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really really dark choc buttercream??

post #1 of 12
6/30/12 at 7:58pm
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Hi everyone!
Can anyone tell me how to make a dark chocolate buttercream?? I use dark chocolate, but still turns out a light brown and if I use too much chocolate (either powder or melts) I changes the texture of the buttercream. Should I just add brown color???
I will appreciate any suggestions.

Thank you!!!!!!!!!
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post #2 of 12
6/30/12 at 9:05pm
You could add brown or black color, or add a lot of Hershey's Chocolate Syrup. If it thins out more than you'd prefer, adding cocoa powder or powdered sugar will help to thicken it back up without lightening the color much.
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post #3 of 12
6/30/12 at 10:46pm
Could you just use whipped ganache?
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post #4 of 12
7/1/12 at 4:44am
The recipe on the back of the Hershey's cocoa can makes a pretty dark bc...and it's yummy, too.
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post #5 of 12
7/1/12 at 5:16pm
You can add unsweetened baking chocolate to get it darker.
Normally using real extra dark chocolate "noir" type with over 70% cacao content works a lot better than melts...which are NOT real chocolate.

To use cocoa, blend it into a thick paste with boiling water and let cool to room temp. Use that as the liquid in your icing, adding it slowly while beating on low speed.
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post #6 of 12
7/1/12 at 6:56pm
I use a slightly modified version of Martha Stewart's Fudge Frosting. You can see the dark color on this cake: http://cakecentral.com/gallery/1878138/a-basket-of-berries-for-roy

6 tbs Butter
6 tbs Vegetable Shortening
3 ½ cups Confectioners' Sugar
1 cup Dutch Processed Cocoa Powder
2 tbs Meringue Powder
½ cup (prox) Milk, slightly warmer than room temperature
2 tsps vanilla

At one point while mixing it, it starts to look kind of chalky, just add a little more milk.
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~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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post #7 of 12
7/1/12 at 7:27pm
google, Toba Garett's chocolate buttercream, DELICIOUS!!!!!
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post #8 of 12
7/1/12 at 9:04pm
Ganache or chocolate fudge frosting?
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post #9 of 12
7/2/12 at 2:43pm
use a higher quality Dutched cocoa. I have started using Valhrona cocoa and it is a beautiful dark chocolate brown. It also seems to darken once it sets for a while; freshly whipped it is much lighter. If I want to make it even deeper, I will add some black cocoa--maybe 1.5 TBS to a cup of cocoa. I know that these cocoas usually have to be ordered online or with a food supplier, but I think it is really worth it to bump up the intensity and quality of the finished product.
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post #10 of 12
2/25/13 at 10:24am

I make a chocolate buttercream but us dark choc. cocoa and add melted unsweetened dark chocolate to it - very dark brown and great deep chocolate flavor!

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post #11 of 12
2/25/13 at 10:27am

Sorry, I just saw Elcee's - that is basically my recipe but I use the dark cocoa and after all ing. are whipped together I drizzle in the melted baker's chocolate (dark unsweetened). I love the depth of flavor, and it is not as sweet as the typical buttercream.

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post #12 of 12
2/25/13 at 12:18pm

When I want a really dark rich chocolate I use whipped dark ganache.

If you don't mind a non crusting frosting, a roux butter cream with 1/3 cup dark cocoa and a cup of melted dark chocolate mixed in is really good! A bit lighter than the ganache.

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