Best Chocolate American Butter Cream Icing (Crusting)

Peggy’s not lying when she says this is the best – she gave me this recipe and I use it all the time when making a traditional American buttercream. YUMMERS.

-- Lots of tutorials at: www.facebook.com/theroyalbakery

Thanks for sharing Peggy!

-- Jodie (https://www.facebook.com/pages/Sugar-Tales/293945807322699)

thank for sharing <3

-- http://www.facebook.com/SugarShackdxb

Thank you so much, Peggy! I love your cakes and it’s so nice that you’re humble enough to share a secret or two :)

-- www.facebook.com/SadiesCakes

It is very yummy!! I use it as well!

-- Nancy Ferguson

Thank you sooooo much for sharing!!!!!!

Just made a batch and OMG it’s AWESOME!

-- https://www.facebook.com/pages/Slice-of-Sweet-Art/370475359633432

Thanks Peggy. I have just whipped up a batch but I have done something silly, probably an amateur mistake but would love some advice.

I melted the chocolate slowly, it was not hot, just warm as when you make ganache. When I added the corn syrup it seemed to seize???

I was on the phone and kids screaming at the time so I threw it in and the mixture came together like velvet – smooth, creamy looking. Very yummy. It does appear though, now that everything has incorporated that the mixture has split? Could this mean the choc mixture was too warm when it went in?

More importantly – is there any way to rescue it?

Thanks very much in advance from an Aussie follower.

-- Kristy How, www.kristyleescakes.com.au www.facebook.com/KristyLeesCakes

Peggy you are just the “bestest!!”. Love your recipe’s, love how helpful you are, and love your posts!!! Good luck!!

How much will this make?

Can you substitute white chocolate for the chocolate????

-- Melissa

You say to use sky blue make it a richer brown, couldn’t you just use brown?