Black Frosting That’s Bold, Beautiful, and Actually Black

Black Frosting That’s Bold, Beautiful, and Actually Black

If you’ve ever tried making black frosting from scratch, you already know the struggle is real. It either turns out gray, has a weird bitter aftertaste from too much food coloring, or just looks sad next to your perfectly decorated cake. Trust me—I’ve been there. 

But after years of baking and testing, I’ve finally nailed the perfect black frosting recipe. And guess what? It’s way easier than you think. This frosting is rich, creamy, and full of deep chocolate flavor thanks to a mix of  black cocoa powder and melted dark chocolate. What makes it even better? It doesn’t need buckets of food coloring. 

Just a tiny bit of black gel food coloring does the trick—because we’re starting with a naturally dark base. This frosting isn’t just about the looks—it tastes amazing too. It’s the kind of buttercream that elevates your cakes, cupcakes, or Halloween bakes to the next level. Whether you're going for a gothic wedding cake or just want that moody, dramatic vibe, this frosting’s got your back.

Ingredients:

1. 2 cups unsalted butter, room temp (452g)
2. 1/2 cup black or dark cocoa powder (50g)
3. 1 tsp vanilla extract or vanilla bean paste (4ml)
4. 1/2 tsp fine salt (3g)
5. 7 cups powdered sugar (907g or one 2 lb bag)
6. 1/2 cup heavy whipping cream, room temp (120ml)
7. 1/2 cup dark chocolate chips, melted and cooled (90g)
8. 1 tsp black gel food coloring (I love using Americolor Super Black)

How to Make It:

1. Whip the butter.
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 30 seconds until smooth and creamy.
2. Add the flavor.
   Mix in the black cocoa powder, vanilla, and salt. Keep the speed low so the cocoa doesn’t puff everywhere.
3. Sweeten things up.
   Gradually add in the powdered sugar, starting slow. Pour in the heavy cream about halfway through to loosen up the texture and keep things smooth.
4. Time for chocolate.
   Add in the melted (and slightly cooled) dark chocolate along with the black gel food coloring. Beat everything on low until it’s fully combined and silky.
5. Check the consistency.
   If your frosting feels too thick, add a tablespoon of cream at a time. If it’s too soft, sift in a bit more powdered sugar (¼ cup at a time).
6. Final mix by hand.
   Once it looks good, grab a rubber spatula and give the frosting a final stir. This removes air bubbles and helps even out the color.
7. Let it deepen.
   For the best color payoff, let the frosting sit at room temperature (in a sealed piping bag or container) for a few hours—or even overnight. The black color will deepen naturally.

🔪 Chef's Tips:

1. Start dark. Using black cocoa and melted chocolate gives you a naturally dark base, so you won’t need a ton of food coloring.
2. Let it rest. Don’t judge the color right away—black frosting darkens over time. Give it a few hours or make it a day ahead.
3. Use gel or powder coloring. Liquid food coloring can water down your frosting. I recommend gel (especially Americolor or Chefmaster) or powder.
4. Want to go all natural? Try using 1–2 tsp of squid ink powder or activated charcoal instead of food coloring.
5. Microwave trick! Still not black enough? Take ¼ cup of the finished frosting, mix in extra gel color, microwave for 5–10 seconds until slightly runny, then stir it back into the rest. Magic.

Makes about 7 cups of frosting

Perfect for filling and frosting one 8-inch layer cake or around 24 cupcakes.

This black buttercream is dramatic, delicious, and totally foolproof. Whether you're making a spooky Halloween cake or a sleek modern wedding dessert, this is the frosting that will steal the show. Try it once, and you’ll never go back to gray-ish frosting again! Let me know if you want a chocolate-free version or need this adjusted for cupcakes or mini cakes!