Chocolate Icing

Decorating By lori83179 Updated 8 Nov 2005 , 8:32pm by jlvmorales

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lori83179 Posted 8 Nov 2005 , 2:49pm
post #1 of 7

I have always made white buttercream icing for my cakes and I have my first request for chocolate icing. Do I just add cocoa to the buttercream icing?

6 replies
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mpitrelli Posted 8 Nov 2005 , 2:51pm
post #2 of 7

yes you do add cocoa powder to it, but I also add just a little chocolate syrup to it. It gives it just a little added flavor. Not much maybe 1-2 tablespoons

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MrsMissey Posted 8 Nov 2005 , 2:57pm
post #3 of 7

In case you don't have any chocolate syrup:
Wilton's recipe is to add 3/4c. cocoa powder or 3 - 1oz. unsweetened chocolate squares melted and an additional 1 to 2 Tb. of milk or water.

I like the idea of the chocolate syrup though..that really sounds better!

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alimonkey Posted 8 Nov 2005 , 2:57pm
post #4 of 7

For a single recipe of Wilton BC (3 c yield) you add 3/4 c cocoa and a couple extra tablespoons of liquid to get the right consistency. I particularly like using dutch process cocoa, but I find I need a little almond extract to make it taste right.

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MrsMissey Posted 8 Nov 2005 , 3:05pm
post #5 of 7

...if I am making Chocolate buttercream...I substitute the Crisco with Butter Flavor Crisco..makes for a nice, creamy icing!!

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lori83179 Posted 8 Nov 2005 , 8:23pm
post #6 of 7

THANK YOU everyone for the replies, it really helped me to know what I should do!!!!
You are all wonderful!!!!

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jlvmorales Posted 8 Nov 2005 , 8:32pm
post #7 of 7

Have any of you used Nutella? And if so, did you use it by itself or mix it in with the buttercream?

Lisa

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