Comments for Adding Chocolate To Buttercream

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Feb 16, 2013
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starstarstarstarstar 		chocolate filling
by: Colleen

I have made a delicious chocolate filling by combining chocolate ganache and Italian Meringue Buttercream. You can control the chocolate flavor by how much ganache you add to it plus it's a 2 for 1 deal and saves time and money.

Make your ganache and let it sit overnight in the fridge to firm up. Add the amount of chocolate for flavor (white chocolate,milk chocolate, semi or bittersweet) to your IMBC and you end up with a very yummy filling. It's light like a mousse, more stable (no refrigeration)and you can vary the taste. You can also frost your cake with it too.
Feb 16, 2013
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starstarstarstarstar 		Color variations with chocolate buttercream
by: Trish

I have had problems using chocolate buttercream on wedding cakes. After frosting the cake I let the layers set up for a while in the refrigerator(especially in summer) and then smooth it out.

When I do this I get streaks in the chocolate. The outside layer of frosting which has been exposed to the air darkens. So if you try to smooth it out after it firms up a bit you get light and dark streaks. Any ideas how to avoid this? I have thought of adding brown food coloring????
Feb 16, 2013
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starstarstarstarstar 		chocolate frosting
by: Colleen

What kind of frosting are you making; IMBC or a confectioner's sugar one? If you add ganache to it like I suggested above, you don't have that problem. If you are adding melted chocolate, that might be the culprit; not mixed in enough (?) Martha Stewart has a yummy chocolate frosting and I've mixed that to with the IMBC.

That's the beauty of Italian Meringue, mix and match with what you want. On the other hand, chocolate is beautiful itself; the taste is perfection. Now add a little imperfection in the look and you have 'your interpretation' of the perfect chocolate frosted cake!
Feb 17, 2013
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starstarstarstarstar 		Adding Chocolate to Buttercream
by: Trish

Hi Coleen. Thanks for your advice. I use a Swiss Meringue Butterceram , which is very similar to the Italian Meringue , just a different method of heating the egg whites. But I do add melted chocolate , not ganache. Will try that. Maybe the cream in the ganache makes the difference??
Feb 18, 2013
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starstarstarstarstar 		Yes to ganache!
by: Lorelie

Hi Colleen and Trish, I agree that ganache makes a wonderful addition to buttercream ising. Thanks for your help Colleen and good luck Trish

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