Would it be ok to substitute the unsweetened baking chocolate in this recipe with unsweetened cocoa powder?

Question

If it´s ok to substitute, how much powder should I use?

6 (1 ounce) squares unsweetened baking chocolate
1 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
6 tablespoons butter or margarine

Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy.

Answer 1

I always do and it comes out fine.

Answer 2

No problem at all. Just substitute with 3 level tablespoons of cocoa powder and 1 tablespoon oil or melted butter.

Answer 3

Chocolate (unsweetened) 1 ounce
3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil

Bert

Answer 4

You'll need to add extra fat for the fat you're leaving out from the chocolate. Consider chocolate is basically cocoa (same as your powder) and cocoa butter (pure white vegetable fat). (Yeah chocolate comes from a vegetable!)

So, add 6oz of extra butter or margarine to the mix to substitute.

I'm not exactly sure on the quantity of cocoa powder, but what I might suggest is mix up everything else (including the extra butter/margerine) in the blender FIRST and get the consistency/sweetness and then gradually add cocoa powder until you get the color/taste you're after.

Answer 5

You can do this. Substitute 3 Tablespoons of cocoa for each ounch of chocolate and add 1 T. of butter for each tablespoon of choc.

Answer 6

keep in mind,ssweet choco has,cocoa,cocoa butter,and sugar. so by using chips you are adding extra sugar and fat[cocoa butter]to your recipe. so just cut back a bit on butter and sugar in your recipe. also to get the effect of 1/3 a cup of cocoa powder you might need 1 cup of chips.

Answer 7

Yes. Use a quarter cup of cocoa and add an extra tablespoon of butter. If it's too thick when you've finished beating it add a little extra milk.

Answer 8

No, as you will not get the same consitency and the icing will be far thinner. Plus the tastes do not entirely match. If you have regular sweetened baking chacolate, use it and then cut the sugar in half.

Answer 9

Chocolate will have a lot more fat than cocoa powder It's your reputation riding on the results.

Answer 10

for 1 oz. of chocolate, use 3tbsp baking cocoa add 1 Tbsp of oil

Answer 11

There will hardly be a difference in taste?
I always use it and they taste the same and seem to have the same effect on all cooking i use them in!