No Dye Black Frosting Tasty Recipe

This black frosting recipe offers a smooth, creamy texture with a rich, deep color achieved entirely through black cocoa powder—no food dyes needed. It has a delightful chocolatey flavor reminiscent of Oreos and maintains stability for intricate cake decorations. The recipe is designed for ease and efficiency, with updated methods that eliminate the need for cooking or thermometers.

Ingredients

• Heavy Cream: Provides emulsification and smooth texture.
• Boiling Hot Water: Assists in dissolving powdered sugar and fat globules.
• Black Cocoa Powder: Main color and flavor ingredient, highly alkalized.
• Dutch-Processed Cocoa Powder: Enhances the chocolate flavor.
• Milk Powder: Stabilizes the frosting; options include non-fat, whole, or buttermilk powders.
• Vanilla Extract: Adds a vanilla flavor, mimicking the Oreo filling.
• Unsalted Butter: Main fat source, necessary for texture and emulsification.
• Powdered Sugar: Sweetens and thickens the frosting.
• Cream of Tartar: Neutralizes the alkaline flavor of black cocoa; can be substituted with apple cider vinegar or powdered citric acid.
• Salt: Balances sweetness and enhances flavor.

Methods

1. Stand Mixer / Immersion Blender Method

1. Prepare Ingredients: Allow butter and heavy cream to come to room temperature.
2. Make Cocoa Syrup: Mix heavy cream and boiling water, whisk in black and Dutch-processed cocoa powders, then add milk powder. Cool the mixture.
3. Combine Ingredients: Whisk butter until smooth, then add cocoa syrup in three stages. Mix until fully incorporated.
4. Add Sugar: Incorporate powdered sugar #1 in two stages, then mix in cream of tartar and salt.
5. Adjust Sweetness: Add powdered sugar #2 if needed, based on taste preference.
6. Final Adjustments: Use an immersion blender to achieve desired color and consistency.

2. Food Processor Method

1. Prepare Ingredients: Follow the same preparation steps for butter and cream.
2. Make Cocoa Syrup: Same as above.
3. Combine Ingredients: Pulse butter in the food processor until creamy. Add cocoa syrup in three stages, ensuring even mixing.
4. Add Sugar: Integrate powdered sugar #1 and #2 in stages, along with cream of tartar and salt.
5. Check Consistency: Process until smooth and glossy, adjusting color and texture as needed.

3. Hand Mixer / Microwave Method

1. Prepare Ingredients: Allow butter and cream to come to room temperature.
2. Make Cocoa Syrup: Prepare as described.
3. Combine Ingredients: Beat butter with a hand mixer, then add cocoa syrup in three stages.
4. Add Sugar: Mix in powdered sugar #1 and #2, cream of tartar, and salt.
5. Adjust Texture: Use a spatula or microwave method to refine texture and color. Blend with an immersion blender if desired.

Storage and Handling

• Refrigeration: Store in the fridge for up to a few weeks. Allow to come to room temperature before use.
• Reviving Texture: If the frosting appears lumpy or curdled after refrigeration, beat with a whisk or immersion blender until smooth.

Recipe Variations

• Old vs. New Recipe: This updated recipe simplifies the process by removing the sugar syrup cooking step, making it more accessible while achieving a similarly smooth texture.
• For Advanced Bakers: The original recipe may provide a smoother texture, suitable for those experienced with Swiss or Italian meringue buttercreams.

Notes

• Black Cocoa Powder: Use a high-quality, highly alkalized black cocoa powder for best results.
• Milk Powder Variants: Buttermilk powder creates the thickest emulsion, followed by whole milk, and nonfat milk powder.
• Cream of Tartar Substitute: Use apple cider vinegar or powdered citric acid if cream of tartar is unavailable.

This recipe ensures a delicious, black frosting without the use of artificial dyes, providing a rich chocolate flavor and smooth texture perfect for any baking project.