With Halloween just around the corner, I’ve been using black frosting on quite a few of my baking projects! This has led to a bunch of questions about how I get my frosting such a deep shade of black, so I’m sharing my secrets to making super black buttercream frosting! I start off using my classic american buttercream as a base, and then add my two secret ingredients: black cocoa, and gel food coloring.
I only recently discovered black cocoa, and I’m obsessed. Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6). The best comparison is to think of the bittersweet, chocolaty taste of an Oreo cookie! It has a beautiful dark color, which helps build the perfect chocolaty base for this black frosting,
In terms of food coloring, gel food coloring is a must. It’s much more concentrated than liquid food coloring, so you can add less and still get the dark color you’re after! Liquid food coloring can also throw of the consistency of your frosting if you add too much. I always use the Americolor brand, which I purchase in big bottles from Amazon! A full tutorial showing how to make this frosting can be seen below:
When using this to frost my favorite vanilla layer cake recipe (which is amazing and bakes flat!!), which can be used to make four 7 inch or 8 inch cake layers, I usually make 1.5 – 2 batches, depending on how I’m decorating the cake.
Chocolate Black Buttercream Ingredients:
- 4 sticks or 2 cups (434 grams) unsalted butter, room temperature
- 8 cups (907 grams) powdered sugar
- 1/2 tsp (3 grams) salt
- 3 Tbsp. (45 grams) heavy cream
- 3 tsp (12 grams) vanilla
- 1/2 cup black cocoa
- black gel food coloring
Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Once full mixed, add in black cocoa. Slowly incorporate, then add in a couple squirts of gel food coloring.
NOTE: To get super dark frosting, I highly recommend making it in advance and letting it sit overnight. The color will deepen with time (this is true of other colors as well!)
And that’s all there is too it!