I attempted to make Chocolate butter cream...I am needing it to make "black" icing...but it did not turn out right. It was like a bunch of little balls??? Is there someone here who can give me a good recipe or tell me what I did wrong?? TIA
Do you have any of the Wilton Yearbooks.They have a great chocolate BC recipe in all their books.
Make the simple BC white recipe....add 3/4 cup of cocoa or 3 squares of bakers semi sweet chocolate melted...and an additional 1-2 tsps of milk.
I've used this before and it is really good!!
Hope that helps!
If using cocoa powder, I found it is best to sift it first.....otherwise, there little clumps in the icing! ..and this is advice coming from someone who hates to sift!!
I agree with Miss Missy - sift that stuff! Also, you may not have quite enough liquid in your icing. You'll need to add extra milk or water - maybe as much as a TBS, depending on how big your icing batch is.
I use the chocolate buttercream from the wilton website, and it is really good. I used the 3/4 cup of cocoa and added more milk 'till it was the right consistency, maybe that was your problem?