... it is about the same brown as the chocolate pie on the box of Dream Whip.

With the added instant coffee, can you taste the coffee in this icing or does the chocolate over power it?  Do not like coffee but understand that sometimes it can enhance the chocolate intensity.

it's not distinguishable as coffee -- it just adds another dimension as you said -- orange is another good one for chocolate -- orange oil