Black Swiss meringue buttercream frosting made with black cocoa powder and gel food coloring, smooth, stable, and perfect for professional cake decorating.
Black Swiss meringue buttercream is a smooth, stable frosting made from classic Swiss meringue, ideal for achieving a deep black color with a professional finish.
This black buttercream uses black cocoa powder for a naturally dark base, combined with gel food coloring to create an intense black frosting without overloading dye.
Perfect for layer cakes, black cakes, cupcakes, and detailed piping, this frosting delivers clean edges, a silky texture, and reliable results for cake decorating.
Why you'll love this recipe
- Deep black color without excessive food coloring
- Silky, stable texture perfect for piping and smooth finishes
- Professional Swiss buttercream ideal for cakes and detailed designs
Ingredients You Need
- Egg whites – for a smooth, stable Swiss meringue base
- Granulated sugar – creates a glossy, well-set meringue
- Unsalted butter – soft, at room temperature, for a silky buttercream
- Black cocoa powder – gives a deep black color and rich cocoa flavor
- Vanilla extract – balances the cocoa with a subtle aroma
- Black gel food coloring – intensifies the black shade without thinning the frosting
Tips for this recipe
- Use soft butter – Room-temperature unsalted butter blends smoothly into the Swiss meringue for a silky texture.
- Whip to stiff peaks – A fully whipped Swiss meringue gives better structure and stability to the buttercream.
- Color gradually – Add black gel food coloring little by little to control the shade without affecting consistency.
- Let it rest – The black color deepens as it sits; chilling for 1 hour or overnight often darkens it naturally.
- Boost the black – For an ultra-deep color, melt a small portion, mix in extra coloring, then blend it back in evenly.
How to Make Black Swiss Meringue Buttercream
Start by preparing the Swiss meringue, then turn it into my Swiss meringue buttercream base before adding the flavoring.
Heat the egg whites and sugar in a heatproof bowl over a double boiler, whisking constantly until the sugar is fully dissolved.
Whip the mixture in a stand mixer with the whisk attachment until a stiff, glossy Swiss meringue forms.
Add the butter gradually and beat until the buttercream becomes smooth and fully emulsified.
Mix in the black cocoa powder and vanilla until the frosting turns dark gray and evenly flavored.
Color with black gel food coloring, then switch to the paddle attachment and mix on low speed until smooth and deep black.
How to use black Swiss meringue buttercream
- Cookie filling or topping for sandwich cookies and decorated sugar cookies
- Cake frosting for layer cakes, birthday cakes, and black themed cakes
- Cupcake piping using round or star tips for clean black swirls
- Cake decorating for Halloween cakes, gothic designs, or modern monochrome cakes
Storage
- Before using: Bring to room temperature and re-whip briefly until smooth
- Room temperature: Up to 24 hours in a cool room, well covered
- Refrigerator: Up to 5–7 days in an airtight container
Recipe variations
- Black cocoa Swiss buttercream: Increase black cocoa for a deeper chocolate flavor
- Charcoal black buttercream: Add a small amount of activated charcoal to reduce food coloring
- Black vanilla buttercream: Skip cocoa and rely on gel food coloring for a neutral flavor
- Extra dark black frosting: Let the buttercream rest overnight to deepen the color naturally
If you’re looking for more frosting and filling ideas for cakes, you can find them all here.
Recipe Questions
Why does black buttercream look gray at first?
The color deepens as it rests. Let the buttercream sit for a few hours or overnight before adjusting the color.
How do I get a deep black color without too much food coloring?
Start with black cocoa powder. A darker base reduces the amount of gel coloring needed.
Can I make black Swiss meringue buttercream ahead of time?
Yes. Store it in the fridge, then bring to room temperature and re-whip before using.
Does black buttercream stain teeth?
It can if too much coloring is used. Resting the frosting overnight helps achieve a darker color with less dye.
Can I freeze black Swiss meringue buttercream?
Yes. Freeze up to 2–3 months in an airtight container. Thaw in the fridge, then re-whip before use.
More Buttercream Recipes
- Oreo Swiss meringue buttercream
- White chocolate Swiss meringue buttercream
- Biscoff Swiss meringue buttercream
- Caramel Swiss meringue buttercream
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Black Swiss Meringue Buttercream
- Total Time: 24 minutes
- Yield: 10 portions
Description
How to make black buttercream using Swiss meringue buttercream, colored black with black cocoa powder and gel food coloring (suitable for frosting a 6-inch layer cake or topping 12 cupcakes)
Ingredients
- 6 Egg Whites
- 150 g White Granulated Sugar (¾ cup)
- 330 g Unsalted Butter, softened (1 ½ cups + 5 tbsp)
- 25–40 g Black Cocoa Powder (¼–⅓ cup)
- 1½ tsp Vanilla Extract
- Black Gel Food Coloring
Instructions
- Place the egg whites and granulated sugar in a heatproof bowl, then set it over a saucepan with some simmering water over medium heat to create a double boiler.
- Whisk constantly until the sugar is fully dissolved and the mixture reaches 130–135°F (54–57°C). Heating gently prevents the egg whites from cooking while ensuring a smooth Swiss meringue base.
- Transfer the mixture to the bowl of your stand mixer fitted with the whisk attachment, and beat on high speed until you get a white, glossy, and stiff meringue (about 10 minutes).
- Reduce the mixer speed and add the softened butter in chunks, then continue mixing until the buttercream is smooth.
- Add the black cocoa powder and vanilla extract, and mix again until fully incorporated and evenly colored.
- Finally, add the black gel food coloring in small amounts, mixing after each addition until you achieve the desired black color.
Notes
Storage: Store black buttercream in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months; thaw overnight in the fridge, then bring to room temperature and rewhip before use.
Tips:
- Rewhip the buttercream before using to restore a light, smooth texture.
- If too firm, let it sit at room temperature, then mix until creamy.
- Use high-quality black cocoa powder for deeper color and better flavor.
- If the buttercream looks split, gently warm the bowl over a double boiler and mix until smooth again.
- For a deeper black color, melt a small portion of buttercream and mix it back in.
- Use a digital scale for accurate measurements; cups can lead to inconsistent results
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: frosting, fillings, cream
- Cuisine: American
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