Chocolate fudge/dark swiss buttercream possible?
Posted: 05 July 2014 09:49 PM   [ Ignore ]
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It seems that every recipe I find for chocolate Swiss or Italian buttercream is always light in color. I know that I have had dark chocolate buttercreams that were absolutely NOT powdered sugar style, because they were much too light and smooth, like meringue buttercreams.

But I can’t seem to,find any recipes that produce a chocolate that looks like the smooth, light but rich buttercreams I have eaten.

Is there some third style of buttercream that produces a dark result but remains light and smooth?

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Posted: 05 July 2014 11:17 PM   [ Ignore ]   [ # 1 ]
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You might search on here for “Bill’s Buttercream”.

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Posted: 06 July 2014 06:20 PM   [ Ignore ]   [ # 2 ]
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Sometimes it’s the type of chocolate; when I use Callebaut instead of the usual (cheaper) Shokinag/Chocoa bittersweet, the difference in color is noticable.  I also find that Callebaut is more viscous so the buttercream doesn’t break if you decide you want more chocolate than you should wink  You might also get a darker result with the yolk-based buttercream (NeoClassic in RLB terms) than with the mousseline.

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Posted: 07 July 2014 03:05 PM   [ Ignore ]   [ # 3 ]
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A whipped ganache is also a nice alternative and really easy to make if you are patient smile

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Posted: 20 July 2014 11:25 AM   [ Ignore ]   [ # 4 ]
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Chocolate buttercream is normally less strongly flavored than ganache.  If you want intensity, go for either a classic or a whipped ganache.  Rose’s light whipped ganache is one of my all-time favorite frostings smile

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