What Is The Best Cocoa Powder For Cho. Buttercream

Decorating By marion123 Updated 12 Sep 2008 , 1:51am by bevyd

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marion123 Posted 9 Sep 2008 , 8:30pm
post #1 of 15

What is the best one that I should use for making Cho. buttercream... I know that Hersey's has one.. Is that a good one?

14 replies
 tcbalgord  Cake Central Cake Decorator Profile
tcbalgord Posted 9 Sep 2008 , 8:38pm
post #2 of 15

I use Hershey's and have never had any problems with it.

Good luck

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rvercher23 Posted 9 Sep 2008 , 8:45pm
post #3 of 15

I have used lots of cocoa powders, but I have found that when I use the semi-sweet baking squares, the icing comes out smoother and has a better taste.

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zoraya Posted 9 Sep 2008 , 8:49pm
post #4 of 15
Quote:
Originally Posted by rvercher23

I have used lots of cocoa powders, but I have found that when I use the semi-sweet baking squares, the icing comes out smoother and has a better taste.




I agree with that. I think the cocoa powder tastes like cocoa powder but when you use the chocolae squares its delicious! Only way I do it now.

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marion123 Posted 9 Sep 2008 , 10:01pm
post #5 of 15

I'm going to use the squares.. When do I add it to my Wilton Buttercream that I learned from m Wilton class? I need to melt them and do Ilet them cool before I add to the buttercream?

Thank you so much

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KateyK Posted 9 Sep 2008 , 10:07pm
post #6 of 15

I like the Special Dark Hershey's Cocoa Powder. I love the color it makes!

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lvspaisley Posted 9 Sep 2008 , 10:18pm
post #7 of 15

I always use Ghiradelli chocolate squares in the baking aisle. I've read several posts on here from people who have said that cocoa powder makes the icing grainy so I haven't used the powder at all.

I melt the squares in the microwave in a glass Pyrex measuring cup and let it cool before I add it to the icing.

Let us know how it turns out!

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jibbies Posted 9 Sep 2008 , 10:25pm
post #8 of 15

Try my chocolate velvet buttercream recipe (it's highlighted on the home page right now). The 2lb is powdered sugar I left that off icon_redface.gif
By the way I haven't had problems with it being grainy.

Jibbies

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smbegg Posted 9 Sep 2008 , 10:26pm
post #9 of 15

I just use Nestle, but I also use Hershey Syrup for the liquid. Makes a nice dark brown chocolaty BC

Stephanie

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evesloven Posted 10 Sep 2008 , 2:54pm
post #10 of 15

I've used Nestle and Hershey's powder as well as melted squares and choc. syrup. They all provide a different taste. I've never had a problem with grainy texture from the powders. Personally I use a half/half mix of the squares and Nestle's powder. I like the taste better and I'll end up with a slightly lighter brown color that I like. icon_smile.gif

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cb_one Posted 10 Sep 2008 , 4:16pm
post #11 of 15

10x based Buttercreams can come out grainy even without the cocoa power IMO.

Use the best chocolate you can afford. Lindt's, Ghiradelli are easy to find, good quality and not expensive.

Semisweet is good, but I prefer Bittersweet for a deeper chocolate taste.

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Wesha Posted 10 Sep 2008 , 10:40pm
post #12 of 15
Quote:
Originally Posted by carissa123

What is the best one that I should use for making Cho. buttercream... I know that Hersey's has one.. Is that a good one?




I always use hershey's. Love it, there cake receipe on the box is the only chocolate cake receipe that I use.

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TexasSugar Posted 11 Sep 2008 , 2:49am
post #13 of 15
Quote:
Originally Posted by KateyK

I like the Special Dark Hershey's Cocoa Powder. I love the color it makes!




Not to mention the taste of it! YUMMY!! So so good!

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bevyd Posted 12 Sep 2008 , 1:51am
post #14 of 15

I have tried some of the other higher priced cocoa's but I always come back to Hershey's. Ditto Wesha!!!

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bevyd Posted 12 Sep 2008 , 1:51am
post #15 of 15

I have tried some of the other higher priced cocoa's but I always come back to Hershey's. Ditto Wesha!!!

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