Comments on: Dark Chocolate Buttercream Frosting

By: Julie Clark

Julie Clark — Tue, 20 Aug 2019 17:47:10 +0000

In reply to Davey Houston. Thank you. Do you have a scale you could weigh the chocolate? Our frosting doesn't take coffee, but if you're talking about a cake recipe, you can use water instead.

By: Davey Houston

Davey Houston — Sat, 17 Aug 2019 19:27:03 +0000

Dear ladies btw you’re all very supermodeo gorgeous but I digress I have a couple of bars of dark chocolate but they are not in the outside label so I don’t know how much 4 ounces is there are three bars one from Ghirardelli another from some German company also I hate coffee can I omit it ?

By: Julie Clark

Julie Clark — Tue, 18 Dec 2018 13:16:09 +0000

In reply to Marissa. This buttercream will most likely not hold up to hot weather too long. I'd suggest refrigerating as long as possible until serving.

By: Marissa

Marissa — Mon, 17 Dec 2018 15:49:36 +0000

Hi, I am thinking about making the dark chocolate cake (which looks amazing) but am unsure about how the frosting will hold up. It looks quite soft in pictures and I’m baking for a baby shower in hot weather. Any advice?..

By: Julie Clark

Julie Clark — Fri, 03 Aug 2018 10:50:55 +0000

In reply to kayal. Yes, but you may not needs as much and it won't have the exact same texture.

By: kayal

kayal — Fri, 06 Jul 2018 14:10:18 +0000

Can i use milk instead of the heavy cream?

By: Kim

Kim — Mon, 12 Jun 2017 01:41:55 +0000

Thanks, anxious to make, sounds too delicious!!!🙋