I use the modified recipe of Wilton's:
1/2 C shortening
1/2 C butter
4 C icing sugar
2 tsp vanilla
water...
But I've never made chocolate and would like to. So can anyone please tell me how much cocoa to use and if I need to take some of the icing sugar out?
Thanks!
I use 1/3 cup melted chocolate in my bc. Just cool so that it's not too hot but still pourable. I like the taste better than using cocoa. I can't answer your question as to how much cocoa but just wanted to pass onto you how I make my chocolate bc.
Thanks, I never tried melting chocolate.. Can I use the semi-sweet chocolate chips? I have that currently in my cupboard.
Thanks, I never tried melting chocolate.. Can I use the semi-sweet chocolate chips? I have that currently in my cupboard.
yes, tho' depending upon how much you use, you may have to add additional liquid.
I do 8oz melted Ghiradelli per 1 batch recipe of Indydebi's recipe. (and since I make double batches normally, that means 1 whole bag melted). I find I have to add at least 1 to 2 TBS of extra milk after I fully blended in the melted chocolate.
I also make my chocolate buttercream with melted chocolate. I cannot image why you could not use the semisweet chocolate chips melted.
Yes semi-sweet will work just fine. Like Doug said you will probably have to add just a little more milk (liquid).
In my first post I stated that I use 1/3 cup of melted chocolate but it's actually probably more as I add about 1/2 of a 12 ounce bag to one receipe of Indydebi's buttercream. It may measure to be 1/3 a cup I came up with the 1/3 cup from somewhere
I've only made chocolate BC with cocoa, I like the idea of the melted Ghirardelli much better!! So, you add the melted chocolate after you've gotten it the ps blended well???
I like the melted chocolate (have used chocolate chips, candy melts and bakers squares) over cocoa powder unless it is the Special Dark.
I usually use a bag of melted chooclate to a recipe of icing. For cocoa, it can be anywhere from a 1/2cup to a cup or more. Both depend on how dark in color and how chocolatey you want the icing to be.
As was mentioned before you do want to add a little extra liquid as the chocolate can affect the consistancy some.
I just keep adding cocoa til it tastes right. Taste great, and less effort than melting chocolate.
Also, chocolate milk! Use it instead of the water - magic!
xx
ok, there's a bag of Special Dark chips in my cabinet that were intended for occasional munching they will now be headed for a batch of BC! Thanks for all the info!!
I love the recipe on the back of the Hershey's cocoa can. Yummy.
Normally I use another recipe with melted chocolate too.. but I tried the recipe on the back of the Hershey's container over the weekend for a family Easter cake. WOW that was some good chocolate BC! [/url]
Does anyone know if the recipe for chocolate frosting from the hershey's can crust? I need one that i can either apply fondant over it completely or as accents.
I love the recipe on the back of the Hershey's cocoa can. Yummy.
That's what I use when I need chocolate icing. And it crusts well, too!
All this talk about chocolate icing, I wish I had an ocassion to make a cake. My next cake will have that chocolate icing. Thanks.
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