Hi Krystal,

So sorry for the delayed response! I share all my tips and tricks for making black frosting here: https://chelsweets.com/2017/10/10/how-to-make-black-frosting/

Hi Krystal,

I’d recommend just using my black buttercream recipe, here’s the link: https://chelsweets.com/2017/10/10/how-to-make-black-frosting/

Hi Kayla,

if you whip it up a lot it will get lighter in color! If you want it to be darker, you can add in more cocoa powder or use a dark cocoa powder <3

Hi Seth,

You can add in slightly cooled melted white chocolate into this base and it should work great! Just be sure your bowl isn’t cold if it’s metal, because sometimes that can cause the melted chocolate to harden into chunks. I’ve never had it happen, but I’ve heard from other people it can.

Hope that helps, and that your wedding cake turns out great!

So sorry for the confusion Cristina! It should be 1 tsp. I’ve updated the grams to reflect this. Thank you for catching this!

It will still turn out if you add more vanilla, but I find that you don’t really need to since you’re adding in the cocoa! And vanilla is so expensive these days, I like to use less when I can. Happy baking!!

Hi Sam! You can use almond milk, but keep in mind it’s a lot thinner than cream! So just watch how much you add, and adjust as needed to get the right consistency <3