I have a butter cream that I like and I make it in a 20 quart hobart. Is there a way I can convert my white to chocolate without making it too dry?
Do I leave out equal parts of powdered sugar to coco?
I'm trying to avoid experimenting with 30 pounds of icing.
You don't want to have an extra 30#??
O.k. yah, that's what I did.....I think I used about one can of Hershey's UNsweet cocoa.
Some people say they also add melted choco (candy melts). When I tried that it hardened as soon as I added it so there were little pieces of choco all thru the icing Maybe it was too hot?
Hi, Ialways add melted chocolate to the buttercream. First melt the chcocolate and then make the buttercream. Last add these two together. make sure the chcocolate is not too hot. Otherwise it will make the buttercream too thin.
You can mix cocoa with a bit of boiling water, to a thickish paste, then add it to the b.c, if it is dryish, add a little bit of milk or water, little bits at a time, till you find the consistancy youre looking for. Works well every time
or add the dry cocoa powder, mixing it in well, then add bit by bit milk or water, till smooth and consistancy you require.
Hope this helps!
Throw in some cocoa. Mix. If the bc is too stiff, throw in some liquid. Mix. No need to overcomplicate this stuff.