Black Buttercream Recipe
A pitch black buttercream that checks all the boxes: decadent chocolate flavor, perfect consistency, and won't stain your teeth!
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 1/4 Cup (30g) black cocoa powder
- 1/4 Cup (20g) natural unsweetened cocoa powder
- 4 Tbsp whole milk, room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 3/4 tsp AmeriColor Super Black or other black food color gel
Instructions
- In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add the powdered sugar, cocoa powders, milk, vanilla extract, and salt. Turn the mixer to low until all ingredients start to come together.
- Add the black food color gel, increase the speed to medium and beat for two full minutes. The color will resemble wet concrete at first, but will darken as time goes on.
- Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more.
Notes
Make Ahead Tips: this buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.