Ready to take your cake decorating to the next level? This black Swiss meringue buttercream is rich, velvety, and perfect for achieving that dramatic, elegant look. Made with silky Swiss meringue and colored with black cocoa and food dye, it delivers a stunning, deep black finish that’s sure to impress.
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Black Swiss meringue buttercream is a striking and sophisticated frosting, made with a base of classic Swiss meringue buttercream. Its deep black color makes it perfect for themed cakes or adding a bold, chic touch to your creations.
This black buttercream frosting starts with a secret ingredient: dark cocoa powder, the same kind used for Oreo cookies, for a naturally rich base. The color is then deepened with black gel food coloring, creating the perfect intense black shade.
This black frosting is perfect for decorating layered cake, themed black cake like this Halloween ghost cake, or piping beautiful decorations.
You can also use this black buttercream frosting recipe for cupcakes, birthday cakes, or to create bold designs on cookies. It adds a unique, dramatic touch that will make your desserts truly unforgettable!
Craving for more Black recipes? Give these a try, Black Ghost cupcakes, Black monster cookies, Black cocoa mascarpone cake, Black cocoa cookies (coming soon).
Why you'll love this recipe
Ingredients You Need
You’ll need these ingredients to make this black cocoa buttercream:
- Egg Whites: Use medium-sized egg whites for this recipe.
- Sugar: White granulated sugar works best to create a smooth and glossy meringue base.
- Butter: Use unsalted butter at room temperature for a creamy, smooth texture. Room temperature butter helps the buttercream whip up perfectly without lumps.
- Black Cocoa: Preferably use black cocoa powder for intense dark color, but a natural cocoa powder or Dutch-processed cocoa powder can work if you don’t need it as dark.
- Vanilla: Add pure vanilla extract or the seeds of a vanilla bean to give a fragrant note that balances the cocoa flavor.
- Food Coloring: Use black gel food coloring to intensify the color and achieve a deep, rich black. Gel food coloring is more concentrated than liquid, which helps get the desired color without altering the consistency of the buttercream.
Don't throw away your egg yolks >> Use them to make egg yolk lemon curd, French buttercream, or egg yolk cookies.
How To Make A Black Buttercream
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: Place the egg whites and granulated sugar in a heatproof large bowl or in the large mixing bowl of a stand mixer and cook over a double boiler on a saucepan with some simmering water over medium heat.
Step 2: Whisk constantly by hand until the sugar is completely dissolved, then transfer to the bowl of a stand mixer with the whisk attachment and whip until a stiff meringue forms.
Step 3: Add the butter in pieces, then beat again at high speed until you get a smooth buttercream.
Step 4: Add the dark cocoa powder and vanilla, and mix until you have a smooth, dark gray frosting.
Step 5: Add black gel food coloring and mix again until you achieve the desired shade. Finish by mixing with the paddle attachment at low speed for a smooth texture.
Serving Suggestions
- Halloween-Themed Cakes: Use black buttercream to frost spooky season themed cakes, such as haunted houses, spider webs, or even jack-o'-lantern faces.
- Galaxy Cakes and Cupcakes: Create a galaxy effect by pairing black buttercream with swirls of purple, blue, and white.
- Elegant Wedding or Birthday Cakes: Black buttercream is an excellent choice for sophisticated, modern wedding cakes or birthday cakes.
- Gothic-Themed Desserts: For gothic celebrations, use black buttercream to frost cupcakes or cakes with intricate piped designs such as roses, skulls, or lace patterns.
- Layered Cakes: Frost a layer cake with black buttercream for a striking effect. You can use black frosting for both the filling between the layers and the exterior to create a monochrome, elegant finish.
- Cupcakes with Piped Decorations: Use different piping tips to make decorative swirls, flowers, or intricate patterns.
- Sculpted Cakes: Cover sculpted cakes, such as carved shapes or character cakes, with black buttercream to provide a smooth and striking base layer.
- Textured Finishes: Try using a spatula or a palette knife to add texture to your black buttercream cake.
- Cookies and Pastries: Use black buttercream to decorate sugar cookies, eclairs, or even brownies.
- Edible Art: Combine black buttercream with other vibrant colors to paint abstract designs or even recreate famous art pieces on cakes and cupcakes.
Tips for this recipe
Storage instructions
At Room Temperature: Buttercream can be stored at room temperature for up to 2 days, as long as it's not too warm.
In the Refrigerator: Store the buttercream in an airtight container in the refrigerator for up to 1 week. Before using, let it come back to room temperature and lightly whip it to restore a creamy texture.
In the Freezer: You can freeze buttercream for up to 3 months. Wrap it well in plastic wrap and place it in a freezer bag. To use, let it thaw in the refrigerator overnight, then bring it to room temperature before whipping it again.
Variations & Substitutions
Recipe Questions
Can I use regular cocoa powder instead of dark cocoa powder?
Yes, but the color will be lighter, and the flavor won't be as intense. You may need extra black food coloring to achieve a darker shade.
Why does my black buttercream look gray?
When you first mix the black food coloring, the buttercream may appear gray. Don’t worry! Let it rest for 24 hours. The color will darken over time as it sits, so be patient for that deep black shade.
How can I get my black buttercream really black without using too much dye?
Start with a chocolate base! Adding cocoa powder (especially black cocoa) helps you get closer to black before you even use the food coloring, so you end up needing less dye.
Will the black buttercream stain my teeth?
If you use too much food coloring, it could stain your teeth and leave you with a black mouth. To avoid this, add just enough color to achieve a deep shade and allow the frosting to sit overnight, which helps deepen the color without overusing dye.
Why is my buttercream too thick or too runny?
If your buttercream is too thick, add heavy cream a tablespoon at a time until it’s smooth. If it’s too runny, try adding more powdered sugar or chilling it for a bit.
Can I use other flavors in black buttercream?
Definitely! You can add flavors like almond, coffee, or even coconut extract for a fun twist that pairs well with the dark color.
More Buttercream Recipes
I hope you love this black cocoa buttercream frosting recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
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)
- 100 g Black Cocoa Powder (1 cup)
- 1 ½ 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 and check the temperature with a thermometer until the mixture reaches at least 131°F (55°C). The sugar should be completely dissolved.
- 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 the refrigerator for up to one week or in the freezer for up to three months.
Tips and Tricks:
- Whip the buttercream before use to bring back its light texture.
- If it’s too firm, let it sit at room temperature, then stir until smooth.
- For a more intense flavor, add a pinch of salt.
- Use high-quality black cocoa for a rich, balanced taste.
- If the buttercream appears split, gently warm it over a double boiler and whisk until it’s smooth again.
- Warm a small portion of buttercream and mix it back in to achieve a deeper color and smoother texture.
Use a Digital Scale: To achieve the best results, use a digital scale for gram measurements instead of measuring cups. Cups provide approximate measurements, which can lead to inconsistencies, while a scale ensures precise and accurate ingredient quantities.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: frosting, fillings, cream
- Cuisine: American
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