In Australia I recently purchased a chocolate flavoured Powdered Sugar which I think is basically powdered sugar with cocoa mixed in. Do you think I could replace it for 1:1 units for normal powdered sugar so I can make chocolate butter cream and fondant the no-fuss way or would the cocoa take up liquids etc. differently do you think? Has anyone tried this before?
i have used it before in buttercream and it doesnt really affect it cause you can just add a bit more milk, if needed. i still think it needs some melted choc to make it a nice rich flavour.
as for fondant i think it would definitely affect it as icing sugar mixture rather than pure icing sugar does contain cornstarch. you may have to add more liquid and/or shortening. hth i'd be interested to find out with the fondant!