Tips for Making the Best Orange Chocolate Frosting:
Dark Chocolate – you can use milk, dark or semi-sweet chocolate to make this chocolate frosting! Just be sure it’s a good quality chocolate, so it will melt down smoothly.Or if you’re out of cocoa powder, you can use additional powdered sugar in its place. Dark Cocoa Powder – You can use regular cocoa powder in place of the dark cocoa powder.The orange flavor won’t be quite as strong, but it’ll still taste great. Orange Emulsion – If you can’t get a hold of orange emulsion, you can use orange extract or vanilla extract in its place.Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.You can also use vegan butter in its place! Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter, just omit the salt that the recipe calls for.Or if you have food allergies or restrictions, I’ve got you covered.īelow are some swaps and substitutions that you can make. This chocolate orange frosting recipe use quite a few ingredients and I know you might not have them all on hand. I find that this frosting only has that wonderfully bright, citrus flavor when I use an orange emulsion. It’s what gives them their tart, sour taste. Now before you get creeped out by the sound of that, citric acid is made naturally by citrus fruits. Why, you ask? It has a secret ingredient.
While an orange extract would also work, using an orange emulsion really steps up the flavor of this buttercream. This chocolate orange buttercream is made with orange zest, but the real secret to getting that amazing orange flavor into this frosting is using an orange emulsion. Packing This Orange Chocolate Buttercream with Citrus Flavor I originally shared this frosting recipe with my chocolate orange cake, but it was so delicious I decided it deserved its own post. My Grandma always used to buy us chocolate oranges for the holidays and they’re the inspiration behind this chocolate orange buttercream frosting. High (44-46%) solids content: Dries quickly.While chocolate and orange might sound like an odd combo, it reminds me of being a kid.Ultra fast exposing: Fast stencil throughput for high volume shopsĪssures thorough exposure, even with weak light sources.Saves mesh costs: use white instead of more-expensive dyed mesh Orange, High contrast masking color: Improves resolution and definition.Orange reduces stencil-making time in coating (because of its high viscosity), drying (due to its high solids), and exposure (due to its high photo-sensitivity). Orange stencils are durable, will not become tacky under high humidity conditions, and have excellent wet strength and exposure latitude. Orange resists plastisols, most washup solvents, and some water-based textile inks, and it is easy to reclaim. Its high solids content (44 - 46%) results in better mesh bridging and edge definition, and fast drying. Orange has high viscosity (6,000 – 8,000 centipoise) that improves control when coating screens by hand and makes it a good choice for coarse mesh. It is perfect for shops with high stencil making throughput, as well as shops with fluorescent tubes or other low-intensity light sources. With Orange, it is possible to use less costly white mesh without the closing up of fine lines and details.ĭespite its anti-halation color, Orange is ultra-fast-exposing. It is formulated with a “masking color” that reduces light scattering-the major cause of loss of resolution. Ulano Orange is a ready-to-use SBQ-photopolymer direct emulsion formulated for imprinted sportswear printing.
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