Black Buttercream
Black Buttercream
PREP TIME: 15 MIN
TOTAL TIME: 15 MIN
An easy black buttercream recipe that uses a faux swiss meringue buttercream as the base. The secret to getting a dark color without adding too much food dye, is black cocoa powder (which tastes like oreos).
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An easy black buttercream recipe that uses a faux Swiss meringue buttercream as the base. The secret to getting a dark color without adding too much food dye, is black cocoa powder (which tastes like Oreos).
What Is Black Buttercream?
Bakers everywhere have seemed to ask at one point, “how can I make black buttercream without staining everyone’s teeth?” Whether it’s for a spooky Halloween cake or any other occasion, this blog post will explain how to make black buttercream with a secret ingredient.
Okay, it’s not that secret. Black cocoa powder (and 1-2 tsp of black food gel dye – gel being the keyword.)
This recipe uses my faux swiss meringue buttercream as the perfect base for achieving a black buttercream frosting and the best part is that this frosting isn’t overly sweet.
Black Cocoa Powder FAQ’s
What Makes Cocoa Powder Black?
This richly color cocoa powder appears more black than brown due to it’s ultra-Dutch processed treatment with an alkaline solution. This solution reduces the cocoa powders acidity to give it it’s signature dark colors and powdered texture.
What Does Black Cocoa Powder Taste Like?
It’s ultra-Dutch processed treatment leaves black cocoa with a rich chocolate cookie flavor (think oreos).
What Black Cocoa Powder Should I Use?
I’ve tried many different black cocoa powders but my favorite is the black cocoa powder by King Arthur Flour.
Do I Need To Use Food Gel Dye?
I add about 1 to 1 1/2 teaspoons of AmeriColors black gel food coloring just to make it the perfect shade. 1 teaspoon won’t create a stained mess.
AmeriColor food gel dye is very concentrate with color which means you need less gel drops. Another reason to use gel food dye is that it won’t change the consistency of your frosting like liquid food drops.
Can I use This With Other cocoa Powders?
You can, but it’s not that simple. I recommend not using multiple cocoa powders in a recipe, but read on for the scientific why.
Natural cocoa powder is lighter in color and more acidic which gives it a more complicated flavor profile. Dutch-processed cocoa powder under goes a treatment with alkaline solution to tone down some of it’s acidity. This also tones down the flavor and makes the color darker.
Black cocoa is ultra-processed which creates an even darker color and chocolate cookie flavor profile (think oreos).
If you want to combine cocoa powders, you’ll have to do some experimenting. Not only does the combination of different cocoa powders change the flavor but the difference in the cocoa powder’s acidity affects how it will react with leaving agents (baking soda or baking powder).
I suggest using black cocoa powder with natural cocoa, and to use sparingly when also using Dutch-process cocoa powder.
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What Type of Buttercream Can I use?
The recipe I use is my faux Swiss meringue buttercream (recipe at the bottom), but you can use this method to dye any type of buttercream, including American buttercream!
This recipe uses a “faux” version of Swiss meringue buttercream because its easier to make, doesn’t need heat, and still creates that tasty and silky texture that’s perfect for decorating. Faux Swiss meringue buttercream doesn’t crust like American buttercream.
Black Buttercream FAQ’s
How To Deepen The Color Overnight
Make black buttercream in advance before you need to decorate it. Cover the buttercream and let is sit at room temperature for 12-24 hours. During that time the color with develop and deepen. This is the power of time!
If air bubbles have formed, gently whip it back together.
This trick also works for other colors!
How To Deepen The Color With A Microwave
When I first learned about this trick, it felt strange. Heat up buttercream? It seemed strange but it actually works!
Follow the recipe until the end. Then scoop 1/4 cup of your black buttercream frosting into a microwavable bowl. Add an additional few drops of black gel food coloring and mix.
Microwave the frosting for 5-10 seconds. The frosting will be melted and deeper in color. Pour this into the bowl with the rest of the frosting and mix on low speed for 5 minutes.
How To Fix Black Buttercream
Soupy Buttercream Fix
If your buttercream is runny and not the traditional looking consistency, stick the mixing bowl in the fridge for about ten minutes.
Take it out and whip it together. It’s a bit of trial and error. If it’s not thickening, repeat above.
Curdled Buttercream Fix
Don’t panic!!
If your faux Swiss meringue buttercream looks curdled, scoop 1/4 cup of buttercream into a microwavable safe bowl. Heat for 5-10 seconds and pour it back into the mixing bowl. Whip on low speed for 5-10 minutes until you get smooth frosting.
Buttercream can curdle because its too cold and the butter, sugar, and egg whites are separating. The microwave method not only fixes the frosting, but can deepen our colors (read above).
How to Get Rid of Air Bubbles
The best way to get silky smooth frosting to to prevent the issues in the beginning. Always use room temperature ingredients, and always mix your buttercream with a paddle attachment on low speed after all of the ingredients are incorporated.
If you have air bubbles, mix on low speed for 5 minutes. Also try the microwaving method written above. Heat helps to get that smooth texture.
If you’d like an arm workout, use a rubber spatula and press the frosting back and forth against the bowl to release trapped air bubbles.
The final tip is that smaller batches of buttercream actually create more air. If you have a big batch of buttercream, with the paddle attachment deep into the buttercream, it results in less trapped air.
How Much Black Buttercream Does This Recipe Make?
One batch of this recipe will fill and frost a 6-inch cake with some left over for decorating.
One batch of this recipe can fill and frost a 8-inch cake.
If you need extra buttercream for decorations, make 1 1/2 batches or 2 batches of frosting.
Storing
Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to a month, or in the freezer for up to 2 months.
To use, take it out of the refrigerator or freezer and let it come to room temperature. Always re-whip your buttercream to get a smooth texture and release any air bubbles that formed in the thawing process.
RECIPE CARD
Black Buttercream Frosting
Equipment
- Stand mixer with paddle attachment (or hand held mixer)
Ingredients
- 6 oz pasteurized egg whites, room temperature (170g)
- 5 ½ cups powdered sugar 24 oz (680g)
- ½ cup black cocoa powder (59g)
- 2 ½ tsp vanilla extract
- ½ tsp kosher salt
- 3 cups unsalted butter, room temperature 24 oz (680g)
- 1-2 tsp black food gel dye
Instructions
- In the bowl of a stand mixer with the whisk attachment, add the egg whites and powdered sugar. Whisk on high speed for 1 minute to until the powdered sugar is dissolved and bubbles start to form.6 oz pasteurized egg whites, room temperature, 5 ½ cups powdered sugar
- Add the black cocoa powder, vanilla, and salt, and mix on medium speed for 1 minute½ cup black cocoa powder, 2 ½ tsp vanilla extract, ½ tsp kosher salt
- Cut the butter into roughly 1 tablespoon size pieces. With the mixer on low speed, add the butter 1 tablespoon at a time. The mixture may look curdled if the butter was still cold, that's ok, keep mixing!3 cups unsalted butter, room temperature
- If the buttercream continues to look curdled after mixing for 2-3 minutes, scoop ¼ cup buttercream into a microwaveable bowl and microwave for 10 seconds. Pour this melted buttercream back into the stand mixer and whip on medium speed to bring everything together.
- Add the black food gel dye. Switch to the paddle attachment and mix on low speed for 5 minutes to mix the dye, release air bubbles and create a silky smooth texture.1-2 tsp black food gel dye
Notes
- Things that help to make silky smooth black buttercream: black cocoa powder | black gel food dye | stand mixer | rubber spatula
- Prepare this frosting several days in advance to allow the shade to deepen with the magic of time!
- Use a chocolate frosting to star with a darker base and to avoid adding too much food gel.
- Use the microwave method! Scoop ¼ cup buttercream into a microwavable bowl, microwave for 5-10 seconds, add additional black gel color, and stir. Add this back into the full bowl of frosting and mix.
- Store in an airtight container in the fridge for up to a month, or in the freezer for up to 2 months. Let it come to room temperature before using. Always re-whip your buttercream in the stand mixer to get a smooth texture and release any air bubbles that formed in the thawing process.
this worked!
I’m so glad to hear this! Thank you for sharing!
Thanks! black cocoa is interesting flavor and never thought of it as the base to black icing ~
It is an interesting flavor! I always say its like oreos or dark chocolate cookies. It really works well as a base for black icing 🙂