Hi,
I have a cake due at 5pm and I whipped up a double batch of SMBC. It was all fine until I added the cocoa powder (1/2 cup for a double batch) and it turned into soup. I have never had a problem like this before.
What should I do?
Hi Tsal. I'm not sure why that happened but the way I do SMBC is by adding melted chocolate (room temperature) to the mix after incorporating my cubed butter. I whip it good and it's stable, glossy, and chocolate delicious :)
to add cocoa powder to any of my buttercream recipes I first pour boiling water into the cocoa powder to make a medium paste consistency. Let cool to room temperature then add to the finished buttercream.
Quote by @MBalaska on 12 hours ago
to add cocoa powder to any of my buttercream recipes I first pour boiling water into the cocoa powder to make a medium paste consistency. Let cool to room temperature then add to the finished buttercream.
Interesting! Is this to make it smoother or because of stability issues?
Hi... To follow up MBalaska's comment.... I was going to ask you if you added any water to the cocoa. It is my understanding that it is necessary because of stability issues. I believe it is recommended to use either melted chocolate or to mix cocoa with some water.
Wishing you the best!
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