Black Frosting

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 on social media, including:

  • Why does my black frosting look grey??
  • How can I make black buttercream that doesn’t turn my mouth black?
  • Is there a way to make black frosting without loads of food coloring?
  • How do you get you black buttercream such a deep shade?
  • What’s the best way to make super black buttercream that actually tastes good?
  • Which type and brand food coloring is best to use for black frosting?
  • What’s your trick for making such black frosting??

To make our lives easier, I’m sharing my secrets to making super black buttercream frosting here!

I start off using my classic American buttercream as a base, which is insanely easy to make.

Next, I add my two secret ingredients: black cocoa, and black gel food coloring.

The finishing touch to my black frosting recipe is the magic of time!!

That last line sounds hoaky, I know. As I typed it I couldn’t help but chuckle!! But I swear, letting this frosting sit is a sure fire way to deepen its color.

Piping black buttercream onto a halloween cupcake

Secret Ingredient #1: Black Cocoa

Turning white buttercream black is incredibly hard. Starting off with a naturally deeper colored frosting base makes it about a million times easier.

How do I like to naturally color my buttercream before adding in the gel food coloring?! Black cocoa and dark chocolate, my friends.

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’s absolutely delicious.

It has a beautiful dark color, which helps build the perfect chocolaty base for this black frosting.

It can be hard to find in grocery stores, so I order mine on amazon! I like to use Wincrest black cocoa.

image of sprinkle fault line cake, frosted with black buttercream

Secret Ingredient #2: Black Gel Food Coloring

Next comes the necessary evil, some food coloring. But I’m not talking about generic, black liquid food coloring.

Liquid food coloring can also throw off the consistency of your frosting if you add too much.

When it comes to coloring frosting, gel food coloring is a must. Especially when you’re after super vibrant or deep shades, like black.

Gel food coloring is much more concentrated than liquid food coloring, so you can add less and still get the dark color you’re after!

I always use Americolor super black gel food coloring, which I purchase in big bottles from Amazon.

When combining this small amount of black gel food coloring with my black cocoa buttercream, the result it amazing.

You get a frosting that is a wonderfully deep shade of black, that tastes like Oreos and chocolate. 

Sushi Roll cake frosted with black american buttercream

Final Tip For Making Black Frosting: Make It In Advance

My final trick to making black frosting is to make it ahead of time. Yes, time is my biggest secret!!

If you make the frosting a couple days (or more) in advance, the color of the frosting will get darker over time! I swear it’s magic.

This buttercream can be made over a week in advance, and stored in the fridge until it needs to be used.

I take the frosting out a few hours before I need it, to allow it to come to room temperature. 

Once it’s thawed, it always is a darker color than when I initially made it.

MVI_0498_Moment (2)

Give Your Frosting a Good Stir

I have one important piece of advice around making frosting in advance.

As buttercream sits and/or thaws, it usually gets tons of tiny air bubbles in it! Don’t worry, you’ll be able to make your buttercream smooth again. All you need to do is give the frosting a really good stir with a rubber spatula.

Work the frosting slowly from side to side. Focus on spreading it across the sides of your bowl for a few minutes.

It’s definitely an arm workout. But after working the frosting around the bowl and pushing out the excess air, you’ll be left with silky smooth frosting.

How Much Frosting Do I Need For A Cake? Or Cupcakes?

When using this to frost my chocolate layer cake recipe, I usually make 1.5 batches of  black buttercream to cover a 7-inch or 8-inch layer cake.

However, this can vary based on how I’m decorating the cake, and the size of my cake layers.

If you were to use one batch of frosting to pipe buttercream swirls on top of cupcakes, it frosts about three dozen (36) cupcakes.

Again, this cake also drastically vary if you’re making massive frosting swirls, or simply piping buttercream rosettes on top of each cupcake.

Galaxy themed cake frosted with black buttercream

Tips For Making SUPER Black Frosting:

  • Use gel food coloring (preferable Americolor Super black)
  • Make this frosting several days in advance to allow the shade to deepen
  • Start with a naturally dark frosting base (like chocolate) to allow you to add less food coloring
  • Use black cocoa to naturally color and flavor your black frosting

Making This Black Frosting in Advance and Storage Tips:

  • Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
  • Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
  • If you can’t find black cocoa, you can also use dark cocoa powder.

Share Your Creations With Me!

If you try this black frosting recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your amazing creations!

Nothing makes me happier than when I get emails or DMs with photos of your amazing cakes. Please don’t hesitate to reach out to me with your triumphs, or questions <3

Other Recipes You Might Like:

Yield: 7

Black Buttercream Frosting

Galaxy themed cake frosted with black buttercream

Struggle to make truly black frosting?? Learn my tips for making the deepest black buttercream, with a simple recipe that comes together in minutes.

Prep Time 10 minutes
Total Time 10 minutes


  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Mix in the vanilla extract, salt, and sifted black cocoa on a low speed.
  3. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  4. Add in the melted dark chocolate, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  6. Add in a generous squirt of black gel food coloring (roughly 1 tsp) once the frosting is fully made, and mix by hand with a rubber spatula until the frosting is evenly colored.
  7. To allow the shade to deepen, place in sealed piping bags or an airtight container. Leave out overnight at room temperature, or place in the fridge for several days.


This recipe makes about 7 cups of frosting, which is enough to fill and frost an 8-inch layer cake.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.

Nutrition Information



Serving Size


Amount Per Serving Calories 1161Total Fat 63gSaturated Fat 39gTrans Fat 0gUnsaturated Fat 20gCholesterol 160mgSodium 199mgCarbohydrates 152gFiber 2gSugar 144gProtein 3g

146 thoughts on “Black Frosting

    1. Does the black cocoa have a strong taste? I’m looking to make a black cream cheese frosting without using a ton of gel food coloring. I’m wondering if adding 1/2 cup (maybe even 1/4 as I only need .5-1 batch of frosting) of the black cocoa to help with the color might really affect the taste? What are your thoughts? Thanks!

      1. it tastes like an oreo cookie, and definitely is chocolatey! I think it would taste good with cream frosting though!!

    2. Hi Chelsweets,
      I made the Black frosting yesterday and put it in a bowl in the frig and it didn’t get any darker. It isn’t as dark as your frosting in the red bowl(pictured above). Maybe I need more black gel, seems like I added a lot, but I’ll add more. Should I have let it sit out on the counter instead of the frig?????

      1. Yah I’d recommend letting it sit at room temp, but it sounds like you make just need to add a bit more coloring :/

  1. Thank you SO much!! I am just starting my baking business and just do it out of the home right now. I have been having such a hard time trying to figure out black frosting. Your videos are very inspiring and I have been able to use techniques that I’ve learned from watching your stuff!!

    1. You can do either! really depends on when you need the frosting. If I make frosting the night before and plan to decorate a cake first thing in the morning, I’ll leave it out overnight. However, if I won’t be using the frosting for a while, and will have to let it thaw the following day, or in a few days, I will refrigerate it.

  2. I bought the black cocoa(from your link) and used black gel color, followed the recipe exactly and made it yesterday morning and its still gray. 🙁

  3. How many cups of frosting does this recipe make? If I have one cup of buttercream frosting (not from this recipe) how much of the cocoa should I put in to get it black?

    1. It depends on how much air you incorporate into the frosting, but for me it usually makes about 5 cups! I’ve never made a single cup of frosting, but I would say you should add about a tablespoon!

      1. Thank you! I also followed your suggestion of leaving it overnight, and it turned a wonderful black! I’m actually making the Nightmare before Christmas cake!

  4. Hey Chels! Big fan of yours! I was wondering. I’m from the Netherlands and it’s really difficult to purchase black cocoa. So I thought. Isn’t it easier to (if you want your cake all black) cover it with black mirror glaze?

    1. You could pour a black glaze over a cake, yes! It’s just a bit more work to make a mirror glaze as well! I’d still recommend using a dark frosting underneath the glaze though!

    1. Sounds like you may need to give it a good stir with a rubber spatula! After stirring for a couple minutes, it should return to being silky smooth 🙂

  5. Hi, been following you on Instagram for a while and love your cakes. I am making a “mustache” cake, so I needed to make this black buttercream. I wanted to ask if the amount of cups of sugar is right on the recipe. Seems like a lot. 8 cups is 4lbs, and that turned out to be a lot. I couldn’t even put all of it in my blender, and I had to add a lot of heavy cream because it was way too thick.
    Let me know. Thank you!

  6. Does he black cocoa make this frosting chocolate flavored? What do you recommend for vanilla black frosting?
    Thank you! ?

    1. it does! I honestly don’t make vanilla frosting that is black, because it takes LOADS of food coloring, and I just can’t handle how black it makes everyone’s mouth! but if someone really wants it, just be very heavy handed with the black gel food coloring. I use americolor, which I think works best!

  7. You mentioned using a butter from Whole Foods that is more white in color, I forgot the name of it. I hate it when the frosting is a cream color when you want white.

    1. it is much better about that than vanilla black buttercream! it still will color your tongue a little bit, but it’s not bad at all!

  8. Hi Chelsea! First off, love your blog and IG tips. Now….my question is, if I were to use already made white frosting. Can I add the black cocoa powder to that and it would work? I ordered a lot of vanilla buttercream from a cakeshop…..what do u recommend?

    1. Thanks Erica! it can vary based on the base frosting you’re using, but it should work just the same! I’ve never used premade frosting before, but at the end of the day it’s all just fat of some type (butter or shortening or both) and lots of powdered sugar. So I think you should be good!!

  9. Thank you for this tutorial! I have never been able to figure out black frosting. And it seriously tastes so good. You were right about the Oreo flavor. Someone else commented that their frosting turned out gray, I also had that problem at first. But I did use Wilton food coloring (which according to everyone I talked to, is not nearly as good as the Americolor you suggested). I ended up adding about twice as much food coloring so now I’m waiting to see if it turns dark enough (I can already tell that the color is darkening some). This is definitely my new favorite frosting recipe!!

    1. Aw i’m so happy to hear that Lisa!! It will definitely darken over time, so if possible try to let it rest for a few days 🙂

  10. Hi. Apart from the color, will I have a bitter taste after eating it? Recently I tried Ameri color super red gel for an Icing. After piping over a cupcake, I tasted it and omg, the Icing was bitter 🙁 Because of this, I’m so afraid to try deeper shades. Hope you’ll be able to share with me, what am I doing wrong. Thanks so much in advance and congratulations on your wedding.

  11. Hi
    I made the frosting but didn’t realize I could let it set out overnight and I now need it. How long does it need to sit and what can I do to help it along? Thanks

    1. It depends on the type of container it’s in! If it’s in a deep bowl, it can take longer! if it’s in a shallow container, it can warm up more quickly. It also depends how much frosting is in the container. You can try popping it in the microwave for small intervals and stirring between! You can also try breaking it up into smaller pieces and placing it in a shallow container. Hope that helps!

  12. Hi Chelsey. I am trying to find the post regarding your Jack Skellington cake, but can’t find it anywhere. Is it not on your blog anymore?

  13. Hilda, puedes comprar la misma crema que compraba para crema batida. No sé si la palabra corecta es crema espesa. Estoy usando Google translata para la palabra. Lo siento si mi español es mala— no la uso mucha!

  14. I learned from Liz Merek that if you put a small drop of violet food coloring in the icing, it will turn it more white; get rid of the yellow. Kinda like when you use purple shampoo for gray hair. ?

    1. yup, you are totally right! yellow and purple are opposites on the color wheel. I don’t usually have to do that because of the butter I use, but you can if your buttercream has a yellowish hue <3

  15. Can I use your chocolate buttercream recipe and just use the black cocoa power and coloring to get black frosting. I love the chocolate buttercream but need a black frosting?

    1. Hi Bree,

      This should be enough to frost a single sheet cake that size, but you should double it if you plan to fill/ stack two sheet cakes on top of one another, or if you plan to frost the sides. Hope that helps!!

  16. Hi! Love this recipe, but I only need a small batch (just enough for your vanilla cupcake recipe). Do you have a small batch frosting recipe and if so how should I incorporate the black cocoa?
    Thank you!

    1. Hi Ali,

      The only small batch frosting recipe I have is shared with my cupcake recipes (it’s a half batch). You can add 1/4 cup of black cocoa, and a couple squirts of black gel food coloring to that recipe, and add in a couple extra Tbsp of heavy cream to get the consistency right. Hope that helps!

  17. Hi Chelsweets!

    I followed your recipe exactly and mine is pretty gray at the moment, and nowhere near black. I don’t have confidence that it will be black in the morning, as I am leaving it on the counter. I didn’t use Wincrest, the brand you recommended, but used another brand of dark cocoa from a bakery shop here in my area. It is completely black cocoa and says 100% cocoa on the back. And it also doesn’t taste anything like Oreos. So mad, I’ve probably wasted all that butter. Any ideas? I also always use americolor.

    1. If it seems too light/grey, I’d recommend adding more gel food coloring! That’s your best bet if you only have one night for it to deepen in color. Hope that helps!!

  18. What if I wanted to make one of my cake layers black? Do I have to start with chocolate cake batter or just add black gel to the vanilla cake batter?

    1. Hi Susan! I let my frosting sit out overnight, which really deepens the color! My kitchen also gets pretty warm when I’m baking, and I think that’s why it looks the way it does. Hope that helps!! <3

  19. Hi! Can I use this recipe to make navy frosting and just use navy food coloring instead of black? Or will that not work?

    1. Hi Amanda,

      You can! The black cocoa makes the frosting a dark grey, but it would still be a great base for a navy frosting. You should be able to swap out the black gel food coloring for navy, and get a nice deep color 🙂 Hope that helps, happy baking!

  20. Maybe you can advise? I love your site and am planning to use one of your buttercream recipes for a cake that I have been asked to make. It is a disco/70’s theme, so I was going to make a dancefloor shaped cake. I have purchased your fav brand of black cocoa, Wincrest. So, my ideal would be to make a very dark, near black, chocolate buttercream frosting, not having to use any black gel color. My customer didn’t specify that they want “black”, but I am going off the invite and other colors and black would be a good decor choice. Today she “reminded” me, but I already thought of, that it’s important to her that her guests teeth/mouths don’t turn black or show black on teeth. I haven’t used this black cocoa before, but I think using cocoa only, that would not happen? I am worried about adding any black gel color at this point. What would you advise? Your black buttercream recipe w/o gel color or another recipe? Thank you!!

    1. Hi Paula,

      If you use just the black cocoa and dark chocolate to color the frosting, it shouldn’t change the color of anyone’s teeth / mouth! If you use a very dark chocolate, you should be able to get a naturally deep shape. However, I usually also add a touch of black gel food coloring to make truly black frosting.

      Since that’s not necessarily what you’re after for this cake, I think your game plan for this frosting sounds great. Please let me know how it goes <3

  21. I used Wilton gel and after so much almost twice what you call for it’s still just a dark grey. Worried about adding too much more. Is this not the same kinda gel coloring? 🙁

    1. Hi Lindsey! I hate to say it, but I don’t think Wilton black colors as well as Americolor. I think americolor works a lot better! You also can try adding in some melted dark chocolate or more black cocoa, to try to help it naturally deepen as well!

  22. Another thing is, if you haven’t, give it time to develop. Mine looked dark grey after mixing all together, but after putting in the fridge for the night and letting it come to room temp in morning and whipping again, it’s nearly black. A couple more hours at room temp it will be a nice rich black. If I whip it again it will lighten, but the darken again as it sets. Hope that helps!

  23. Hi Chels,

    I am making a Black and Gold cake for an 80th birthday. My client requested Chocolate cake and Chocolate frosting…easy enough. I have been looking at a ton of tutorials and your is the only one that is truly black.

    My question is, because the frosting needs to taste like chocolate, should I start with a classic Chocolate Buttercream base and then add additional black cocoa and gel food coloring so it tastes like ‘chocolate? I do realize that the black cocoa will intensify the chocolate flavor.

    I love that you ditched your corporate gig for this…good choice!! I admire your work!!



    1. Hi Wendi,

      That is a great question. I love the way my chocolate buttercream tastes, and you can definitely use that a base. If possible, use melted dark chocolate and dark cocoa powder, to make the base as dark as possible naturally before adding in the food coloring. As long as you make in advance and use wilton black gel food coloring, it should still turn out black and taste chocolatey and delicious 🙂

      I hope that helps, and thank you!!! <3

  24. Hello! I am going to be making a Batman cake for my son’s birthday next week, and am honestly trying to avoid the hassle of making the buttercream frosting, since I’m going to have so much going on. Would I be able to buy premade buttercream from the bakery and just add the black gel food coloring? Also, do you know if Wilton gel work as well as the brand you use? Or does it come out more grey? Your black frosting looks AMAZING

    1. Hi Rachael,

      I’ve never tried doing this before, so I’m not really sure!! I would think it should, but the ingredients could be a lot different than mine and it might end up coloring differently! I’d just say try to pick a chocolate frosting base. If you just add black gel food coloring to white frosting, you’ll have to add a ton and you’ll be able to taste it!!

      I hope whatever you end up doing works out great for your son’s cake! <3

  25. Hi, Chelsey! This may have been answered already, but is it ok to substitute the cream for a non dairy option like almond milk? My husband is very lactose intolerant.

    1. Hi Nina,

      You totally can! Sometimes I’ve found soy milk can have a weird effect on the buttercream, but I’ve used almond milk, lactaid, and oat milk, and they’ve all worked great. Hope that helps, happy baking!

  26. Do you prefer the version in your video or the version in the printed recipe? The video doesn’t include dark chocolate, but the blog post does.

    1. Hi Lauren,

      My recipe cards are always the most up to date! Sometimes I tweak recipes after I make the video, so the recipes cards always reflect my latest and greatest. Hope that helps, sorry for any confusion!!

  27. I’m doing the black frosting and need it to hold up/crust warmer weather, Will it through the taste off by half butter and high ratio shorting.

    1. Hi Angelia,

      It will change the taste a bit, but I totally support swapping out some of the butter for shortening if you live in a warm environment!

    1. Hi Rose,

      I have tried chefmaster and I find they work well! Americolor will always be my favorite, but I think chefmaster works well too 🙂

  28. Will the black cocoa make the frosting taste like chocolate? They want an amaretto flavor for the icing?

    1. Hi Mallory,

      The black cocoa does still taste like chocolate, but more like a dark chocolate. I’ve never tried amaretto and chocolate together in a frosting, but I guess it’d be like a chocolate covered almond??

  29. Any other suggestions for coloring buttercream black without using cocoa if they dont want chocolate buttercream?

    1. Hi Mallory,

      I’ve heard of people using activated charcoal, but I’ve never tried it out myself. Sorry I can’t be of more help!

    1. Hi Maiks,

      You can totally use regular milk chocolate chips in place of the dark chocolate chips! You might just have to use a touch more food coloring to get the color right. Hope that helps, happy baking!

  30. Looking forward to making thus! I noticed that the original buttercream that you said you started with Is a crusting buttercream. Will this black version crust as well? We are hoping so, we want to paint a bit of luster dust on it.

    1. Hi Ellie,

      This is definitely a crusting buttercream! I like that aspect of it too 🙂 It’ll be great for painting on some luster dust!!

  31. Very informative indeed, but I cannot get the black cocoa where i am, can i sub with regular baking cocoa and still achieve the same rich black color?

  32. Hi! If I frost the cake with the icing I just made (which is dark grey at the moment), will it turn black on the cake overnight? Or do I need to let it sit and re-stir it tomorrow for that transition to happen? Thanks!

    1. Hi Shanae,

      I’ve seen frosting darken on cakes that I’ve already frosted, but I’d recommend waiting and checking the color tomorrow to make sure it’s dark enough before you add it to your cake. Also letting the frosting come to room temp is what really deepens it, so I’d leave the frosting out overnight, then frost the cake the following morning. Hope that helps, happy baking!

  33. Making it ahead allows the gel color to “mature” or deepen right?? So if I am waiting for my black cocoa to get here and it won’t be here till day of… can I still make the frosting without it and add the cocoa and extra tablespoon of cream when it gets here?? That way the color gel still has tthe day before to sit and deepen?

    1. Hi Stephanie,

      I am so sorry for the delayed response! Yes, that is a fantastic work around!!! You can also just use regular cocoa if you have that on hand! Hope that helps, and that your black frosting turned out super deep in color <3

  34. Hi ! I am so excited to see how my frosting turns out tomorrow… thank you for sharing. I have only tried using regular cocoa which didn’t come out as deep black as this one you showed . But my question is , can you explain the color wheel on what colors or methods work best to achieve vibrant colors ?! This sounds odd but I have not been able to achieve vibrant colors consistently! ? .. thank you ?

  35. Along the same lines. Can you add black cocoa and food coloring to italian meringue buttercream to the same effect?

  36. Hi Chelsea! I made this frosting tonight as written and it was perfect! This is my third time trying to make black frosting and I FINALLY got it right! Thanks so much for all your recipes and tips ?

  37. Hi there! I’m making a black wedding cake for some friends’ wedding. They are coming over tomorrow for a mini tasting and the powder and gel I ordered won’t get here until tomorrow – possibly after the tasting. If it does get here before them and I have a chance to add it to the frosting, will the taste still be the same or does that have to mature like the color? If it doesn’t get here in time, can I crush up some oreos to add so they can get an idea of the taste? They know they want a red velvet cake, but they’re just trying to decide between cream cheese or chocolate frosting so I was going to divide a layer cake into two individual layers one with each frosting. Thanks!

  38. Hi, I have 2 questions:-
    1. Do we really need 7 cups of sugar? Does the frosting become too sweet or is it just fine?

    2. I am trying to make 3 layer vanilla cake with black frosting for my son’s bday. Do you think I can use normal chocolate buttercream in between the layers and to crumb coat the cake, let it set for sometime and then use black buttercream to frost the cake? or is it just too many flavors and I should stick to using black buttercream for everything?

  39. Hi Chelsea, thank you so much for the this recipe I just made it and left it for about half hour and it darkened almost straight away and the taste was great not bitter at all,
    That black cocoa is fantastic.appreciate you sharing this recipe.
    Kind regards Jenny. Hello from Australia. Hope you stay safe

  40. Hi there! I made some buttercream with black cocoa powder today and it came out INCREDIBLY bitter! maybe I used too much, but I followed the recipe to a T. I ended up throwing the whole thing out and I probably won’t be trying it again. I’m super bummed.

  41. I watched the video and am confused because you did not mention adding melted dark chocolate. However, it is listed in the recipe. Is this extra step just omitted from the video?

  42. Am I able to omit the dark chocolate chips? Will that change the rest of the measurements in the recipe? I’m not a dark chocolate fan. Do you think it would taste okay if it was left out?

  43. I just made this last weekend for a cake I served last night. I hashtagged you in my Instagram post, but it was even darker by last night. This black frosting is amazing! Very black, but super tasty, and sure enough, no stained teeth! Thank you!

  44. Hey I followed this recipe exactly and even added an extra squirt of black food coloring Ive allowed it to “mature” for two days and it is still dark gray and not black, is there anyway to save this? Can I add more cocoa powder and a little bit more black food coloring and mix it again in the KitchenAid?

  45. Hi! Thanks for your tutorial. In your video you don’t show using the melted chocolate but in the written recipe you do. Can you clarify the difference? Thanks!

  46. Hi Chelsea, I’m wondering how to add the black cocoa if I’m making SMB. Do I add the black cocoa at the end? Will it make the SMB grainy? Thank you for your help!

  47. Hi Chelsea, I follow you on Instagram and Tiktok and I love your content! Does this buttercream do well in humidity? I want to try to make it for cupcakes and they will be out in the Texas heat for a bit. Do you think it will be fine and if not should I incorporate shortening in the recipe?

  48. So I am making a wedding cake, it’s a wonderfully heavy carrot cake and as a result of getting married on Halloween they want the icing black. I’m worried about a chocolate tasting icing on a carrot cake….I like one of your post suggestions that perhaps this recipe could be a cream cheese version. Would you suggest just using a cream cheese icing recipe and adding the black cocoa powder and black gel coloring? I’m feeling a bit overwhelmed with this black cake request and am just looking for some help from YOU…the expert!!!

Let me know what you think!