Hello! I asked this question a couple of weeks ago but don't think that I had any replies (I can't locate it now!). I understand that to make black buttercream I would need to start with chocolate. I am just wondering if anyone has any advice for taking a small amount of buttercream and making it chocolate...or any slick ways for creating black buttercream for that matter. Thanks in advance!
I've done it a couple of ways, I've made black by just adding gel colors, and I've done it by making it chocolate first. There are different ways to make it chocolate, some use baking chocolate melted down, and others use cocoa powder. I believe either way that you need to add more water. I usually just add to taste. (I've used both semi-sweet and regular) I find I like it when I use chocolate better because I can taste when there is a lot of coloring. But what it really comes down to is preference and what works best for you.. so I would experiment and see what you like. If your just making a small amount, you might just want to try coloring it with icing gels.
If you need a lot I would do it in your mixer. The more chocolate you add the thicker your frosting will get. Add liquid as needed. I use the dry cocoa when making black, I even add the special dark. You don't need to get it jet black it will turn darker once it sits a while. It will get even darker if you're piping with it. The powder gets all over just like powdered sugar.
HTH
Kat
I used two different suggestions for making my buttercream chocolate. I added Cocoa powder and Hershey's syrup. And then I used about half a bottle of Wiltons black food coloring..... :/
Thank God my Americolor Black coloring is on it's way!
Here's a picture of how it turned out!!
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