Comments on: The Best Chocolate Buttercream Frosting

By: MD

MD — Mon, 17 Nov 2008 22:31:59 +0000

I lover your blog!! ok I’m always ready to try a new recipe especially if it has chocolate. But there seems to be a contradiction here. On the one page you say Ovaltine sucks. I agree. But how does it make your choc buttercream frosting rock? If it has no chocoalty flavor??

By: My Sweet & Saucy

My Sweet & Saucy — Fri, 14 Nov 2008 02:35:51 +0000

I am definitely going to give this one a try…sounds amazing!

By: Ovaltine | Joy The Baker

Ovaltine | Joy The Baker — Wed, 12 Nov 2008 22:01:03 +0000

[...] get it twisted. I’m not entirely hating on Ovaltine. Ovaltine rocks the house in my Chocolate Buttercream Frosting. addthis_url = ‘http%3A%2F%2Fwww.joythebaker.com%2Fblog%2Farchives%2F184′; addthis_title = [...]

By: Tanya

Tanya — Mon, 10 Nov 2008 12:29:11 +0000

Hi, can someone twll me if you can actually taste the coffee in these cakes?
i really dont like coffee in the slightest and wondered if to omit it would ruin the recipe?
Secondly with regards to the icing, it sounds devine but i am looking for something that will set hard(ish) for transportation purposes. Would i need to add more butter or less cream?

Thanks so much for your help!

By: grapefruit

grapefruit — Sat, 02 Aug 2008 20:03:10 +0000

hmm… i had such high hopes for this recipe — i have made two batters in the past 2 hours and both times something has gone wrong. cupcakes didnt rise/fluff up - instead i had a scispy, thin ‘mushroom’top that spread all over the baking pan and it was hard to get the cupcakes out or to even get the paper of them .. i dont know what i could have done wrong? i didnt actually have sour cream so subbed with 1 cup milk + 1 tbsp vinegar … is that what it is? help, joy!

By: Wyana

Wyana — Tue, 22 Jul 2008 00:19:54 +0000

The frosting was just as promised~ so good!
I was wondering what type of Ovaltine did you use? When I got to the store I realized that there were 2 types (Original malted chocolate and plain chocolate.) I used the plain chocolate (with fabulous results) but wondered what kind you used in your recipe.
I did add about 50% more sugar ( to make it firm enough to decorate/pipe with) and then doubled the recipe to cover an 8″ double layer cake.
Love your blog…Happy Baking!

By: doreen

doreen — Thu, 17 Jul 2008 20:14:34 +0000

Joy - how much does your choco buttercream recipe yield? I’m using it on my next cake…can’t wait!!

By: gertie0223

gertie0223 — Thu, 17 Jul 2008 06:51:51 +0000

I’ve been looking for a choc butter cream frosting for my daughters birthday (and I love ovaltine) so I think I wanna try this one. But was just wondering, butter cream frostings are supposed to ’set’ right? Meaning they get a little firm or errr…no? Well I guess what I’m really asking is would this frosting work for piping decoration onto a sheet cake?

By: kim

kim — Mon, 14 Jul 2008 20:55:06 +0000

joy - i just made these cupcakes and frosting for my office and they were literally devoured in three minutes flat. several took extras home. thanks for sharing your recipes, techniques and love for baking with the rest of us!

By: Cupcakes as Far as the eye can see at Joy The Baker

Cupcakes as Far as the eye can see at Joy The Baker — Thu, 03 Jul 2008 05:03:11 +0000

[...] allow me to leave you with these double chocolate and bright red velvet cupcakes. Take good care of them while I’m [...]