Thursday, September 5, 2024

Black Frosting

2/3 C heavy cream
3/4 C boiling water
65 g (3/4 C) black cocoa powder
5g (2 1/2 t) Dutch-processed cocoa powder
39 g (7 T) milk powder or buttermilk powder
20 g (1 1/2 T) vanilla extract
339 g (1 1/2 C) butter
420 g (2 2/3 C) powdered sugar
3/8 t cream of tartar
1/16 t fine salt

Microwave cream until it's slightly warm to the touch.
In a cup measurer, combine cream and water.
Whisk vigorously for 20 secs and let sit for one min.
Meanwhile, weigh black and Dutch-processed cocoa.
Whisk cocoas into cream until no lumps are visible.
Whisk in milk powder.
Let black syrup cool completely, 55-70° (optional ice bath).
Whisk in vanilla extract.

Never exceed 1/2 the capacity of your food processor for buttercream.
For our little Breville, make this in two batches.
Cut the butter into 2-inch pieces and let soften for 10 mins.
Let the butter stay a little cold for the food processor.
Add butter to food processor and pulse until smooth.
It's okay for the butter to have a few pieces of unprocessed butter.
Gradually, emulsify the black syrup, periodically scraping bowl.
Combine powdered sugar, cream of tartar, and salt.
Add powdered sugar gradually - in 3 batches or more.
Process until thick, smooth, and uniform.
Processing for an extra 10 seconds a glossier buttercream.


Note:
Alternatively, sift 60 g black cocoa into sugar for ABC.

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