Chocolate Buttercream

Decorating By MominSC Updated 6 Oct 2005 , 5:11am by melissablack

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MominSC Posted 5 Oct 2005 , 7:40pm
post #1 of 5

I attempted to make Chocolate butter cream...I am needing it to make "black" icing...but it did not turn out right. It was like a bunch of little balls??? Is there someone here who can give me a good recipe or tell me what I did wrong?? TIA

Beth

4 replies
Kiddiekakes Cake Central Cake Decorator Profile
Kiddiekakes Posted 5 Oct 2005 , 7:44pm
post #2 of 5

Do you have any of the Wilton Yearbooks.They have a great chocolate BC recipe in all their books.

Make the simple BC white recipe....add 3/4 cup of cocoa or 3 squares of bakers semi sweet chocolate melted...and an additional 1-2 tsps of milk.

I've used this before and it is really good!!

Hope that helps!

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MrsMissey Posted 5 Oct 2005 , 8:28pm
post #3 of 5

If using cocoa powder, I found it is best to sift it first.....otherwise, there little clumps in the icing! ..and this is advice coming from someone who hates to sift!!

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sdfgarcia Posted 6 Oct 2005 , 1:22am
post #4 of 5

I agree with Miss Missy - sift that stuff! Also, you may not have quite enough liquid in your icing. You'll need to add extra milk or water - maybe as much as a TBS, depending on how big your icing batch is.

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melissablack Posted 6 Oct 2005 , 5:11am
post #5 of 5

I use the chocolate buttercream from the wilton website, and it is really good. I used the 3/4 cup of cocoa and added more milk 'till it was the right consistency, maybe that was your problem?

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