Grrrrr!!! Chocolate Buttercream? Help!!!
Decorating By kimburkett_83 Updated 6 Apr 2006 , 1:33pm by Pyxxydust
I add Cocoa powder to make chocolate buttercream but it comes out a light brown!! How do I get that darker brown color everyone gets?
Thanks KIM
Man that was really quick!! Thank you! I ahve looked for this at Wal-Mart but they don't have it............hmmmm.........guess I will look for some over the net!
I add a cup and a half, but of course I am indeed a chocaholic.
I don't know where you're located, but around here (Cincinnati) the only place I could find it was at Meijer, which is a regional chain mostly in Michigan/Indiana/Ohio.
I think I remember someone posting that they found it at Amazon.com, but had to buy a case of 6.
Good luck, I think it's worth it to have such a rich dark chocolate color and flavor!
Laura.
I use melted chocolate chips about 1/4 to 1/2 cup
The Special Dark cocoa tends to turn the icing gray in my experience. It has a great taste but the color is more of a gray than a brown. I use a combination of Dutch-processed cocoa, Special Dark cocoa, and melted unsweetened chocolate squares. If you're still not happy with the color, there's always Americolor!
Cheers,
Darci
I have used cocoa powder and Choco Bake. Choco Bake is pre-melted chocolate in one oz. packets. I usually use one or two depending on how chocolatey I want it to be. I think it is mnade by Hershey's(not positive though). I also know that the WalMart in my area carries it,, and I'm in a little bitty town, so I'm sure you could also find it there.
Tabby
I love to add hot fudge topping to choc buttercreme - I got the recipe off allrecipes.com and everyone LOVES it - my sons fight over who'll get the spoon for this recipe. It will also cure that chocolate craving
I hate making it anymore! It seems to be everywhere in my kitchen! But now I either use melted chocolate or a can of dark fudge frosting.
hey - I just made some last night and I was really pleased with the results. I wanted that smooth looking chocolate icing with a dark color. For a batch of buttercream (which in my recipe is a stick of butter, 2 cups shortening, a bag of sugar, vanilla, and heavy cream) I added 5 melted squares of unsweetened Baker's chocolate. Once that was mixed in, I put in some Special Dark cocoa (I'm not sure where you live - but Kroger grocery store carries it around here. I haven't seen it at Wal Mart yet). It's true that it gives it this grayish brown tint - but once it's on the cake - it's not noticable at all. But I found the most important thing is to add the chocolate BEFORE adding in the powdered sugar. If I add it afterwards - for some reason it doesn't get that deep brown color. I have no idea why that would make it difference, but it did for me, at least in my recipe. After everything else is combined (except the sugar) - that's when I added the chocolate, and I added the melted squares and then the cocoa. Then I added the sugar. Also - make sure you use extra milk or water since the cocoa will tend to make the icing dryer.
Anyway, it looked and tasted great - so hopefully that will help you out a bit!
Melissa
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