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5 from 2 votes

Black Buttercream Frosting

My easy swiss meringue buttercream is a perfect base to achieve a black buttercream frosting & it is not overly sweet.
Author Alissa
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 cups

Equipment

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 minute
    ½ 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

  1. Things that help to make silky smooth black buttercream: black cocoa powder | black gel food dye | stand mixer | rubber spatula
  2. Prepare this frosting several days in advance to allow the shade to deepen with the magic of time!
  3. Use a chocolate frosting to star with a darker base and to avoid adding too much food gel.
  4. 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. 
  5. 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.