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Adding chocolate to buttercream

post #1 of 8
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Do you think I can melt chocolate chips and add it to already made (sugarshack) buttercream without ruining it?
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post #2 of 8
Use cocoa powder to make chocolate buttercream. Sift it so it won't clump, and you can add it before or after you add your powdered sugar! Add a tsp. or two of milk or water if it becomes too stiff after adding the cocoa.

You can melt chocolate, but I've found it makes it too soft to decorate with.
post #3 of 8
Quote:
Originally Posted by RobzC8kz

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You can melt chocolate, but I've found it makes it too soft to decorate with.



Totally disagree. I use Indydebi's buttercream recipe and always make chocolate bc by adding melted chocolate. I DOESN'T make it "too soft" to decorate with icon_confused.gif If anything it makes it stiffer.
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post #4 of 8
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by RobzC8kz

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You can melt chocolate, but I've found it makes it too soft to decorate with.



Totally disagree. I use Indydebi's buttercream recipe and always make chocolate bc by adding melted chocolate. I DOESN'T make it "too soft" to decorate with icon_confused.gif If anything it makes it stiffer.



I concur..... often so stiff it has to have more milk added to make it easy to work with.

(use the best chocolate you can afford. I use 8oz melted at least and up to 16 oz depending on just how dark I want the taste to be)
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post #5 of 8
I always add melted chocolate to sugarshack buttercream. I have never added to already made though, but I always add up to 3 bars of Ghirardelli to my chocolate buttercream. It gets real stiff so I add some milk and it is perfect.
post #6 of 8
How much chocolate are you all adding to Indydebi's BC? I tried it, but I must not have done it right! Soooooo...I switched to cocoa powder!!

I'm all about selling my customers on the gourmet, so if I can add this to my arsenal, even better!
post #7 of 8
Quote:
Originally Posted by RobzC8kz

How much chocolate are you all adding to Indydebi's BC? I tried it, but I must not have done it right! Soooooo...I switched to cocoa powder!!

I'm all about selling my customers on the gourmet, so if I can add this to my arsenal, even better!



I add anywhere from 1/2 cup to a full cup, melted and cooled and, as above, a tiny bit more liquid as needed to thin it out. Depends on how chocolatey it needs to be. I use hi-ratio now, but before I used Debi's recipe and never had a problem with adding melted chocolate.

I have no idea why you would get softer buttercream after adding chocolate. It's solid at room temp, so it would retain that characteristic to a degree even mixed in buttercream.
post #8 of 8
I, too, have problems with adding chocolate to BC and it becomes stiff.
Rather than using white regular milk, I always add chocolate milk to make sure the BC isn't light in chocolate color.
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