🖋️ Written by Emma
Black icing buttercream frosting is bold, rich, and incredibly smooth. Its deep chocolate base paired with black gel coloring creates a dramatic finish that’s ideal for Halloween, gothic cakes, or chic events. This frosting pipes beautifully, tastes amazing, and becomes darker the longer it rests. A go-to for bakers who want elegance and edge.
Table of Contents
Ingredients
(Full measurements in the recipe card below.)
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup black cocoa powder (or dark cocoa powder)
- 2–3 tablespoons milk or heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Black gel food coloring (as needed)
Directions
- In a large mixing bowl, beat the butter until soft and fluffy (about 2–3 minutes).
- Add cocoa powder and mix until fully blended.
- Slowly add powdered sugar, one cup at a time. Mix first on low, then increase to medium.
- Pour in vanilla, salt, and 2 tablespoons of milk or cream. Beat until smooth and fluffy.
- Mix in black gel food coloring gradually until it reaches a deep black (or dark gray—it will deepen as it sits).
- Let the frosting rest for 30 minutes or up to overnight for best color. Stir or rewhip before using.
Time & Servings
- Yield: Makes about 3 cups (enough for 24 cupcakes or one 8-inch cake)
- Prep time: 15 minutes
- Rest time: 30 minutes to overnight (optional for color depth)
- Total time: 15 minutes active
Variations
- Vegan version: Use dairy-free butter and non-dairy milk
- Espresso twist: Add 1 tsp of espresso powder for deeper flavor
- Without food coloring: Skip the dye for a natural dark chocolate look
- With almond extract: Replace vanilla for a subtle nutty twist
Storage & Reheating
Room Temperature:
Store in an airtight container for up to 2 days if kept cool.
Refrigeration:
Good for up to 2 weeks. Bring to room temperature and rewhip before using.
Freezing:
Freeze for up to 3 months. Thaw in the fridge overnight, then whip to restore texture.
Reheating Tip:
Do not microwave. Let sit at room temp to soften.
Frequently Asked Questions
1. What is black cocoa powder?
It’s ultra-Dutch processed cocoa that’s nearly black in color and smooth in flavor—perfect for black frosting.
2. Can I use only regular cocoa?
No. You’ll need black cocoa + food coloring to get that rich black finish.
3. Is the frosting bitter?
Not at all. It’s rich and chocolatey with balanced sweetness.
4. Does it stain teeth?
It may slightly tint them, but resting the frosting helps reduce how much dye you need.
5. Can I prep this frosting in advance?
Yes! It actually improves with time. Just rewhip before use.
6. Is this good for piping?
Absolutely. It holds its shape beautifully.
7. Can I use liquid food coloring?
Gel is better. Liquid can make the frosting too runny.
8. How do I get that deep black color?
Use both black cocoa and black gel coloring. Let the frosting rest for best results.
9. What butter works best?
Unsalted butter gives better control over the taste.
10. Can I turn white frosting black?
Yes, but using cocoa helps reduce the amount of dye you need—and improves flavor.
Conclusion
Black icing buttercream is as delicious as it is striking. Smooth, pipeable, and deeply chocolatey, it’s ideal for everything from spooky treats to elegant cakes. Let it rest to unlock its deepest black hue—and enjoy a frosting that’s just as bold in flavor as it is in color.
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