I have a batch of Fluffy American Buttercream (sort of a meringue buttercream - American buttercream hybrid) that I want to make into chocolate buttercream, but I don't have any more semi- or bitter-sweet baker's chocolate on hand. All I have is natural unsweetened cocoa powder. Presumably, it is not Dutched. 

How can I add it to the BC without getting a soupy oily mess? Do I have to add more fat along with it? Should I mix it with hot cream first? Should I add some baking soda to counteract the acidity? 

Can you take out a small amount to test batch it?  I would do that first to figure out what tasted the best to me.

My other thought was to make a ganache out of the cocoa powder, let it cool then mix with the ABC.  I've seen a few recipes that take this approach to make a chocolate ABC.

great idea, mztease --

here's another idea -- what i would do-- sift the cocoa powder with a little powdered sugar (to help avoid lumps) and just add it into some of the icing-- add the rest -- it will probably be too stiff though so i would just add some cream and mix it very very well --

in all my life i've heard about that cocoa powder dutch process whatever that is and i've never ever had an issue using whatever different cocoa powders i've ever used -- idk

Thank you both! Okay, so here's what I did. . . and it was SOOOOOOOO DELICIOUS! I wish I had measured ;) 

First, I heated up heavy cream. Then I added the cocoa powder until it was combined and creamy (almost like a melted chocolate bar, but when I mashed the chocolate against the side of the bowl, it stayed). Then, I tried it and it was gross--too bitter. So, I added regular cane sugar that I dissolved a bit by microwaving it with a tad of water. I mixed in a little more and little more until what I had tasted like melted bittersweet chocolate bar.

I added that all to my batch of BC and WOWOWOWWWEEEEEEE is it good! I actually think I'm going to do my chocolate BC like this from now on!

oh measuring is for sissies--hahaha

hurray!! congrats

I'm asking this in a sincere way.  Why would adding cocoa powder to buttercream make a soupy oily mess?  I just dump cocoa powder (usually sifted) right into my buttercream, add some half and half, and just mix.  It turns out delicious every time.

A

Yup me too, i was wondering about it too...

AI'm just reading this now but I've done this and it works great. Add a little of your BC TO your cocoa (separate bowl)......whisk it good, then add it back into your BC. Sorry if someone else said the same thing. Don't have time right now to read all the comments.