Our black buttercream frosting is rich and creamy, perfect for decorating cakes, cupcakes, and desserts. Made with black cocoa powder, it's naturally black with a rich chocolate flavor and no gel food coloring after taste or staining!
Black buttercream frosting is especially popular during the Halloween and fall seasons, but great any time you need a tasty, natural black cake or cookie frosting.
Why You'll Love This Black Icing Recipe
You will love how this black frosting has no bitter aftertaste, common when using black food coloring, and it won't turn your tongue or mouth black!
Black cocoa powder is rich and chocolatey, and makes a naturally deep black frosting perfect for Halloween dessert decorating.
- Easy to make. Super easy to make, you can have it ready in less than 20 minutes.
- Delicious flavor. The frosting has a rich, decadent chocolate flavor that is perfect for any occasion. There's no bitter aftertaste, and won't stain your lips, tongue, or mouth!
- Versatile: Black buttercream is perfect for fall and Halloween desserts, from frosting sugar cookies and cupcakes, to frosting dessert boards.
- Natural color. The frosting gets its deep black color from black cocoa powder, which is a natural ingredient.
Jump to:
- Why You'll Love This Black Icing Recipe
- Natural Black Frosting Ingredients
- What Is Black Cocoa Powder?
- How To Make Black Buttercream Naturally
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- More Delish Ideas
- 📖 Recipe
Natural Black Frosting Ingredients
To get a truly black buttercream frosting, it is important to use high-quality black cocoa powder. Black cocoa powder is darker and more intense than regular cocoa powder, and it will give your frosting a richer, more vibrant (or spooky) color.
You will need to use some shortening when making this buttercream, as it will help to stabilize your frosting to temperature change, and color shifting. Also, don't use cream or milk, use water to thin the frosting to the consistency you prefer.
- Shortening - To stabilize this frosting, some shortening is required.
- Butter - Unsalted or salted. If using salted butter, omit the salt in the ingredient list.
- Salt
- Black cocoa powder
- Powdered sugar
- Vanilla extract
- Hot water - To make a black cocoa powder paste.
Full ingredient amounts and preparation instructions for this buttercream are in the printable recipe card at the bottom of this post.
What Is Black Cocoa Powder?
Black cocoa powder looks (and makes a mess) just like black soot, but it's actually double alkalized cocoa powder. It's the ingredient used to make black Oreo cookies too!
Black cocoa powder is a type of cocoa powder that has been heavily alkalized, giving it a deep black color and rich flavor. It is made from roasted cocoa nibs that have been treated with an alkali, such as potassium carbonate or sodium bicarbonate.
This process neutralizes the acidity of the cocoa nibs and gives the cocoa powder a smoother, more mellow flavor.
Just like regular dark brown unsweetened cocoa powder like Hershey's, black cocoa powder is hydrophobic, and does not dissolve easily in water. The trick is to use hot water to make a slurry first when mixing.
How To Make Black Buttercream Naturally
Believe it or not, there is an easy and natural way to get black icing without artificial food coloring. Not only is black buttercream an interesting and exciting way to change up the look of cakes and cupcakes - it’s also naturally made with simple ingredients.
With this easy buttercream recipe, you'll be able to get the perfect black colored buttercream within minutes, that's not only visually appealing, but packs plenty of flavor as well.
Cream The Butter and Shortening
- Using an electric mixer, cream the shortening and the softened butter together until blended and creamy.
- Carefully add the black cocoa powder to the creamed shortening and butter until you have a pitch black mass in the bowl. Use a low mixer speed until the black cocoa powder is incorporated, so it doesn't fly everywhere.
- Slowly add the powdered sugar in 1 cup portions.
Add The Black Cocoa Powder
- To get a true black, mix 2 tablespoons of black cocoa powder in a small cup or bowl with 4 tablespoons of HOT WATER. Stir until the thick paste is blended into the buttercream. It will be super black. DO NOT USE MILK.
- Add the thick, true black cocoa powder paste to the dark buttercream and blend it with your mixer.
Mix The Black Icing or Buttercream
- Using a mixer on high speed, blend the frosting until it's smooth, creamy, and both the dark grey and black are evenly blended. Chill if not using right away.
- You can thin the frosting down with additional water, but use water not milk. Milk will tone the black down to a dark grey.
PRO TIP: The buttercream will take on an even darker hue as it cures in the bowl, and even more on frosted baked goods.
Serving Suggestions
Black buttercream is especially popular during the Halloween and fall seasons. It's dark color and rich chocolate flavor make it perfect for decorating spooky cakes, cupcakes, and other Halloween treats. It's also popular for decorating kids birthday cakes, weddings, and other special occasions.
I love Halloween! Here are some of my other great Halloween recipes:
Full ingredient amounts and preparation instructions for this buttercream are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few easy variations when making black frosting or buttercream.
- You can add flavorings to your buttercream, such as vanilla extract, almond extract, coffee extract, or mint extract.
- If the frosting is too thick, add a little cold water. If the frosting is too thin, add a little more powdered sugar.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I rely on when making this naturally black buttercream frosting.
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Storage and Reheating
- Store leftover black buttercream frosting in a sealed tub in the refrigerator for up to 3 days.
- You can freeze black cocoa buttercream for up to 6 months in a sealed container also.
- To defrost, place the black buttercream frosting in the refrigerator overnight. Stir well before frosting cake, cookies, or other baked goods.
Tips for Success
Here are a few important tips when making black buttercream:
- Use high-quality black cocoa powder.
- Let the black frosting rest for a few hours or overnight before using it. This will give the black cocoa powder time to develop it's full flavor and color.
- Don't use milk, use water when making this frosting so it stays dark.
- Be sure to use a 50-50 ratio of shortening and butter.
Frequently Asked Questions
Black cocoa is a type of cocoa powder that has been processed at a higher temperature than regular cocoa powder. This gives it a darker color and a more intense flavor.
Black cocoa powder can be found in most grocery stores, as well as online retailers.
Black cocoa powder is the easiest way to achieve a deep black color for frosting or icings, it's a natural product, it won't stain your mouth, AND it's has no bitter after taste!
More Delish Ideas
📖 Recipe
Natural Black Buttercream Frosting
Ingredients
- ½ cup shortening Crisco or similar
- ½ cup butter unsalted
- ⅛ teaspoon salt omit if you're using salted butter
- ½ cup black cocoa powder
- 4 cup powdered sugar sift if lumpy
- 1 teaspoon vanilla extract or any other flavor
- 2 tablespoon black cocoa addition for slurry
- 4 tablespoon water hot
Instructions
- Using an electric mixer, cream the shortening and the softened butter together until blended and creamy. Add the salt if you're using unsalted butter.½ cup shortening, ½ cup butter, ⅛ teaspoon salt
- Carefully add the black cocoa powder to the creamed shortening and butter until you have a pitch black mass in the bowl. Use a low mixer speed until the black cocoa powder is incorporated, so it doesn't fly everywhere.½ cup black cocoa powder
- Slowly add the powdered sugar in 1 cup portions, mixing after each addition. Add the vanilla extract with the last addition.4 cup powdered sugar, 1 teaspoon vanilla extract
- Mix the remaining 2 tablespoons of black cocoa powder in a small cup or bowl with 4 tablespoons of HOT WATER. Stir until a thick paste is blended. It will be pitch black. DO NOT USE MILK.2 tablespoon black cocoa, 4 tablespoon water
- Add the thick black cocoa powder paste to the dark grey frosting.
- Using a mixer on high speed, blend the buttercream frosting until it's smooth, creamy, and both the dark grey and black cocoa paste are evenly blended. Chill if not using right away.
- You can thin the frosting down with additional water, but use water not milk. Milk will tone the black down to a grey.PRO TIP: The frosting will take on an even darker hue as it cures in the bowl, and even more on frosted baked goods. The hot water and black cocoa powder paste speeds up the darkening process.
Notes
- Use high-quality black cocoa powder.
- Let the black frosting rest for a few hours or overnight before using it. This will give the black cocoa powder time to develop it's full flavor and color.
- Don't use milk, use water when making this frosting.
- Be sure to use a 50-50 ratio of shortening and butter.
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