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Chocolate buttercream

Hi everyone,

I recently made a chocolate cake with chocolate buttercream frosting, but the frosting recipe made SO much frosting! Way too much for the amount of cake that was made... so I have TONS of chocolate buttercream left. (About 1 standard tupperware size full...)

Does anyone have any good suggestions of things I can do with it? The cake was so huge that I don't want to make another chocolate cake, otherwise I'll be put off of it and that would be sad! (Also, cupcakes are kind of out, because I'm currently in a country where they don't really have great access to muffin forms... my housemate has a small one, but it only has 6 small muffin holes, and they would take FOREVER to make a lot of.)

Any and all suggestions welcome! Thanks! :)


( 14 comments — Leave a comment )
Nov. 13th, 2012 10:06 am (UTC)
maybe simply adding some fruits, liquor, like rum or plum wine, nuts and as a crunchy extra some cookies or rusk. This could be considered a rich dessert cream?

Edited at 2012-11-13 11:16 am (UTC)
Nov. 13th, 2012 11:01 am (UTC)
Yeah I like the above idea - depending on how well it would set, you could make a sort of chocolate tiffin? (might need to add more chocolate to help it set).
Nov. 13th, 2012 11:10 am (UTC)
Buttercream lasts months in the fridge for me. I'd just keep it until I felt like making another cake.
Nov. 13th, 2012 12:23 pm (UTC)
It should last a decent amount of time, so it's not like you have to use it all up tomorrow. I would just keep it in the fridge until the next time you made a cake. Alternately, just eat with a spoon :)
Nov. 13th, 2012 12:38 pm (UTC)
Make cookies and put it between them. :9 If you can stand the calories, make peanut butter and frosting sandwiches.
Nov. 13th, 2012 04:14 pm (UTC)
Nov. 14th, 2012 04:39 pm (UTC)
that sounds so delicious...
Nov. 13th, 2012 02:15 pm (UTC)
This fudge recipe calls for canned frosting, but it would probably be delicious with homemade frosting:
Nov. 13th, 2012 02:59 pm (UTC)
Make truffles.
Just roll the chilled buttercream into balls, then roll in cocoa powder. Then stand back and watch them go.
Nov. 13th, 2012 04:05 pm (UTC)
I would freeze it until next time you need it for a cake. Most buttercreams freeze beautifully. Even a swiss or italian buttercream. Just put it in the fridge the day or so before you want to use it again, and let it come to room temp before spreading.
Nov. 13th, 2012 05:59 pm (UTC)
I like the sandwich cookie ideas, and the truffles (you could also mix it with crushed cookies for some candy balls).

You can also make chocolate cookies out of it - for every 1 1/2 cup of frosting, add about 3/4 cup flour, an egg, 1/8 t. salt, and 1/2 t. baking soda. Bake at 350. If it's the type of buttercream with egg whites, you can skip the egg and add a little bit of milk instead. I know it's not an exact recipe, but it really depends a lot on the frosting.
Nov. 13th, 2012 06:52 pm (UTC)
My suggestions have already been covered so I will just agree with freeze it, truffles and sandwich cookies.

Nov. 13th, 2012 08:58 pm (UTC)
I'm not sure how it would work logistically, but my mind is saying 'banana split'.
Nov. 14th, 2012 05:54 am (UTC)
Ice-cream, spoon, happiness.
( 14 comments — Leave a comment )


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