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Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
Mix in the vanilla extract, salt, and sifted black cocoa on a low speed.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Add in the melted dark chocolate, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Add in a generous squirt of black gel food coloring (roughly 1 tsp) once the frosting is fully made, and mix by hand with a rubber spatula until the frosting is evenly colored.
To allow the shade to deepen, place in sealed piping bags or an airtight container. Leave out overnight at room temperature, or place in the fridge for several days.