The darkest I can get is still very light. Is melted chocolate better to use than cocoa powder? I've considered using thickened ganache but it dries to be pretty dull doesn't it?
I use the baking coco and then add some of the Wilton's brown color. Sometimes I have to use the wiltons black color (just a tad) to get a very dark brown.
Use hersey's special dark cocoa and still if you wnat a dark, dark brown use brown and black gel coloring.
How much cocoa are you putting in your frosting.... I get a nice deep brown from using Hershey's regular.. the special dark really gets it DEEEEP darn tho.
I like the special dark cocoa myself.
This is a cake I did using it. I always get a great dark chocolate color with it.
Thank yall. I really don't measure it. I just dump and dump some more. But it's still too light. I'm going to try the special dark. Texas Sugar that is the brown that I am going for. I didn't want to add too much brown coloring just because of the taste. Personal preference.
Tracyj, I use a modified version of Martha Stewart's fudge frosting recipe. I think the color will be what you're looking for. I tried several recipes before finding this one. It comes out the color of a candy bar. The tast is very rich and dark, I would describe it as grown up chocolate , my family loves it!
6 tbs Butter
6 tbs Vegetable Shortening
3 ½ cups Confectioners' Sugar
1 cup Cocoa Powder
2 tbs Meringue Powder
½ cup (prox) Milk, slightly warmer than room temperature
2 tsps vanilla (or other favorite flavoring
I found by mistake that adding blue and red foodcolouring to my choc icing made it go dark choc colour.....