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Changing white buttercream to chocolate

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post #1 of 4

7/29/09 at 7:35pm

Thread Starter

84 Posts. Joined 3/2009
Location: WV
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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

D's Cookie Jar and More
http://dscookiejarandmore.blogspot.com

post #2 of 4

7/29/09 at 8:09pm

551 Posts. Joined 6/2009
Location: Hamilton, Ontario
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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!!

post #3 of 4

7/29/09 at 8:20pm

10,587 Posts. Joined 6/2005
Location: NC - North of the Border just off I-95
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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'!

post #4 of 4

7/29/09 at 8:30pm

88 Posts. Joined 1/2009
Location: Redding, CA
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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!!