Urgent! Help Asap!

Baking By rkei Updated 3 Jul 2010 , 8:21pm by nana_marta

rkei Posted 3 Jul 2010 , 4:13pm
post #1 of 12

HOW MUCH COCOA DO I NEED TO ADD TO THIS RECIPE TO MAKE IT CHOCOLATE?!?! PLEASE REMEMBER, I NEED TO KNOW HOW MUCH COCOA. THANKS. HELP ASAP!

1/2 cup butter
1/2 cup butter flavor Crisco
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners sugar
1/4 cup milk

HELPPPPPPP!!

11 replies
Doug Posted 3 Jul 2010 , 4:28pm
post #2 of 12

"to taste"

just how dark do you want it to be??


I'd start with 1/4 cup and go from there

(and of course I prefer melted chocolate, 8oz/batch)

oh and may want to add a bit of corn syrup (again feel/taste) to compensate for dryness of cocoa powder.

rkei Posted 3 Jul 2010 , 4:31pm
post #3 of 12

I just want it a nice milk chocolatey taste. Like store bought icing.

KonfectionKonnection Posted 3 Jul 2010 , 4:31pm
post #4 of 12

According to a recipe I have that is the same size batch as you list, it says 3/4 cup of cocoa. You may also want to add a little bit more milk to get the right texture, as the cocoa will dry out the icing. (I also sift my cocoa to avoid little lumps that will taste bitter later.)

Hope this helps! Good luck!

rkei Posted 3 Jul 2010 , 4:33pm
post #5 of 12
Quote:
Originally Posted by KonfectionKonnection

According to a recipe I have that is the same size batch as you list, it says 3/4 cup of cocoa. You may also want to add a little bit more milk to get the right texture, as the cocoa will dry out the icing. (I also sift my cocoa to avoid little lumps that will taste bitter later.)

Hope this helps! Good luck!


THANK YOU SOOO MUCH!!!!! I'M SOOOO NERVOUS ABOUT THIS CAKE, AND FREAKING OUT.

rkei Posted 3 Jul 2010 , 4:54pm
post #6 of 12

I would still like other peoples opinions, please!

SandiOh Posted 3 Jul 2010 , 5:00pm
post #7 of 12

I like to take an cocoa (1/4 cup in this case) and add an equal amount of boiling water....stir together to make a paste and cool, then add to the buttercream mixture.

CBMom Posted 3 Jul 2010 , 5:44pm
post #8 of 12

I sift my cocoa powder with double the amount of icing sugar.

So, if you're adding 1/2c of cocoa, sift it together with 1c of the sugar.

Then sift the rest of the icing sugar together with the cocoa/sugar sifted mix.

Oh, and I always, always use cream, or at least the heaviest fat milk I can, especially for chocolate, and you may need a little bit extra.

Yummmmm

Have fun, let us know how it turns out!!

icon_smile.gif

leah_s Posted 3 Jul 2010 , 5:58pm
post #9 of 12

It's really just to taste and look. I use a cocoa that's probably different from yours anyway.

nana_marta Posted 3 Jul 2010 , 6:00pm
post #10 of 12

The recipe I use is just about double of yours and I add 1 cup cocoa and 1 cup chocolate syrup, for yours 1/2 and 1/2 should do it! Good luck. AND NO STRESSING! I know it will be fab-u-lous! icon_biggrin.gif

rkei Posted 3 Jul 2010 , 7:05pm
post #11 of 12

Well, thanks so much every body! I ended up using a little over 1/4 cup, and it is the best icing i've ever tasted!

nana_marta Posted 3 Jul 2010 , 8:21pm
post #12 of 12

If it is the best icing you hav eever tasted, maybe I need to start using your recipe now! icon_wink.gifthumbs_up.gif

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