how to make brown colored cake frosting?!
Answers:
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Fool-proof chocolate buttercream
This buttercream can be made with milk, semisweet, or bittersweet chocolate. Cool chocolate between 85-100 degrees before adding it to the butter mixture. The buttercream can be made 3 hours in advance.
For longer storage, refrigerate the buttercream, covered, and let it stand at room temperature for 1 hour before using.
Ingredients
2 1/2 sticks [20 tablespoons] unsalted butter, softened
4 ounces confectioner’s sugar
3/4 cup cocoa
pinch of fine table salt
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
8 oz chocolate, melted and cooled
Method
In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.
Scrape the bowl as needed.
Add the syrup and vanilla and process until just combined, about 5-10 seconds.
Scrape down the bowl, and then add the chocolate and pulse until smooth and creamy, about 10-15 seconds.
Buttercream can be used immediately or held.
You can go to the store and buy chocolate flavoured icing in the cans, if you want to make it, melt chocolate chips and add to your mixture.
coffee or food colouring.
poop
**** through a sieve
