Tags: Blackfrosting blogger foodblogger howto
Black icing has gotten increasingly popular lately and I have been here for it!
Here’s a show case of my black buttercream cakes and cupcakes:
So I am going to teach you all how I make black buttercream.
First things first, you will need a lot of patience. You can’t just whip some up in a few minutes, it’s takes almost 24 hours to achieve the perfect black buttercream frosting.
First things first, using your trusted buttercream frosting recipe, make your WHITE buttercream. I made a pretty small batch of buttercream, using about 250g of butter.
Next I added three tablespoons of cocoa powder. This is for those people who don’t mind a chocolate buttercream, if you mind then you can substitute with a few drops of brown food colouring, it will work just fine.
The reason why you start with a darker icing is to get to your desired colour faster.
Mix it in until evenly distributed
Next add in your black food colouring. I use gel as it is much stronger, doesn’t quite interfere with the taste of you buttercream and it matures fast than liquid colouring. I started with 10 drops, trust me, it won’t hurt your icing.
Mix it in evenly and cover your buttercream. You will notice that you icing has a greenish to grey colour, it’s perfectly fine.
Place it in a dark spot and wait for it to start maturing.
I added a few drops through out the day in two hour intervals, and this is how it looked after 6 hours:
Finally, after 17 to 18 hours I finally got black buttercream!
Answer to one of the questions for the July 31st, 2019: Chocolate. So if you’ve been trying to get black buttercream and struggling, I hope these tips help you as they’ve been helping me.
Happy icing!
