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BLACK BUTTERCREAM RECIPE - 2 cups unsalted room temperature butter (452g) - Tiny pinch of fine salt - Vanilla extract to taste - 1lb + 5oz powdered sugar (595g) - 3oz sifted black cocoa powder - I recommend @Modern Mountain Baking Company (85g) - 3 tbsp heavy cream (45ml) - 1/2 tsp black gel food coloring (3g but no more than 6g or 1 tsp)  1. In the bowl of a stand mixer fitted with a paddle attachment, whip the room temperature butter and fine salt very well until it’s pale in color and silky in texture (~10 minutes on medium/high speed)  2. Add the powdered sugar and sifted cocoa powder, cover the bowl with plastic wrap or a kitchen towel to avoid a mess, and mix on medium speed for ~3 minutes until it’s all incorporated (scrape the bowl down with a rubber spatula as needed to ensure all ingredients are mixed in well)  3. Add the heavy cream, mix until combined, and then add the black gel food coloring (do not add too much food coloring! If you add too much, it will stain your teeth) 4. Mix on medium speed until the buttercream is smooth  5. Immediately use the buttercream on your dessert or wrap it tightly in plastic wrap, place in the refrigerator, and save for later 6. If you’re saving your buttercream in the fridge, be sure to check the expiration date on your heavy cream to ensure that you use the buttercream before that cream goes bad. When you’re ready to use it, take it out of the fridge & let it come to room temperature before decorating your desserts! #blackbuttercream #buttercream #americanbuttercream #spookyseason #halloween
BLACK BUTTERCREAM RECIPE - 2 cups unsalted room temperature butter (452g) - Tiny pinch of fine salt - Vanilla extract to taste - 1lb + 5oz powdered sugar (595g) - 3oz sifted black cocoa powder - I recommend @Modern Mountain Baking Company (85g) - 3 tbsp heavy cream (45ml) - 1/2 tsp black gel food coloring (3g but no more than 6g or 1 tsp) 1. In the bowl of a stand mixer fitted with a paddle attachment, whip the room temperature butter and fine salt very well until it’s pale in color and silky in texture (~10 minutes on medium/high speed) 2. Add the powdered sugar and sifted cocoa powder, cover the bowl with plastic wrap or a kitchen towel to avoid a mess, and mix on medium speed for ~3 minutes until it’s all incorporated (scrape the bowl down with a rubber spatula as needed to ensure all ingredients are mixed in well) 3. Add the heavy cream, mix until combined, and then add the black gel food coloring (do not add too much food coloring! If you add too much, it will stain your teeth) 4. Mix on medium speed until the buttercream is smooth 5. Immediately use the buttercream on your dessert or wrap it tightly in plastic wrap, place in the refrigerator, and save for later 6. If you’re saving your buttercream in the fridge, be sure to check the expiration date on your heavy cream to ensure that you use the buttercream before that cream goes bad. When you’re ready to use it, take it out of the fridge & let it come to room temperature before decorating your desserts! #blackbuttercream #buttercream #americanbuttercream #spookyseason #halloween

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