How To Make Black Buttercream Frosting Without Any Food Coloring
Wondering how to make black frosting without food coloring? Use black cocoa powder to give it a deep black color and rich chocolate flavor!No matter what you try, when using black food coloring it gets everywhere! We absolutely hate it, and what's even worse is when it stains your entire mouth for the rest of the day! Luckily, this recipe has the perfect solution for making black cake frosting without having to use any food coloring.
Servings: 3 cups
Equipment
- Medium bowl
- Sieve
Ingredients
- 1 cup 226 grams salted butter, room temperature
- 3/4 cup 75 grams dark cocoa powder, sifted
- 3 1/2 cups 453 grams powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup 58 grams heavy whipping cream
Instructions
- Beat the butter.Place the softened butter into a medium-sized bowl and beat it on the highest speed possible. Make sure to beat it until it's light and fluffy - this can take up to 10 minutes depending on the quantity you are making.1 cup 226 grams salted butter, room temperature
- Add the dry ingredients.Next, add in the sifted cocoa powder and powdered sugar. You can work in smaller batches if you'd like. Make sure to scrape the sides of the bowl to ensure all of the ingredients are evenly incorporated. Only mix the ingredients together until they are well combined.3/4 cup 75 grams dark cocoa powder, sifted, 3 1/2 cups 453 grams powdered sugar, sifted
- Add the wet ingredients.Add the vanilla and half of the milk to the bowl. Beat the frosting for about 3 minutes to check the consistency. If your frosting is too stiff, add more milk and continue beating. Again, beat the frosting until it is light and fluffy.1/2 teaspoon vanilla extract, 1/4 cup 58 grams heavy whipping cream
Notes
When it comes to making frosting, you can never over beat the it! You want to get a super fluffy consistency and the best way to achieve that is by beating your butter and frosting for several minutes. Remember to scrape the sides so that all of the ingredients are evenly incorporated.
Always make sure that all of your dry ingredients have been properly sifted, especially the cocoa powder. Both these ingredients can be very lumpy and will give you a very unappealing texture.
If you accidentally add too much powdered sugar, you can soften your frosting by adding more heavy cream. Only add a teaspoon at a time for smaller batches and a tablespoon at a time for large batches.
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