Chocolate Buttercream Losing Color .... Advice Please!
Decorating By yummyhobby Updated 7 Jul 2006 , 10:19pm by yummyhobby
I have some chocolate cakes torted and frozen. I am getting ready to ice the cake this afternoon. It seems like I remember others posting on here that their choc. BC faded as it dried and set up. Any advice on how I can keep this from happening to mine today? Thanks so much!
thanks jmt... I was wondering about the brown coloring. Guess it can't hurt to experiment as this is just a cake for practice. I know the more cocoa you use- the darker it will be. Just wanted to know it would stay that way. Thanks everyone for helping me out.
If you're using a crusting chocolate buttercream, it will definitely lighten up as it dries. Only a poured ganache will stay really dark and shiny when used to ice a cake.
I haven't tried it, but I would think an all butter, non crusting or meringue buttercream would also stay darker and shinier because of the oil on the surface.
I've used the Hershey's "extra special" dark Dutch process cocoa--great stuff, but you really have to love chocolate, especially dark chocolate, if you're going to use it. It makes things very dark and very chocolatey--not for those who only like milk chocolate!
Rae
Try using a little hot water when mixing the cocoa.
thanks everyone- I am going to just make a crusting BC with cocoa powder and it will taste great even if it lightens up a bit. I am going to use some of the brown coloring and see how that helps. Thanks again!
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