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Thread Starter 

Good morning,

 

I baked a chocolate cake with chocolate buttercreme frosting.  I actually used buttercreme recipe from Williams Sonoma website which calls for powdered sugar, baker's chocolate (melted), butter, etc.  All the standard stuff.

 

Well, I frosted my cake and let it sit in the fridge for 24 hours so I could cover with fondant (like so many here have suggested).  However, the frosting seems dry or less soft than it should even after sitting out.  I assume it was the chocolate that hardened up.

 

I could get around this using powder but I don't like the flavor of the buttercreme when using baking cocoa powder.  Anyone know how I can avoid this?  Or do you have a good cocoa powder I could use instead of Hershey's?  I need the frosting stiffer to avoid spilling fondant out underneath but I was hoping it wouldn't be so dry even after warming up.

 

Advice?  Thanks.