My black frosting has a smooth, creamy texture and beautiful deep color only using black cocoa. It is, by far, the best black buttercream I've ever tasted. It tastes of chocolatey Oreos and is stable enough for large layer cakes and intricate piping details. And because it contains no food dyes, it doesn’t stain your mouth.
It’s been about a year since I first released my black frosting and this is my second iteration of this frosting. I’ve improved the recipe by making the method easier with no cooking steps or thermometers. I've also calibrated this recipe to include some ingredient variations based on some requests you all have made, as well as outlined three methods to make this frosting.
What ingredients do you need for this Black Frosting?
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Heavy cream serves a couple of purposes in this frosting. It has a high-fat content (around 36%), and these fat globules contain valuable emulsifiers (with a general scientific name of “phospholipids”). When exposed to heat and mixing, these emulsifiers are released and can emulsify or hold together water and fat-based ingredients stably in our buttercream. This is awesome as it allows a higher proportion of water-based ingredients, so the resulting buttercream is not so buttery and greasy on the palate. Heavy cream also contains a good amount of water, which helps dissolve the sugar so the frosting isn’t sandy or gritty.
Boiling hot water is mixed with the heavy cream to help disintegrate the fat globules I mentioned earlier, and also helps dissolve the powdered sugar.
Black cocoa powder is the primary color ingredient. This variation of cocoa powder is super alkalized, which is a chemical process that changes the color, pH, flavor, and solubility of natural (light brown) cocoa. It’s got a very unique flavor and is what is used in Oreo cookies.I've got links to the types I've used under the video tutorial, located below.
Dutch-processed cocoa powder is used in conjunction with black cocoa to give a depth of chocolate flavor. Dutch-process is also alkalized natural cocoa, but not to the extent that black is. This type of cocoa is often described as mellow and less astringent. My favorite brand of Dutch-processed cocoa is Droste (I buy it 3 packs here on Amazon), as it has the most beautiful chocolate flavor and good ratio of fat in the powder.
Milk powder is used to bulk up the water-sugar syrup in this frosting. You can use either non-fat (skim) milk, whole milk, or buttermilk powders with this recipe. There is a bit of a gradient of which works best, though. Sweet cream buttermilk has emulsifiers, so will create the tightest and thickest emulsion. Whole milk is next because of the extra fat, and non-fat milk has the least firm emulsion. Don’t be worried, though - skim milk powder still works excellently as a stabilizer and creates a silky smooth frosting capable of holding up cake layers and smoothing large layer cakes. It’s what I used in the photograph at the beginning of this post on the blackberry-topped cake. I know some bakers don't have access to buttermilk powder, so this recipe was built using skim milk powder. The other powders are really just extra, but great if you have it.
Vanilla extract adds flavor, and it may seem like I’m telling you to add too much to this recipe, but I promise the amount is correct. It will make the frosting taste like ground-up Oreos, since the white cookie filling is usually vanilla-flavored.
Unsalted butter is the primary source of fat in this recipe. The fats serve as emulsifiers, along with those included in the heavy cream. The butter also has a tiny bit of water contained within, and that’s going to help dissolve the sugar. I always use unsalted butter in my frosting recipes as salted butter can be overly salty, particularly in a recipe such as this one where lots of butter is being used.
Powdered sugar is the sweetener for this buttercream. It’s a finely granulated sugar with some cornstarch added to prevent caking. I like using powdered sugar in this recipe because it dissolves more readily during the mixing process, creating both a sugar syrup and emulsion simultaneously. Be sure to use high-quality sugar, since I’m finding that generic brands often use a different formulation of cornstarch that can make your final frosting feel a bit grainy.
Cream of tartar is an acidic powder that is a by-product of wine production. It contains tartaric acid, which can help neutralize the alkaline flavor present in black cocoa powder. Alkaline foods are rarer than acidic ones. The aftertaste of baking soda, the flavor of century eggs, or the wash on the outside of a German pretzel are all alkaline tasting. If you don’t have access to cream of tartar, you can use either apple cider vinegar or powdered citric acid. Just substitute for the exact amount given in my recipe and increase as your tastes require.
Salt is a flavor enhancer and should be used in all buttercream recipes, especially since I don’t use salted butter. Salt balances sweetness and will give the final frosting a more balanced well-rounded taste. I use fine salt in my buttercream recipes as it dissolves more readily.
Does this frosting stain your teeth/tongue?
Ah yes, the most common question when it comes to black frosting. This frosting uses only black cocoa powder and no food dye. So if you like eating Oreo cookies, it's the same thing. Yeah, maybe you'll get some crumbs from the cookies between your teeth, but it typically doesn't "stain" like frostings with food dye.
Gel food coloring is comprised of water-based super concentrated color pigment. If the baker doesn't hom*ogenize the food dye thoroughly, what you get are patches of super-concentrated droplets unevenly distributed in the frosting. The frosting is primarily fat-based (butter) and so it may not look like there's dye but it's hiding everywhere.
Once the frosting hits your mouth (your saliva is water-based), and the butterfat melts, the water-based food dye is quickly disbursed everywhere and dyes everything black in your mouth.
Step-by-Step
I will have step-by-step photographs coming soon, but in the meantime, I suggest watching my video down below to see how the frosting is made.
There are three ways you can make this frosting and here are the timestamps to skip to in my video based on the method you choose:
04:31 How to make the black cocoa syrup
06:00 Method 1: Stand mixer + Immersion blender
08:00 Method 2: Food processor
12:00 Method 3: Hand mixer + Microwave or Immersion blender
14:20 Troubleshooting a runny buttercream
If you’re interested in the black cocoas I’ve tested in this video, here are the brands (links are to Amazon):
Cacao Barry Noir Intense is currently available to pastry professionals through restaurant suppliers.
How to store this Black Frosting?
You can store this frosting in the fridge for a few weeks. The best way to defrost is to allow it to come to room temperature and then use the paddle attachment to smooth it out.
If for some reason the frosting looks lumpy or curdled, use the whisk attachment and let it go a medium speed until it comes back together. This may take a while, perhaps up to 10 minutes, depending on the quantity of frosting you have. At this point, the frosting may be gray, and that’s because the syrup needs to be more evenly distributed.
You may also need to use the immersion blender again to regain the texture and color that you need.
What’s the difference between this recipe and your old black frosting recipe?
Over the past year, I’ve experimented and improved upon the Sugarologie method, which is based on making a sugar syrup that is then emulsified into butter. Since releasing my Sweet Cream Frosting, which includes some new discoveries, I’ve been slowly working through my frostings to include all these techniques.
Generally, this new method is a bit easier and more straightforward than my previous one in that it bypasses the sugar syrup cooking step.
So since I have two recipes that create black frosting, which one would should you use?
Well, this one here is much easier and accessible to beginner bakers. The tradeoff is that there is a slight granularity (graininess), and when I mean slight, it really is just the tiniest bit. I can tell because I've made both recipes dozens of times and can tell the difference between the two. This recipe here will get you 99% there in terms of a black frosting that is smooth and delicious.
The other frosting is very creamy smooth, but, it is the hardest recipe on my site. I suggest trying that one if you're very comfortable with with Swiss meringue or Italian meringue buttercreams. If you’re interested in trying that one, I have it here.
Important note before beginning:
You can perfectly replicate all my cake and frosting recipes using gram measurements. Weighing is the most accurate way to bake and I use it exclusively.
For American bakers who prefer it, I have converted grams to estimated volumes (cups, teaspoons, etc.). These are not as accurate and may have awkward proportions.
This is the OXO scale I use on a daily basis. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Naturally Black Buttercream
Prep Time
Cook Time
Total Time
Yield
15 mins + cooling
-
varies
varies
Ingredients
Yield: 1 1/2 cups (great for testing)
- 41g (2 tablespoons + 2 teaspoons) heavy cream, at room temperature
- 60g (¼ cup) boiling hot water
- 22g (¼ cup) black cocoa powder*
- 2g (¾ teaspoon) Dutch-processed cocoa powder
- 13g (2 ½ tablespoons) milk powder**
- 7g (1 ½ teaspoons) vanilla extract
- 113g (½ cup) unsalted butter, softened
- 100g (¾ cup + 1 teaspoon) powdered sugar #1, unsifted
- 40g (⅓ cup) powdered sugar #2, unsifted (optional)
- ⅛ tsp cream of tartar***
- pinch of fine salt
Yield: 3 cups
- 82g (⅓ cup) heavy cream, at room temperature
- 120g (½ cup) boiling hot water
- 43g (½ cup) black cocoa powder*
- 4g (1 ½ teaspoons) Dutch-processed cocoa powder
- 25g (5 tablespoons) milk powder**
- 13g (1 tablespoon) vanilla extract
- 226g (1 cup) unsalted butter, softened
- 200g (1 ⅔ cups) powdered sugar #1, unsifted
- 80g (⅔ cup) powdered sugar #2, unsifted (optional)
- ¼ tsp cream of tartar***
- big pinch of fine salt
Yield: 4 1/2 cups
- 123g (⅔ cup) heavy cream, at room temperature
- 180g (¾ cup) boiling hot water
- 65g (¾ cup) black cocoa powder*
- 5g (2 ½ teaspoons) Dutch-processed cocoa powder
- 39g (7 tablespoons) milk powder**
- 20g (1 ½ tablespoons) vanilla extract
- 339g (1 ½ cups) unsalted butter, softened
- 300g (1 ⅔ cups) powdered sugar #1, unsifted
- 120g (1 cup) powdered sugar #2, unsifted (optional)
- ¼ + ⅛ tsp cream of tartar***
- big pinch of fine salt
Instructions
Stand mixer/Immersion Blender method
- Remove butter and heavy cream from the fridge. Cut the butter into 2-inch chunks, and allow to soften slightly, about 10 mins at room temperature. It will still be cool (around 55-65°F/13-18°C is okay to start this recipe).
Also, remove the heavy cream from the fridge so it reaches room temperature. You can also microwave the cream until it is slightly warm to the touch. - Make the black cocoa syrup. In a measuring cup with markings on the side (you’ll need these to read amounts for later), add the cream and boiling water. Whisk vigorously for about half a minute, then allow to sit for a minute. Whisk in both the black and Dutch-processed cocoas and whisk until no lumps of cocoa are visible. Add the milk powder and whisk.
The cocoa syrup has to be completely cool before proceeding with the recipe. If I’m in a rush, I’ll place the measuring cup in an ice water bath until the syrup is cool. The temperature of the syrup doesn’t have to be precise, but aim for anything between 55-70°F. Usually I just stick my finger in and if it feels like cool water, it’s good to go. Alternatively, you can place the syrup in the fridge until its cooled.
After it’s cool, whisk in the vanilla extract. - Smooth the butter and add the black cocoa syrup. Add the softened butter to the bowl of your stand mixer and with the whisk attachment, whisk on high speed for 3 minutes until creamy and smooth. Now we can add the syrup, which has to be done in at least 3 additions. Start with a healthy splash (about a quarter of the mixture if you want to be precise) and mix on low speed initially to reduce the mess. Then gradually move to the highest speed and mix until all the syrup has been mixed into the butter and it’s a smooth light gray. Use the markings on your measuring cup and add half of the remaining syrup. Again, mix on low speed, then high until all the syrup has been incorporated. Repeat with the remaining syrup. After all the syrup has been integrated, mix on high speed for a full minute. Scrape down your bowl.
- Add powdered sugar #1 to the butter mixture. Add half of powder sugar #1 and whisk on high speed until no traces of sugar are visible and the buttercream mixture is thick. Add the second half, along with the cream of tartar and a healthy pinch of fine salt and mix for a full minute on high speed. Scrape down your bowl.
- Taste and add powdered sugar #2 to the frosting. This powdered sugar is optional, so taste the frosting first. You will have a different preference for sweetness than I do. (I like it with the powdered sugar #2.) You can add the whole amount of sugar at once or as little as you like. Mix on high speed for another minute.
- Adjust for color and texture with the immersion blender. Depending on your brand of cocoa powder, your frosting might be a dark gray or even a soft black. If you like it, just switch to the paddle attachment to smooth it out.
If you prefer a black and glossy buttercream, you’ll need to use an immersion blender. Just start blending away until you like the depth of color and consistency. The frosting should be super smooth and ready to use.
Food Processor Method
Note: Do not exceed more than half the capacity of your processor. It’s better to be a little under, so I typically don’t make more than 5 cups at a time in my 11-cup processor. I just do it in batches if necessary since I can make frosting this way very quickly.
Also, if this is your first time using the food processor to make frosting, use only the “pulse” function if you have it. This will prevent overmixing. Open the top frequently to check the consistency and scrape. After you’re familiar with the power of your processor, you don’t have to check as often.
- Remove butter and heavy cream from the fridge. Cut the butter into 2-inch chunks, and allow to soften very slightly, about 10 mins at room temperature. It will still be cool (around 55-65°F/13-18°C is okay to start this recipe). You want to err on the side of a colder butter for this method, because the blades in the processor move very quickly and can smooth the butter even when it's cold.
Also, remove the heavy cream from the fridge so it reaches room temperature. You can also microwave the cream until it is slightly warm to the touch. - Make the black cocoa syrup. In a measuring cup with markings on the side (you’ll need these to read amounts for later), add the cream and boiling water. Whisk vigorously for about half a minute, then allow to sit for a minute. Whisk in both the black and Dutch-processed cocoas and whisk until no lumps of cocoa are visible. Add the milk powder and whisk.
The cocoa syrup has to be completely cool before proceeding with the recipe. If I’m in a rush, I’ll place the measuring cup in an ice water bath until the syrup cools. The temperature of the syrup doesn’t have to be precise but aim for anything between 55-70°F. Usually, I just stick my finger in, and if it feels like cool water, it’s good to go. Alternatively, you can place the syrup in the fridge until it's cooled.
After it’s cool, whisk in the vanilla extract. - Smooth the butter and add the black cocoa syrup. Add the softened butter to the bowl of your food processor and pulse until the butter is somewhat creamy. It may still have chunks in it, since it’s hard to get all the butter at the bottom to mix.
Now, we can add the syrup, which has to be done in at least 3 additions. Start with a healthy splash (about a quarter of the mixture if you want to be precise) and pulse until the butter turns a light gray. You may need to scrape periodically to get the butter down during this first addition.
Then, use the markings on your measuring cup and add half of the remaining syrup. Pulse to mix the liquid in initially, then you may need to scrape to get the residual black liquid and butter chunks down and hold down the pulse to run the blade continuously. Mix until the syrup is completely emulsified. You’ll know when the butter is a solid gray color with no streaks of syrup visible. For my food processor, I can hear when it emulsifies. The mass of buttercream swirling around decreases in volume dramatically, and there’s a smoother, lower-sounding noise. (Watch my video to learn how I do this.)
Repeat for the remaining syrup. The buttercream after this step should be gray yet still thick and creamy with no streaks of syrup. Scrape down the bowl. - Add powdered sugar #1 to the processor. Be sure to add the powdered sugar in at least two additions, otherwise you will shift the emulsion off balance and it will be soupy. (Check the end of my vid on how to fix that.) Add half of the powdered sugar #1 and repeat the mixing protocol from the syrup steps. Pulse until all the sugar has been integrated, then hold the button down continuously until the buttercream is thick with no extra visible liquid. Repeat for the remaining powdered sugar, along with the cream of tartar and a healthy pinch of fine salt. Scrape down the bowl.
- Taste and add powdered sugar #2 to the frosting. This powdered sugar is optional, so taste the frosting first. You will have a different preference for sweetness than I do. (I like it with the powdered sugar #2.) You can add the whole amount of sugar at once or as little as you like. Pulse until the sugar is mixed in.
- Check for consistency. Open your processor and scrape and check the consistency and color. It should be really dark at this point, but maybe you want a super glossy finish. This is where the processor excels over the other methods noted here. Close the processor and continually run for about 5-10 seconds. It should be smooth, super glossy and thick; perfect for immediately piping or smoothing onto your cakes.
Hand Mixer/Microwave Method
Note: If you can, use sweet cream buttermilk powder to get a tighter emulsion. The nonfat and whole milk powders definitely work as well, but it will be slightly looser.
- Remove butter and heavy cream from the fridge. Cut the butter into 2-inch chunks, and allow to soften slightly, about 10 mins at room temperature. It will still be cool (around 55-65°F/13-18°C is okay to start this recipe).
Also, remove the heavy cream from the fridge so it reaches room temperature. You can also microwave the cream until it is slightly warm to the touch. - Make the black cocoa syrup. In a measuring cup with markings on the side (you’ll need these to read amounts for later), add the cream and boiling water. Whisk vigorously for about half a minute, then allow to sit for a minute. Whisk in both the black and Dutch-processed cocoas and whisk until no lumps of cocoa are visible. Add the milk powder and whisk.
The cocoa syrup has to be completely cool before proceeding with the recipe. If I’m in a rush, I’ll place the measuring cup in an ice water bath until the syrup is cool. The temperature of the syrup doesn’t have to be precise, but aim for anything between 55-70°F. Usually I just stick my finger in and if it feels like cool water, it’s good to go. Alternatively, you can place the syrup in the fridge until its cooled.
After it’s cool, whisk in the vanilla extract. - Smooth the butter and add the black cocoa syrup. Add the softened butter to a large bowl, and with a hand mixer, blend on high speed for 3 minutes until creamy and smooth. Now, we can add the syrup, which has to be done in at least 3 additions. Start with a healthy splash (about a quarter of the mixture if you want to be precise) and mix on low speed initially to reduce the mess. Then gradually move to the highest speed and mix until all the syrup has been mixed into the butter and it’s a smooth light gray. Use the markings on your measuring cup and add half of the remaining syrup. Again, mix on low speed, then high until all the syrup has been incorporated. Repeat with the remaining syrup. This last addition may take a little bit of time, but keep going. It will eventually mix in. After all the syrup has been integrated, mix on high speed for a full minute. Scrape down your bowl.
- Add powdered sugar #1 to the butter mixture. Add half of powder sugar #1 and whisk on high speed until no traces of sugar are visible and the buttercream mixture is thick. Add the second half, along with the cream of tartar and a healthy pinch of fine salt and mix for a full minute on high speed. Scrape down your bowl.
- Taste and add powdered sugar #2 to the frosting. This powdered sugar is optional, so taste the frosting first. You will have a different preference for sweetness than I do. (I like it with the powdered sugar #2.) You can add the whole amount of sugar at once or as little as you like. Mix on high speed for another minute.
- Adjust for color and texture with the microwave or the immersion blender. Depending on your brand of cocoa powder, your frosting might be a dark gray or even a soft black. Often though, using the hand mixer will introduce air pockets, so mix on low speed or manually with a spatula to smooth it out.
You can use the microwave method to slightly darken the buttercream, but it’s not my favorite as it’s not as effective. Just microwave a small bowl of buttercream until liquified (about 5-8 seconds) and then pour that back into your buttercream and mix. Repeat until you like the color
If you prefer a black and glossy buttercream, you’ll need to use an immersion blender. Just start blending away until you like the depth of color and consistency. The frosting should be super smooth and ready to use.
💌 Notes from Adriana
*Black cocoa powder is an alkalized version of natural cocoa powder, which in addition to raising the pH, turns the cocoa black. It has a smoky, mellow, and sometimes alkaline flavor reminiscent of Oreo cookies. It’s hard to source in stores, so I buy mine online. (I get it at Amazon, here.)
**You can use either nonfat, whole, or buttermilk powder in this recipe. I’ve calibrated this recipe so that all will work great. In terms of emulsifying powder buttermilk powder is the best and yields the thickest frosting, with whole coming in second because of a little extra fat, and nonfat comes in last, yet still gives a silky smooth stable black frosting.
***Cream of tartar is an acidic powder that is used to offset the alkalinity of the black cocoa powder. If you can’t find it, you can sub apple cider vinegar or powdered citric acid. Just use the same volume amount and add more if you prefer a less alkaline taste.
Hi! I'm Adriana.
I built this site for the curious home baker. I'm a huge science + tech nerd; you'll feel right at home if you like exploring and experimenting in the kitchen too.
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