Sugarshack's Chocolate Buttercream

Baking By dandelion56602 Updated 28 Jul 2011 , 6:06pm by sugarshack

dandelion56602 Posted 25 Feb 2009 , 5:21am
post #1 of 7

I know it's been asked, but the forum search still isn't working for me. I have a 6 qt, but will take another of the recipes & adjust it.

I'm just wondering how much cocoa I'm needing to make it chocolate?


6 replies
dandelion56602 Posted 28 Feb 2009 , 4:46am
post #2 of 7

Can anyone help me?

Callyssa Posted 28 Feb 2009 , 4:59am
post #3 of 7

I'm not sure but I thought somewhere I read to substitute out 3/4 c. of the ps with baking cocoa.....but for a 6 qt. that doesn't seem like enough to really make it dark.....maybe if you used Hershey's Special Dark cocoa? I really don't know, I'm just trying to help.

When I tried to make chocolate bc the icing became VERY airy; my piped dots looked like cocoa puffs! I wasn't laughing at the time, but kind of funny now!

sugarshack Posted 28 Feb 2009 , 5:07am
post #4 of 7
dandelion56602 Posted 28 Feb 2009 , 11:43pm
post #5 of 7

Sugarshack, since you don't measure, does it normally require more creamer or does the butter give it more moistness? Can you give me a guestimate (1/2, 3/4, whole container, etc) of cocoa?

moscakes5 Posted 28 Jul 2011 , 1:28pm
post #6 of 7

I started with 3/4 cup of cocoa and added then added 8 tablespoons more to achieve taste and color. HTH

sugarshack Posted 28 Jul 2011 , 6:06pm
post #7 of 7

dandelion, you need more creamer cuz of the cocoa. i would guess about 2 cups?

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