It looks like you're using an Ad Blocker.

Please white-list or disable in your ad-blocking tool.

Thank you.


Some features of ATS will be disabled while you continue to use an ad-blocker.


Chocolate Buttercream Frosting

page: 1

log in


posted on Jun, 6 2013 @ 01:58 AM
This is the recipe I started with:

1/2 C shortening
1/2 C butter (1 stick)
3/4 C cocoa
1 tsp vanilla extract
4 C sifted confectioners' sugar
3-4 tblspn milk

makes about 3C frosting of a stiff consistency. To thin add more milk a tblspn at a time

1) In large bowl cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scarpe sides and bottom of bowl often. When all sugar has been mixedin, the frosting will appear dry. Add milk and beat at medium speed until light and fluffy. keep bowel covered until ready to use. For best results, keep icing in a bowl in refridgerator when not in use

This is Wilton's Recipe.

The changes I made:

First off, I doubled the recipe and doubled the amounts exactly except for:
sifted the cocoa too
vanilla: I used 3 tablespoons and added this as the mixer was creaming the shortening and butter.
Added the sifted cocoa after the butter, shortening, vanilla was done, about a third of a cup at a time, and scraping sides of the bowl.
milk: I used heavy whipping cream and added a tablespoon with every dry addition, sometimes a bit more.

I got a thick yet fluffy deeply chocolate yet sweet frosting. mmmmm!

posted on Jun, 6 2013 @ 01:59 AM
Has anyone else used heavy whipping cream in frostings?

posted on Jun, 6 2013 @ 02:41 AM
i've always made the 'French Buttercream', on a couple occasions a 'Custard-based buttercream'

the only downside is not superior for piping

if i was utilizing the recipe you provided i would utilize Heavy Cream in substitution for milk, it will turn out richer

posted on Jun, 6 2013 @ 04:01 AM
reply to post by Darth_Prime

That's exactly what I did, subbed the whipping cream for milk.

posted on Jun, 6 2013 @ 05:38 AM
reply to post by missvicky

Sure. You can also whip the cream and fold it into a thinner frosting. I recently made a spice cake that had a heavy cream ladened frosting . It's yummy .

posted on Jun, 6 2013 @ 06:12 AM
Oh man ... you folks are making me hungry. I can feel my sugar addiction kicking in ....
Sounds great ... wish I could have some! mmmmmm

posted on Jun, 7 2013 @ 08:22 PM
This is the spice cake to which I refer .
The icing takes 1/3rd of a cup of cream .
I tried serving it with whipped cream,but it really does not need it .It stands on its own .

She says to absolutely not leave the mace out of the recipe. Here in nyc ,I had a hard time finding . I ordered it on line .
I didn't make it until I had it in hand. Mace is similar to nutmeg,but not the same.
It's in many recipes ,so its a good investment . McCormicks is like 5 bucks .
edit on 6/7/13 by PtolemyII because: (no reason given)

posted on Jun, 14 2013 @ 01:12 PM
reply to post by PtolemyII

That recipe sounds great! Going to give it a try!

top topics


log in