I have a large amount of white buttercream left over now have a order for a cake with chocolate buttercream how would I make this to be chocolate? Would I use melted chocolate or cocoa powder, please any help would be greatfull.
I usually just add powdered chocolate to it. Can't say how much, because I usually just add what I need by how much white BC I have. By sight and taste, I guess. If you get the right taste but not colour, add some brown colouring, rather than over-chocolate it.
can you really have too much chocolate?
could even add syrup too
i do 8oz melted Ghiradelli semisweet + 2 to 3 TBS Hershey's Special Dark Coca Powder per single batch of BC
the melted makes it really stiff as it cools.
so thin with milk or syrup or both.
I used to use cocoa powder, but it never achieved the taste or color i wanted. Now I mix in about 50/50 buttercream and ready to use fudge icing (we keep buckets of it in the bakery), and it is delicious!!