Changing White Buttercream To Chocolate

Baking By dinie Updated 30 Jul 2009 , 3:30am by TheCakeDude

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dinie Posted 30 Jul 2009 , 2:35am
post #1 of 4

I have a large amount of white buttercream left over now have a order for a cake with chocolate buttercream how would I make this to be chocolate? Would I use melted chocolate or cocoa powder, please any help would be greatfull.


3 replies
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CutiePieCakes-Ontario Posted 30 Jul 2009 , 3:09am
post #2 of 4

I usually just add powdered chocolate to it. Can't say how much, because I usually just add what I need by how much white BC I have. By sight and taste, I guess. If you get the right taste but not colour, add some brown colouring, rather than over-chocolate it.


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Doug Posted 30 Jul 2009 , 3:20am
post #3 of 4



why not?

can you really have too much chocolate?

could even add syrup too


i do 8oz melted Ghiradelli semisweet + 2 to 3 TBS Hershey's Special Dark Coca Powder per single batch of BC

the melted makes it really stiff as it cools.

so thin with milk or syrup or both.

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TheCakeDude Posted 30 Jul 2009 , 3:30am
post #4 of 4

I used to use cocoa powder, but it never achieved the taste or color i wanted. Now I mix in about 50/50 buttercream and ready to use fudge icing (we keep buckets of it in the bakery), and it is delicious!! icon_smile.gif

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