Good Chocolate Buttercream Frosting Recipe...?

Question

I am in need of a good chocolate buttercream recipe. Any suggestions? I need it too be a good consistency to decorate with. Thanks.

Answer 1

I am making my friends wedding cake, and here is the recipe I am using for the buttercream frosting...it is perfect:

1 stick butter
1/2 cup shortening
4 cups sifted powdered sugar
1 tsp vanilla
2 tbsp milk
FOR Chocolate Buttercream, add 1/2 cup of cocoa powder

Blend shortening and butter with vanilla until well blended. Sift powdered sugar with cocoa powder. Add little by little. Add milk to right consistency. For a more chocolately taste, add more cocoa powder.

Its very good!

Answer 2

Chocolate Buttercream Icing:
I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. If you want a darker brown color, you can also add a little brown food coloring.

4 pounds powdered sugar
2 cups Crisco shortening
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla
1/2 teaspoon salt
1/2 teaspoon clear butter flavor
1/2 teaspoon almond extract
1/2 teaspoon crème royale or crème bouquet, optional
1/2 cup corn starch
Viva paper towels*

* You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.

Into the mixer bowl, place the Crisco shortening and cream until fluffy.

Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.

Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.

NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.

This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.

Answer 3

Hi !!!
Here is the recipe that all my friends like the best, it is the recipe that is used at the "Magnolia Bakery".
ENJOY !!!!!

Chocolate Buttercream Frosting

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to luke warm (see note.)
1 teaspoon vanilla extract
2 1/4 cups sifted confectioners' sugar

*Note: to melt chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chcoolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistancy.

Yield: makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes.

*Note: if you are icing a 3-layer cake, use the following recipe proprotions:
2 cups (4 sticks) unsalted butter
3 tablespoons milk
12 ounces semisweet chocolate
1 1/2 teaspoons vanilla extract
3 cups confectioners' sugar

***"FYI" ...

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Answer 4

butter cream is as easy as 1 2 3
3 parts Butter
2parts Egg whites
1 part Sugar
1 part melted chocolate

add the sugar to the whites to the sugar and heat over a double boiler to 130F and then whip until cool. add the butter in small parts, no bigger than a pat. let the butter incorporate before adding more. when all the butter is in add the melted chocolate and whip to incorporate. Put in the refrigerator to adjust consistency.