I’m sharing my easy Black Frosting Recipe that keeps its deep color without turning gray or staining teeth and is sturdy enough for precise piping using simple pantry ingredients.

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I never liked that washed out gray frosting, so I stubbornly learned to make a true black buttercream that actually looks black and won´t stain your teeth. I use unsalted butter and a hit of black cocoa powder to build that deep, almost velvet color you think is impossible at home.

This is the Black Frosting Recipe I reach for when I want drama without the mess. It pipes clean and holds detail, which makes it my go to Piping Icing Recipe Easy for spooky cupcakes or sleek celebration cakes.

Give it a try, you might be surprised.

Ingredients

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Unsalted butter: Rich source of fat and calories; adds creaminess and structure, little protein or carbs.
Confectioners sugar: Pure carbs, very sweet; gives stability and smooth texture, dont provide fiber.
Black cocoa powder: Intense chocolate flavor, deep color, some antioxidants but minimal fat or carbs.
Black gel food coloring: Concentrated color with almost no calories; used purely for dramatic visual effect.
Heavy cream: High fat dairy, makes frosting silky and fluffy; adds calories and richness.
Vanilla extract: Its tiny amounts add warm sweet aroma and round flavors; no real nutrients.
Instant espresso powder: Optional bitter boost, deepens chocolate notes, tiny caffeine hit, no real calories.

Ingredient Quantities

1 cup (226 g) unsalted butter softened room temp

4 cups (480 g) confectioners sugar (powdered sugar) sifted

3 tablespoons black cocoa powder (for the truest dark color)

1/2 to 1 teaspoon black gel food coloring (concentrated, eg AmeriColor Super Black)

2 to 4 tablespoons heavy cream or whole milk

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

1/2 teaspoon instant espresso powder (optional, for extra depth)

How to Make this

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1. Put 1 cup (226 g) unsalted butter out to soften at room temp until it’s very soft but not melted, then beat it on medium speed until pale and fluffy, about 2 to 3 minutes.

2. Meanwhile sift together 4 cups (480 g) confectioners sugar and 3 tablespoons black cocoa powder into a bowl so there’s no lumps, then set aside.

3. With the mixer on low, add the sifted sugar and cocoa to the butter a cup at a time so it doesnt blow sugar everywhere; scrape the bowl often and once it’s mostly combined bump speed to medium and beat until smooth.

4. Stir in 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt and the optional 1/2 teaspoon instant espresso powder; these bring depth so the black tastes rich not flat.

5. Add 2 tablespoons heavy cream or whole milk and beat; if the frosting is too stiff add up to 2 more tablespoons, if too thin add a little more sifted powdered sugar until you reach a pipeable consistency.

6. Now the color: add 1/2 teaspoon black gel food coloring (concentrated) and mix well. If you want it darker add in tiny increments up to 1 teaspoon total, scraping the bowl and mixing thoroughly after each addition so the color distributes evenly.

7. Beat for another 30 to 60 seconds until glossy and smooth. Don’t overbeat after adding the gel or you might whip in too much air and make the color look lighter; scrape and check for any streaks.

8. Taste and adjust: add a pinch more salt or the optional espresso for extra depth if needed. Let the frosting rest 10 to 15 minutes and the color will settle and often deepen a bit.

9. If piping, transfer to a piping bag fitted with your tip of choice. If the frosting is too soft for detailed piping chill it 10 to 15 minutes to firm up, then briefly re-whip a few seconds before using. If it gets too stiff later, soften with 1 teaspoon cream at a time.

Equipment Needed

1. Electric mixer (stand or hand) with paddle attachment, for creaming butter and smoothing the frosting, dont try to do it by hand unless you really want a workout
2. Large mixing bowl, roomy enough to add the sifted sugar a cup at a time without making a mess
3. Fine mesh sieve or handheld sifter, to get that confectioners sugar and black cocoa lump free
4. Rubber or silicone spatula, for scraping the bowl and folding in small additions, you will use this a lot
5. Measuring cups and spoons plus a kitchen scale (grams make this way more precise)
6. Small bowl for holding the sifted sugar-cocoa mix and for mixing optional espresso or salt
7. Piping bag and tips (or a zip-top bag with corner snipped) if you plan to pipe rosettes or swirls
8. Offset spatula or butter knife, for spreading and smoothing if you arent piping, and a tray or plate to chill frosting briefly if it gets too soft

FAQ

Q: How do I get the blackest color possible? A: Use black cocoa plus a concentrated black gel. Start with 1/2 teaspoon gel and add tiny amounts until you like it. Black cocoa gives the deepest base so you need less dye.

Q: My frosting tastes bitter with too much cocoa, what can I do? A: Cut the bitterness by adding a small extra tablespoon of powdered sugar and a dash more vanilla, or add a bit more butter to mellow it out. Taste as you go.

Q: How do I stop the gel from staining my hands and tools? A: Wear disposable gloves, use silicone spatulas and glass or metal bowls. Clean tools right away with warm soapy water, stains come out easier when fresh.

Q: Can I use regular cocoa instead of black cocoa? A: Yes but expect a more brown look and you'll need more gel color which can change the taste. Black cocoa is recommended for the truest black.

Q: How should I store the black buttercream? A: Keep it in an airtight container in the fridge up to 1 week, or freeze up to 3 months. Before using let it come to room temp and re-whip until smooth.

Q: My frosting is too soft for piping, what now? A: Pop it in the fridge for 10 to 20 minutes to firm, then re-whip lightly. For extra stiffness add a little more sifted sugar, but be careful not to make it too sweet.

How To Make Black Icing {Buttercream Frosting} Recipe Substitutions and Variations

1 cup (226 g) unsalted butter -> If you only have salted butter, use the same amount but skip the 1/4 teaspoon sea salt or cut it to a pinch. For a dairy free swap use 1 cup firm vegan baking stick 1:1, might need a touch more vanilla cause it’s less buttery.
4 cups (480 g) confectioners sugar -> Make your own by pulsing 1 cup granulated sugar + 1 tablespoon cornstarch in a high speed blender per cup needed, then sift. Or use a 1:1 powdered erythritol sweetener if you’re cutting sugar, flavor will be different.
3 tablespoons black cocoa powder -> No black cocoa? Use 3 tablespoons Dutch processed or natural unsweetened cocoa plus about 1/2 teaspoon black gel food coloring to get that deep color. Add 1/4 teaspoon instant espresso for extra depth if you want.
2 to 4 tablespoons heavy cream or whole milk -> Swap in half and half for a richer texture, or use full fat canned coconut milk for dairy free. If you use thin non dairy milk, add 1 teaspoon neutral oil to help keep the buttercream creamy; adjust quantity so it’s still pipeable.

Pro Tips

– Chill-and-come-back: if your butter gets too soft or the frosting goes soupy, shove the bowl in the fridge for 10 minutes, then beat it briefly to get the texture back. Don’t worry, it wont ruin the color, just saves you from a puddly mess when piping.

– Go slow with the black gel and let it rest: add tiny bits of gel at a time and scrape the bowl well, then let the frosting sit 10 to 15 minutes so the color settles and often deepens. If you dump a lot at once you’ll end up with streaks or have to overbeat it which makes the black look washed out.

– Use black cocoa and espresso for depth, not just color: black cocoa gives that true soot-black look, and a pinch of instant espresso or extra salt brings out chocolate notes so the frosting doesnt taste flat. If it tastes too bitter, a touch more vanilla or a little cream will smooth it out.

– Protect your gear and your hands: powdered sugar and black gel both stain, so cover counters and use a spatula you dont mind staining, and glove up if you’re doing lots of piping. Also press plastic wrap onto the frosting surface before refrigerating so it wont crust or dry out.

How To Make Black Icing {Buttercream Frosting} Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I'm sharing my easy Black Frosting Recipe that keeps its deep color without turning gray or staining teeth and is sturdy enough for precise piping using simple pantry ingredients.

Servings

servings

Calories

230

kcal

Equipment: 1. Electric mixer (stand or hand) with paddle attachment, for creaming butter and smoothing the frosting, dont try to do it by hand unless you really want a workout
2. Large mixing bowl, roomy enough to add the sifted sugar a cup at a time without making a mess
3. Fine mesh sieve or handheld sifter, to get that confectioners sugar and black cocoa lump free
4. Rubber or silicone spatula, for scraping the bowl and folding in small additions, you will use this a lot
5. Measuring cups and spoons plus a kitchen scale (grams make this way more precise)
6. Small bowl for holding the sifted sugar-cocoa mix and for mixing optional espresso or salt
7. Piping bag and tips (or a zip-top bag with corner snipped) if you plan to pipe rosettes or swirls
8. Offset spatula or butter knife, for spreading and smoothing if you arent piping, and a tray or plate to chill frosting briefly if it gets too soft

Ingredients

1 cup (226 g) unsalted butter softened room temp
4 cups (480 g) confectioners sugar (powdered sugar) sifted
3 tablespoons black cocoa powder (for the truest dark color)
1/2 to 1 teaspoon black gel food coloring (concentrated, eg AmeriColor Super Black)
2 to 4 tablespoons heavy cream or whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1/2 teaspoon instant espresso powder (optional, for extra depth)

Directions

Put 1 cup (226 g) unsalted butter out to soften at room temp until it’s very soft but not melted, then beat it on medium speed until pale and fluffy, about 2 to 3 minutes.
Meanwhile sift together 4 cups (480 g) confectioners sugar and 3 tablespoons black cocoa powder into a bowl so there’s no lumps, then set aside.
With the mixer on low, add the sifted sugar and cocoa to the butter a cup at a time so it doesnt blow sugar everywhere; scrape the bowl often and once it’s mostly combined bump speed to medium and beat until smooth.
Stir in 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt and the optional 1/2 teaspoon instant espresso powder; these bring depth so the black tastes rich not flat.
Add 2 tablespoons heavy cream or whole milk and beat; if the frosting is too stiff add up to 2 more tablespoons, if too thin add a little more sifted powdered sugar until you reach a pipeable consistency.
Now the color: add 1/2 teaspoon black gel food coloring (concentrated) and mix well. If you want it darker add in tiny increments up to 1 teaspoon total, scraping the bowl and mixing thoroughly after each addition so the color distributes evenly.
Beat for another 30 to 60 seconds until glossy and smooth. Don’t overbeat after adding the gel or you might whip in too much air and make the color look lighter; scrape and check for any streaks.
Taste and adjust: add a pinch more salt or the optional espresso for extra depth if needed. Let the frosting rest 10 to 15 minutes and the color will settle and often deepen a bit.
If piping, transfer to a piping bag fitted with your tip of choice. If the frosting is too soft for detailed piping chill it 10 to 15 minutes to firm up, then briefly re-whip a few seconds before using. If it gets too stiff later, soften with 1 teaspoon cream at a time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.