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–+ servings
Easy Homemade Black Icing in Glass Bowl on White Background
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5 from 6 ratings

Easy Homemade Black Icing (Buttercream Frosting)

Easy black icing that's not gray and doesn't stain teeth, homemade with simple ingredients. This deep, dark buttercream frosting is rich, creamy and made with black cocoa powder. It's perfect for piping.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 5 Cups
Calories: 1387kcal
Author: Abeer Rizvi

Ingredients

  • 1 cup Butter Unsalted, Room temperature
  • 1 cup Shortening
  • ½ cup Black cocoa powder My favorite is The Cocoa Trader Black Dutched Cocoa Powder but I also like Anthony's Organic Black Cocoa Powder
  • 2 teaspoon Vanilla extract
  • 7-8 cups Powdered sugar
  • ¼-1/3 cup Heavy cream Or milk, More or less depending on the consistency you want
  • Black gel food coloring I prefer the Americolor brand

Instructions

  • Add butter and shortening in a large mixing bowl and mix until smooth.
  • Add black cocoa powder and vanilla extract and mix until just combined.
  • Add powdered sugar (½ cup at a time), while continuing to mix.
  • Add heavy cream (1 tablespoon at a time), while continuing to mix until you reach the desired consistency. 
  • Add a generous amount of black food coloring (1-2 deep squirts) and mix until evenly distributed. The frosting will mostly likely be looking dark gray.
  • Spoon out ½ cup icing and transfer to a bowl. Add 1 more squirt of black coloring until the color is deeper.
  • Heat in microwave for about 15 seconds or until frosting is runny.
  • Mix with a spoon and you will notice this runny icing is black now.
  • Add this runny frosting into the original bowl of icing and mix until the black color is evenly distributed.
  • Cover and chill in fridge for 2-3 days but preferably 5 days to allow the shade to truly deepen and develop further. This is a crucial step and cannot be skipped.
  • When you are ready to use this icing, remove bowl from fridge and let it come to room temperature.
  • Then, fill a piping bag and start piping your cakes and cupcakes.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 weeks. 
  • This icing is enough to frost 24 cupcakes and one 8×3 round cake.

Nutrition

Calories: 1387kcal | Carbohydrates: 168g | Protein: 1g | Fat: 82g | Saturated Fat: 36g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 7g | Cholesterol: 111mg | Sodium: 300mg | Potassium: 28mg | Sugar: 165g | Vitamin A: 1309IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg