Help "now" Needed For Chocolate Frosting
Decorating By debster Updated 12 Oct 2007 , 5:39pm by Lalana
Ok I NEED a Chocolate frosting that is dark in color , So I thought THIS time I'd try the one using the real Chocolate in it. Is there a recipe or do you just add the melted chocolate to the regular recipe? Also, does the icing get hard when the chocolate firms up from the liquid stage? Thanks to any and all who reply!!!!!!!!!!!!!!!!!!!!!!!!!!!! I'm so desperate I went to Sams today to see about buying some of theirs cause I like the color but it was a 27 lb tub. I'd never use that much chocolate icing as of now.
Here is a recipe I (and my customers) really like for chocolate icing. I hope this helps. Goodluck.
CHOCOLATE BUTTERCREAM ICING
3/4 cup Crisco
3/4 cup butter, softened (6 ounces, 1 & 1/2 American sticks)
1 1/4 cups cocoa
1 1/2 teaspoon vanilla
2 pounds powdered sugar
about 1/2 cup of water, give or take a little
(If you have a splash guard for your bowl, this is a good recipe to use it with.)
Mix the Crisco and butter at a slow speed until creamy.
Add the cocoa. Mix again until the cocoa is all incorporated.
Add the powdered sugar, vanilla, and most of the water. Beat at medium speed for a few minutes. Test the spreadability and add water if necessary.
I honestly JUST finished making a chocolate frosting where I added hot melted chocolate directly into cold frosting. I added cocoa powder to BC first, which gave it a great chocolate flavor.
I was expecting disaster because the melted chocolate was an afterthought (I wanted it to be "different") and I added it to the frosting I had just removed from the fridge. I was certain I'd end up with tiny chocolate pieces but I didn't! You could even try adding chocolate pudding mix, but I don't know if would form some type of skin.
I'm always experimenting...
I haven't tried this one yet- it's next n my list! It looks like it would be dark.
http://www.cakecentral.com/cake_recipe-6193-Chocolate-fudge-Icing.html
This one is good and pretty dark.
http://www.cakecentral.com/cake_recipe-2033-40-Chocolate-Syrup-Frosting.html
Hi 
I made Toba Garrett's chocolate buttercream a few weeks ago and oh man is it good. My co-workers went nuts for it. In fact, I'm pretty sure the icing was better than the cake. It's quite dark in color (there's a pic in my photos of the finished cake) and it crusted/smoothed very nicely. If you don't want to use the liquor, I think you can sub in any other liquid. Hope this helps!
http://www.epicurious.com/recipes/food/views/109248
I have only been able to find the dark cocoa at one Wal Mart in my area. I buy a couple of them every time they have it since it's not readily available. I'd like to buy it in bulk, it tastes SO yummy. I guess I can't really be accused of being a chocolate snob, Hershey's works for me! 
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