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???
Are you using a shortening, or a crusting type of buttercream with powdered sugar?
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.
..moving to Recipe Tips & Ideas.