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I have a really good recipe because that whipped vanilla frosting that I want to use, yet I desire to make a chocolate frosting. What type of chocolate should I add to the frosting to do it a cacao frosting? how much should I add? need to I alleviate the amount of vanilla in the recipes or save it the same?



Whatever your form frosting is, in other words Italian meringue or confectioners" frosting, you can simply add enough (cooled) melted coco or cocoa flour (sifted to eliminate lumps) until it tastes good to you. Because neither cocoa powder no one melted cacao will curdle the frosting the is merely a issue of taste. However, if you are going come refrigerate the frosting, remember that the chocolate will solidify and also thus your frosting will become firmer.

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For some stormy guidelines ns recommend 1/4 cup cocoa powder for every 2 cup of frosting and 3 ounces melted chocolate for every cup of frosting.

Use a an excellent quality dark chocolate, with a high proportion of cocoa solids, because that a strong chocolatey taste. Or, if girlfriend don"t prefer dark chocolate, usage a half and fifty percent mixture of milk and also dark chocolate.


Real coco would just be diluted by the sugar/butter in her frosting recipe. You have the right to use it (as lot as you want), however I doubt you will certainly be underwhelmed if girlfriend do. V the price of chocolate these days, you"ll probably be disappointed through the outcome.

Cocoa flour is what girlfriend want. Include 1 tablespoon at a time till you reach the desired flavor profile.

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If girlfriend want big chocolate flavor, take into consideration a coco ganache (or other kind of nearly-pure cacao frosting.)

Marcel Desaulniers death by chocolate has lot of of recipes that won"t permit you under (but will expense a the majority of money).


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