I have a question...

I have found a place that sells Rich's Bettercreme by the quart, but they only sell vanilla. Is there a way I can turn it into chocolate from the vanilla?

I just add melted chocolate to my icing to make it choc. BC. I know some people add ganache to their BC to make it chocolate.

Adding melted ingredients won't make the BC runny? I added cocoa powder, tasted to dry and was not dark at all... need to find new method..

It has never made mine runny. I mix in my KA and and it whips up great. If you wait too long, it can get stiff because of the chocolate hardening up. As a side note, if you put it in the fridge, it tastes like fudge. i had some leftover so I threw it in the fridge. Yummy. We ate it with a spoon!

there's a post on here somewhere about making Dawn's BC chocolate. She uses ganache. I think it lists measurements. I just do mine to taste.

I have wanted to try the melted chocolate to mine...but have not yet. I have always used cocoa...however...I have added brown icing color before and it gave it a beautiful brown color! Just a tip in case all you have is cocoa!
traci

Thank you all for the suggestions! I actually tried using Hershey's chocolate syrup and it worked! It doesn't have the lovely chocolatey brown color, but I really like the flavor! I may try to add a little brown icing color to it...

I use Ghiardelli's (sp) ground chocolate powder and add a little bit of Karo syrup to help keep the consistency I want.....people love seeing the ground chocolate in the frosting