Can I add cocoa to the Wilton's decorator icing? Does it blend well, etc? How about consistency?

No one has done this before?

Are you talking about the already made icing, or the class buttercream recipe that's in the books? I've added cocoa powder to the stuff that you make and it came out just fine. I mixed it in with the powdered sugar before adding it to the icing.

Hope this helps.

hi, if you have the course 1 book.. on page6, it tells you to add 3/4 cup cocoa, or 3 1oz. unsweetened chocolate squares, melted , and an additoional 1-2 T. water to recipe.. mix until well blended.. this is the class buttercream icing. go on wilton.com.. there is a delicous buttercream on there that you use butter with . and that one tells you how much chocolate to add. the class buttercream is a little stiffer.. that is why we make that in class.. i am a wilton teacher.. the one with the butter is softer.. i tell my students to use that one if they want to to ice their cakes for class. but to make up the class buttercream to use in class , because it is stiffer to practice with and to make the pretty roses. hths

I was more referring to the Large Tub of premade icing. Thanks so much for the tip!

i don,t really like the tub of wiltons icing.. it is hard to work with in class doing the borders, roses,etc.. it is pretty gluey .. when i started teaching. i tried all that stuff... so i would know what to tell the students and to be honest about it..