. I unknowingly used white chpis instead of white chocolate to make ganache this weekend and all I got was a big greasy mess! Caking is all about trial and error!
I thought I would try melted chocolate instead of cocoa in buttercream, ha ha. Ended up putting the formed blob on with my hands as when I tried to spatula the 'butter cream' on it blobbed off as fast as I applied...Lesson learned.
This is the only way I make chocolate buttercream 
You have to add extra milk when you add the chocolate. 
There are several of us here on cc that make chocolate buttercream by adding melted chocolate and I've never heard of anyone having this problem. Did you add extra milk or just the melted chocolate?
The problem wasn't the melted chocolate.
Which buttercream are you talking about. Indydeb's, SMBC, IMBC, American buttercream?
I add melted chocolate to my buttercream all the time. I won't serve SMBC without at least white chocolate in it. There is something else going on here, but it is hard to tell without knowing which buttercream you used.
Hi to all , thank you for your comments, if you read my previous posts you will see my recipe, that is all the ingredients used. I have always made my own and never used store bought. No milk just the sugar and butter, very typically English, for chocolate butter cream we use cocoa.
Would be great if you could post me a fail safe choc butter cream recipe using melted chocolate. Many thanks in advance.
Hi to all , thank you for your comments, if you read my previous posts you will see my recipe, that is all the ingredients used. I have always made my own and never used store bought. No milk just the sugar and butter, very typically English, for chocolate butter cream we use cocoa.
Would be great if you could post me a fail safe choc butter cream recipe using melted chocolate. Many thanks in advance.
I use Indydebi's buttercream recipe. You can find her recipe in the 'most saved' recipes here on cc. After the icing is made I add 6 to 8 ounces of UNsweetened chocolate baking squares..melted and cooled...but still pourable . I add about a teaspoon of milk at a time until I have the right consistency. I never measure how much milk that I use... I just keep adding until it "looks right".
Indydebi's recipe is an all shortening based buttercream...you can use the same method in an all butter buttercream recipe as well. It's just that when you add melted chocolate you also have to add milk to the icing because the chocolate thickens the icing..
Welcome to cc...looking forward to 'seeing' you around 
Oh let's start you out right then. Try a meringue style buttercream with melted (cooled) couverture chocolate. Very sinful. I just moved back to the states from the UK awhile back and I converted several gals over there too.
Oh let's start you out right then. Try a meringue style buttercream with melted (cooled) couverture chocolate. Very sinful. I just moved back to the states from the UK awhile back and I converted several gals over there too.
My favorite is The Well Dressed Cake's SMBC with melted white chocolate...yummy 
Welcome to cc as well...carrywilsonhome...I see that you are a 'newbie' as well...looking forward to 'seeing' you around
Newbie to the board only. Thanks!
I was referring to the 'board only' since you've converted several to couverture chocolate and meringue style buttercream I certainly didn't think you were a 'newbie' to caking.
Oh let's start you out right then. Try a meringue style buttercream with melted (cooled) couverture chocolate. Very sinful. I just moved back to the states from the UK awhile back and I converted several gals over there too.
Thank you, will try this aswell.
This site is great and you are all so helpfu. I look forward to trying more and more recipes and seeking advice, hope that's ok.xl
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