Dye-Free Black Buttercream
Directions
- 1In a stand mixer fitted with the paddle attachment, whip the butter until creamy.
- 2In a stand mixer fitted with the paddle attachment, whip the butter until creamy.
- 3In a stand mixer fitted with the paddle attachment, whip the butter until creamy.
- 4Add half of the powdered sugar and mix on low until combined; then add the rest of the powdered sugar.
- 5Add half of the powdered sugar and mix on low until combined; then add the rest of the powdered sugar.
- 6Add half of the powdered sugar and mix on low until combined; then add the rest of the powdered sugar.
- 7Sift in the black cocoa powder.
- 8Sift in the black cocoa powder.
- 9Sift in the black cocoa powder.
- 10Add vanilla, milk, and salt.
- 11Add vanilla, milk, and salt.
- 12Add vanilla, milk, and salt.
- 13Mix on low until all ingredients are thoroughly combined, scraping down the bowl and paddle as needed.
- 14Mix on low until all ingredients are thoroughly combined, scraping down the bowl and paddle as needed.
- 15Mix on low until all ingredients are thoroughly combined, scraping down the bowl and paddle as needed.
- 16Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more.
- 17Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more.
- 18Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more.
Ingredients
- 1 Cup unsalted butter
- 1 Cup unsalted butter
- 1 Cup unsalted butter
- 2.5 Cups powdered sugar
- 2.5 Cups powdered sugar
- 2.5 Cups powdered sugar
- 0.5 Cup EXTRA DARK black cocoa powder
- 0.5 Cup EXTRA DARK black cocoa powder
- 0.5 Cup EXTRA DARK black cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp pure vanilla extract
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk
- 2 Tbsp whole milk
- 2 Tbsp whole milk
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
stand mixerpaddle attachmentwhiskmeasuring cupsmeasuring spoonssifterairtight containerpiping bag