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.

sugarologie

Note:

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