This Is The Chocolate Buttercream I Frost My Cakes With!

[@KarolynsKakes]

If you enjoy my tutorials, I'd be so grateful if you could Buy Me A Coffee! www.buymeacoffee.com/KarolynsKakes

[@karibetten3997]

I just made this…so dagum delicious! I did 100g of natural cocoa and 25g of black cocoa…smidgen of espresso powder. Heavenly! Absolutely love your recipes and tutorials! My go to gal!

[@abigailthomason3858]

You make me laugh...you are very clear with what you talk about! I have watched probably 30 of your videos in the last three days, and you are so clear in everything...Thank you soooo much!

[@KarolynsKakes]

Wow, thank you love!

[@Brandi_the_Baker]

This is how I make mine too and I also add a teaspoon of instant coffee that I bloomed in a tablespoon of hot water that I let cool. I also use instant espresso if I have it but I only use. 1/2 teaspoon of that. It really enhances the chocolate flavor.

[@KarolynsKakes]

This is a great tip, thank you so much for sharing!🙌 🙌

[@veronicastephens5408]

"Happy Easter".. Love your NJ girl. 💜

[@KarolynsKakes]

Happy Easter my dear!! 💜💜

[@MultiGemgirl]

impressive looking chocolate buttercream

[@fikiledlamini7221]

Thank you so much for this video. Chocolate buttercream has always been intimidating for me. ❤

[@KarolynsKakes]

Don't be scurrd!!😂😂 It's really not that bad to work with!

[@aysarjawad3011]

A magic recipe that can only be issued by a creative person like you. Thank you

[@KarolynsKakes]

My pleasure 😊

[@larrywasserman294]

Hi JP from Miami thank you for the recipe I remember always stay for the future. You should maybe think about teaching online and have a whole school not know when you don’t do cakes anymore and Books for sure I’ll be the first to buy again the book was great. Thank you.

[@KarolynsKakes]

Thank you Larry! I'm gathering the info and starting to put things together 😊🙌

[@laurazeller2014]

Thank you, Karolyn!

[@mommabakez]

Yasss I know this recipe is going to be sooo🤤 delicious !! I want to use it when I make my banana cake…thank you sooo much for sharing this recipe with us!!

[@KarolynsKakes]

You are so welcome!

[@bish_puddin]

I’ve been waiting for this! Karolyn, I found someone do a video on using the cream cheese flavoring in the buttercream frosting instead of cream cheese and I used it on my strawberry cake. It was really good. I also can’t sell cream cheese frostings from my house so it was a great alternative. Can you do a video on extra dark chocolate cake and black frosting using black cocoa? I heard it tastes like Oreos but haven’t made it yet.

[@madelineS98789]

Pound Cake Recipes, I almost forgot!!! It’s now on my to do list! Love this chocolate Icing recipe. Thank you!

[@KarolynsKakes]

Yay!! You're welcome love! 💜🙏

[@louiselemon9717]

Happy Easter to you and your mom! 🌺love your method with the buttercream.

[@KarolynsKakes]

Emilyyyyy!! Thank you love, same to you!

[@mariaconsuelothomen]

You're not the only one who talks about ICING a cake. By the way, do you have a video about meringue icing?

[@KarolynsKakes]

I only use American Buttercream, I've actually never made meringue icings! So, unfortunately, I don't have a video for that.

[@m4shey539]

It is very delicious!! Thank you!!

[@maggieburris1081]

Can you use parchment paper instead of butcher paper? I love your recipes! My chocolate buttercream is very similar, but I also add some melted chocolate.

[@heidiwatts6535]

Happy Easter🐰

[@KarolynsKakes]

You too!!

[@sharonmaher6208]

Can you use crisco as the shortening in the buttercream, i just love watching all your videos, you are so talented and I thank you for all your tips always..

[@KarolynsKakes]

Hey Sharon! You can use Crisco. It isn't as thick / smooth as the Sweetex, so your icing may be a little greasier. You may not need as much liquid either, so make sure you add a little at a time!

[@bernadettebaptiste5561]

Awesome love your tutorials

[@imnazabdeen8061]

Thank you for sharing a lovely chocolate buttercream icing 😋.. would love to try it out .. can you share how you do a chocolate ganache cake as well please 🙏.. TIA Happy Easter 🥰😘🩵💛🧡🩷💐

[@KarolynsKakes]

Thank you Imnaz! Here's the ganache recipe: kzbin.infooGNXKOB0wWM

[@dangermouse6687]

Great tutorial as always Karolyn. Happy Easter.

[@robertbonfiglio1339]

Hi Karolyn, Thank you for your wonderful videos! I followed your 12"cake recipe last year and it turned out great. I'm doing it again this year (different flavor) but my question for the frosting/icing!! is how much to make for the 12" cake? Do I double or triple this recipe? Also, how much to make for 36 cupcakes? Thank you for teaching us!! Rob

[@KarolynsKakes]

Hi Rob! For a 2 layer 12" cake, baked in 2" high pans, I use 2 1/3 recipe. I show how I break down the recipes in this video: kzbin.info/www/bejne/bJeop316bbCDhK8 1 batch of batter yields 36 cupcakes. I hope that helps!

[@karatefella]

Hi Karolyn ! When I make my cakes, I only use butter (or oil). Can I ask why do you use butter and shortening ? What benefits does using shortening give you ?

[@KarolynsKakes]

Hi! This is an icing recipe, I prefer using butter for the flavor and the shortening melts at a higher temperature than butter so it helps to stabilize the icing! The high ratio shortening I use also gives it a very smooth mouth feel.

[@larrywasserman294]

I did the same thing the outside with the smooth buttercream at the hotel

[@MerceydysRasco]

Hi karolyn. 😊 I have a customer who wants chocolate cake with chocolate icing but black 🥴. Is this buttercream able to be dyed black and if so how would you go about coloring it black??

[@KarolynsKakes]

You can dye this black, I'd use some Americolor Super Black: amzn.to/3u7KkTq

[@abrady79]

Great recipe! If I only wanted to use butter and no shortening how much butter would I use in lieu of shortening? Thanks!

[@KarolynsKakes]

I would replace the shortening with an equal amount of butter. Total would be 3 1/2 sticks of butter.

[@abrady79]

@@KarolynsKakes thank you!

[@rsanmiguel1123]

Thank you for making the chocolate buttercream icing. I can't smooth any buttercream icing very well it's always to thick.

[@KarolynsKakes]

Try adding a little bit more liquid until it gets to a more spreadable consistency!

[@sandramcpherson1819]

I've been trying to find your peanut butter and strawberry icing, would you be able to demonstrate it again please?

[@KarolynsKakes]

Here's the Peanut Butter - kzbin.info/www/bejne/jKmkmamVosaoaJY

[@KarolynsKakes]

Here's the Strawberry! - kzbin.info/www/bejne/j6iaZ6ObitN6ftk

[@carikshawn4201]

Hi Karolyn. I think I just found your buttercreme icing...hoping it's crusting icing....C

[@KarolynsKakes]

It's crusting!

[@brittneyarms7665]

How far in advance can you fill a cake with ganache? And can it sit out to settle? Thanks!

[@KarolynsKakes]

I've filled ganache cakes 4 days in advance with no issues. It can sit at room temp to settle. Ganache cakes are usually good at room temp up to 3 days.😊

[@jenniferfoster8692]

I was wondering do you use plain flour or self rising flour in your doctored up cake mixes, I really want to try to fix some for cupcakes for my daughter. Thanks so much

[@KarolynsKakes]

Hi Jennifer! I use All-Purpose Flour in my cakes.

[@jenniferfoster8692]

@@KarolynsKakes Thank you so much!! I can not wait to surprise her with your awesome recipe.

[@mariaconsuelothomen]

How do you make the chocolate/cream cheese filling you put in the middle of the cakes?

[@KarolynsKakes]

Here ya go! kzbin.info/www/bejne/lau5eWxnhcSkbMk

[@mariaconsuelothomen]

Do you use natural or Dutch cocoa powder?

[@KarolynsKakes]

Natural

[@mariaconsuelothomen]

@@KarolynsKakes Thanks

[@mariaconsuelothomen]

I prefer icing to frosting, too.

[@abigailthomason3858]

How long can you store the frosting for once it is made?

[@KarolynsKakes]

I stick with the rule of 2's...the icing will last 2 days at room temp, 2 weeks in the fridge or 2 months in the freezer. I store in an airtight container. I never freeze icing just because I use so much of it. So I mostly store it in the fridge.

[@abigailthomason3858]

Also...where do you store your icing?

[@KarolynsKakes]

I like to use the rule of 2's....2 days at room temp, or 2 weeks in the fridge, or 2 months in the freezer. (Stored in an airtight container.)

[@bed1562]

Hello! I wanted to ask you when you chill your cakes for several hours or overnight is the rest of your buttercream sitting on the counter with a lid over it or do you refrigerate it and re-whip it when you’re ready to continue? Thank you.

[@KarolynsKakes]

I usually let it sit at room temp overnight. I will still re-whip it before I use it. I like to use the theory of 2's when storing icing...Store in an airtight container 2 days at room temp or 2 weeks in the fridge or 2 months in the freezer.

[@arlissastinson9530]

My stand mixer only goes up to 6 should I still do the speed at 5?

[@KarolynsKakes]

5 out of 10, so 3 out of 6. (1/2 way)

[@sandramcpherson1819]

Do you ever use real melted chocolate for icing cakes?

[@KarolynsKakes]

I've only used ganache to ice cakes and only a few times. It's really messy and I just prefer working with buttercream. I will if customers request it though.

[@debbieallen9646]

White in the layers?

[@KarolynsKakes]

It was stiffened vanilla buttercream to hold the ganache in.

[@marijacwhatley702]

I’d love to see a Mario cake.

[@sweetea7035]

I thought they changed the Sweetex and other brands to not have any trans fat .

[@KarolynsKakes]

Correct, there isn't trans fat in there anymore.

[@calvincole5605]

Hi karo