Darker Colour For Chocolate Buttercream?
Decorating By pmarks0 Updated 30 Sep 2010 , 6:57pm by pmarks0
I usually use this recipe for my SMBC http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations. I've made it in chocolate using semi-sweet chocolate but the longer you mix it (and you want to, to make sure the chocolate is evenly incorporated) the colour gets lighter. I find this as well with an american buttercream. Anyone have any idea on how to get a darker chocolate buttercream?
Thanks
Pam
I don't use SMBC, but with American BC, if I want a fudgy frosting, I mix up the regular buttercream (stiff consistency), then hand mix in ganache or a jar of hot fudge topping. It will give you a more fudge like texture and darker fudgy color like a can of store bought frosting would.
I use Toba Garretts chocolate butter cream recipe. It's the best chocolate butter cream I have tasted. You could use semi sweet or dark chocolate to make the ganache for the recipe. It would give you a darker color. I usually use milk chocolate. You can see the chocolate butter cream in my photos.
Forgot to add. I purchased Fondarific chocolate fondant and didn't think it was dark enough for the cake I was covering. The owner told me to add a little black food coloring and it worked. Made a nice dark brown. Try doing this with your butter cream.
Or add more chocolate. 
I really like Hersey's Special Dark Cocoa too. It makes a darker, richer buttercream (american buttercream anyway.)
Or add more chocolate.
I really like Hersey's Special Dark Cocoa too. It makes a darker, richer buttercream (american buttercream anyway.)
after you start a topic you need to go back into it and click start watching this topic, under the reply bit. odd, but it doesnt do it automatically!
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