My chocolate crusting buttercream is mottled and looks terrible. Brushing cocoa on it and/orshortening does not help. I hope someone has a solution!
Thanks for being here.
idk -- chocolate can be so moody! was this made from melted chocolate? I mean obviously it doesn't matter now but for me -- when it's made from ganache or melted chocolate, if you don't jacket your mixer with hot water it can all go streaky -- I don't know if doing that will help with your recipe but that's all I can think of --
Would you explain what "jacket your mixer with hot water" means? It turned out ok after I added the decorations and glitter. Glitter hides a lot!
I'd like to do better next time. Thank you!
is your recipe with melted chocolate or cocoa or both?
I actually have a little video -- let's see if I can post it...
ok, never mind the video — it’s on my phone and not in one of the compatible formats —
so you get a bowl or pot to fit under your mixer bowl, put hot water in the bowl to keep your mixer bowl and contents warm and it keeps the choco behaving while you mix it — the icing seems to get a little loose but when it cools off it thickens up
using cocoa I never had a problem with streaks or anything — only if I used whipped choco icing made with ganache —
don’t sweat it, when making chocolate icing like that add about one teaspoon of honey to it. your chocolate just seized a little, NO MATTER HOW BAD YOUR CHOCOLATE SIEZES HONEY WILL UN SIEZE IT EVERY TIME. you may have to adjust honey, just eye it, depending on how much chocolate you are making at once.
What a great tip, tesso! Thanks!