tripletmom Posted 9 Aug 2005 , 4:26am
post #1 of

Hello!

i am looking for a recipe that will give me a nice dark chocolate buttercream. I take my basic recipe and add cocoa to it however it only goes a light brown. I don't want to add too much cocoa or it will begin to get a bitter taste.

Does anyone have a recipe for one that is dark but still rich and yummy? i don't want to use the half ganache recipe as the cake will have to be at toom temp for at least 24 hours so something that requires little to no refridgeration would be best.

Thanks in advance!

tripleltmom

12 replies
nernan Posted 9 Aug 2005 , 6:58am
post #2 of

Maybe a bit of brown colouring then add cocoa to get it darker?

missmersh Posted 9 Aug 2005 , 7:05am
post #3 of

Hi,
I just do what nernan suggested. I make my chocolate buttercream like normal, but then add brown coloring until I get it to the color I like.

Leslie

Sugar Posted 9 Aug 2005 , 12:49pm
post #4 of

You can leave ganache out for a day or two. The recipes I have say it's perfectly okay.

Janzcakes Posted 9 Aug 2005 , 2:18pm
post #5 of

On another board, someone suggested adding 1 tub of say Duncan Hines dark choc frosting to the icing. but also remove about 1 cup of crisco if you do this. If that is not dark enough, you can still add about 1/2 cup cocoa as well plus a tiny bit more liquid if you need. I just made some with the DH icing added and it is darker and it tastes nice. Depends how dark you want it.

eve Posted 9 Aug 2005 , 2:21pm
post #6 of

icon_biggrin.gif Ganache can be at room temp for a day or two...The cream in it is cooked..

pbeckwith Posted 9 Aug 2005 , 4:09pm
post #7 of

I use a few squares of melted/cooled unsweetened chocolate. Just make sure it's cooled.

mommymarilyn Posted 9 Aug 2005 , 9:29pm
post #8 of

I like to use brown paste color in my chocolate buttercream, that way I have control over HOW brown it looks!

PinkPanther Posted 10 Aug 2005 , 1:56am
post #9 of

If you can get it where you live, use Valrhona cocoa powder and it will make your buttercream really dark. Look in my photos at the one with chocolate-covered strawberries. Unfortunately, I live in a small town so I don't get it often! icon_cry.gif

Janzcakes Posted 10 Aug 2005 , 2:45am

I checked your pics and you're right that is nice a dark for choc buttercream. I have never seen the name you mentioned. I live in Canada too. I will keep my eyese open for it though, maybe in some specialty stores. Thanks.

Lisa Posted 10 Aug 2005 , 3:10am

It is the cocoa powder that makes the difference. If you use dutch cocoa or alkalized cocoa powder, it gives a deep brown-black color.

PinkPanther Posted 10 Aug 2005 , 3:13am

Janzcakes,

If you have a Williams Sonoma, that is where I've gotten it. I'm sure other stores like that carry it also. Good luck! thumbs_up.gif

alimonkey Posted 10 Aug 2005 , 3:40am

I personally would skip the Valhrona. You'll get the same result with Hershey's dutch process cocoa. I've used them both and did not notice a difference in taste. And the Hershey's is less than half the price (Valhrona is $14/lb here)

I may need to start another thread for this question, but I'll post it here anyway, since it's related. When I use the dutch process cocoa, do I need to use a lot more than I would the plain cocoa? When I made it with the dark stuff, my roommate said it tasted like cheap chocolatejavascript:emoticon('icon_sad.gif')
Sad. When I made it with the plain unprocessed in the same quantity, it got good reviews.

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