Dark Brown In Color Rich In Taste Chocolate Frosting
Decorating By debster Updated 9 Apr 2007 , 12:37am by StaceyC3
Ok I tried the recipe forum and didn't get any bites so I'm trying here, I made the Wilton Buttercreme Chocolate Frosting and I didn't like the color or the taste of it. How do you get the frosting dark brown? I even added more chocolate to it and even brown food coloring. I need it to be crusting so I can decorate with it. I know someone out there in CC Land has to have a killer chocolate icing they would share. Please? And Thank you........................ 
My recipe is basically the wilton buttercream BUT I use ALMOND EXTRACT instead of the vanilla...
1 stick butter
1/2 cup crisco
milk (I just splash it in until the consistency is where I want it)
cocoa (I start with 3/4 cup, but add more to make it darker)
1 tsp. almond extract
I think it is out of this world! The almond makes ALL the difference.
Definitly get yourself some dark cocoa. Hersheys makes some called special dark that is dutch processed. It will be darker and much better tasting IMO. I am sure there are some other specialty cocoas you could get online or from a gormet shop.
Try the chocolate syrup frosting from the recipes section here. It is VERY good, and has a nice dark color. It's easy to make too!
I agree with jen 1977, the chocolate syrup is the best I've tasted and very easy to make
I use the chocolate frosting recipe from the back of the Hershey's Cocoa Powder can and add meringue powder to it so it crusts. It's fairly dark but if you want black-dark, I don't think it is.
My recipe is basically the wilton buttercream BUT I use ALMOND EXTRACT instead of the vanilla...
1 stick butter
1/2 cup crisco
milk (I just splash it in until the consistency is where I want it)
cocoa (I start with 3/4 cup, but add more to make it darker)
1 tsp. almond extract
I think it is out of this world! The almond makes ALL the difference.
I assume there must be some powdered sugar in here, probably 4 cups??
Sarah Bernhardt chocolate glaze sets up to the consistency of canned icing and keeps a dark chocolate color, aside from which it is just delicious. I use it for icing, making the dam and for borders and writing, haven't tried it for flowers but it might be a bit too soft for that. I do let it crust a bit to get this tecture in the icing with a serrated edged bread knife.
http://www.cakecentral.com/cake_recipe-2315-Sarah-Bernhardt-Chocolate-Glaze.html
There IS 1 pound (4 cups) of powdered sugar in my chocolate buttercream! Quote by @%username% on %date%
%body%