Making Chocolate Butter Cream Icing in a Kitchenaid® mixer will produce the BEST results!
Decorating the cake:
- Magic Line® pastry bag fitted with a Ateco® #822 pastry tip for the Chocolate Butter Cream Icing “scallop” border(bottom of cake).
- Magic Line® pastry bag fitted with a Ateco® #802 pastry tip for the Ganache border(top of cake).
Chocolate Butter Cream Icing
Once I took a cake decorating class from Tom Lawson. His chocolate butter cream icing recipe is the BEST one that I have ever come across. It's creamy and delicious!
- 2 pounds confectioner's sugar
- 2 T. Creme Bouquet
- 1 T. REAL Vanilla
- 1 t. salt
- 1/4 cup hot water
- 1 pound unsalted butter, room temperature
- 1 pound Crisco® shortening
- 2 cups Easy To Make Ganache
- 1/2 cup Dutch-process Cocoa
Special technique: Instead of creaming the butter and sugar first. Then, adding the remaining ingredients. It's the other way around.
In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water. Beat on high speed for 8 to 10 minutes. Turning off the mixer and scraping down the sides of the bowl occasionally.
At this point the icing will look like a thick pancake batter. If it is too thick add 1 T. hot water at a time until the desired consistency is made. Be careful not to add too much water. More can be added in the next step.
Add the butter, shortening, ganache and cocoa; continue whipping the icing until it is glossy and shiny.
The icing will keep refrigerated for a month. Bring to room temperature. Whip again.
This s enough icing for a 3 layer 8" cake.