I am pretty new to this homemade icing thing. I have absolutley no problems with white BC, but when I make chocolate, I can't seem to make it a good consistency for spreading. I've now tried 3 different recipes and every time it just crumbles onto the cake. This last cake I actually took it in my hands and flattened it onto the cake like putty! Does anyone know what the problem might be?
I'm using recipes that use shortening, butter, powdered sugar and cocoa. this last time I tried to add corn syrup, which could be why it ended up like molding chocolate.
Thanks in advance!
Try adding melted and cooled unsweetened chocolate instead of cocoa. The cocoa is drying out your BC.
I use melted chocolate (don't like the results of using cocoa powder) and I always have to add extra milk when adding chocolate. I just add a little at a time until I have the right consistency.