Recipe by ROBF222
"There are only four simple ingredients in this recipe. This is one of few chocolate butter cream recipes that I have gotten to work!"
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unsweetened cocoa powder
4 2/3 cups
I ALWAYS use this recipe! the reason everyone is having problems with this icing is simple: depends on how soft your butter is...the softer butter gives you a soft consistancy, even if u start with hard stick of butter, its easy to over mix, and it melts...also melts in a hot kitchen if you're baking a lot. You WILL have to tweek this recipe every time u make it..because of this...ALSO..if u sift the powdered sugar, it will change the ingred. slightly, so, i always add milk last, in ver small amounts to get it where i want it to be...you can also add about a tsp or so, to your liking to get a glossier icing that spreads easier...i also add more cocoa cause i fiend for chocolate, lol. which also means more butter, more milk more sugar, to get it the consistancy i prefer. you can also tweek it to 1/2 shortening and butter for more of a store bought taste...i also add vanilla to this recipe. different variations..but all the same recipe in general. its just what u prefer.
I gave this recipe an average rating not because I was successful in making it but because it seemed like it would have been easy is if had turned out. There is not nearly enough liquid to make this recipe work. It would be nice to know the correct measurements.
I am a cake decorator,and have tried many different icings, this chocolate butter cream is by far the best I have tasted yet, creamy and not too sweet. It isn't stiff enough to make roses but this creamy milk chocolate icing makes any cake a hit.
I'm not entirely sure why the recipe only calls for 1 tsp milk -- it definitely wasn't enough. But I just added a little more until it looked to be the right consistency. It turned out really good; unlike many other recipes I've tried, it stayed soft for days instead of getting sort of stiff and crumbly like others do. Overall...very pleased.
Really easy recipe - I used 1/3 cup of milk and it came out really creamy.
I gave 4 stars because I would like a buttery taste - but since my son's party is in a couple of hours this worked great!
Wonderful recipe - modified using heavy cream to make the texture what I wanted - instead of milk and the amount ended up being between 4-6 TBS probably.
Perfect! I was looking for an icing for chocolate zucchini muffins and this did the trick. It's nice and thick and holds shape well!!
I love this recipe!!!! I made 3 small changes. I used half butter/half shorting, added 1/4 tsp vanilla, and 1/8 tsp. salt to cut the sweetness. It turned out so well and my kids love putting in a piping bag to decorate cupcakes!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Butter Cream II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 55
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