Chocolate Buttercream

Decorating By lizardlady Updated 16 Feb 2009 , 2:08am by lizardlady

lizardlady Posted 15 Feb 2009 , 7:18pm
post #1 of 5

How do you achieve a rich chocolate flavor and dark color when making choclate buttercream?? Mine is always a light color and I have to had brown gel color. And it is never as choclatey as I want it to be. Any suggestions anyone??

Thanks!!

4 replies
icer101 Posted 15 Feb 2009 , 7:37pm
post #2 of 5

i use melted chocolate instead of cocoa... toba garret has a great tasting one in her books.. i love it... i never use color to achieve my goal.. it is semi-sweet chocolate that i melt..hth

lizardlady Posted 15 Feb 2009 , 7:56pm
post #3 of 5

Thank You!! Do you add chocolate directly to frosting or with shortening and flavorings??

kakeladi Posted 16 Feb 2009 , 12:50am
post #4 of 5

You can use most any kind of chocolate.....melted, cocoa, whatever.
I like to use UNsweet cocoa powder mixed to a thick mud w/some very hot water before adding to the icing. There is no set amount...... You add as much as you need to get the taste you want. You probably aren't adding enough.

lizardlady Posted 16 Feb 2009 , 2:08am
post #5 of 5

Thank you kakeladi!! I will try adding more powder. I was afraid it would be too bitter is why I haven't tried more cocoa powder.

Quote by @%username% on %date%

%body%