Natural Black Buttercream Frosting
Our Black buttercream frosting is a rich, creamy frosting that's perfect for decorating cakes, cupcakes, and other desserts. It's made with black cocoa powder, which gives it a natural black color, and a rich chocolate flavor.
Servings: 24 cupcakes frosted
Calories: 155kcal
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
Here are a few important tips when making black cocoa 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.
- Be sure to use a 50-50 ratio of shortening and butter.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 0.5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 35mg | Fiber: 1g | Sugar: 20g | Vitamin A: 118IU | Calcium: 4mg | Iron: 0.3mg
