How To Change Cali4Dawn's Buttercream To Chocolate?

Baking By katiedeva Updated 22 Oct 2005 , 1:36pm by luv2cake

katiedeva Cake Central Cake Decorator Profile
katiedeva Posted 20 Oct 2005 , 6:46pm
post #1 of 5

Hey all, I love this recipe for icing, or any with 1/2 shortening, 1/2 butter, but how would you suggest changing it to keep the "crusting" & make it a chocolate buttercream? Should I just replace equally powdered sugar with cocoa powder... or ??? Any suggestions are appreciated! Thanks....

~Katie icon_smile.gif

4 replies
Lisa Cake Central Cake Decorator Profile
Lisa Posted 20 Oct 2005 , 8:03pm
post #2 of 5

I know Dawn added ganache to her bc to make it chocolate but I can't remember if it crusted or not. You could try emailing her.

peg818 Cake Central Cake Decorator Profile
peg818 Posted 21 Oct 2005 , 12:15pm
post #3 of 5

you can just add coca powder to the icing, it won't make it real dark chocolate like the ganache. But just add to its where you want then us alittle milk or cream to thin it down some. You may need up to a cup of chocolate added to it.

awela Cake Central Cake Decorator Profile
awela Posted 22 Oct 2005 , 1:28am
post #4 of 5

You can melt unswettened chocolate. I microweave about 2 or 3 sections of the whole bar (be careful to don't leave it in more than two minutes as it will get bitter) then mix it with your icing. It gives a strong chocolate flavor as well as a nice brown shade. For darker brown color you can buy the icing tube at your local supermarket in the baking/cakes section. Good luck.

luv2cake Cake Central Cake Decorator Profile
luv2cake Posted 22 Oct 2005 , 1:36pm
post #5 of 5

If you chose to go with the cocoa powder, just don't add too much because it will make it taste bitter if you add too much. I usually like to add melted chocolate. I have even melted chocolate chips and added them to the recipe.

My experience has been that it takes a little longer to crust before you can smooth it, but works fine for me.

Quote by @%username% on %date%