How To Turn White Butter Cream Frosting Into Chocolate
Decorating By cakeyb Updated 16 Jan 2014 , 1:27am by scrumdiddlycakes
can you not get the chocolate in bulk? there's a fudge chocolate product--kinda tastes like tootsie roll and you can add that to white buttercream--one bakery i worked at had the neighborhood hooked on it--we sold boatloads of pecan thumbprint cookies with a big rosette of that choco on it--they're real good--
it's a heavy thick fudgey chocolate product--a very common product--it's great to outline drawings with too--
it's like commercial ganache--you can heat it and pour it on cakes & stuff--
A
Original message sent by cakeyb
i buy white butter cream frosting in bulk, so how would i turn it into chocolate? and instructions on how to do so.
If cocoa doesn't make it chocolaty enough for you, try adding some melted chocolate as well.
Before I add my Hersheys cocoa to American Buttercream I put it in a pyrex bowl and add just enough boiling water to be able to wet all of the cocoa powder and stir it well. Then I let it cool to room temp.
It's probably just my ice cold brain talking here, but I think it gives a slightly nicer texture, aroma, and taste.
Quote:
Before I add my Hersheys cocoa to American Buttercream I put it in a pyrex bowl and add just enough boiling water to be able to wet all of the cocoa powder and stir it well. Then I let it cool to room temp.
It's probably just my ice cold brain talking here, but I think it gives a slightly nicer texture, aroma, and taste.
If nothing else, it will help it mix in nice and smooth :) I do the same, but with coffee... I may have slight caffeine addiction.
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