Black Chocolate Buttercream Frosting

This rich and velvety Black Chocolate Buttercream Frosting combines dark cocoa powder, a hint of black food coloring and a couple of color-darkening tricks for a decadent, visually striking topping perfect for any cake or cupcake.

Course Dessert

Cuisine American

Prep Time 20

Cooling Time 10

Total Time 30

Servings cake or 24 cupcakes

Calories 3882kcal

Author Wanda Simone

Equipment

measuring cups and spoons
Mixing bowl that is large enough to hold 5 cups of dry ingredients
Whisk
electric mixer and mixing bowl
mixing spoon
small microwaveable bowl

Ingredients

4 cups icing sugar
¾ cup dark or black cocoa powder
¼ teaspoon salt
1 cup butter softened to room temperature
1 Tablespoon vanilla
¼ cup heavy cream
1 teaspoon black gel food coloring

Instructions

In a medium bowl, whisk together the icing sugar, cocoa powder, and salt. Set aside.
4 cups icing sugar, ¾ cup dark or black cocoa powder, ¼ teaspoon salt
Beat the butter on medium speed until light and fluffy, scraping down the sides of the bowl as needed.
1 cup butter
Add vanilla to the butter and beat on medium speed until combined.
1 Tablespoon vanilla
Add half of the icing sugar and cocoa mixture to the butter and vanilla mixture. Beat on low-speed beat until combined.
Add the cream to the mixture and on medium speed, mix to combine
¼ cup heavy cream
Add the remaining icing sugar and cocoa mix. Beat on low speed until combined.
Add the black food coloring, and stir until the color is evenly distributed throughout.
1 teaspoon black gel food coloring
Spoon one cup of the frosting from the stand mixer bowl into a small microwave-proof bowl.
Place in microwave and heat on low power for 10 to 20 seconds until the icing has a soupy consistency.
Let the melted frosting sit for a few minutes until it cools.
Return this dyed portion back to the rest of the icing and beat on medium speed to recombine.

Notes

To make the frosting even darker, cover it with plastic wrap pushed down so it touches the surface and store it in the refrigerator for up to 5 days. The longer it stands, the darker it will get. Let it warm to room temperature and beat it with the mixer to restore its fluffiness before piping the icing onto your cake or cupcakes.

Nutrition