Friday, September 16, 2011

Chocolate Buttercream Icing

When I really want a rich chocolate icing for my cakes, I usually go with a ganache, or whipped ganache. But sometimes that's too rich, or won't hold up to the heat/humidity. So, I will go with a chocolate buttercream. It's sweet and chocolatey. Just perfect for something like a vanilla cupcake.

What You Need:
1/2 cup butter (1 stick) - at room temperature
1/2 cup shortening
1 lb. powdered sugar (approx. 4 cups)
2 Tbsp. Cocoa Powder
2 oz. Semi-sweet or Unsweetened chocolate (melted)
2-3 Tsbp. milk
1 tsp. vanilla
1 Tbsp. Meringue Powder

Place the shortening and butter in a bowl. Mix on medium-low speed until combined.

Add all powdered ingredients. Mix until combined.

Add liquids (including melted chocolate). Mix until combined.

Yield: Approx. 3 cups. 
Store in the refrigerator for up to 3 weeks.

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  1. Awesome frosting Beki! Now that my kids cant have Corn Syrup I have to make all my frosting and this was the first I attempted. Yummm!!!

    1. Thank you!
      I am so glad it worked out!!
      - Beki

  2. How many cupcakes does this recipe frost?

  3. do we have to use all butter without shortning

  4. Beki, this is the BEST chocolate buttercream that I have found!!! Wonderful!!!

  5. Hi Beki! I doubled this recipe and the result was grainy, stiff and not creamy. Nothing like the decorators icing recipe that you have on here (that I love!). Wondering what I did wrong. I used Ghirardelli Sweet Ground Chocolate and Cocoa and the Ghirardelli Semi Sweet chocolate chips (melted). I also didn't have any milk, so I used Heavy Whipping Cream. Any tips? Thank you!

  6. Stacy, I'm sorry to hear that. This will not be as silky and smooth as the Swiss meringue buttercream. But grainy isn't usually a result I have. I guess one thing I'd be careful about is that liquids and powders don't mix. That can cause the powders to stick together. Otherwise, check that everything is room temperature, and mix well, but not so long that it could separate.
    Good luck.


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