Blackout Chocolate Buttercream Frosting


16 oz unsalted butter softened slightly
16 oz Shortening Crisco or Trex
12 oz confectioners'/powdered sugar
4 oz Cocoa Noir powder
2 Tbsp vanilla extract
1-4 Tbsp Heavy Cream


  • Sift together confectioners' sugar and cocoa noir - set aside.
  • Add butter and shortening to the bowl of a stand mixer fitted with a paddle attachment and mix on medium untill incorporated.
  • Add confectioners' sugar/cocoa noir mixture to the bowl and pulse quickly on lowest speed to begin to incorporate. Once the mixture has begun to come together, set the mixer to medium speed and allow to beat for 3 minutes.
  • Add vanilla extract and 1 Tbsp of the heavy cream. Check the frosting for it's consistency and add heavy cream as desired.

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