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Changing white buttercream to chocolate

post #1 of 4
Thread Starter 
I have a large amount of white buttercream left over now have a order for a cake with chocolate buttercream how would I make this to be chocolate? Would I use melted chocolate or cocoa powder, please any help would be greatfull.

TIA,
Diane
post #2 of 4
I usually just add powdered chocolate to it. Can't say how much, because I usually just add what I need by how much white BC I have. By sight and taste, I guess. If you get the right taste but not colour, add some brown colouring, rather than over-chocolate it.

HTH!
Always be sincere ... whether you mean it or not!

Everything slows down with age ... except the time it takes for cake to reach your hips!!
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Always be sincere ... whether you mean it or not!

Everything slows down with age ... except the time it takes for cake to reach your hips!!
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post #3 of 4
yes.

both

why not?

can you really have too much chocolate?

could even add syrup too

--

i do 8oz melted Ghiradelli semisweet + 2 to 3 TBS Hershey's Special Dark Coca Powder per single batch of BC

the melted makes it really stiff as it cools.

so thin with milk or syrup or both.
Keep on cakin'!
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Keep on cakin'!
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post #4 of 4
I used to use cocoa powder, but it never achieved the taste or color i wanted. Now I mix in about 50/50 buttercream and ready to use fudge icing (we keep buckets of it in the bakery), and it is delicious!! icon_smile.gif
Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
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Wiley Saccheri
Sublime Cake Design

Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
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