Blackout Chocolate Buttercream Frosting

Yes, this does in fact relate to cake. Because I’ve been on that exact endless, painful, head-banging-against-the-wall journey trying to find the best deep dark chocolate flavored and colored buttercream that doesn’t require entire bottles of super black food color gel. You know how that turns out. All over everything, staining lips and teeth making everyone look like paupers from the 1100’s, ruining kids clothing indefinitely… Not to mention the awful taste that much food color leaves in your sweet buttercream.

Nope. Not good enough.

And just using cocoa powder isn’t always the solution since it can be too brown or red-ish in the end.

*sigh* What is a baking gal to do?

Make it herself, of course, like the sofa she reluctantly settled on.

  • 16 oz unsalted butter softened slightly
  • 16 oz Shortening Crisco or Trex
  • 12 oz confectioners'/powdered sugar
  • 4  oz Cocoa Noir powder
  • 2 Tbsp vanilla extract
  • 1-4 Tbsp Heavy Cream
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  1. Sift together confectioners' sugar and cocoa noir - set aside.
  2. Add butter and shortening to the bowl of a stand mixer fitted with a paddle attachment and mix on medium untill incorporated.
  3. Add confectioners' sugar/cocoa noir mixture to the bowl and pulse quickly on lowest speed to begin to incorporate. Once the mixture has begun to come together, set the mixer to medium speed and allow to beat for 3 minutes.
  4. Add vanilla extract and 1 Tbsp of the heavy cream. Check the frosting for it's consistency and add heavy cream as desired.

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