dutch processed cocoa powder
I'm making a chocolate frosting that calls for dutch processed cocoa powder (which whole foods doesn't seem to carry). I know in cakes, substituting regular cocoa powder would change things, but does anyone know whether it should make a difference in frosting, given that there are no leaveners involved? Has anyone ever done the cocoa powder + baking powder substitution?
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(*realizing that the readers of this here blog could very well be exactly the sort of people who relish those fine nuances that I'm immune to, and hanging head in shame*)