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Want to know the secret to making PERFECT black buttercream every time? Read on and I will SHARE ALL!

Okay, the cat is out of the bag. The best hack for richly black buttercream? Drum roll please…

DUTCH COCOA POWDER! Works every time and develops such a deep and pure black!

Vibrant Black Buttercream Ingredients

• All things needed to make your favorite buttercream/chocolate buttercream recipe
• Dutch Cocoa Powder (the one linked here is my preferred brand–not sponsored–just the one I have found to work the best!)

How to Make Black Buttercream

1. Make your favorite buttercream recipe as your normally would. When adding in the powdered sugar, use that time to add in the dutch cocoa powder as well. Mix as normal!
2. For optimal color, allow buttercream to sit at room temperature for several hours before consuming/presenting so the color has time to really develop.
3. I typically use about a half a cup per batch of my buttercream (top secret/proprietary recipe…maybe someday I will share!). One batch of buttercream is about enough to frost a basic cake (no additional piping), or 2-3 dozen cupcakes.

Tips for making Black Frosting

• Dutch cocoa powder is meant only to “dye” the buttercream; you will want to add in your typical unsweetened cocoa powder for chocolate buttercream. Otherwise, it will be a slightly bitter vanilla.
• Make your buttercream in advance, if possible. The color will further develop as it stands (this is true of basically all dyed buttercreams!).
• Use a KitchenAid for making buttercream. I burnt through 3 hand mixers in a matter of weeks JUST on buttercream. I’ve been using the same KitchenAid stand mixer for 7+ years now and it seriously works magic when it comes to making frosting.
• Give your buttercream a few stirs by hand before putting in your piping bag. This helps to eliminate air bubbles for a super smooth buttercream!

Happy baking!