This black buttercream frosting uses black cocoa powder to create a deep black color without having to use food dye. Black cocoa tastes like Oreo cookies, which makes it a perfect choice in this delicious buttercream!
This black frosting recipe has a rich chocolate flavor and a natural black color. By using black cocoa powder, you get a dark color and great flavor without having to use black gel food coloring.
Plus, all you need are 4 ingredients in order to create this super smooth and creamy black chocolate frosting!
I highly recommend you try this frosting on these Halloween funfetti cupcakes or even this black cake.
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Why You'll Love This Frosting
- All you need are 4 ingredients.
- It has a dark chocolate flavor.
- It's perfect to use on your treats for spooky season.
- It's a true black frosting that's dye-free!
As a fellow home baker, I love simple and quick recipes, especially when you don't have to sacrifice on flavor!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Unsalted Butter: Room temperature butter is a must when making buttercream.
- Black Cocoa Powder: I recommend this black cocoa powder. It tastes so good and gives the frosting a perfect black color.
- Heavy Whipping Cream: This helps to create a creamy texture. If needed, you could also use heavy cream or milk.
Instructions
Here are the step by step instructions on how to make this black buttercream recipe.
Step 1: Cream the butter. In the large bowl of a stand mixer using the paddle attachment (you could also use a hand mixer), beat the butter together on medium-high speed until smooth and creamy.
Step 2: Add the other ingredients. Add the powdered sugar, black cocoa powder, and heavy whipping cream and mix on low speed just until it all starts to clump together.
Step 3: Increase speed. Then, increase the speed to high and beat for another 1-2 minutes until smooth and creamy.
Storage Tips
If you plan on using this frosting within 1-2 days, you can keep it stored in an airtight container on the counter. You could also keep it in a piping bag if you plan on using it for cupcakes.
Otherwise, you can keep it in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
You could also rewhip it in a bowl of an electric mixer for 30 seconds to make it light and fluffy again.
Expert Baking Tips
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough to frost 12 cupcakes (or one dozen).
I used this frosting on these black velvet cupcakes and on this Halloween black velvet cake. You could pretty much use it on any Halloween treat or even on some homemade brownies!
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra.
If you want to make a one layer cake, then I'd recommend cutting the recipe in half (unless you want extra frosting).
Recipe FAQs
You definitely can if you wanted just a chocolate buttercream. But, black cocoa powder is not the same as normal cocoa powder. It has been heavily dutched, which is why it has a dark black color and a darker chocolate flavor.
Most definitely!
After two days, yes. But until then, the cupcakes can be left out at room temperature.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Frosting Recipes
📖 Recipe
Black Buttercream Frosting (Dye-Free)
Equipment
- Electric Stand Mixer
- Piping Bag
- Rubber Spatula
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ½ cup black cocoa powder
- ¼ cup plus 2 tablespoons heavy whipping cream
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, black cocoa powder, and heavy whipping cream and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your cupcakes, cakes, or even your favorite Halloween treat!
Notes:
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
This recipe needs more recognition! This was exactly what we needed and tastes amazing! I added a little vanilla but you totally don’t need it! Thanks for sharing !
Thank you, Stephanie!! Glad you enjoyed it. This is one of my favorite frosting flavors because of the black cocoa powder. 🙂