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