Chocolate Frosting

Decorating By redonfire Updated 7 Jun 2013 , 4:03am by Stitches

redonfire Posted 7 Jun 2013 , 1:09am
post #1 of 4

I made Chocolate Buttercream Frosting and used Semi sweet chocolate chips and semi sweet baking chocolate and was still light in color so I added ganache and it still didn't look so dark, added bit more melted chocolate and still not dark,, Should I add Cocoa Powder or just use brown food gel at this point?



3 replies
Stitches Posted 7 Jun 2013 , 1:54am
post #2 of 4

Very often lightness happens in chocolate frostings when you mix it a lot. Go by taste instead of looks. If it tastes good and chocolaty you're good. The color will darken in time.


You may have already added too much chocolate. So now you need to check that! Get it cold and see if it turns too hard.

redonfire Posted 7 Jun 2013 , 3:01am
post #3 of 4

Thank you. I may just add some brown food gel. The person wants it to be a dark chocolate. The taste is still great!  Thanks so much!

Stitches Posted 7 Jun 2013 , 4:03am
post #4 of 4

If your chocolate tastes strong enough leave the frosted cake out on the counter to warm up the frosting, it will get ALOT darker all on it's own in a couple hours.

Quote by @%username% on %date%