Idnydebi Chocolate Frosting

Decorating By MessMaker Updated 13 Sep 2010 , 10:25pm by Suzisweet

MessMaker Posted 9 Sep 2010 , 7:09pm
post #1 of 16

I seen a thread not to long ago that had Indydebi's chocolate frosting recipe on it, could some one help me find it?

Or direct me to the recipe?

15 replies
jenscreativity Posted 9 Sep 2010 , 7:15pm
post #2 of 16

I want to know too!!!

dmo4ab Posted 9 Sep 2010 , 8:19pm
post #4 of 16

I just add melted chocolate squares to the original IndyDebi Recipie. I've used Unsweeted or White Chocolate. Just add extra milk to keep it from drying out and it's Yummy!!!

MessMaker Posted 9 Sep 2010 , 8:31pm
post #5 of 16
Quote:




Thank You SOOO Much!!! thumbs_up.gif

Suzisweet Posted 9 Sep 2010 , 8:33pm
post #6 of 16

You are very welcome! icon_biggrin.gif

MessMaker Posted 9 Sep 2010 , 11:01pm
post #7 of 16

Could you also tell me how to get it super black...

Started with choc. frosting, added some Ameri-color super black, I got more of a dark Smokey grayish black.

Did I just not add enough coloring to it?

What am I doing wrong?

Suzisweet Posted 10 Sep 2010 , 12:36am
post #8 of 16

You can do two things that can help you out...though not this time as your icing is obviously already made.

Yes, add more black, gross, I know but you have to add what you need to make it the right color. I just made navy, and actually started with blue fondant. I added so much color I thought that I was going to barf....though I kept telling myself it was merely for decor that would most likely be left on a plate.

NOW, for next time.....you can get "black cocoa" and if your recipe calls for say 1 cup of cocoa then use 1/4 C black and 3/4 C of your regular. The black has a deeper taste but can be bitter if too much is added. I always use the "1/4 rule" for cake, icing, brownies, etc. What ever the measurement is a 1/4 of it I sub with black cocoa...........though you may want to add more or less to your taste. It will definately add a deeper, darker color to your buttercream but you will still need black color.
Suzi

jenscreativity Posted 13 Sep 2010 , 3:09am
post #9 of 16

How do you make IndyDebi's WHITE buttercream? Thanks!

Jenifer

cakeythings1961 Posted 13 Sep 2010 , 11:44am
post #11 of 16
Quote:
Originally Posted by Suzisweet



NOW, for next time.....you can get "black cocoa" and if your recipe calls for say 1 cup of cocoa then use 1/4 C black and 3/4 C of your regular. The black has a deeper taste but can be bitter if too much is added. I always use the "1/4 rule" for cake, icing, brownies, etc. What ever the measurement is a 1/4 of it I sub with black cocoa...........though you may want to add more or less to your taste. It will definately add a deeper, darker color to your buttercream but you will still need black color.
Suzi




This is a great idea. The last time I added black color to my chocolate icing, well, can you say baby poo????????? Is there a brand of black cocoa you recommend? I've never seen this, but I'm eager to try it! tia

Suzisweet Posted 13 Sep 2010 , 12:20pm
post #12 of 16

I initally started using King Arthur Flour's black cocoa but was lucky enough to find it at a bulk grocer as well as an Amish farm store for about half the price. You can try places like that first or if no luck order through the internet.

Here are a few links.................

http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz


http://www.culinarydistrict.com/Products/Chocolate-Candy/Coca-Powder-Black-Onyx-16-oz

http://www.lepicerie.com/customer/product.php?productid=261020&cat=0&page=1

Hope that helps!
Suzi

cakeythings1961 Posted 13 Sep 2010 , 12:25pm
post #13 of 16

Thanks so much!!

MadMillie Posted 13 Sep 2010 , 12:34pm
post #14 of 16

Thanks Suzisweet. I didn't know there was such a thing as black cocoa.

jenscreativity Posted 13 Sep 2010 , 10:21pm
post #15 of 16

Thank you soooo much for the recipes!!

Suzisweet Posted 13 Sep 2010 , 10:25pm
post #16 of 16

No problem cake buddies! icon_biggrin.gif

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