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


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.

October 02, 2018
More to Explore
Now Reading
Back to Black: How to Make Joshua John Russell's Black Chocolate Buttercream