Dye-Free Black Buttercream
Silky smooth, naturally colored black buttercream made with the magic of black cocoa powder. No food color gel, charcoal, or complicated steps involved!
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 2 1/2 Cups (300g) powdered sugar
- 1/2 Cup (56g) extra dark black cocoa powder*
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
- pinch of salt
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 half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed.
- Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more. You can keep it at room temperature for one day or store it in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed until the consistency is smooth.
Notes
*Black Cocoa Powder: It's important to use the darkest black cocoa powder possible to achieve a black color. Here's the brand I used in this recipe.
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.