What Is The Best Cocoa Powder For Cho. Buttercream
Decorating By marion123 Updated 12 Sep 2008 , 1:51am by bevyd
I have used lots of cocoa powders, but I have found that when I use the semi-sweet baking squares, the icing comes out smoother and has a better taste.
I have used lots of cocoa powders, but I have found that when I use the semi-sweet baking squares, the icing comes out smoother and has a better taste.
I agree with that. I think the cocoa powder tastes like cocoa powder but when you use the chocolae squares its delicious! Only way I do it now.
I always use Ghiradelli chocolate squares in the baking aisle. I've read several posts on here from people who have said that cocoa powder makes the icing grainy so I haven't used the powder at all.
I melt the squares in the microwave in a glass Pyrex measuring cup and let it cool before I add it to the icing.
Let us know how it turns out!
I've used Nestle and Hershey's powder as well as melted squares and choc. syrup. They all provide a different taste. I've never had a problem with grainy texture from the powders. Personally I use a half/half mix of the squares and Nestle's powder. I like the taste better and I'll end up with a slightly lighter brown color that I like. 
10x based Buttercreams can come out grainy even without the cocoa power IMO.
Use the best chocolate you can afford. Lindt's, Ghiradelli are easy to find, good quality and not expensive.
Semisweet is good, but I prefer Bittersweet for a deeper chocolate taste.
What is the best one that I should use for making Cho. buttercream... I know that Hersey's has one.. Is that a good one?
I always use hershey's. Love it, there cake receipe on the box is the only chocolate cake receipe that I use.
I like the Special Dark Hershey's Cocoa Powder. I love the color it makes!
Not to mention the taste of it! YUMMY!! So so good!
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