Chocolate Buttercream

Baking By Tahleigh Updated 4 Jan 2010 , 11:16pm by JanH

Tahleigh Posted 4 Jan 2010 , 9:49pm
post #1 of 4

I make chocolate buttercream by adding cocoa to my buttercream- very yummy; however, after I smooth it & it sets, it gets dark splotchy areas in it. I mix it very well, so I'm not sure why this happens. I made an almost perfect cake w/it last week, but the dark lines/splotches basically ruined it. Any ideas, tips, solutions???

3 replies
_Jamie_ Posted 4 Jan 2010 , 9:50pm
post #2 of 4

Are you using a shortening, or a crusting type of buttercream with powdered sugar?

bashini Posted 4 Jan 2010 , 9:54pm
post #3 of 4

Hi, I use ganache and mix it with my normal buttercream. However, it doesn't give a dark chocolate colour. But it smooths very easily and crusts verywell too. icon_smile.gif

JanH Posted 4 Jan 2010 , 11:16pm
post #4 of 4

..moving to Recipe Tips & Ideas. icon_smile.gif

Quote by @%username% on %date%

%body%