If you want, use REGULAR cocoa and food color. If grayish, MICROWAVE until melted. It will be JET BLACK (because the color mixes in properly because the particles have melted) !!
Immersion blender was my best friend when making Italian buttercream for my daughter’s 4 x 8inch cakes black birthday cake. I used black cocoa and colour mills black gel. So it was a deep slate grey until using the immersion blender.
omg. u are my life savior. i never think to add black cocoa powder. i afraid adding too much food coloring will affected the weird aftertaste later. tq again!!!!!!!.
Finally tried this, and it came out great!! the SMBC was so light and amazing! It was not too rich for my triple chocolate cake, but had a super Delicious flavor🖤
That sounds so good! I've actually done a semi-naked cake video on this if you wanted to check it out :) here is the link:th-cam.com/video/kZyPclRssFQ/w-d-xo.html
Hi there! From my experience the buttercream is still super stable :). I think because the icing sugar amount is quite minimal it doesn't really affect the buttercream (and in an American style buttercream the icing sugar helps with stability so shouldn't have a counteractive effect here). Hope that helps! :)
Hi MK, if the SMBC is left overnight for the colours to develop, would you need to re-whip it before using please? Also, does the black stain mouth and teeth much?? Thanks :)
Hello Sue! Yes that's correct - just give it a whip on a slow speed to remove any air bubbles and get it nice and smooth before using it :). If you use the black cocoa, then no the staining is quite minimal (there is like a very slight stain to the tongue but this goes away quite easily) which is one of the benefits of using black cocoa, but with the method using just the food colouring (making it dark brown then black) then yes this does still stain (though not as badly as when you would just use black gel food colour to colour the entire buttercream). Hope that helps :)
Hi, thank you for this great recepy 🙂I'm in the process of giving it a try. My question is when you leave the SMBC to rest for at list 6 hours, do you cover it or not? Just wondering if the air should be able to get to the cream to help the colour dippen? Your buttercream looks fabulous
Thanks so much Ramona! :) And I usually cover the bowl with some cling wrap - you can leave it loosely on the top of the bowl so more air can get in, and I believe this will deepen your buttercream faster :)
Either will work fine :). If I'm using it the next day I like to leave it covered on the counter, but if you're making it for future use (a couple of days after you've made it) then keep it in the fridge :)
Hey love your videos very helpful. Would this recipe still be fine to use for normal buttercream with icing sugar or does it have to be Swiss meringue? Also how many layers was the cake and what size was it?
@@CakesbyMK Thank you so much. I’m planning to make a 8/10”with 5/6 layers. It would look similar to your gorgeous cake in this video but it would have a gold drip instead. I’ve never made black buttercream before and was wondering how do you know how much black cocoa powder to use? Would I just use the same amount that you have used for this video? Also how come your cake is really tall with 3 layers are you pans quite deep? My cakes don’t come out this tall and I need this cake to be tall. I would rather do less layers and have a taller cake. Sorry I know I’m asking a lot of questions but I’m nervous to make a cake like this and your reply would be very much appreciated thank you xx
So beautiful great job. Can't wait to try the black butter I'm not afraid to make black butttercream frosting. Or the swiss buttercream thank you I so enjoyed the video. I'm looking for more videos of yours 👏🏽🌞
beautiful cake! And your instructions are so clear and easy to understand. One question....why not use your spatula to smooth the top? Also, there has been a technique for making darker colors, and that is using the microwave for 10 second bursts....letting cool, then rewhipping. Supposedly it darkens the colors. Thank you for your videos!
Thank you Lynn! Glad to hear you're finding the videos easy to understand :). Yes you can totally use your spatula to smooth out the top - people use different flat tools based on their preferred method. And ohh interesting I have never heard of that technique before - thanks for sharing your knowledge I will definitely check it out! :)
Hi there! :) Yes it will be edible although without the black cocoa you will need more black gel colour and this may result in staining of the mouth/teeth which is an unfortunate thing when using gel colours!
Hey MK.. make a video on butter cream recipe i poured black coca in whiped cream it doesn't work and also can u make a video on how to make black whipped cream....it will be a pleasure.. Thanks alot😊😊 I just love your recipes❤
Hello Advani! I have done videos on American and Swiss Meringue buttercream which you can find on my channel :). I am sorry to hear the black cocoa didn't work with whipped cream - I have never tried this myself but will keep your suggestion in mind for future videos. And so glad to hear you're enjoying the recipes! :)
You're welcome! For black drips simply add black gel food colour to a white chocolate ganache - I have a coloured drip tutorial on my channel if you want to check it out :)
@@yagmurisci9232 Ahhh I see! :) Hmmm good question - I am not quite sure how to make the black gel in itself sorry, but if you have blue, yellow and red food colouring, mixing equal parts together should make black :)
Hi there! You shouldn't need to, but if you're making an American style buttercream and it feels a bit stiff, simply add some more milk/cream into the buttercream :)
Hello, I just love love all your videos. I made ,or should I say, tried making the black buttercream, however I can not achieve the dark black color. I added enough black gel and yet, it is a deep dark gray. I had left it sit for two days and still not black. Can I airbrush it with black color liquid on the dark grey swiss meringue buttercream?
Hi Maribel! Glad to hear you're enjoying my videos :). I'm sorry to hear your black buttercream is not turning out as dark as you would like! Some brands are stronger than others, so you may need to use slightly more black cocoa and black gel food colour. And yes you can airbrush the dark grey swiss meringue :)
Hi there! The consistency should be smooth and easily spreadable. If your buttercream feels too thick then you can thin it out with a bit of heavy cream or milk :)
Thank you so much! I was wondering if I could just use enlace food coloring on chocolate frosting to make it black instead of using brown and black food coloring?
🙋🏽♀️Question: All Black Cocoa powders have different alkalines correct? The Black Cocoa- I have says it’s an alkaline level of 7. And it’s Jet Black. It’s by Cocoa Trader: All Natural Alkalized Unsweetened Cocoa for Coloring Agent in Baked Goods - Dutch Processed With Smooth Mellow Flavor (the description from Amazon). Would this suffice? I have two bags of this Brute Cocoa that I purchased for a cake because the recipe called for 1 1/2 cup of this stuff. The picture of the inside of the cake was black like your frosting but that cake was not edible at all. It was only after that I looked up info and understood this only good in small amounts in baking the cake. I am an advanced baker however not familiar with Cocoas. I would love your help so I can make this. Thank you Ms. MK.
Hi Marie! Great question - I am not very well informed around the different alkaline levels of black cocoa, but the one you found on Amazon sounds like what I would use for this buttercream. The key thing here to make sure you aren't using too much black cocoa and making it too bitter, is to leave the buttercream/icing to sit overnight to really develop that deep dark black colour. If you do find that it is a little bitter, then the great thing with buttercream is you can add some more icing sugar to balance the bitterness. Hope this helps and good luck! :)
Hi Mk am struggling to make black buttercream and I saw this video of how to make black buttercream..is it possible to make buttercream then pour black cocoa and a few drops of black gel in the mixture then microwave it and put it in fridge then beat it..am having hard time to get black because it turns grey and I wanted to use it that same day to frost a cake.what kind of advice can you give or steps so I'll try to make black buttercream without struggling with it..Thank you
Heya! Check out this recipe it's a new black buttercream recipe I shared recently and you can use it right away (may just need 15-30 mins in fridge if it's a little too soft at first because of the melted chocolate) :) cakesbymk.com/recipe/black-buttercream-that-doesnt-stain/
You're welcome Salma! And nope it doesn't make it grainy as it's a small amount of icing sugar so it dissolves into the buttercream. Hope that helps! :)
@@heathermathew1184 you're welcome! And if you don't put too much it's fine. I'd recommend that you keep tasting the buttercream as you're adding in the black cocoa (maybe a 1/4 cup at a time). If you accidentally put a bit too much in then just add in a bit of icing sugar to neutralise it :)
Wouldn't you need just as much brown gel food coloring as you would black to get your frosting that dark without changing the flavor? If so, what would be the benefit of using brown instead of black?
Hello Erin! Great question - To colour the buttercream brown (like the colour of say a chocolate buttercream), you shouldn't need as much brown gel food colour. By tinting it a darker colour first, this then helps the black show through more easily when added to the buttercream, so overall you would be using less gel food colour, than if you just used black on it's own. By using less of the black gel food colour, it also helps with less staining to the mouth/teeth - though this is something that cannot be totally avoided! Hope that helps :)
@@CakesbyMK yep, that does help, thanks! And yes, teeth turning black is why I've always steered away from non-cocoa based frosting in the past but I'll give the brown food coloring a try!
@@CakeCakeCake yeah the staining element is why I try and stick with the black cocoa when I can. The brown and black will still stain though but not as intensly as when just using black :)
I have a question! I’m in the middle of making a black butter cream but only used black food colouring and it’s dark grey. Do I have to use the black coco to make it darker or should I just add more black to it? (I have to buy more😅)
Hi Sarah! Hope I'm not too late to answer your question! You can add black cocoa which will help, otherwise the best thing to do is to use the microwave method and this should make it go from grey to black without adding anymore (or too much more) food colouring. Check out this video for how to do that :) th-cam.com/video/6oF9-GtFSHk/w-d-xo.html
Thank you for the advice 😍 but I have a question, I live in a hot country and if I let the cream sit outside it will melt… so can I let it sit in the fridge and have the same results?
When you left it out for four hours did you leave it covered or uncovered? Because if I was using American butter cream and left it out uncovered it would get all crusty
Finally! A video for black swiss meringue. When i search for black buttercream, i just keep finding recipes for abc. Thank you!!!
Hi, can this not be used for abc ?
If you want, use REGULAR cocoa and food color. If grayish, MICROWAVE until melted. It will be JET BLACK (because the color mixes in properly because the particles have melted) !!
vl
I couldn’t help but have anxiety watching as you wore all that white and doing a black cake
😳😳😳
🖤🖤🖤
😂😂😂
Haha true! Lucky I was shooting a video and was taking extra care, otherwise I guarantee I would have got some on myself!!
Immersion blender was my best friend when making Italian buttercream for my daughter’s 4 x 8inch cakes black birthday cake. I used black cocoa and colour mills black gel. So it was a deep slate grey until using the immersion blender.
I just made this swiss meringue buttercream for the first time and man I am shocked at the results👌 Defs gonna make this again. Thanks so much 🙂
omg. u are my life savior. i never think to add black cocoa powder. i afraid adding too much food coloring will affected the weird aftertaste later.
tq again!!!!!!!.
I think you were born to teach ur so good at it ❤️
Thank you so much Ikram! Glad you're finding the videos helpful :)
This is so nice! Thx! Your channel is literally the only one that I found that has very useful and has HALAL recipes! Thx so much!
Thanks so much Zahra! So glad to hear you're enjoying the videos :)
Hello, may i ask when you say let it sit a few hours is that in or out refrigerator?
That cake is absolutely a work of art!
Thanks so much :D
You teach very well my dear....makes it look pretty doable...thank you 😍😍
That Black cake Looks beautiful!!!!
Such a pretty cake. Love how deep the color is and the simple touches you added to it. You have a wonderful talent and thanks for sharing!! 😊❤️
Wow really?! As in you just blend buttercream with gel colour in the blender directly (without microwaving it?). I'll have to try this out :D
Thanks for sharing . I’m making a black cake for my nephew. Your cakes are so nice and elegant . Keep going girl x
You're welcome! And that's lovely - good luck with your cake I'm sure your nephew will love it :). And thank you so much for your support :)
That's just stunning. The gold leaf was a wonderful touch.
So awesome thank you MK!
Thank you for these tips 😍 my best friend is 30 in October and I'm making her a black cake. (her fave colour)
No problem! And that's awesome - good luck with the cake I'm sure you'll do great! :D
Finally tried this, and it came out great!! the SMBC was so light and amazing! It was not too rich for my triple chocolate cake, but had a super Delicious flavor🖤
Hi Amira! So glad to hear that the recipe turned out well for you - thanks so much for sharing! :D
A great tip on checking the drip consistency is to dribble it on an upside down drinking glass and see if it drips the way you like :)
Ohh thanks for the tip! Never thought of that :)
Gorgeous Cake!!! Thank you for making this video!
You’re so talented MashaAllah😍
I love that the black cocoa gives a slight Oreo flavour
Oreo's are too good right!
I love this! I wish I saw it a couple weeks ago when I was searching for a black smb. Nothing was helpful! Can’t wait to try this 🙂
Thanks Mona! Hope it works well for you :)
I was thinking red velvet cake with a cream cheese Swiss meringue buttercream would look stunning!
That sounds so good! I've actually done a semi-naked cake video on this if you wanted to check it out :) here is the link:th-cam.com/video/kZyPclRssFQ/w-d-xo.html
Good Lord! That IS black! Perfect for Halloween!!
So simple and beautiful!
Omds i love black 😭😭😭❤️
I was just thinking the other day how can we colour SMBC black. Thanks for the tutorial! It came at a perfect time 😁
Awesome! So glad to hear it was helpful and perfectly timed :D
Oh ma god
Finally found a best channel 😍
Absolutely gorgeous!
This is exactly what I needed THANK YOU SOOOOO MUCH
Black cocoa is what's used in Oreo cookies. :)
Great tutorial, thank you so much for sharing your tips!
That cake looks so good . I would love to receive that.
Salam lovely presentation mA. What kind of gold spray is that, I've only been able to find alcohol based ones :(
Wassalaam! Thank you :) - PME has edible gold sprays without alcohol :)
@@CakesbyMK awesome thanks!
Gorgeous 😍😍‼️‼️
Hi. When you add the icing sugar will it make the SMBC less stable? Im staying in hot humid weather n this is important point to take.
Hi there! From my experience the buttercream is still super stable :). I think because the icing sugar amount is quite minimal it doesn't really affect the buttercream (and in an American style buttercream the icing sugar helps with stability so shouldn't have a counteractive effect here). Hope that helps! :)
Tqsm for your reply!😍
It's looking gorgeous!
Hi MK, if the SMBC is left overnight for the colours to develop, would you need to re-whip it before using please? Also, does the black stain mouth and teeth much?? Thanks :)
Hello Sue! Yes that's correct - just give it a whip on a slow speed to remove any air bubbles and get it nice and smooth before using it :). If you use the black cocoa, then no the staining is quite minimal (there is like a very slight stain to the tongue but this goes away quite easily) which is one of the benefits of using black cocoa, but with the method using just the food colouring (making it dark brown then black) then yes this does still stain (though not as badly as when you would just use black gel food colour to colour the entire buttercream). Hope that helps :)
Hi, thank you for this great recepy 🙂I'm in the process of giving it a try. My question is when you leave the SMBC to rest for at list 6 hours, do you cover it or not? Just wondering if the air should be able to get to the cream to help the colour dippen? Your buttercream looks fabulous
Thanks so much Ramona! :) And I usually cover the bowl with some cling wrap - you can leave it loosely on the top of the bowl so more air can get in, and I believe this will deepen your buttercream faster :)
@@CakesbyMK I did the Black SMBC following your recipe and it worked perfectly. Thank you so much😃
So glad I found your channel!
When you let the buttercream sit to develop the color, do you put it in the fridge or on the counter?
Would love to know too
Either will work fine :). If I'm using it the next day I like to leave it covered on the counter, but if you're making it for future use (a couple of days after you've made it) then keep it in the fridge :)
What a gorgeous cake 🖤🖤🖤🖤
Hey love your videos very helpful. Would this recipe still be fine to use for normal buttercream with icing sugar or does it have to be Swiss meringue? Also how many layers was the cake and what size was it?
Heya! Thank you so much :) And yes this will be fine to use with American buttercream too. And the cake in this vid is an 8 inch 3 layer cake :)
@@CakesbyMK Thank you so much. I’m planning to make a 8/10”with 5/6 layers. It would look similar to your gorgeous cake in this video but it would have a gold drip instead. I’ve never made black buttercream before and was wondering how do you know how much black cocoa powder to use? Would I just use the same amount that you have used for this video? Also how come your cake is really tall with 3 layers are you pans quite deep? My cakes don’t come out this tall and I need this cake to be tall. I would rather do less layers and have a taller cake. Sorry I know I’m asking a lot of questions but I’m nervous to make a cake like this and your reply would be very much appreciated thank you xx
So beautiful great job. Can't wait to try the black butter I'm not afraid to make black butttercream frosting. Or the swiss buttercream thank you I so enjoyed the video. I'm looking for more videos of yours 👏🏽🌞
beautiful cake! And your instructions are so clear and easy to understand. One question....why not use your spatula to smooth the top? Also, there has been a technique for making darker colors, and that is using the microwave for 10 second bursts....letting cool, then rewhipping. Supposedly it darkens the colors. Thank you for your videos!
Thank you Lynn! Glad to hear you're finding the videos easy to understand :). Yes you can totally use your spatula to smooth out the top - people use different flat tools based on their preferred method. And ohh interesting I have never heard of that technique before - thanks for sharing your knowledge I will definitely check it out! :)
Hi we can add dark chocolate alternate of black cocopowder in swiss meringue butter cream
Bonjour, super vidéo, j’ai une question, lorsqu’on colore un macaron après cuisson , est ce mangeable ? On vas avoir de la peinture de partout? Merci
Hi there! :) Yes it will be edible although without the black cocoa you will need more black gel colour and this may result in staining of the mouth/teeth which is an unfortunate thing when using gel colours!
its amazing in color .....outclass
The cake is gorgeous~ Thanks for sharing~~
Hey MK.. make a video on butter cream recipe
i poured black coca in whiped cream it doesn't work and also can u make a video on how to make black whipped cream....it will be a pleasure.. Thanks alot😊😊
I just love your recipes❤
Hello Advani! I have done videos on American and Swiss Meringue buttercream which you can find on my channel :). I am sorry to hear the black cocoa didn't work with whipped cream - I have never tried this myself but will keep your suggestion in mind for future videos. And so glad to hear you're enjoying the recipes! :)
Thank you for sharing. May I know how to make black drips ? Thank you in advance
You're welcome! For black drips simply add black gel food colour to a white chocolate ganache - I have a coloured drip tutorial on my channel if you want to check it out :)
Lots of love❤️❤️❤️
Woahhh!!!
I wish I could eat your cakes 😁!!
Haha I wish you guys could try them too!! :)
I need help please can you tell me which gel colour is nice & give nice colour to butter cream
Hi there! I like using Chefmaster gel colours, and other good brands are Americolor and Progel :)
Thank you so much 🌹
OMG 😃 This is so gorgeous 😍
Salaam MK, Awesome cake🤩🤩 and thanks a lot for the great tips.😊
U really explain soo nicely
Can u please tell what u have done with the fillings in each layer
Thanks so much Sona! :) I used a caramel as the filling for the cake layers, and used a salted caramel buttercream to ice the cake :)
Awesome and beautiful 😊💜💜💜
I am Türkish and I love you cakes you make.
🇹🇷🇹🇷
Thank you so much Zehra! :)
@@CakesbyMK you're welcome :) 💜💜💜😊😊
This is really nice ..thnks to give the idea
Helloooo 🙈 unbelievable its seeming good. But I didnt understand a to thing point. How you did make to black gel on pastry ? 😊
Hi there! I'm not quite sure I understand your question sorry! Do you mean how can you make black gel pastries like danishes?? :)
@@CakesbyMK yes actually just I am asking “black gel “ how can I make ? 😊💁🏻♀️
@@yagmurisci9232 Ahhh I see! :) Hmmm good question - I am not quite sure how to make the black gel in itself sorry, but if you have blue, yellow and red food colouring, mixing equal parts together should make black :)
@@CakesbyMK thank you so much you are an angel😌🙏🤗💕
Very nice 👍😊
MK stands for?
I will try bleak bater krim. Thanks Dear 💕
Will I need to add more moisture to counteract the extra powder and what would I use?
Hi there! You shouldn't need to, but if you're making an American style buttercream and it feels a bit stiff, simply add some more milk/cream into the buttercream :)
@@CakesbyMK thank you 😊
Thank you!
Thank you for sharing. Very useful
thank you! i have a black cake to make this weekend
Which brand black coco and gel colour you used?
Hello Anjali! I am using a Equagold black cocoa and a Chefmaster black gel food colouring :)
Hello, I just love love all your videos. I made ,or should I say, tried making the black buttercream, however I can not achieve the dark black color. I added enough black gel and yet, it is a deep dark gray. I had left it sit for two days and still not black. Can I airbrush it with black color liquid on the dark grey swiss meringue buttercream?
Hi Maribel! Glad to hear you're enjoying my videos :). I'm sorry to hear your black buttercream is not turning out as dark as you would like! Some brands are stronger than others, so you may need to use slightly more black cocoa and black gel food colour. And yes you can airbrush the dark grey swiss meringue :)
American buttercream I always do it too thick that it pulls the cake. How do i know the right consistency?
Hi there! The consistency should be smooth and easily spreadable. If your buttercream feels too thick then you can thin it out with a bit of heavy cream or milk :)
Beautiful cake ❤️
This is amazing. I've only discovered your channel. Will be doing this cake next week. Once I find the Black Cocoa Powder :)
Awesome! Good luck with it :D
This buttercream is so nice.I will have to try it. Also here did you get your black cake board? I have been looking for those and I can't find any .
Hi Bianca! I got my black cake board from an online shop here in NZ called cakewarehouse.co.nz :)
@@CakesbyMK thank you for your response 😊
Thank you so much! I was wondering if I could just use enlace food coloring on chocolate frosting to make it black instead of using brown and black food coloring?
Hi there! Yes absolutely if you are using chocolate frosting then there is no need to use the brown colouring :)
🙋🏽♀️Question:
All Black Cocoa powders have different alkalines correct?
The Black Cocoa- I have says it’s an alkaline level of 7. And it’s Jet Black.
It’s by Cocoa Trader: All Natural Alkalized Unsweetened Cocoa for Coloring Agent in Baked Goods - Dutch Processed With Smooth Mellow Flavor (the description from Amazon).
Would this suffice? I have two bags of this Brute Cocoa that I purchased for a cake because the recipe called for 1 1/2 cup of this stuff. The picture of the inside of the cake was black like your frosting but that cake was not edible at all.
It was only after that I looked up info and understood this only good in small amounts in baking the cake.
I am an advanced baker however not familiar with Cocoas.
I would love your help so I can make this.
Thank you Ms. MK.
Hi Marie! Great question - I am not very well informed around the different alkaline levels of black cocoa, but the one you found on Amazon sounds like what I would use for this buttercream. The key thing here to make sure you aren't using too much black cocoa and making it too bitter, is to leave the buttercream/icing to sit overnight to really develop that deep dark black colour. If you do find that it is a little bitter, then the great thing with buttercream is you can add some more icing sugar to balance the bitterness. Hope this helps and good luck! :)
You are amazing, thank you very much this recipe ! ❤️
Love this 🥰
nice upload~ have a nice day😋💕💕💕💕💕
Is it okay to use granulated sugar instead icing sugar?
Will this work with American buttercream too?
Wow its a gorgeous Black Beauty 😍😍😍 about the black drip you said colour with black gel colour . Won't it seize the chocolate?
Thank you Irzana! The drip is a chocolate ganache, so when adding gel food colour the chocolate doesn't seize due to the cream in the ganache :)
Amazing 👏❤️thank you
Hi Mk am struggling to make black buttercream and I saw this video of how to make black buttercream..is it possible to make buttercream then pour black cocoa and a few drops of black gel in the mixture then microwave it and put it in fridge then beat it..am having hard time to get black because it turns grey and I wanted to use it that same day to frost a cake.what kind of advice can you give or steps so I'll try to make black buttercream without struggling with it..Thank you
Heya! Check out this recipe it's a new black buttercream recipe I shared recently and you can use it right away (may just need 15-30 mins in fridge if it's a little too soft at first because of the melted chocolate) :) cakesbymk.com/recipe/black-buttercream-that-doesnt-stain/
Thank u so much for sharing 💗
Please can u share ur buttercream recipe..
Will appreciate 🙏
Hi Rehana! I have my Swiss meringue buttercream recipe up on my channel and linked in the description box of the video :)
@@CakesbyMK thank you ❤
Curious if using her microwave buttercream hack would also help deepen the color. May investigate that later....
Should work! Haven't tried it myself with black yet, so would love to hear how you go if you try it out :)
These tips are fantastic, thank you. Just a quick question, if you add the powdered to cut out the bitterness, does it make it taste grainy?
You're welcome Salma! And nope it doesn't make it grainy as it's a small amount of icing sugar so it dissolves into the buttercream. Hope that helps! :)
What is the brand of the cocoa powder you use?
Awesome video!! Thanks for sharing!
Thanks Zaynab! :D
Is the cocao powder really blakc or just dark, dark brown? I can’t find black cocao here in the Netherlands (could you tell me the brand you use?)
Lindo focou perfeito 👏👏👏👏
Thank you so much :D
Wowwww beautiful 😍
This looks amazing 😉
hi, may i know if i could just add black cocoa to your smbc chocolate buttercream? is the result the same?
Hi Heather! Yes you could totally do that - you may even need less of the black cocoa as the chocolate SMBC already has some darkness to it :)
@@CakesbyMK thank u so much for your reply..will the black cocoa make the chocolate smbc taste bitter?
@@heathermathew1184 you're welcome! And if you don't put too much it's fine. I'd recommend that you keep tasting the buttercream as you're adding in the black cocoa (maybe a 1/4 cup at a time). If you accidentally put a bit too much in then just add in a bit of icing sugar to neutralise it :)
@@CakesbyMK ok will try that..thanks again:)
Absolutely Gorgeous! Can you please tell me the brand of gold & black edible food paint you used? Thank you!
Hi Pamela! Thanks so much :). For the black I used a Chefmaster Coal Black, and the edible lustre dust is a super gold Rolkem lustre dust :)
I love it!
Wouldn't you need just as much brown gel food coloring as you would black to get your frosting that dark without changing the flavor? If so, what would be the benefit of using brown instead of black?
Hello Erin! Great question - To colour the buttercream brown (like the colour of say a chocolate buttercream), you shouldn't need as much brown gel food colour. By tinting it a darker colour first, this then helps the black show through more easily when added to the buttercream, so overall you would be using less gel food colour, than if you just used black on it's own. By using less of the black gel food colour, it also helps with less staining to the mouth/teeth - though this is something that cannot be totally avoided! Hope that helps :)
@@CakesbyMK yep, that does help, thanks! And yes, teeth turning black is why I've always steered away from non-cocoa based frosting in the past but I'll give the brown food coloring a try!
@@CakeCakeCake yeah the staining element is why I try and stick with the black cocoa when I can. The brown and black will still stain though but not as intensly as when just using black :)
I have a question! I’m in the middle of making a black butter cream but only used black food colouring and it’s dark grey. Do I have to use the black coco to make it darker or should I just add more black to it? (I have to buy more😅)
Hi Sarah! Hope I'm not too late to answer your question! You can add black cocoa which will help, otherwise the best thing to do is to use the microwave method and this should make it go from grey to black without adding anymore (or too much more) food colouring. Check out this video for how to do that :) th-cam.com/video/6oF9-GtFSHk/w-d-xo.html
Thank you for the advice 😍 but I have a question, I live in a hot country and if I let the cream sit outside it will melt… so can I let it sit in the fridge and have the same results?
Hi there! Yes you can leave it in the fridge too :)
Please do a black and red whipping cream video as well🥺❤️
Will keep this in mind for future videos :)
When you left it out for four hours did you leave it covered or uncovered? Because if I was using American butter cream and left it out uncovered it would get all crusty
Hi there! I usually leave it covered at room temp :)