Comments on: Ruby Chocolate Buttercream Recipe

By: Whitney

Whitney — Sun, 06 Mar 2022 23:05:53 +0000

In reply to Rachel Boothe. Hi Rachel! I'm not sure the exact temp, but it basically needs to be room temp or slightly above. I usually melt it in the microwave, wait about 10 minutes, then dip my finger in it to test. If it feels just slightly warm or room temp then its ready.

By: Rachel Boothe

Rachel Boothe — Sat, 05 Mar 2022 03:52:10 +0000

I am so excited to try this. Could you tell me what temperature the melted ruby chocolate should be before adding it to the buttercream? I am so afraid I will add it while it is too hot. Thanks.

By: Whitney

Whitney — Sat, 12 Feb 2022 21:47:44 +0000

In reply to Brittany Lee. Oh no, Brittany! I'm so sorry to hear that and wonder what went wrong. Was the melted ruby chocolate room temperature when you added it? The only thing I can think of is maybe it was too warm and melted some of the butter?

By: Brittany Lee

Brittany Lee — Thu, 10 Feb 2022 04:07:28 +0000

Flavor wise is great, but it seemed to have split on me or separated or something. Buttercream got firm and crumbly within a few hours.

By: Whitney

Whitney — Tue, 01 Jun 2021 04:17:40 +0000

In reply to Paulina Garcia. Hi Paulina! I've never tried that before, but I don't think it would work as condensed milk is a liquid and the powdered sugar is a solid (and necessary to give this recipe structure).

By: Paulina Garcia

Paulina Garcia — Fri, 28 May 2021 04:58:18 +0000

Can i usea condensed milk instead of the sugar???

By: Whitney

Whitney — Wed, 10 Feb 2021 21:05:50 +0000

In reply to Sara. Hi Sara! You can use a non-dairy milk of your choice as a sub for the heavy whipping cream!

By: Sara

Sara — Wed, 10 Feb 2021 02:25:29 +0000

Hi Whitney!
I am lactose intolerant – is there another ingredient I could use to substitute the heavy whipping cream?

By: Whitney

Whitney — Thu, 19 Nov 2020 22:53:15 +0000

In reply to Kerri.

So happy to hear you love this recipe, Kerri! I am a huge fan of natural food colorings as well! If you haven’t already, you should try some buttercream recipes with freeze dried fruit – not only are the colors amazing, but the flavors are out of this world. Here is a Freeze Dried Raspberry Buttercream Recipe I wrote up in case you’re interested, and you can sub in an equal amount of any freeze dried fruit to change the flavor/color: https://sugarandsparrow.com/raspberry-buttercream-recipe/

By: Kerri

Kerri — Sun, 15 Nov 2020 20:16:00 +0000

I had been curious about how to use ruby chocolate as a frosting, and this appeared in my Google search. Right after I made it, I found the taste too buttery. But after being in the fridge overnight, the taste is perfect and not too sweet. I am not a fan of food dyes and wanted to make a natural pink frosting. I know I could have used beet powder, strawberries, etc, but I wanted to try it with ruby chocolate. I used it as a topping for angel food cupcakes. This recipe was easy and delicious. Thank you for posting!