How to Make Black Icing {Buttercream Frosting}

Why You’ll Love This Recipe

Black Icing made from buttercream frosting is rich, smooth, and perfect for decorating cakes, cupcakes, or cookies with bold, dramatic flair. With a deep color and creamy texture, it’s ideal for Halloween treats, gothic themes, or elegant designs—plus, it’s easier to make than you think with just a few key tips.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter (softened)powdered sugarsaltvanilla extractheavy cream or milkblack gel food coloringunsweetened cocoa powder (optional, helps deepen color)

directions

In a large mixing bowl, beat softened butter until light and fluffy, about 2–3 minutes.

Gradually add powdered sugar, 1 cup at a time, beating on low to combine, then increasing to medium-high for a smooth texture.

Add vanilla extract, a pinch of salt, and 1–2 tablespoons of cream or milk. Beat until smooth and spreadable.

(Optional) Mix in 1–2 tablespoons of unsweetened cocoa powder to create a dark base before coloring—this helps achieve a true black with less dye.

Add black gel food coloring a little at a time, mixing thoroughly after each addition, until the desired depth is reached.

Let the frosting sit for 30 minutes to an hour—color will deepen as it rests.

Use immediately to frost cakes, cookies, or cupcakes.

Servings and timing

Makes enough to frost 12–18 cupcakes or a two-layer 8-inch cake.Preparation time: 10 minutesResting time (optional for deeper color): 30–60 minutesTotal time: 10–60 minutes

Variations

Use almond or chocolate extract for a flavor twist.

Substitute part of the butter with shortening for extra stability in warmer temperatures.

Add dark chocolate chips, melted and cooled, for a black chocolate buttercream.

Use espresso powder to enhance the cocoa depth without adding strong coffee flavor.

storage/reheating

Store black buttercream in an airtight container in the refrigerator for up to 1 week.Bring to room temperature and re-whip before using.Can be frozen for up to 2 months—thaw in the fridge, then bring to room temp and whip smooth.

FAQs

How do I get true black frosting without a bitter taste?

Start with cocoa powder to darken the base, then use gel coloring sparingly and let the color develop over time.

Can I use liquid food coloring?

Gel food coloring is best—liquid coloring requires more and can thin out the frosting.

Why does my black icing look gray?

It often starts gray—let it rest and deepen, or add a bit more gel coloring and cocoa.

Will this stain my mouth?

A little—use sparingly or look for “no-stain” food coloring brands.

Can I use this on cookies?

Yes, it pipes well and crusts slightly, making it great for decorated cookies.

Conclusion

Making Black Icing with buttercream is easy, delicious, and perfect for bold cake and cupcake designs. With the right ingredients and a little patience, you’ll achieve rich, true black color without sacrificing taste or texture. Great for holidays, themed parties, or any time your treats need a dramatic touch.

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