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I need a recipe for a "crusting" chocolate buttercream recipe for a wedding cake. Can anyone share a good one with me? Thanks
Chocolate Frosting-Melvira Cake Central Very Good!
2 c. HI-RATIO shortening
1 T. butter flavor
1 T. vanilla flavor
1 T. almond flavor (more or less to taste)
4-8 T water (depending on desired consistency)
2 lb. powdered sugar
1 pinch popcorn salt
¾ to 1 C. cocoa powder (to taste)
2 T. meringue powder
Cream shortening until smooth, add flavorings and water, one tablespoon at a time, letting each combine before adding the next. (Start with 4 T of water and add more as needed to reach desired consistency.) Cut open top of powdered sugar bag and add salt, cocoa, and meringue. Twist top closed and lightly knead bag to partially incorporate. Open bag and slowly pour into creamed shortening. Once all dry ingredients have been incorporated, turn mixer to high and let it whip for 5-10 minutes, until light and fluffy.
Darkchocolate has posted the same recipe I use..almost but I don't use Meringue powder. It is a waste of an ingredient unless making royal icing (my opinion). The amount of high ratio shortening (2 cups) to a 2lb bag of PS is going to give you an excellent crust. I also don't put almond in my chocolate BC.
I also use 3/4 cup heavy whipping cream for my liquid.
This recipe is great! I used it for my chocolate frosted wedding cake. I omitted the meringue powder and the almond flavoring. I added a little more cocoa. It tasted great, and was so creamy, I had no problems smoothing it on the cake.
Thanks 
You can see the cake I used it for in my pictures. (Fall wedding cake)
. I use cup of shortening to 1 -( 2lb bag) of PS. I always make 2 batches at a time because my mixer holds it....so my recipe is: 
ADidaigle which brand of shortening do you use?
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