Dark Chocolate Icing

Baking By pktjctu Updated 27 May 2008 , 6:56pm by bonniebakes

pktjctu Posted 26 May 2008 , 7:17pm
post #1 of 9

Hi there,

I need a tasty chocolate buttercream or ganache recipe that will turn out a dark chocolate color. The bride doesn't want fondant and the only recipes I've tried so far are a light chocolate color. Any suggestions will be greatly appreciated.

8 replies
tippyad Posted 26 May 2008 , 8:39pm
post #2 of 9

Here is my recipe:

1/3 cup shortening
1/3 cup butter, at room temperature
3/4 cup cocoa powder (packed)
1/2 cup milk
1# confectioners sugar
1 Tablespoon meringue powder
1 Tablespoon white corn syrup
1/8 tsp salt
1 tsp vanilla

Cream shortening and butter; blend cocoa in, add milk slowly, blending well; add remaining ingredients and mix on low speed for about 5 minutes.

Scrape the sides of the bowl occasionally during entire mixing time.

This crusts really well after about 15-20 minutes.

It makes a dark chocolate color. See my photos for color.

Cakeasyoulikeit Posted 26 May 2008 , 8:53pm
post #3 of 9

Here's the one I use. It tastes fabulous and is very dark in color. It will crust even though it uses all butter.

2 oz semi sweet baking chocolate (or 6 T regular cocoa powder + 2 T oil)
2 oz bittersweet baking chocolate (or 6 T dark cocoa powder + 2 T oil)

1 cup butter
4 cups powdered sugar
2 T regular cocoa powder
2 T dark cocoa powder
2 t. vanilla
1/4 cup milk

Either melt baking chocolate, or mix oil and cocoa powders together. Cream Butter, then add chocolate, and cream again. Add remaining ingredients and mix until is desired consistency.

Hope this helps!
LL

bashini Posted 26 May 2008 , 9:20pm
post #4 of 9

Hi, I always use Chocolate Ganache. Here is the recipe I use.

200 ml Heavy/Double cream
400 ml Chocolate.

Bring the cream to the boiling point and then add the chocolate and stir until all the chocolate melts.

The good thing about this is that you can double or cut down as you wish. But make sure you add chocolate, double the quantity of cream.

HTH. icon_smile.gif

tippyad Posted 26 May 2008 , 9:24pm
post #5 of 9
Quote:
Originally Posted by bashini

Hi, I always use Chocolate Ganache. Here is the recipe I use.

200 ml Heavy/Double cream
400 ml Chocolate.

Bring the cream to the boiling point and then add the chocolate and stir until all the chocolate melts.

The good thing about this is that you can double or cut down as you wish. But make sure you add chocolate, double the quantity of cream.

HTH. icon_smile.gif




What type of chocolate do you use? semi-sweet, dark,...?

bashini Posted 26 May 2008 , 9:26pm
post #6 of 9

I use dark chocolate. Sorry, forgot to mention that. icon_redface.gif

LetThereBeCake07 Posted 26 May 2008 , 9:39pm
post #7 of 9

thanks! lots of yummy ideas, into favorites they go icon_smile.gif

pktjctu Posted 27 May 2008 , 6:48pm
post #8 of 9

Thanks everyone, they all sound great. Time to start practicing!

bonniebakes Posted 27 May 2008 , 6:56pm
post #9 of 9

cakeasyoulike it - that sounds wonderful. thanks for posting the recipe!

Quote by @%username% on %date%

%body%