Buttercream Black And White Icing Cake

Black cocoa powder can turn into a glossy black buttercream frosting perfect for decorating cakes and giving them an eye catching look.

Buttercream black and white icing cake.

Not only is it a beautiful deep black color but the flavor is incredible. When added to frosting and exposed to the air it turns a deep jet black. The icing will be white if you use white butter clear vanilla. Black cocoa powder for best black frosting.

When you add the black cocoa to your frosting it starts out as a deep brown. Add oil and water mixing with a hand mixer until combined. Mix cake mix pudding and sugar in a medium mixing bowl. So glad you like my white cake and the vanilla buttercream frosting.

When i first started cake decorating i thought that using only black color gel would get a beautiful black buttercream. This creamy white cake with buttercream frosting is a really moist cake with a delicious buttercream frosting. Tips to make the best black and white cake. Seriously making black buttercream frosting is difficult.

Thin consistency is best for cake frosting as well as piping lines and letters. Add 2 teaspoons of liquid light corn syrup milk or water for each cup of buttercream frosting. If the frosting is too thin add more powdered sugar 1 4 cup at a time. You need to make sure your butter is fully softened before adding the powdered sugar to the butter so that the sugar will dissolve into the butter when you are mixing it.

There is nothing better than a good buttercream frosting to top. Preheat oven to 350 degrees. Make sure the cake is fully cooled before frosting it. Wrong i have used an entire container black color gel actually a few containers and still ended up with grey buttercream the more color you add the more you sacrifice taste only to have grey buttercream.

Ingredients should be at room temperature before you start baking. Also the oven should be pre heated. Using the recipe below you ll have a bowl full of icing thick enough to hold its shape if piped yet soft enough to maintain that classic buttercream texture. You can use more or less milk to change the consistency depending on if you want it softer to ice a cake or stiffer to pipe edging and detail from a bag.

I originally wanted to have a filling between the layers but i wasn t able to find decent raspberries so i made this cake with layers of buttercream which i love. You should not be able to detect any texture from the powdered sugar after your frosting is made. So far i have used it on cupcakes and a cake and i am in love.