Crusting Chocolate Buttercream
This is a very delicious and simple recipe for chocolate Crusting Buttercream. Before you make this recipe, watch the tutorial on How to Make Crusting Buttercream so you can make sure you get the best quality buttercream with a smooth finish.
I highly suggest using high ratio shortening. Not only it gives a better taste but it makes the buttercream more smooth to work with and less grainy. You can smooth this buttercream almost to look like fondant. Just use the technique I teach in my tutorial How to Ice a Cake.
1/2 cup solid high ratio shortening
1/2 cup butter or margarine, softened
1 tablespoon of merengue powder
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon clear vainilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
3-4 tablespoons milk
Cream shortening and butter with electric mixer. Add cocoa and vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl. Don't mix in high and don't over beat. If you have a Kitchen Aid Mixer, use the white attachment.
Keep bowl covered or with a damp cloth until ready to use. This icing can be stored 2 weeks in the refrigerator. Re-whip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
YIELD: Makes about 3 cups.