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.

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