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Epicurious

Decorator’s Chocolate Buttercream

4.0

(17)

This is the best chocolate buttercream icing ever. The icing is rich, like mousse, and outrageously delicious.

Epicurious Editors' Notes:

·This recipe yields more than enough for two cakes — if only icing one cake, make a half recipe or freeze the extra.
· Meringue powder is available at http://www.wilton.com/wiltonos/.

Ingredients

Ingredients

2 cups (1 pound or 454 grams) unsalted butter, room temperature
1/2 cup (115 grams) vegetable shortening
3 lbs (1.36 kilograms) 10X confectioners' sugar
1 cup (110 grams) Dutch processed cocoa powder
3 Tbsp meringue powder
1 tsp salt
5 fl oz (150 mililiter) chocolate liqueur (i.e., Godiva or another)
2 Tbsp milk
1 Tbsp pure vanilla extract
2 cups (1 pound or 454 gram) refrigerated Ganache

Preparation

  1. Step 1

    First, prepare the Ganache. Refrigerate until firm.

    Step 2

    Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.

    Step 3

    Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.

    Step 4

    Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.

    Step 5

    Add Ganache, 1 cup at a time and beat until light and fluffy.

  2. Step 6

    Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.

    Step 7

    Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)

Cover of The Well-Decorated Cake by Toba Garrett featuring a wedding cake with a white rose.
Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett. Buy the full book on Amazon or ThriftBooks.
TagsFrostingDessertCocoaNut FreeMake AheadElectric MixerCookbooks
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