Help! need a chocolate buttercream frosting recipe

When do you need it buy? I need to search for mine. I used one with Smuckers Hot Fudge in it. It was really good, didn’t use shortening just used butter and the fudge otherwise it gets pretty soft to work with.

not till feb 19th for a tasting. thanks so much!!!

Chocolate buttercream icing that is made with milk does not need to be refrigerated. Sugar works like a preservative, just like salt. As long as it is kept in a cool place and not in direct sunlight/heat you’ll be good to go. =)

The recipe I use is 2 sticks salted butter, 3/4 cup hi ratio shortening, 2 tsp pure vanilla extract, 1 cup cocoa powder, 2 lb bag of powdered sugar sifted minus 1 cup, about 6 tbs milk. I combine butter and shortening until smooth, add in cocoa powder until combined. Add in sugar slowly, it’ll be crumbly. Add in vanilla extract and milk. I never measure the milk any more, just add a bit at a time until I get the consistency I like. Hope this helps you.

Try chocolate SMBC! It’s gorgeous as a filling!! xx

What is SMBC?

SMBC is Swiss meringue buttercream. Once you start using SMBC it’s hard to go back to american. SweetBees recipe sounds something like mine, about the only difference was I added hot fudge topping to it and reduced the amount of milk/heavy cream. Also reduced the amount of shortening. She is right too it doesn’t need to be refrigerated, sry didn’t see that originally when I commented it wont spoil. I would refrigerate left overs though.

Link for those who want to try out SMBC
http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

I don’t mean to sound like a dummy, but what exactly does “high ration” shortening mean? What’s the difference between it and regular?

Hi Janie! It’s “Hi Ratio” shortening, been awhile since I used it just cause it’s not sold locally here. It contains emulsifiers to help keep the liquidsand the oils in the buttercream from separating. It makes a better buttercream than something like Crisco would, it crusts better, it’s creamier and smoother, doesn’t leave a greasy feeling in your mouth. I also think it holds up to higher temperatures. When I lived back in AZ it was all I used for my cakes, it’s what I learned on and wasn’t going to change something that worked. HTH

Does it have to be butter cream? why not use chocolate ganache? x x x