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          Back to Black: How to Make Joshua John Russell's Black Chocolate Buttercream

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          If you've tried to make black buttercream in the past, you know how frustrating it is when you end up with blue, gray or purple tones instead. But toil no longer — here's the secret to the blackest of black buttercream, courtesy of Joshua John Russell.

          Black Chocolate Buttercream

          Yield: Makes enough to fill and ice a 10-inch cake

          Ingredients:

          • 3 pounds unsalted butter
          • 1 cup organic vegetable shortening
          • 2 cups black cocoa powder
          • 3 cups confectioners' sugar
          • 2 teaspoons Madagascar bourbon vanilla
          • 1 teaspoon salt

          Instructions:

          1. Place the butter and shortening, both at room temperature, in the bowl of a stand mixer fitted with the paddle attachment.

          2. Cream on medium-high speed for about one minute until smooth, scraping the bowl at 30 seconds.

          3. Add the cocoa, sugar, vanilla, and salt and mix on a low speed for about 1 minute until smooth, scraping the bowl at 30 seconds.

          Of course, we love coating cakes with a delicious Swiss meringue buttercream. But as soon as fall rolls around, our taste buds want some sweet and salty caramel in the mix. Which is why we're whipping up this mouthwatering caramel buttercream recipe from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show).
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          Sink your teeth into current cake decorating trends! In the Man About Cake series, originally on YouTube, Joshua John Russell partners with Bluprint to deliver incredible tips for creating modern edible masterpieces. Each week, he decorates an original cake, shares his favorite recipes and gives pointers for designing like a pro.
          Joshua John Russell
          Joshua John Russell
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          Back to Black: How to Make Joshua John Russell's Black Chocolate Buttercream