Chocolate Fudge Meringue Buttercream

Baking By Baker Beach Updated 1 week ago by MBalaska

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Baker Beach Posted 26 Nov 2019 , 6:20pm
post #1 of 11

Hello! I am looking for a "fudgey" flavor meringue buttercream (either Swiss or Italian). Something with the fudge flavor of the Hershey recipe, but just not American-style buttercream (its a little too sweet for me, and I'm not wanting the crusting on this particular cake). Usually, the typical chocolate meringue butter creams work, but this dessert really needs the punch of fudge flavor. Does anyone have any ideas or does it sound futile? I thought about just adding some cocoa powder and then a little melted chocolate, but thought I might try and get some opinions first :) Thanks for any thoughts you have!

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-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 27 Nov 2019 , 1:58am
post #2 of 11

idk — and I gave away my margaret  braun book that had a chocolate version but  a ‘fudge’ flavor recipe might be a tall order —

what about making some great fudge and slicing the cut pieces horizontally — then cut those pieces into different bite sized pieces — so lay those in between layers like a mosaic sandwiched inside icing —

whatsa matter with ganache?

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-K8memphis Posted 27 Nov 2019 , 2:02am
post #3 of 11

and everybody that wants to is joining this fb page: keep calm and cake on!

because cc seems to be getting worse & worse with no relief in sight kwim —

please come on over!

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Baker Beach Posted 27 Nov 2019 , 1:39pm
post #4 of 11

Thank you— ganache is a great idea— like the sliced fudge thought, too! I may try to f ind the Margaret Braun book you mentioned, too!

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-K8memphis Posted 27 Nov 2019 , 1:44pm
post #5 of 11

well it just has her smbc recipe called vanilla bc or something benign like that — then she says what to add to it to make it chocolate icing not fudgey though — but it is a beautiful book where she shares how to be inspired and how to translate that into cake creations — the big red  book, “cakewalk” deserves its golden edged pages!

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Baker Beach Posted 27 Nov 2019 , 4:46pm
post #6 of 11

Sounds like worth a try for inspiration— thank you!

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bubs1stbirthday Posted 29 Nov 2019 , 2:02am
post #7 of 11

You can combine ganache and SMBC, it makes a lovely combination.

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MBalaska Posted 29 Nov 2019 , 5:13am
post #8 of 11


Quote by @bubs1stbirthday on 3 hours ago

You can combine ganache and SMBC, it makes a lovely combination.

Agreed, or a layer of ganache and a layer of smbc


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Baker Beach Posted 30 Nov 2019 , 9:40pm
post #9 of 11

Thank you! I know it would be trial and error, but do you have an idea of how much ganache per cup of buttercream to start with? Also, do you know if it tends to make the buttercream really firm the way melted chocolate does?

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-K8memphis Posted 1 week ago
post #10 of 11

no I don’t— but I was thinking a covering of ganache then a covering of swiss —

i was a wedding cake maker and not too many brides wanted chocolate and I just never made it chocolate — google!

https://bakingamoment.com/simply-perfect-chocolate-swiss-meringue-buttercream


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MBalaska Posted 1 week ago
post #11 of 11


Quote by @-K8memphis on 8 hours ago

no I don’t— but I was thinking a covering of ganache then a covering of swiss —

i was a wedding cake maker and not too many brides wanted chocolate and I just never made it chocolate — google!

https://bakingamoment.com/simply-perfect-chocolate-swiss-meringue-buttercream



Yes, I've done it like that before, the recipe you've posted here.  It is a delicious chocolate flavor.

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