how do u make chocolate butter cream?

Answer 1

INGREDIENTS
1 cup semisweet chocolate chips
1/4 cup strong, hot, brewed coffee
2 tablespoons confectioners' sugar
4 egg yolks
1/2 cup butter
2 tablespoons dark rum
DIRECTIONS
Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.

Answer 2

SEE ATTACHED WEBSITE : - Buttercreams are very adaptable and can take almost any flavoring. Per 1 lb or 500 grams of icing, consult the following list for guidelines to flavor your icing. Simply mix the flavoring agent into your icing unless otherwise indicated.

Chocolate Use 3 oz (90 g) sweet chocolate or 1 1/2 oz (45 g) unsweetened chocolate.
Melt the chocolate and cool slightly. Blend the melted chocolate with 1/4 of the buttercream, then blend this chocolate icing into the rest of the buttercream.

Coffee Use 1 1/2 tbsp (5 g) instant coffee dissolved in 1/2 fl oz (15 ml) water.
Praline Use 2 to 3 oz (60 to 90 g) praline paste.
Blend the paste with a small portion of the icing until soft and smooth, then blend this icing back into the rest.

Almond Use 6 oz (180 g) almond paste.
Same method as praline paste, but the almond paste needs to be softened with a few drops of water before blending.

Extracts and emulsions Vanilla, lemon, orange, almond, and any other extracts can be added to taste

Answer 3

2oz butter creamed with 4oz icing sugar and2 teaspoons of hot milk. Grate 1oz (70%+) chocolate into a cup and melt in a saucepan of hot water. Fold this into the mixture.

I prefer a richer cream made from melted chocolate (70%) and double cream. About half and half for icing but with more cream for filling.

Answer 4

This is how I make it
6 oz butter
2 oz caster sugar
2 oz cocoa
mix butter and sugar until light and fluffy (the butter goes a lighter colour then beat in cocoa powder,
that is how I have always done it and its always turned out perfect....

Answer 5

basically is it real soft butter creamed with cocoa or melted chocolate and sugar to taste. if you need it to be a more spreadable consistancy add water a little at a time.

Answer 6

Depends...Are you planning to decorate the cake aside from the topping? If so, then probably Chocolate butter cream If not, the ganache

Answer 7

Get the butter and the icing sugar, beat until creamy and white then add cocoa.

Answer 8

lots of butter, icing sugar to taste and i use drinking chocalate powder.