How to Make Black Buttercream

that won't stain your teeth*

Beat room temperature butter on medium-high speed with a paddle attachment for four minutes.

Using slower speeds when first incorporating powdered ingredients helps prevent powder from flying everywhere!

Stop mixer and pour half of your powdered sugar and half of your black cocoa powder into your bowl. Add half of your heavy cream, and turn the mixer on a low speed to gradually incorporate all the ingredients before increasing to medium-high speed for 2-3 more minutes.

Once well-mixed, stop mixer and scrape down the sides of the bowl toward its center so everything is combining more evenly together. Pour in your vanilla extract and drops of black food gel, as well as the remainder of your black cocoa powder, powdered sugar, salt, and heavy cream. Turn on mixer again and watch as the frosting's color deepens to a very dark brown or charcoal color.

Test your frosting’s consistency with a spatula to see if it’s easily spreadable. If your black buttercream is too thick, add more heavy cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (1/4 cup at a time).

To deepen color, take roughly 1/4 cup (50 grams) at a time of your now almost-black frosting. Heat it in a microwavable bowl for five seconds on medium power.

Add this melted frosting back into your mixing bowl, and turn the mixer on again to combine. Continue to heat small amounts of frosting to mix it and add back to your main bowl until you have your desired shade of black.

Use black buttercream to decorate your cakes, cupcakes, and more. Enjoy!