dinie Posted 30 Jul 2009 , 2:35am
post #1 of

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.

TIA,
Diane

3 replies
CutiePieCakes-Ontario Posted 30 Jul 2009 , 3:09am
post #2 of

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.

HTH!

Doug Posted 30 Jul 2009 , 3:20am
post #3 of

yes.

both

why not?

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.

TheCakeDude Posted 30 Jul 2009 , 3:30am
post #4 of

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!! icon_smile.gif

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