Making Chocolate From Bulk Bc

Business By vickster Updated 11 Feb 2010 , 3:06am by VeryVera

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vickster Posted 7 Feb 2010 , 10:42pm
post #1 of 7

We make our BC in a large bulk batch a couple of times a week. Does anyone have a good method for using some of the regular buttercream as a base and making chocolate frosting out of it?
I don't get enough orders for chcolate to mix a large batch but would like a quick way to get chocolate.

6 replies
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CakeForte Posted 7 Feb 2010 , 10:54pm
post #2 of 7

I just mix in cocoa powder in half the batch. If I need it super rich, I melt chocolate in it. I don't get a ton of chocolate orders either. Surprisingly.

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vickster Posted 7 Feb 2010 , 11:47pm
post #3 of 7

Thanks, Cake forte.
Does the melted give you a darker color?
Customers tend to want the deeper chocolate brown not the milk chocolate color. Guess I could throw in a little brown gel.
Do you use the Baker's unsweetedned?

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kiwigal81 Posted 8 Feb 2010 , 12:53am
post #4 of 7

Maybe you could tinker with this recipe, adding the cocoa, liqueur and ganache if you have it, since the bc is already made?

Toba Garetts Chco buttercream, using ganache
  2 cups (1 pound or 454 grams) unsalted butter, room temperature
  1/2 cup (115 grams) vegetable shortening
  3 lbs (1.36 kilograms) 10X confectioners' sugar
  1 cup (110 grams) Dutch processed cocoa powder
  3 Tbsp meringue powder
  1 tsp salt
  5 fl oz (150 mililiter) chocolate liqueur (i.e., Godiva or another)
  2 Tbsp milk
  1 Tbsp pure vanilla extract
  2 cups (1 pound or 454 gram) refrigerated Ganache
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1. First, prepare the Ganache. Refrigerate until firm.
2.Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.
3. Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.
4. Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.
5. Add Ganache, 1 cup at a time and beat until light and fluffy.
Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.
Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)
Epicurious Editors' Notes: This recipe yields more than enough for two cakes if only icing one cake, make a half recipe or freeze the extra.

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vickster Posted 8 Feb 2010 , 1:41am
post #5 of 7

I didn't think about adding a liquer. That's a good idea for boosting the chocolate flavor.
This recipe uses a lot higher ratio of butter than I do. I do a one to one.

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littlecake Posted 8 Feb 2010 , 9:10pm
post #6 of 7

i get buckets of brownie icing from is kinda like ganash ...i just mix it half and is really good!'s like 23 bucks for a 25 pound bucket, at one of the bakeries i used to work at, an "old timer" told me about it, it really is the best tasting chocolate icing ever.

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VeryVera Posted 11 Feb 2010 , 3:06am
post #7 of 7

King Arthur Flour has a black cocoa that will give you a very very dark brown when added to the buttercream

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