Let me show you how to make the best Black Buttercream Frosting that tastes great and doesn't stain your teeth! Take your cake decorating to the next level with a true black frosting!
Looking for more homemade frosting recipes? Try these delicious buttercreams: Classic Vanilla Buttercream Frosting, Strawberry Buttercream Frosting, and my personal favorite Swiss Meringue Buttercream which is a little tricky to make but so worth the little bit of extra trouble.
Why I Love this Black Frosting Recipe
• It tastes SO much better than store bought.
• I start off using my favorite Chocolate Buttercream recipe as the base.
• This black buttercream recipe doesn't stain your teeth and has a rich chocolate flavor.
• The two secret ingredients are black or dark cocoa powder and black gel food coloring.
• It's perfect to make a beautiful black buttercream cake!
• It's the best frosting when you want to make a jet black design on your dessert!
What you need
• Black Cocoa Powder - This is the first secret ingredient and the darkest cocoa powder you can get. It's a Dutch processed cocoa powder made from cacao beans. It's unsweetened and has very smooth flavor. You might be able to find it in a specialty store but it's definitely available online. I used the Cocoa Trader brand which I ordered via Amazon.
• Regular Cocoa Powder - I used Nestle unsweetened cocoa powder to make the chocolate buttercream recipe first as the base of the black frosting.
• Food Coloring Gel - Also called soft gel paste, this is my preferred food coloring for baking recipes. It's very concentrated color which gives a nice, deep color and you don't have to use as much as traditional food coloring found at most grocery stores.
• Heavy Whipping Cream - Look for heavy whipping cream or regular whipping cream will work as well. It's also called heavy cream.
How to Make Black Buttercream Frosting
1) In a large bowl, beat unsalted butter with an electric mixer or hand mixer until light and fluffy. With mixer on low, gradually beat in the powdered sugar, cream and vanilla until completely combined.
2) Gradually beat in the cocoa powder with an electric mixer on low speed until combined.
3) Next, add the black cocoa powder and beat on low until combined. Continue beating on medium speed until smooth.
4) Add the black food gel to the black chocolate icing and stir until combined.
Frequently Asked Questions
How do I store my frosting? Place frosting in an airtight container. Store in refrigerator for up to one week. Once you're ready to use, remove from refrigerator and let come to room temperature before using. Stir it well until it's light and fluffy.
Why does my black icing color actually look grey? It's most likely because you need to let it sit for 24 hours to let the color deepen. If it's already been 24 hours, then you can add a little more black food coloring gel. But be careful not to add too much or it will affect the taste and also stain your mouth.
Will this black cocoa buttercream stain my teeth and mouth? It will not stain your mouth as long as you use the small amount directed in this recipe. If you add too much food coloring though, it could give you a black mouth.
• Room Temperature Ingredients - For best results, always use room temperature ingredients for most baking projects. Especially the butter! Chilled ingredients mix differently and affect the consistency of the recipe.
• Give it 24 Hours - The black coloring will deepen over time. It might look very dark grey when you first mix it up. That's why it's good to let it sit for 24 hours to become the deep black color that you want it to be. Store in airtight container in the refrigerator. Then let it come to room temperature before serving. Stir it well before using it to frost a cake or decorating cupcakes with a piping bag.
• Consistency of Your Frosting - If your frosting is too thick, add more cream. Add 1 tablespoon at a time until it's smooth and creamy.
I hope you enjoy this true black icing on your frosted cake or cupcakes. Happy Baking!
Black Buttercream Frosting
- In a large bowl, beat unsalted butter with an electric mixer until light and fluffy. With mixer on low, gradually beat in the powdered sugar, cream and vanilla until completely combined.
- Then gradually beat in the cocoa powder with an electric mixer on low speed until combined. Then turn up to medium-high speed and beat until fluffyl
- Next, add the black cocoa powder and beat on low until combined. Continue beating on medium speed until smooth. Add the black food gel to the black chocolate icing and stir until combined.