I have been using BakingJeannie's Fluffy American Buttercream (sort of a hybrid MBC/ABC) recipe for about 6 months now and I love it. When I try to make it chocolate, however, by adding cocoa powder, it seems to weep! I would understand, if I was adding liquid, but I'm adding more dry for goodness sake! Why would it weep!?
It's almost like the chocolate starts to separate itself from the BC as chocolate syrup. Any ideas why and what I can do instead to make chocolate or mocha with it without altering the consistency??
The base recipe is here: http://cakecentral.com/recipe/fluffy-american-buttercream