Natural Black Buttercream Frosting is rich, creamy, and deeply chocolaty, with a true black color from black cocoa powder. It creates a dramatic finish for cakes, cupcakes, and cookies without relying on large amounts of gel coloring.
Why You'll Love This Naturally Black Buttercream Recipe
You'll 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.
Ingredients Overview
To get a truly black buttercream frosting, it is important to use high-quality black cocoa powder. 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.
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.
How To Make Natural Black Buttercream
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. Refer to the step-by-step visual guide to make your natural black buttercream.
Step 1: Beat the shortening and softened butter until creamy, then mix in the black cocoa powder on low speed until fully incorporated. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Step 2: Mix 2 tablespoons of black cocoa powder with 4 tablespoons of hot water until a thick, smooth paste forms, then beat it into the dark buttercream until evenly blended and true black. Do not use milk.
Step 3: 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
This natural black buttercream will take on an even darker hue as it cures in the bowl, and even more on frosted baked goods.
Serving Suggestions
Use natural black buttercream to decorate Halloween cakes, cupcakes, cookies, or brownies with a deep black finish and rich chocolate flavor.
Serve the decorated treats alongside Halloween Chex mix for an easy party dessert table.
Substitutions and Variations
Use these simple adjustments to change the flavor or consistency while keeping the frosting deeply colored.
- Add a Different Flavor: Mix in vanilla, almond, coffee, or mint extract to complement the black cocoa.
- Thin the Frosting: Beat in cold water, 1 teaspoon at a time, until it reaches the desired consistency.
- Thicken the Frosting: Add powdered sugar a little at a time until it is firm enough for spreading or piping.
Tips for Success
Use these tips for smooth buttercream with rich chocolate flavor and a true black finish.
- Use Black Cocoa: Natural black cocoa powder creates the deepest color without relying on large amounts of food coloring.
- Let the Color Develop: Rest the frosting for several hours or overnight so the cocoa can deepen in both color and flavor.
- Use Water, Not Milk: Milk can lighten the frosting, while water helps preserve its dark black color.
- Keep the Butter and Shortening Balanced: Use the 50-50 ratio for a creamy texture that also holds its shape for decorating.
Storage Options
Store the buttercream in a tightly sealed container to keep it fresh and prevent it from absorbing refrigerator odors.
- Refrigerate: Store leftover frosting in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the buttercream in an airtight container for up to 6 months.
- Thaw and Rewhip: Thaw frozen frosting overnight in the refrigerator, bring it closer to room temperature, and beat it again before decorating.
Related Recipes
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!
Halloween Recipes
Get The Recipe!
Natural Black Buttercream Frosting
Equipment
- Kitchenaid Handmixer
- KitchenAid Stand Mixer
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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