Black Buttercream Recipe
Learn how to make rich black buttercream using two easy methods—with cocoa powder or without cocoa powder. Perfect for Halloween cakes, birthday cakes, cupcakes, and cake decorating.
Yield: 4 People
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups
- Piping bag
- 1M piping tip
- Jar or tall glass
- Elastic band
Materials
- 2 cups vanilla buttercream
- â…“ cup cocoa powder (for chocolate version)
- Black gel food coloring (Super Black gel paste)
- Chocolate brown gel food coloring (for vanilla version)
- Butter
- Icing sugar (powdered sugar)
- Milk
- Pure vanilla extract
Instructions
- Place the vanilla buttercream into a large mixing bowl.
- For the chocolate version, mix in the cocoa powder until fully combined.
- Add black gel food coloring a little at a time, mixing well after each addition.
- Let the buttercream rest for about 20 minutes so the color develops.
- If making the vanilla version, first mix in brown gel food coloring, then gradually add black gel food coloring.
- Continue mixing until the buttercream reaches a deep black color.
- Transfer the buttercream to a piping bag fitted with your favorite decorating tip.
- Pipe onto cupcakes or cakes and serve.
Notes
- Resting the buttercream makes the color much darker.
- Cocoa powder helps achieve black with less food coloring.
- Brown gel coloring is the best option when you want to keep a vanilla flavor.
- Store leftover buttercream in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature and re-whip before using