Description

This rich and creamy black buttercream frosting is perfect for decorating cakes and cupcakes. It’s smooth, easy to pipe, and deepens in color over time without tasting bitter.

Ingredients

Units Scale

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder (preferably dark or black cocoa)
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Black gel food coloring
Pinch of salt

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Instructions

In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2 minutes.
Add powdered sugar, cocoa powder, and salt. Mix on low until mostly combined, then increase speed and beat until fluffy.
Mix in vanilla extract and 2 tablespoons of milk or cream. Add more milk if needed to reach desired consistency.
Add black gel food coloring a little at a time, mixing thoroughly after each addition until desired shade is reached. Keep in mind the color will deepen as it sits.
Continue beating for another minute until frosting is smooth and well-colored.
Use immediately or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and rewhip before using.

Notes

Start with dark or black cocoa powder to achieve a deeper base color more easily.
Let the frosting sit for a few hours or overnight to allow the black color to intensify.
Use gel food coloring for rich color without altering texture.
Add a tiny amount of blue or purple gel color if the frosting looks too gray or brown.

Nutrition

Serving Size: 2 tablespoons
Calories: 150
Sugar: 20g
Sodium: 15mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 0g
Cholesterol: 20mg