How Do I Get The Light Color Chocolate Butter Cream
Decorating By tame Updated 2 May 2006 , 9:40am by QueLinda
I have seen many cakes with the light color chocolate buttercream and then trimed in the dark chocolate buttercream . I have been doing the chocolate buttercream from wilton as to which you add cocoa to your white buttercream to make chocolate. I have been doing a lot of chocolate covered stawberries cakes with just the basic brown chocolate and would like add more pazaaa to the cakes.
mmmmm....I use 3/4 of a cup of cocoa and wish mine was darker...that was going to be my suggestion sorry no help!
Different brands of cocoa powder can have slightly different shades of brown. And the other day (I *LOVE* dark chocolate) I got Hershey's Special Dark cocoa powder. MMMMMM it's sooooo good. Rich and VERY dark. Either using a darker powder or slightly more of what you're already using should help. (do have to remember to adjust liquid accordingly)
hth
Bekah
Edit: You know, just reread this thread name, and boy do I sound stupid. Here I am giving advice on how to make your buttercream darker, not lighter. But sounds to me like what you want mostly is good contrast between a light and a dark chocolate icing?
Edit: You know, just reread this thread name, and boy do I sound stupid. Here I am giving advice on how to make your buttercream darker, not lighter. But sounds to me like what you want mostly is good contrast between a light and a dark chocolate icing?
I was wondering if they were using dutch process already. If so, using regular would make the lighter bc and if not, switching to dutch process would give the contrast. I'm never able to get a really, really dark bc using regular no matter how much I add.
I add brown gel color to my choclolate buttercream to get it really dark...you can see this in my gallery with my chocolate buttercream cakes.
That's amazing that you could get it that dark using the brown gel. It's almost black. It's beautiful! I start all of my black frostings with the dutch process which is more expensive than the regular. I may have to switch to regular and try the gel. Thanks!
I'm going to remember that also. I can't find the dutch process cocoa and my chocolate buttercream never looks dark enough no matter HOW much chocolate I put in it!
For a lighter color chocolate I melt the bakers chocolate and mix that in. It is a much lighter color than using cocoa powder.
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