Easy DYE-FREE Black Buttercream Recipe

This is my new favorite way to make black buttercream for a few reasons: -It DOESN’T turn your mouth black (or anything else 💩) -It uses ZERO food color gel -There’s NO charcoal involved -It’s super EASY to make -It tastes like OREO COOKIE BUTTER Here's the full recipe + blog post: https://sugarandsparrow.com/dye-free-... EXTRA DARK black cocoa powder: https://amzn.to/3rIGHST My Black Velvet Cake recipe: https://sugarandsparrow.com/black-vel... DYE-FREE BLACK BUTTERCREAM YIELD: 3 Cups INGREDIENTS: 1 Cup (226g) unsalted butter, room temperature 2 ½ Cups (300g) powdered sugar ½ Cup (56g) extra dark black cocoa powder 1 tsp pure vanilla extract 2 Tbsp whole milk, room temperature Pinch of salt INSTRUCTIONS: 1. In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed. 2. Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more. You can keep it at room temperature for one day or store it in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed until the consistency is smooth. Get all of my cake recipes, decorating tutorials, and more on my blog: https://sugarandsparrow.com/ Find me on social media: Instagram:   / sugarandsparrowco   TikTok:   / sugarandsparrow