Black Onyx Buttercream Frosting Recipe
Active Prep: 10 min
- 3 sticks (3/4 lb.) salted butter, softened
- 3/4 cup Dutch Cocoa Powder
- 1/4 cup Black Onyx Cocoa Powder
- 5 cups powdered sugar
- 1/2 cup milk
- 2 tsp. Madagascar Vanilla Bean Paste
- 1/2 tsp. Pure Espresso Powder
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Note from the author: "I wanted to create the deepest darkest chocolate cake possible for our daughter's birthday. I took an old recipe and changed it to create a Black Onyx frosting and cake utilizing Savory's espresso powder to elevate the richness."
Add cocoa powders to the bowl of a stand mixer and whisk to remove lumps. Cream butter and cocoa powders until well combined. Add sugar and milk to cocoa mixture, a little of each at a time. After each addition, turn mixer onto high speed until incorporated. Add espresso powder and vanilla bean paste and combine well. If frosting is too wet and does not hold its form, add a little more sugar until desired consistency.
This frosting pairs well with the Perfect Chocolate Cake. Makes enough to frost 2 (9-inch) round cakes.THANKS TO
Cindy Jones, Savory Spice/Raleigh, NC owner