We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Double cream and cocoa powder - for Butterfly cake filling?
Options

Burp_2
Posts: 276 Forumite
Can I use double cream and cocoa powder for the filling of butterfly cakes?
Here's my plan ...
I have a pint of double cream that needs to be used by tomorrow ... so I was planning to mix some cocoa powder with milk to make a paste ... add this to the cream and whip to piping consistency ... then pipe into the cakes ... and then freeze so that I can pull a couple out each day for lunchboxes... will this work?
cheers
Burp x
Here's my plan ...
I have a pint of double cream that needs to be used by tomorrow ... so I was planning to mix some cocoa powder with milk to make a paste ... add this to the cream and whip to piping consistency ... then pipe into the cakes ... and then freeze so that I can pull a couple out each day for lunchboxes... will this work?
cheers
Burp x
0
Comments
-
I think I'd add some icing sugar. Cocoa powder on its own is pretty bitter tasting.
Other than that, I don't see any problem.0 -
I second the icing sugar vote - cocoa powder is very bitter on its own. they sound nice!Jane
ENDIS. Employed, no disposable income or savings!0 -
Thanks for the replies!
Forgot about sugar! lol
Any idea on quantities then if I add icing sugar? And also method ... would it be sift cocoa powder and icing sugar in to cream and then whip?
Burp x0 -
I don't think that the cocoa and cream will mix - the cocoa will stay in flecks and not dissolve. I would sift the icing sugar into the cream before whipping - I reckon about 2oz for a pint of cream, and then mix the cocoa powder into a bit of hot water or milk until dissolved ( or you could take a little of the cream and gently heat it with the cocoa powder until it is dissolved and then cool it and add it back to the cream and whip the lot. You don't actually need that much - 2 heaped tsps should do it.Jane
ENDIS. Employed, no disposable income or savings!0 -
Thanks RecoveringS - I'll mix the cocoa powder with a little milk then ... wish me luck! I'm off to the kitchen... I may be some time!
Burp x0 -
Well I have to say that it made the yummiest lightest buttercream ever
With 1 pint of double cream I added 4oz of icing sugar and 5 tablespoons of cocoa powder with 1tbsp of milk
Altho... i made 24 cakes and there is still half of the buttercream left ... so gotta make another 24 cakes! First batch are in the freezer ... fingers crossed they freeze ok!
Burp x0 -
Oh yum... sound great!Ever wonder about those people who spend £2 apiece on those little bottles of Evian water? Try spelling Evian backward.0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.9K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.9K Work, Benefits & Business
- 598.8K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.2K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards