Has anyone used chocolate candy melts in there buttercream icing? I'm thinking that this will taste very good if I melt the chocolate candy and mix with my buttercream icing. I'm afraid the icing will harden once the chocolate cools down.
I really don't like the chocolate buttercream that uses cocoa. It tastes grainy to me.
Any advice?
I use it all the time. Just make sure you run the mixer as you pour it in.
Instead of using the powder for making choc buttercream, I use the baking chocolate, you melt it in the microwave 30 seconds and pour it in. Tastes great!! (I use unsweetened! The semi-sweet just adds to the already horrific sweetness of the buttercream!)
Candy melts where I live can be almost as expensive as real chocolate. White chocolate has get their fats from oils like cottenseed and palm and this compromises the taste of the final recipe because they lack the nuances or a good quality chocolate. I am assuming the choc. melts are produced the same way. I use the melts all the time for making choc. boxes etc. But on tasting it does have a waxy taste. If you are making BC from Crisco then I guess it doesn't matter. But if you are making IMBC or Swiss, then for sure it probably isn't wise to choose the melts. Just my 2 cents worth and admittingly my very opinionated thought. Please don't take offense.
I use it all the time. Just make sure you run the mixer as you pour it in.
How much do you melt at one time for your icing?
hey- i don't have any advice with the candy melts but wanted to tell you that i also used to think cocoa made the buttercream grainy until i started sifting it first. now i love it! just thought i'd throw that out there in case you hadn't tried sifting your cocoa. :O)
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