I did a cake in choc buttercream tonight. I do these maybe once a year. I make my usual buttercream recipe (1 1/3C Crisco to 2# Pwd sug-so it should crust, right??). I added the cocoa that had been dissolved in warm water & cooled to room temp. I do not usually dissolve the cocoa, but read that it would give the icing a nice, shiny finish. I couldn't tell a differnce!
My chronic problem with choc butter cream is that is seems that the longer it is worked with-stirred, piped, whatever-it gets softer. I even started with it stiffer from the mixer and it still got soft. I struggle to smooth it on the cake, it kind of wrinkles and slides a bit. It just acts weird.
What should I do differently?? Thank you! 
does it matter if it is melted semi sweet chips or unsweetened squares?
Quote by @%username% on %date%
%body%