Turning Regular Buttercream To Chocolate Buttercream
Baking By shrobinson Updated 13 Feb 2010 , 7:52pm by _Jamie_
I have a large batch of buttercream made up and was wondering if it would be possible to just add some melted chocolate to the buttercream to make it chocolate? I just really really don't want to make another batch of buttercream.
I have a large batch of buttercream made up and was wondering if it would be possible to just add some melted chocolate to the buttercream to make it chocolate? I just really really don't want to make another batch of buttercream.
Yes you can. Just melt the chocolate and cool a bit before adding.
Yup, do it all the time, or cocoa powder 
Speaking from the heartache of experience, I add softened/melted ganache that I store in the fridge. Especially in the winter, when I add plain melted chocolate to anything, it sets up and becomes solid little chunks in my BC or batter. Ganache has the cream in it, which mixes in more easily for me.
Keep in mind that chocolate will suck out the moisture out of your icing, especially cocoa powder. You will need to add water/milk to thin it back out.
Ok so the first batch was not so hot. I made sure that I cooled it down to room temperature but didn't take into account my buttercream NOT being at room temperature. They were both out so I assumed they would be the same temp but for some reason the buttercream was a tad cooler. So the chocolate harden. UGH. Going to break out the hershey's powder and see what I can do with that.
Can I get a mini ME to help? ~
Sift your icing. That will get the chunks out. Then add powder and milk
Sift your icing. That will get the chunks out. Then add powder and milk
Yes, I forgot that part, I always sift my icing sugar now. I forgot to the last time I made MMF and it was not good.... 
And I also bought a different brand that seems to have huge lumps in it... I just finished my Chocolate BC a few mins ago and it is very tasty! Sorry yours isn't working out so well. 
No, I ment she should run the icing through a sifter so she can work the lumps of unmelted chocolate out. Then add the cocoa podwer if the taste is too weak.
Ok so the first batch was not so hot. I made sure that I cooled it down to room temperature but didn't take into account my buttercream NOT being at room temperature. They were both out so I assumed they would be the same temp but for some reason the buttercream was a tad cooler. So the chocolate harden. UGH. Going to break out the hershey's powder and see what I can do with that.
Can I get a mini ME to help?
~
BUMMER!! I've been through that, and as I'm rushed trying to get the order out That's why I only add the ganache to BC now -no cocoa to sift and get all over the kitchen, and no lumps in my BC!
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