I Need A Choc Frosting Recipe That Will Stand Up
Baking By amyoungbl00d5 Updated 19 Jul 2010 , 9:43pm by lilyankee5688
I have several choc frosting recipes, but this is the first time I will be using it under fondant. Should I use chocolate buttercream? Or my mom's old fashioned choc frosting..the base is butter. This is fro a grooms cake and I live in Alabama..lots of heat and humidity. I have heard others say they use choco ganache, I usually use that as a filling only..how does that stand up as a frosting? Maybe I am over thinking this but we haven't had a day under 96 in 3 weeks...and it is very humid...worried about using anything but buttercream.
I would use IndyDebi's BD recipe. Im in SC and that is all I use due to humidity. I'll add the link to it. I just add melted semi sweet chocolate, like Baker's, to taste. usually between 3-6oz. I have added cocoa powder, It was good, but I prefer the melted chocolate.
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
Thanks that is what I was leaning towards...I love that buttercream. I have to deliver the cake at 12 but the wedding is a 4 pm..and although they are having the reception inside, the humidity will still get to a cake after all those people arrive. Thanks I think your right..I will make a batch tomight and tested it out..the wedding is the following weekend. 
it is the greatest BC ever. I use 1/2 cup Crisco and 1 stick butter sometimes and it works wonders still.. I can get it super smooth, almost like fondant.. its great.. good luck on the cake!!
Thanks that is what I was leaning towards...I love that buttercream. I have to deliver the cake at 12 but the wedding is a 4 pm..and although they are having the reception inside, the humidity will still get to a cake after all those people arrive. Thanks I think your right..I will make a batch tomight and tested it out..the wedding is the following weekend.
I add 6 to 8 ounces of Baker's UNsweetened chocolate squares, melted and cooled but still pourable. You'll also have to add extra milk because the chocolate thickens the buttercream. I add only a teaspoon at a time so that I don't alter the crusting abilities of the icing. This chocolate icing will crust and smooth just as easily as the original recipe. That's what I love about using her icing to make the chocolate. Plus...the taste is out of this world good 
yes mamawrobin I use UNsweetened.. I had to go check.. your right 
Thanks so much I appreciate you ladies help!
I am trying to use what I have on hand. I have unsweetend cocoa powder, but not the chocolate squares. If I add the powder, do I need to add more milk? I need black icing and seem to remember hearing that starting with chocolate helps getting a nice color.
Thanks!
you may need to add more milk, I had to when I use cocoa powder. it will kinda dry the icing out (my did at least) just a little more milk helped. I've heard that chocolate will make a nice black, but haven't tried it. good luck
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