Really Really Dark Choc Buttercream??
Decorating By blondmary Updated 25 Feb 2013 , 8:18pm by scrumdiddlycakes
Hi everyone!
Can anyone tell me how to make a dark chocolate buttercream?? I use dark chocolate, but still turns out a light brown and if I use too much chocolate (either powder or melts) I changes the texture of the buttercream. Should I just add brown color???
I will appreciate any suggestions.
Thank you!!!!!!!!!
The recipe on the back of the Hershey's cocoa can makes a pretty dark bc...and it's yummy, too.
You can add unsweetened baking chocolate to get it darker.
Normally using real extra dark chocolate "noir" type with over 70% cacao content works a lot better than melts...which are NOT real chocolate.
To use cocoa, blend it into a thick paste with boiling water and let cool to room temp. Use that as the liquid in your icing, adding it slowly while beating on low speed.
I use a slightly modified version of Martha Stewart's Fudge Frosting. You can see the dark color on this cake: http://cakecentral.com/gallery/1878138/a-basket-of-berries-for-roy
6 tbs Butter
6 tbs Vegetable Shortening
3 ½ cups Confectioners' Sugar
1 cup Dutch Processed Cocoa Powder
2 tbs Meringue Powder
½ cup (prox) Milk, slightly warmer than room temperature
2 tsps vanilla
At one point while mixing it, it starts to look kind of chalky, just add a little more milk.
use a higher quality Dutched cocoa. I have started using Valhrona cocoa and it is a beautiful dark chocolate brown. It also seems to darken once it sets for a while; freshly whipped it is much lighter. If I want to make it even deeper, I will add some black cocoa--maybe 1.5 TBS to a cup of cocoa. I know that these cocoas usually have to be ordered online or with a food supplier, but I think it is really worth it to bump up the intensity and quality of the finished product.
Sorry, I just saw Elcee's - that is basically my recipe but I use the dark cocoa and after all ing. are whipped together I drizzle in the melted baker's chocolate (dark unsweetened). I love the depth of flavor, and it is not as sweet as the typical buttercream.
When I want a really dark rich chocolate I use whipped dark ganache.
If you don't mind a non crusting frosting, a roux butter cream with 1/3 cup dark cocoa and a cup of melted dark chocolate mixed in is really good! A bit lighter than the ganache.
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