I Need Help Making My Chocolate Brown Icing Very Dark!!!
Decorating By SugarMama5 Updated 19 Aug 2011 , 3:36am by gidgetdoescakes
Does anyone have any tips to make my butterecream a very dark, fudge looking buttercream??? I tried this afternoon & it's the sadest looking buttercream ever. I made my regular buttercream then added melted chocolate then some brown color paste and it's brown but not dark & fudgy looking, which is what I am wanting. Please help! Thanks!
This is what I am looking to do:
http://cakecentral.com/gallery/1272185
i use the buttercream recipe on the back of the Hershey's cocoa can. You can make a very dark buttercream simply by substituting Hershey's "special dark" cocoa for some or all of the regular cocoa. The recipe for buttercream is the same on both cans. You can also buy "black" cocoa from the King Arthur Flour company.
Add some food coloring to it. A little black and brown should do the trick.
Add some food coloring to it. A little black and brown should do the trick.
That's what I thought, but when I tried it, it was just kinda poopy looking...
i use the buttercream recipe on the back of the Hershey's cocoa can. You can make a very dark buttercream simply by substituting Hershey's "special dark" cocoa for some or all of the regular cocoa. The recipe for buttercream is the same on both cans. You can also buy "black" cocoa from the King Arthur Flour company.
Thanks I think I'll try that. I've never heard of black cocoa, I'll have to look into that!
I use a modified version of Martha Stewart's and it has a dark rich color that I really like. The tast is very rich and dark, too. My family loves it! It's on the Basket of Berries cake in my photos http://cakecentral.com/gallery/1878138.
6 tbs Butter
6 tbs Vegetable Shortening
3 ½ cups Confectioners' Sugar
1 cup Cocoa Powder (dutch process is best)
2 tbs Meringue Powder
½ cup (prox) Milk, slightly warmer than room temperature
2 tsps vanilla
I use a modified version of Martha Stewart's and it has a dark rich color that I really like. The tast is very rich and dark, too. My family loves it! It's on the Basket of Berries cake in my photos http://cakecentral.com/gallery/1878138.
6 tbs Butter
6 tbs Vegetable Shortening
3 ½ cups Confectioners' Sugar
1 cup Cocoa Powder (dutch process is best)
2 tbs Meringue Powder
½ cup (prox) Milk, slightly warmer than room temperature
2 tsps vanilla
Thanks SO much!! I'm going to try it out tomorrow! 
I use the Special Dark cocoa and get it from Walmart. Love it!
I will probably get slammed for this , but for that small amount, I would pick up a can of chocolate frosting.
I can not stand the white frosting in a can, but the chocolate is pretty good. It looks just like the picture and it tastes really fudgey!
I will probably get slammed for this
, but for that small amount, I would pick up a can of chocolate frosting. I can not stand the white frosting in a can, but the chocolate is pretty good. It looks just like the picture and it tastes really fudgey!
Lol, that's funny bc I asked the person who made that cake & she said the person she made it for asked for the Duncan Hines chocolate icing & that's what she used! I thought I might do that but I'll see if I can make up a batch of my own first. My husband thought I was nuts to even consider making it with Duncan Hines but it really is perfect for that. 
I will probably get slammed for this
, but for that small amount, I would pick up a can of chocolate frosting. I can not stand the white frosting in a can, but the chocolate is pretty good. It looks just like the picture and it tastes really fudgey!
Lol, that's funny bc I asked the person who made that cake & she said the person she made it for asked for the Duncan Hines chocolate icing & that's what she used! I thought I might do that but I'll see if I can make up a batch of my own first. My husband thought I was nuts to even consider making it with Duncan Hines but it really is perfect for that.
I keep a few cans in the cupboard just for this reason. I make the Wilton yearbook chocolate butter cream and add a can of milk chocolate icing. I tried this one day when someone here on CC suggested it . ( I didn't have enough cocoa to make my icing and didn't have the time to run to the store! ) Now I add it everytime I make chocolate bc!
I use a modified version of Martha Stewart's and it has a dark rich color that I really like. The tast is very rich and dark, too. My family loves it! It's on the Basket of Berries cake in my photos http://cakecentral.com/gallery/1878138.
6 tbs Butter
6 tbs Vegetable Shortening
3 ½ cups Confectioners' Sugar
1 cup Cocoa Powder (dutch process is best)
2 tbs Meringue Powder
½ cup (prox) Milk, slightly warmer than room temperature
2 tsps vanilla
Thank you SO much for the recipe! And also to everyone about the Dutch process cocoa... It's a whole new world with better cocoa!! I can't believe the difference with the dutch process.... Thanks again!!!! 
Oh and I compared the taste of the recipe above and to Betty crocker chocolate frosting & it's almost the same in taste and color, very close. Just FYI
Thank you SO much for the recipe! And also to everyone about the Dutch process cocoa... It's a whole new world with better cocoa!! I can't believe the difference with the dutch process.... Thanks again!!!!
Oh and I compared the taste of the recipe above and to Betty crocker chocolate frosting & it's almost the same in taste and color, very close. Just FYI
You're welcome, I'm glad you liked it. Isn't the dutch process amazing? I started using it when a Penzey's opened in my city and now I won't use anything else.
make dark chocolate modeling chocolate and then mix part into your fondant that you have colored brown....it also makes the fondant so nice to work with
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