So the other day I made the Milk Chocolate Buttercream from TCB and it came out a bit stuff. It was great when I had JUST made it, but I left it out at room temperature overnight (since it can stay out for 3 days) and it got very stiff. I rebeat it and used my torch to the side of the bowl to slowly heat it up a bit and it came back, but once it set, it was pretty hard.
I need to make a chocolate mocha buttercream for an upcoming cake, and was curious if any of you know of a recipe you would recommend. The cake will be 2 layer, with mocha on the outer, and then fondant on top of that. I need something that will be soft but not SUPER soft, and also can firm up but not be terribly stiff like the milk chocolate BC. I have to use chocolate and marshmallow fondant on top of the cake for decoration and I just wanted to make sure it would hold the fondant without collapsing, but not be so stiff.
I’m thinking Bill’s Buttercream with some espresso powder mixed into a touch of water or Kaluha… any naysayers?